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May 5, 2006, Newsletter Issue #14: Chocolate for Candy Making
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Tip of the Week
The best chocolate for making truffles and chocolate candy shapes is called “couverture chocolate.” A high fat content makes this high quality chocolate easier to melt and although it’s expensive, the extra price is well worth it in terms of flavor and ease of use.
Another option for homemade chocolate candy is “compound chocolate.” This chocolate contains hard vegetable fat as well as cocoa butter so it’s a bit cheaper. Be sure to sample before purchase if you can, as poor quality compound chocolate can taste waxy.
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