Name/brand of couverture chocolate to use to make creamy fudge?

[Mandy]

Dear Everyone:

Now that I have the science of making fudge down to where it does not crystallize on me, I am now focusing on the taste of the chocolate. I'm looking for a name of a couverture chocolate that I can use to make a creamy, melt in your mouth fudge.

Does anyone know what kind of chocolate Rocky mountain uses? I bought some of there fudge and that is the taste that I am trying to achieve. Just a smooth, not to over powering taste of chocolate.

I used Guittard chocolate (don't remember if it is dark chocolate-bitter chocolate or what) but that came out not tasting right-a bitter ahhh taste. I also used Felchlin Gastro 58% Rondo and that is more along the lines of the creamy, melt in your mouth taste that I am trying to achieve.

Since there are so many different chocolates out on the market, can anyone direct me to the chocolate that I can use? Please provide a name, coco %?

Thanks

Mandy..

[2010]

I worked with someone that made fudge with Valrhona chocolate (that was sold in a shop) and it was a big hit!

Specifically she used Caramelia (a milk chocolate with hints of toffee), Ivoire (white) and Caraibe 66%.

I am not a big fan of fudge for the simple fact that it's too sweet for my palette. But trying fudge made with Valrhona chocolate took it to the next level.

[pastrygirl]

I don't know, but have you tried looking through their recycling? Or you can always try asking The old 'I really love this, how do you make it so good' usually works.

[Mandy]

I will order some of the valrhona chocolate next month from a company that I found online. I'll let you know how it turns out! Thanks for the info!!!!