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I have unsweetened chocolate, which is stored in seized form (soft, grainy). I use it for chocolate sauces. Is it possible to temper this chocolate by:

  1. Sweetening it with white or brown sugar?
  2. Then seeding it with Some Callebaut 811 dark chocolate chips that I have? Therefore, the melted and seeding chocolates are different.

I just recently learned to bake donuts. I tried to glaze it using my regular chocolate sauce recipe made a little thicker. Wasn't good. I revisited tempering chocolate, and thought that having it crystallize over the donut would be perfect and less messy.

wearashirt
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1 Answers1

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You cannot use sugar unless you do not mind having crunchy sugar crystals. There is no way of sweetening chocolate by adding sugar, even powdered sugar, without a conche. I think if the cacao contents are not too dissimilar, you should be fine. I have got away with 70% seeding 85%, but I cannot tell you whether you could get away with any mix. You can also sweeten your 100% by mixing sweet dark chocolate.

I would not use whole chips though, you want it grated. In fact, I would temper the Callebaut first and grate it. Keep a stash of that as seed. I have also routinely tempered dark chocolate without seeding.

user110084
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