Uhhh... D Q uses a "product" that has another fat substituted for cocoa butter in that brown stuff that comes in 100 oz tins. Why do they do this? So it melts thinnner==a thinner crust==less product used==better profit margins.
The good news is that you can use virtually any chocoalte you want to, and if you are dipping a ice cold product into real chocoale, you don't need to temper it all, just shoot for a temperature that's about body temp, and dip away. You'll get a crisp, hard real chocolate coating. |