8 minutes ago, Kerry Beal said:
Guess it depends if you are looking at a milk chocolate bar with PB or a darker chocolate bar with PB.
Leaning towards a milk bar for this round. I'm not at all concerned about a high (even for milk) final percentage in this case. I want the PB to shine through. Was thinking about starting with maybe a 40 - 45% milk formula and then adding the PB powder. Not really sure where to start with the PB powder so I was just going to start with what I think would probably not be enough and work my way up.
Edit: I'm also considering giving the fruit bar formula a try using the PB powder instead just to see if a PB bar sans chocolate works.