Chocolate

Chocolate

Using chocolate to mould can be relatively straightforward. For the simplest method use a chocolate coating or Candy Melts make a colourful easy to use alternative. Both of these products have been especially formulated so that they melt easily and will set without any need for tempering.

If you require a more traditional chocolate and are happy with the tempering process then use our high quality Couverture. For more information on chocolate making, tips and techniques, take a look at our factsheets which can be found here: Fact Sheets

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Position
Set Descending Direction

Grid List

28 per page

20 Item(s)