I have recently bought a small coating pan which I am going to use to coat peanuts & raisins with chocolate, and then polish with capol. I am quite new to the whole chocolate thing. Especially establishing the quality of the chocolate. I have used only a basic chocolate bar bought from the store, tempered it accordingly and coated a few peanuts.
The chocolate bars is just so expensive. So I was thinking about getting compound chocolate and mixing it 50/50 with the milk chocolate bar bought from the store. I am just worried if this is such a good idea. So what is the differences between the two? And would it be a okay to mix the two?