Wilton chips are surprisingly delicious

also, there are stores (ie Little Bits in Wheaton) that sell pre-tempered chocolate. I have used them for years and the chocolates are really good....

OP here. Thanks, PPs. I did use Ghiradelli, but I'll try the blocks of baking chocolate. I've never tempered chocolate, but I just looked it up and it seems like I need to buy a candy thermometer? And also add some unmelted chocolate to the melted chocolate.

These are meant to be little decorative chocolates on top of some cupcakes, so come on over, 16:32, and help me test everything for taste!

Hi OP,
I've been making chocolate with molds for years. The key is not to use chips. Get some good quality blocks of chocolate (like at Whole Foods) and then temper the chocolate.

I usually add a little bit of sea salt to mine.

But the key really is not to use chips. I noticed a huge difference between the two.

Well, they were just reshaped chocolate chips. You could try the wilton chips. My MIL uses them for candy, which is not necessarily an endorsement because I haven't eaten them. I've only used them as a coating for cake pops, which I also don't eat, but my kids say they are great. Another thought is getting really good chocolate chips, like ghiradelli.

I don't know. But I wish I was your friend IRL. I would totally come over and help you!

So I have a mold, I melted some good-quality chips, filled the molds, froze for 10 minutes, and they looked great. But the taste is...fine. It just tastes like chocolate chips. How can I make them taste more like nice chocolates and not do much like reshaped chips?