Hi all, I have been reading this forum for weeks and finally decided to sign up for an account to get all my doubts answered.
I am looking to add some favoring to my tempered chocolate by using infusing method. However some questions in regards to this,
1) to infused butter for used in tempered chocolate, should i use only cocoa butter? or can i use unsalted butter? So far, i have done only with cocoa butter. am curious if an unsalted butter works the same way inside tempered chocolate?
2) i am looking to do up a chili chocolate bar. is there any other methods to achieve that? i have tried many ways such as infusing chocolate and straining the chili out, but find that this way create a lot of wasted chocolates. I have also tried adding chili powder inside, but it doesnt seem to melt together with the chocolate.
Am hoping that anyone with such experiences could share some tips with me.
Chocolate Girl from Asia.