How do I sweeten unsweetened baking chocolate and then temper it?

I can’t use sweetened chocolate for tempering because it contains milk and I am lactose intolerant but unsweetened chocolate doesn’t contain cocoa butter, right? Is there a way I could replace the cocoa butter with soy butter and add corn syrup to make it palatable. Any ideas?

By: CrAzY_chik

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Layla

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This entry was posted on Monday, December 14th, 2009 at 10:36 am and is filed under Cooking & Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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