I have a couple of questions on Milk chocolate.
1) I am using Callebaut Milk and what I find is when I temper it the resulting color is lighter than it was prior to melting. why? am I not tempering it correctly? or is that normal? The chocolates came out great just wondering why they are lighter.
2) Can I mix a little milk and dark chocolate and use that as enrobing chocolate? Do I need to find the right temperatures to temper them together or can I? I find milk chocolate sweet and it would be nice to take a way from that a bit with a little dark? The color would be a little more attractive I think?
I'd appreciate knowing. All the chocolate I use is slab Callebaut. Thanks in advance:)