Would appreciate any ideas for centers for dipped/coated/molded
chocolates.
Would Jelly Bellys qualify to imbed inside chocloates?
I'm new to chocolate candy making. Just bought a REV2 temperer and
want to start making some molded chocolates. Would like to create
some tasty centers like raspberry, etc. but not sure how to go about
it.
Any help appreciated.
George
Texas
