Sooooooo, I went to Whole Foods and got a small block of chocolate (like top item pictured below). I'm going to experiment further in my new chocolate tempering machine. My question is when using the dark chocolate block, or even if it were milk chocolate, would I need to add extra choco butter during the tempering process?
If so, when and how do I do this? The cocoa butter also comes in a block brick form, (not powdered) so when and how would I incorporate this??
(PS. I am using the Revolation 2 from Chocovision)
updated by @erica-rodriguez-anthony: 05/06/15 11:14:36AM