People. I am making homemade chocolates with a powdered mushroom ingredient. My chocolate is getting too thick to use in molds and is in general ugly. I was thinking of adding maple syrup and vegetable oil to make the chocolate more runny before adding the dry ingredients.
I'm using 70% cocoa dark chocolate. My question is how would I add more liquid to my chocolate and have it still set and be moldable.
So basically you have 340 grams of chocolate into which you are putting, on average, 15 grams of powder. This should not cause the issues you are stating. At what temperature are you adding the powder? Are you stirring it in or using a melange to process it? Again, I think, and maybe someone with a lot more experience than me can also comment, your referring to a tempering problem not a mixture problem. Can you post a picture of what you are referring to?