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ISO: making candy

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Hi everyone,

I am looking to start a business making chocolate. I want to do suckers and make individual pieces of candy and use transfer sheets. What kind of chocolate do I use and do I have to temper the chocolate or just melt and pour? Thanks for the input!!

Liz
MsgID: 0082299
Shared by: liz, new orleans, la
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: making candy
  liz, new orleans, la
2 re: chocolate for candy
  AJ in MD
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  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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