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BottleRocket

BottleRocket

I have a question about using EZTemper silk in larger quantities than recommended to temper a mass of chocolate. I'm looking at a recipe in Wybauw Fine Chocolates that asks for 50g cocoa butter to be added to 500g precrystallised white chocolate before the combination is then added to a coconut/coconut milk mixture. Is there a problem with adding 50g of silk to the chocolate once it has been melted and brought back down to the 33.5c recommended for tempering with silk? Just hoping to skip a step if it won't cause a problem to do so. 

BottleRocket

BottleRocket

I have a question about using EZTemper silk in larger quantities than recommended to temper a mass of chocolate. I'm looking at a recipe in Wybauw Fine Chocolates that asks for 50g cocoa butter to be added to 200g precrystallised white chocolate before the combination is then added to a coconut/coconut milk mixture. Is there a problem with adding 50g of silk to the chocolate once it has been melted and brought back down to the 33.5c recommended for tempering with silk? Just hoping to skip a step if it won't cause a problem to do so. 

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