confusion about chocolates
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Tech Help, Tips, Tricks, & Techniques
thank you so much Larry. You have definitely put my mind at rest. And am definitely going to give it a try. I was worried that I had wasted all my money as I wont be able to handle the chocolate well. But your reply has surely given me a confidence to try it out.One more thing I would like to ask is that generally what should be the percentage of dark and milk chocolate while moulding. (for the 70% compound I was using the proportion of 3:1)Will it be different for the 50% dark and 30% milk.Thank you