Hi David,

As Brad said, there's tons of stuff online and written in forums like this one that will help you get started and understanding the basics of tempering is critical. It's a case of reading everything you can find, checking out Youtube and experimenting in the kitchen. There are loads of great books too.

More local to you, there's a company called Keylink in Sheffield who have a very useful set of instructional videos that are free to watch on their website.

Good luck!

Nick.

thank you for the reply brad appreciate the advice i suppose as a beginner i do have a lot to learn i have bought some belgian chocolateProduct Description:
Belcolade Milk chocolate easimelt 35.6% with a pleasant cocoa taste and a sensation of honey. Applications:
Ideal viscosity for dipping, enrobing, hollow figures, panning and moulding. and moulds so am almost ready to start making some lollies just as a start

Hi Dave.

Before you do anything with your chocolate, the first thing I would suggest is thoroughly research and understand the concept of tempering chocolate. There is a wealth of information on this site. Maybe Clay (the site owner) can point you in the right direction.

Cheers and happy chocolatiering!

Brad

hiya my name is dave and i am from south yorkshire in a place called Doncaster i am a total newbie when it comes to chocolate i have bought some plastic mould some belgian chocolate milk dark and white having a few probs would love some help and advice can some one point me in the right direction do you have a beginers section where i can get some info on my problems

looking forward to being member and learning new things about chocolate

Regards Dave

updated by @david3: 04/10/15 07:15:58