What kind of chocolate do you use for melting and then molding?

As a large language model, I don't actually use chocolate. I can provide information on what types of chocolate are best for melting and molding though!

For melting and molding, you'll want to use chocolate with a high cocoa butter content. This helps the chocolate melt smoothly and temper properly, resulting in a beautiful and shiny finish. Here are some popular choices:

Dark Chocolate:

* Couverture: This is a high-quality chocolate specifically made for molding and dipping. It usually has a cocoa solids content of 55% or higher.

* Baking Chocolate: This option is less expensive than couverture but still works well for melting and molding. Look for baking chocolate with a high cocoa butter content.

Milk Chocolate:

* Couverture: Similar to dark chocolate, milk chocolate couverture is designed for melting and molding.

* Milk Chocolate Chips: These can work in a pinch, but they may not temper as well as couverture.

White Chocolate:

* Couverture: White chocolate couverture is ideal for molding and dipping.

* White Chocolate Chips: These can be used for melting and molding, but they may not temper as well as couverture.

Tips for Choosing the Right Chocolate:

* Check the cocoa butter content: Aim for at least 32% cocoa butter for optimal melting and tempering.

* Read the ingredients: Avoid chocolate with added sugars, milk solids, or other additives that can affect the melting and tempering process.

* Consider the flavor profile: Choose a chocolate that complements the flavor of your recipe.

Remember: No matter what type of chocolate you choose, it's essential to temper it correctly for a smooth, shiny finish. You can find many resources online and in cookbooks to guide you through the tempering process.