I am planning on dipping peanut butter balls in real chocolate-Callebaut. Does it help to add cocoa butter when melting to increase fluidity? How much per pound of choc? I'm a little scared to temper the chocolate b/c I haven't really done it before...

Thanks!
Courtney

This might help:

http://www.cakecentral.com/cake-decorating-ftopict-54103-temper.html+chocolate

http://www.cakecentral.com/cake-decorating-ftopict-53412-temper.html+chocolate

http://www.cakecentral.com/cake-decorating-ftopict-48604-temper.html+chocolate

http://www.cakecentral.com/cake-decorating-ftopict-41651-temper.html+chocolate