Ghirardelli's is smooth, but I don't care for their milk chocolate much. Bit too melty for my taste.
Cadbury and Symphony are both European style chocolates. Cadbury is classic British chocolate, so it has a very caramel flavor blended in with the chocolate. Symphony is Hershey doing Swiss chocolate (both brands are made by Hershey's in the US). Symphony is a bit more flexible in what it's willing to blend with.
If you're looking to get truffle making down, biggest factors are batch size and equipment. Other biggie is technical skill... if you can temper chocolate reliably, that helps loads. Batch size is one of those bigger is better kinds of things, provided you have the equipment to do bigger. Pretty much every candy recipe is wildly unreliable at a 1 lb batch, tolerably reliable (meaning totally unsuitable for commercial work, but it'll generally come out tasty) at a 5 lb batch, and really 20 lbs or so is a much better small size. Yes, there's a reason why candy is mass produced *g*.
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Cadbury and Symphony are both European style chocolates. Cadbury is classic British chocolate, so it has a very caramel flavor blended in with the chocolate. Symphony is Hershey doing Swiss chocolate (both brands are made by Hershey's in the US). Symphony is a bit more flexible in what it's willing to blend with.
If you're looking to get truffle making down, biggest factors are batch size and equipment. Other biggie is technical skill... if you can temper chocolate reliably, that helps loads. Batch size is one of those bigger is better kinds of things, provided you have the equipment to do bigger. Pretty much every candy recipe is wildly unreliable at a 1 lb batch, tolerably reliable (meaning totally unsuitable for commercial work, but it'll generally come out tasty) at a 5 lb batch, and really 20 lbs or so is a much better small size. Yes, there's a reason why candy is mass produced *g*.