I want to dipped some apples in chocolate, but I would rather use fine chocolate instead of the chocolate candy melts. The melts have the bad fats (partially hydrogenated) in them. Would the fine chocolate work and any suggestions on the kind to use? Thanks, Gale Gale - Yes, the couverture would work too. Couverture contains Cocoa Butter unlike coating chocolate. Therefore it requires Tempering. Tempering is a process that allows couverture to return to a crisp, solid texture when used as a poured coating or shell. It is a tricky technique. Please call our Bakers' Hotline for more information, 1-802-649-3717 or email is at bakers@kingarthurflour.com. I would recommend item # 1590, 1621, 1620. Elisabeth @ KAF

• Reply