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ISO: making candy

Misc.
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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