You will need to couverture and you need to temper it if you want the essential snap, shine and shrinkage. From a tin mould? - that is going to take some practice and some very careful temperature control.

I am very new and have some questions about what chocolate I should buy to mold Easter chocolates in vintage tin molds which I purchased on ebay. Should I be looking at couverture chocolate? Do I still need to temper it? I would like to purchase tempering machine, but see that the popular ones only do 1.5 pounds at a time, and they are a little out of my price range for an item that I would use not very often. Any information will be appreciated. If someone can recommend the best brand of semi sweet bulk chocolate, and also the vendor which has the best price, I would be very grateful.

updated by @donna-roesink: 05/12/15 05:43:18