Need help adding sugar to meltaway
Hello. Newbie question. I recently converted my meltaway recipe to using organic chocolate couvertures. So, instead of 58% cacao mass, now it has 71% cacao mass. What do I do to balance the flavour? I can only get my hands on 71% dark couverture or 38.8% milk couverture. I wonder if I mix the dark & milk chocolate couverture to find the balance, would it work? I understand that it will taste creamier because of the milk in the milk chocolate couverture. I tried to add sugar to the recipe but the sugar wouldn't melt in the fat. What else can I do? Please help.