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 seeding it with Some Callebaut 811 dark chocolate chips that I have? Therefore, the melted and seeding chocolates are different.
I just recently learned to bake donuts. I tried to glaze it using my regular chocolate sauce recipe made a little thicker. Wasn't good. I revisited tempering chocolate, and thought that having it crystallize over the donut would be perfect and less messy.