Okay, so, if you take dark chocolate and add more sugar to, say, your cream (if making ganache), you can make the chocolate sweeter and “less dark.” It’s an easy way to save some money on chocolate, since sugar is cheaper than chocolate.
However, what about adding cocoa butter?
Here, I’m looking at dipping chocolate. I know 1/2 t. per oz of chocolate (1T per 6 oz) is supposed to make a better dipping consistency (based on how lots of recipes call for this much shortening—- ecch—- to be added to dipping chocolate). However, if I added more than that to a chocolate that is darker than I need, does it make the chocolate also “less dark.”
I feel I’m answering my question as I write, becuase it DOES make it “less dark,” but it doesn’t make it “more sweet,” which may just make a “fatty,” as opposed to “watery,” dilution.
I wonder if I melted sugar, then added cocoa butter, then chocolate, if I could dilute and sweeten it, or if the water from the sugar woould cause the chocolate to sieze?
I’m just sort of rolling this around. I have lots of very dark chocolate, becuase I was going to make truffles. Now I’m dipping other items, instead, so I wasn’t sure if I could still use it (other than to darken “too light” milk chocolate or mix it with low % dark chocolate and get a happy medium).
Thoughts on the manu uses of cocoa butter (excluding that cake coating that Rose makes, becuase I already know about that) would be super helpful!