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%,…Continue
"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…"
It's really up to you, the baking chocolate we usually have hare is adulterated in some way.
Solid at normal room temperature.
I'd imagine so but no experience.
1. I don't personally like the process of…"
"You can temper unsweetened chocolate. When you purchase the bars, they're tempered. When blending chocolates, especially adding cocoa powder look for a change in percent cocoa butter of your new blend. This will have a…"
"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…"
100% unsweetened (winnowed, ground and often roasted cacao) is referred to as chocolate / cacao / cocoa liquor which may be why your having problems finding it. http://en.wikipedia.org/wiki/Chocolate_liquor
If your still having…"
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…See More