Write an article based on this "Buy chocolate bars or chips for the cheapest option. Purchase couverture chocolate for the best taste. Double-boil the chocolate"

Article:
Chocolate chips and chocolate bars don't usually use true chocolate and do not have the same rich taste as couverture chocolate. However, they are more stable—meaning they can be microwaved—and are a lot cheaper than couverture chocolate.  Always look at the ingredients first to determine the chocolate type. Confectionary chocolate—cheaper chocolates rich in carbohydrates and sugar—contain vegetable fat instead of cocoa butter. You can use any chocolate for molded chocolate. In general, anything with vegetable fat (most store-bought chocolates) is going to be easier to melt but not as tasty. If you're making chocolate with kids, confectionary chocolate is a great choice because it comes in lots of different colors. Couverture chocolate is high-quality and tastes great, but much is more expensive than standard chocolate. It also must be heated with a double-boiler. But if you're picky about your chocolate, couverture chocolate is worth the price!  Check the ingredients to determine the chocolate type. Couverture chocolate contains cocoa liquor, cocoa butter, sugar, and vanilla. Any chocolate with cocoa butter must be tempered, which means you must use a double-boiler. if you’re using couverture chocolate. Heat 1 pound (450 g)  of couverture chocolate on low for 15 minutes. Place your chocolate into the top pan or bowl. Set the heat to low—2 or 3 on your stove dial—and boil it for about 15 minutes. Use a cooking thermometer to make sure the chocolate is 110 °F (43 °C) when it's done. Be sure to stir the chocolate every 1 to 2 minutes once you notice it start to melt.  If you don't own a double-boiler, make one on your own. Never use an oven without the help of an adult.