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Chocolate shouldn't have any less than thirty% Excess fat so that you can manage viscosity. Also, It's not at all recommended to make use of cannabutter in chocolate. As for tempering, This is certainly an advanced phase of chocolate earning and I like to recommend you visit chocolatealchemy.com for https://kivachocolatebarreview75307.blogdeazar.com/28600272/the-best-side-of-hot-chocolate-bar

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