[Silentgypsy]

Funny—I have no trouble with chocolate. The only time it ever seized on me was when I somehow dropped water into it. (I ate all of my errors and miscalculations so no harm done except to my clothing size.) Thank you for info—I will attempt candy as soon as I get ingredients.

[Mycroft Holmes]

Chocolate: the problem is with it losing temper at > 105°F. You will see it become powdery and light when it cools. Water is another problem but easy to avoid when using the microwave.

This is only a problem with pure chocolate. There are chocolate coatings sold which contain wax which obviates the tempering problem. But if you are going to the trouble to make candy why use anything but pure chocolate?