Novice question : how do you temper chocolate using cacao paste and cacao butter?

Novice question : how do you temper chocolate using cacao paste and cacao butter?


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Hi there. I make chocolate using cacao paste, cacao butter and honey. As the temperatures here are heating up, I would like to start tempering. Also I have seen that a powdered sweetener might have to be used Is this correct?


@Bgb – I am not sure exactly what you are asking. Are you wanting to temper a commercial couverture chocolate you purchased? Or do you need to temper chocolate you are you making chocolate from paste and butter or from beans?

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