5 hours ago, Kerry Beal said:
I suspect you could probably get this to solidify by tempering it.
@Kerry Beal, thank you. How would I go about tempering cacao butter in a mix like that? I hear this can be done using the silk that your EZTemper machine makes, but can I do this without it? I would appreciate any pointers.
EDIT: I guess that the method is the same as tempering any chocolate, please disregard this then.