I have started making molded chocolates after a long long hiatus. A friend asked me if I could make her some white chocolates. I looked at Chocosphere as I just bought some Callebaut bittersweet chocolate and some Guittard Soleil D'Or from them which arrived yesterday. (made some chocolates with the Guittard today). I looked at their Guittard white and they have white Couverture . One is 31% cacao and one is 35% cacao. I wasn't sure about couverture as I never used it before and so I orderedt the Callebaut white chocolate wafers instead (25.9% cacao) even though they were more expensive. Did I select right? Is Couverture good for molded chocolates for future reference?