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 want make moulded chocolate but am always having a hard time keeping the chocolate in temper for the sealing process. I use the microwave method to temper the chocolate and I do so with a batch of ...
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 ...