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2
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How to prevent a baker's chocolate mixture from resolidifying so that it can be used in beverages?

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 ...
1
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0answers
39 views

Can tempered chocolate be seeded with a different chocolate?

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 ...