powder v's liquor??
As a newbie, I have been making chocolates for the markets these last 2 years using cacao powder and cacao butter. But I like the darker, more bitter flavour ofcacao liquor. I've had a go melting some but it is rather thick, despite adding cacao butter to the mix. Anyone know the proper ratios for liquor and cacao butter? Any other thoughts on powder v's liquor?