What brand and type of chocolate (for tempering) would you recommend that's not too sweet or easily melted?

Question

What brand and type of chocolate (for tempering) would you recommend that's not too sweet or easily melted?

Answer 1

Couverture -- (12 oz or more) A special type of chocolate used in patisserie and confectionery (it means "to cover" or "to coat"). Couverture, which you may be able to find in a gourmet food store, flows more readily than chocolate found in candy bars. If unavailable, use a good-quality semisweet or bittersweet chocolate with a high cocoa butter content.