Forum Activity for @darkandbitter

can unsweetened baking chocolate be used for tempering?

Posted in: Tech Help, Tips, Tricks, & Techniques

okay, that's what i thought. if unsweetened chocolate is tempered, it makes sense that it should be able to be re-tempered, right? not sure why i was having such a problem. perhaps it was a humidity issue. it rained for two months here in new york during the course of my multiple efforts. i tried again now that it has dried out a bit, and tempered for one hour+. seems to hold a temper, no bloom yet. however, when i tested the tempering chocolate with a spoon (to check if it was tempered and would set) during the process, it did not set. that's why i tempered it for so long. in the end, i did my dipping and molding, cooled in the refrigerator.

chocolate is mysterious and wonderful.

can unsweetened baking chocolate be used for tempering?

Posted in: Tech Help, Tips, Tricks, & Techniques

thanks for your reply!

so, are you saying; dont use the unsweetened baking chocolate?

is the chocolate liquer solid or liquid?

will it solidify if mixed (and tempered properly) with the maltitol sweetened chocolate?

if i am going to use the cocoa powder:

1. dutch process or no?

2. would cosmetic grade 100% cocoa butter work?

can unsweetened baking chocolate be used for tempering?

Posted in: Tech Help, Tips, Tricks, & Techniques

can unsweetened chocolate be used for tempering? i love daaaark chocolate, 90+% for daily consumption. however, i dont eat sugar, and the darkest sugar free dark chocolate i have found is about 53%, which is totally unacceptable. so i have endeavored to make my own. i have been mixing unsweetened chocolate with the 53% dark chocolate (sweetened with maltitol) and am confident with my precise tempering technique, but have not been able to hold a temper for more than 24 hours. if unsweetened baking chocolate is not recommended, where can i find unsweetened chocolate for molding? please help me!

updated by @darkandbitter: 04/10/15 17:32:02