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peter tynberg
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  • Rancho Mirage, CA
  • United States
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Mark Heim commented on peter tynberg's blog post Making Semisweet chocolate from unsweetened chocolate
"Adding sugar will leave you with a gritty chocolate since it isn't refined. If you do, you'll need to add some cocoa butter to keep the fat % where it will flow properly for your needs. Don't use butter because of the water it brings,…"
May 7, 2010
peter tynberg posted a blog post

Making Semisweet chocolate from unsweetened chocolate

I need a semisweet chocolate with very little sugar (somwhat bitter) for certain items (such as the bottoms of my coconut macaroons). This semisweet chocolate must be tempered. I usually use unsweetened chocolate, sugar, vanilla, cocoa butter, and regular butter. What should the ratio of butter to cocoa butter be to have enough cocoa butter crystals to temper the chocolate? Or should the amount of cocoa butter be some % of the total weight of the finished chocolate?
Apr 27, 2010
peter tynberg is now a member of The Chocolate Life
Apr 27, 2010

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
chocolate at Paul Bocuse
My favorite chocolate is:
semisweet

Peter tynberg's Blog

Making Semisweet chocolate from unsweetened chocolate

Posted on April 27, 2010 at 6:30pm 1 Comment

I need a semisweet chocolate with very little sugar (somwhat bitter) for certain items (such as the bottoms of my coconut macaroons). This semisweet chocolate must be tempered. I usually use unsweetened chocolate, sugar, vanilla, cocoa butter, and regular butter. What should the ratio of butter to cocoa butter be to have enough cocoa butter crystals to temper the chocolate? Or should the amount of cocoa butter be some % of the total weight of the finished chocolate?

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