I’m wondering how to make a 100% dark chocolate bar, with cacao powder and butter. I want it to be a tempered bar. In my mind, it is possible, by melting cocoa butter, and adding cocoa powder to it. But not sure as I haven’t tested it out. Would someone shed a light on this please?
@jisimni_mark – in theory it should be possible, but it all depends on the cocoa powder being used, how fine it is. What you may discover is that you need a couple of hours in a melangeur to mix and do some final refining to get the texture where you want. It may not be possible hand mixing. Tempering should be easy.
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