It's next to impossible to get couverture where I live, so I've devised a system. I get the most top-of-the-line chocolate I can find (Callebaut at the very least), and melt real (not candle-making) beeswax into it at a rate of one well-packed tablespoon of grated wax per pound of chocolate. T|he mixture becomes smooth and silky, cools quickly, and hardens into a nice, glossy shell. I just thought I'd throw that option out there for anyone who has access to an apiary stall or honey-seller at the local farmer's market.

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