So I have a question for all you baker's out there!!!
This past weekend I was making Cakeballs for my kids in Children's church and I've always used baker's chocolate to dip them in. Baker's is much smoother and easier to work with than wilton's candy melts--which i have used in the past and I used for some of the cake balls this weekend before changing to baker's. The question I have is..baker's chocolate like this picture below. does it come in different colors besides white and black?
or is there a technique or ingredient that I could add to the wilton melts to make them more flexible and smooth like the baker's chocolate?
If you have an idea, please leave me a comment below!
Thanks and have a wonderful week :)