On Mon, 2 May 2011 13:37:52 -0700 (PDT), John Kuthe
> wrote:

> Cream. Basically make a very thick ganashe or truffle center. I use
> 1/2 cup of cream per 1 lb of chocolate for my truffles. Maybe cut
> that down to 1/4 cup cream or less per lb of chocolate for a large
> moldable chocolate thing.

Listen to John. He makes a lot of candy.

--
I love cooking with wine.
Sometimes I even put it in the food.