I have seen the discussion here that you should use the Good stuff over wafers. I myself have always used wafers. I use to use Wilton but changed to Candymaker make & mold wafers just because a store opened closer to me and that is what they carry <no difference in taste or texture. Well i tried an experiment with different types of chocolate and even snuck in a Hersey bar. My wafers won.....my test rats said the wafers were smoother and lighter taste. I dont add any shortning or anything. If I want a softer shell I just take them out of freezer around 15 minutes before serving. So i was just wondering those who use other chocoate.....why? Maybe I am missing something?
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7/5/07 at 6:25am