Hi
Does anyone have a list of items in order to do chocolate? I know you have to have a candy thermometer. But is there any other special equipment I would need? And what about the chocolate what kind of store bought stuff works best? Any help or advice appreciated. Thanks.

The only thing I do is ganache and I useGhiradelli (sp?). I've tempered the chocolate by accident a couple of times. Can't do it on purpose to save my life. Thankfully, ganache sets pretty will so only a little chocolate came off on our fingers when I attempted truffles. The truffles were expensive and a pain so I gave up on those. Plus, those Lindt truffles taste great and already come in those pretty wrapers.

If you are not already familiar with chocolate then I would not recommend you to try tempering your own chocolate just yet. Therefore, you won't be needing the thermometer. Now, let's move on here...

I've had great results with Merkins, Bakels and Ghirardelli chocolates. Wilton Candy melts aren't necessarily chocolate so you will get different results with candy melts (Wilton has a lot of wax in it). A double boiled or an electric warming tray are my preferred methods to melt chocolate depending on what I'm going to do with it. Boil your water until just a simmer then turn it down just a tad and melt your chocolate in the top pan, watch it carefully (especially if it is white chocolate - different compound!). If you are lucky enough to find an electric warming tray (NOT electric skillet or griddle!!!!) then just dump your chocolate into a Pyrex or corning ware dish and set it on the tray, stir often until melted. Be careful, either method of melting chocolate will result in the container the chocolate is in to be HOT!

Have you ever bit into a chocolate covered strawberry and the chocolate all fell off? Yet the professional gourmet ones at the restaurant don't? Here's the trick: PARAMOUNT CRYSTALS! Paramount crystals are actually at type of edible wax. By adding paramount crystals to your melted chocolate your edible creations won't snap apart when the eater bites into the sweet treat. The wax makes the chocolate a little softer at room temperature. Depending on the project and the type of chocolate will determine how much paramount to add. Usually a TBS or two (sometimes 3) will get the desired results.

What are you considering doing with the chocolate? Truffles? liquid center bite sized chocolate treats? Solid chocolate molds? Hope this info will get you started.

P.S. NEVER add water to chocolate, it will seize and you will have a mess.

A little bit of everything. Not exactly sure. I have played around with it a little bit but never really did anything with it. My sugar work takes most of my free time so I will kind of have to split the difference.Thanks for the info it helped a lot.

You're welcome