Welcome to the Cake Decorators Q&A

Hi

I’ve managed to get myself confused about the type of chocolate I should be using. I was looking into making chocolate truffles and I came across couverture chocolate. Then it dawned on me- am I supposed to be using this for chocolate transfer sheets? Or what type of chocolate should I be using?

Any advice would be very gratefully received.

Thanks

Hello Flair

For making the truffles Paul used Galaxy chocolate as it doesn’t need tempering, so you don’t need to get couverture or transfer sheets. Use whatever you like the taste of.