Blending Chocolate

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David Peterson
@david-peterson
04/18/12 04:19:43PM
14 posts

Has anybodymixed chocolate, for instance 1/2 milk chocolate and 1/2 54% chocolate to create a chocolate blend of 43% cacao or something similar? If so, how did it work out? Are there any pitfalls? How will this change the tempering properties? I will be tempering in a Selmi unit.

Any advice is much appreciated.

David


updated by @david-peterson: 05/09/15 09:16:45PM

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