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 unsweetened chocolate. I believe this is the product of cacao butter? Not sure.
What I do with the chocolate is emulsify it in water under slow heat whilst stirring rapidly. Typically a 1:2.5 ratio of baker's chocolate to water, then add 1:2.5 ratio of chocolate to brown sugar.
I add this to chocolate drinks, and I've always appreciated its ability to add thickness to the beverage. But if I can make it even thicker, that would be good right?
The bigger problem I suppose is that I've never trained with a chocolatier. I don't know what the pros do!