What is the best chocolate to use for molds?

I bought a shot glass molds for years and a new friend and I are willing to do a lot of shot glasses to drink our chocolate Baileys in. What is the best chocolate to use for melting, casting and taste? Thanks

This sounds very interesting! Its been a while since I drank Bailey's Irish cream. You should try regular milk chocolate – like Hershey bars. And you should try to spark semi-sweet chocolate. You can melt the chocolate in each bathroom does not have to buy a water bath. If you have two pans – you can take other, has its own bathroom. You can also test the microwave oven. Personally, I do not think the microwave will give you the results you need. DO NOT place the milk, butter, water or other liquid chocolate. Chocolate no "as" a liquid state. Melt until it can be paid. You do not have to heat until it flows like water. After the merger, it starts to become solid again. Therefore, you must return the chocolate to almost solidified water bath to be redesigned. I see only one way to get the desired result you want: 1] lens Chill glass. 2] After the chocolate is melted, pour into cups refrigerated liquefied cholate. 3] Pour the remaining chocolate to melted chocolate. 4] provides chocolate-coated glasses in the freezer up. After about 30 minutes, the chocolate must be fixed. 5] To remove your glasses of chocolate from the glasses, he has to put the shot glasses warm water – not hot – water. Once the chocolate is loose on the sides, turn the head of crystal glass on a pan with aluminum foil, paper waxed or parchment paper. Then remove the glass lens. His glasses of chocolate should be free of ice. You may need to spoon a little chocolate syrup in parts over who are a bit thin. It could be a little messy. Thank you for your sking Q! I liked to answer VTY, Ron Beru Yes, it is my real last name!

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