victoria

February 21, 2024 at 11:16am

I've been successfully tempering chocolate, which makes it smooth and shiny, but it doesn't return to the "bar" state, instead becoming more melty. Is there anything I can do to make it more stable? Explanation: I am mixing two different chocolates — a 60% and a 100% to get the precise degree of sweetness I want, but then my newly made bars are not as stable as the original bars I made them from

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