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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 temp…
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