Yes, I now I probably would, but I do not want to mess with tempering it
and my wallet would rather I us Almond bark I rarely if ever use chips,
unless they go INTO the batter/dough/candy. I never use them to coat, as I
don't think they work as well as Almond Bark does. I've used couverture
before for truffles, and yes, it is better, but the cost for me is just not
wht I want to do for stuff that I eat little to none of! Most of the candy
making I do is for gifts for friends neighbors and some family for
Christmas. They seem happy, so I will stick with what works.

> You would be sooo much happier with couverture, altho it needs to be
> tempered. The flavor and appearance are much better. I used to work in
> a bakery that used chocolate chips for making ganache, which worked
> most of the time, but sometimes not. Chips are made to keep their shape
> in cookies. Couverture has no added crap to it, and results in a far
> superior product.
>