Thanks! What method do you use to temper?

SC

"frood" > wrote in message
. com...
> I found that I got the best results when I used good quality ingredients.
> Trying to practice with lesser quality chocolate may prove more
frustrating
> than helpful. The chocolate won't melt the same way, may not temper
> properly, and may not give you the type of coating you are looking for.
>
> I have 2 books that I rely on for consistant results in truffle making:
> Sweet Seductions by Adrienne Welch (this is out of print, but my local
> library has it) and Chocolate by Nick Malgieri. I got that one from the
> library, too, because it's a huge book, and the section I'm interested in
is
> fairly small. My library is *not* known for it's wide selection of books,
so
> you may have even better luck in finding some books to try recipes from.
>
> Jump in, give it a try. My kids love to eat my less-than-perfect attempts.
> ;-)
>
> --
> Wendy
> http://griffinsflight.com/Quilting/quilt1.htm
> de-fang email address to reply
>
>
> "SC" > wrote in message
> ...
> > Yes, I have experience making chocolates, although not so much in
truffles
> > (more simple candies like fudge, etc.).
> >
> > I am certainly willing to practice, and since I have a "real" day
> job...it's
> > not the end of the world if it doesn't go well.
> >
> > SC
> >
>
>