I am planning on making some chocolate candies for the holidays. I recently found some molds laying in the back of my aunts kitchen cabinets and wanted to try my hand at making some nice and decorative chocolates for some friends and family during the holidays.
So my questions are:
1. What kind of chocolate to use? This is two part. Should I use the chocolate baking bars, the disc, chocolate chips or some other kind of chocolate I'm not aware of? Then should I use bittersweet, semisweet, unsweetend? I already have a bar of scharffen berger bitter and semisweet.
2. Do I need to temper the chocolate? I'm assuming I do since I'm trying to make nice looking candy. SO what would be a good way or any tips and tricks for tempering chocolate?
3. If I wanted to add color to the candies, do I melt white chocolate and then just add food coloring? Is there a specific type of food coloring I should use?
4. Any ideas for some fillings for the chocolates?
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