On Apr 11, 9:00 pm, "07FLHRCI" <geo.cr...@[EMAIL PROTECTED]
> wrote:
> 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
sry to tell you this, and you probably don't need to know this now,
because it's been over a month since you've posted this, but you
could've used an impromptu double boiler, a cooking thermometer or
just your fingers and your lips to temper your chocolate.
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