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 19:16:45