Hi again.

Thank you SO much for replying so quickly.

I think I'm going to make the first batch with just the 3 ingredients you list and then try a separate one with the reduced cream. I'll let you know how they go.

I do have a few additional clarifying questions. Sorry for being a pest!

1) From what I've read, you use 1 part chocolate, 2 parts cocoa butter, and sweetener to taste, correct? (I'll be using granular Splenda.)

2) Do you do all 6 steps of the tempering process? The reason I ask is that step 6 says something like if you are going "to use it for your coating or molding needs." By molding, I'm assuming they are talking about pouring it into a mold. But I wanted to make sure. For some reason it confused me.

3) Do you add all the ingredients at step 4 as the chocolate starts to melt? Or some other time?

4) Do you pour the still-hot chocolate directly into the plastic candy molds and place them in the freezer immediately? Or do you cool them to room temp (or whatever) before pouring them into the molds and placing in freezer?

Thanks again! Hope these questions aren't a big ol' pain in the touche!

Jill