Chocolate

Chocolate is where ganache, dipping, and moulding all start. It comes in couverture, which has the cocoa butter to temper to a snap and shine, and compound, which melts easily with no tempering needed for a quick coat or a beginner's first mould. The range covers dark, milk, and white, in buttons and flakes. Pick couverture for a glossy set or compound for a fuss-free melt.