4 hours ago, Kerry Beal said:Well yes - dark chocolate setting would be the one - but I rarely would need to temper enough coloured cocoa butter to consider the use of a machine. You would lose more to the process than you would use to decorate I suspect. And what would you use for seed?
I would use my MiniRev for the decorating cocoa butter, which you can use a minimum of 4 oz. in (according to the manual), and the plan is to add oil-based color to plain cocoa butter myself. So more of the plain for seed. Any leftovers I would save and use again as one would with pre-made. I'm curious if any of this is at all feasible or even wise.
