I am making Chocolate Truffles and the recipe calls for
12 OZ bittersweet chocolate
3 Tablespoons butter
1 3/4 heavy Cream
However, I am using an unsweetened 9.7 oz bar of Scharffenberger Chocolate. What extra steps do I do to transfer unsweetened to bittersweet. - The Scharfenberger pamphlet suggested using 10 - 20% less chocolate than the recipe call for - so I will just use the bar of 9.7 oz instead of 12 oz. - Also it says to reduce the butter or fat by 1/4 to 1/3 - not sure what to do here - and finally to add sugar up to 30 to 60% of the chocolate...
- How much sugar should I add and when....thanks for any help or suggestions!
Edited by awbrig, 04 December 2002 - 04:44 PM.