Share 'Any experience using Chocoley Couveture for molded bon bons?'
Recently, I had a terrible experience using Chocoa brand chocolate for mold shells. Although, it the taste is similar to Cacao Barry, it didn't crystalize properly (even after several tests).
I noticed Chocoley has a couveture chocolate, but I'm not familiar with it? Does anyone have experience with their line of chocolates?
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