I have 100% chocolate liquor disks and cocoa butter disks... could I combine them in my tempering machine to make a lower percentage chocolate?
The '% cocoa mass' includes chocolate liquor and cocoa butter, so any combination of the two would remain '100% cocoa mass'. As you add cocoa butter, the '% non-fat cocoa solids' and intensity of flavor would go down.
But you would need to somehow work sugar into the batch, and your tempering machine would not be able to refine the sugar down to a fine enough particle size.
I figured it was a long shot, thanks for the response!