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Bentley

Bentley

Thanks.  The recipe I want to convert uses Opalys white chocolate, which is 33% cocoa butter.  

Is it as easy as adding more chocolate or cocoa butter - I don't need to worry about rebalancing the sugar and water?   Is there a difference between adding chocolate (which increases cocoa butter and sugar) and reducing cream (which increases percentage of cocoa butter, reduces water and reduces milkfats)?

Bentley

Bentley

Thanks.  The recipe I want to convert uses Opalys white chocolate, which is 33% cocoa butter.  

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