Is it possible to directly melt baker's chocolate (sliced from bar form), mix with sugar, then add an a sort of "inverting" chemical to prevent it for resolidifying? I currently work with baker's ...
I have unsweetened chocolate, which is stored in seized form (soft, grainy). I use it for chocolate sauces. Is it possible to temper this chocolate by: Sweetening it with white or brown sugar? Then ...
I am making stuffed chocolate. But my chocolate mass is too thick and slow-flowing. To difficult to handle and to pour in the mold. I am tempering the chocolate by first melting a portion. I chop ...