I have some cooking chocolate and I have some chocolate seashells. I've had the chocolate seashells for some time now and I want to use them because I don't want them to go to waste. So, I was thinking of mixing some of the chocolate seashells with the cooking chocolate to make chocolate cups (melt the chocolate together and use it to make chocolate cups) and then filling them with panna cotta. The question is if mixing the 2 types of chocolate a bad idea or if mixing just a small amount of chocolate seashells with the cooking chocolate work?
Chocolate – Mixing cooking chocolate with normal chocolate
chocolatemelting-chocolatemixingtempering
Related Topic
- Chocolate – How to make the own chocolate chips
- Chocolate – Coffee flavored melted chocolate for drizzling over cookies
- Chocolate – Tempered chocolate spheres in advance
- Chocolate – Can tempered chocolate be seeded with a different chocolate
- Chocolate – Can you temper store-bought chocolate
- Chocolate – How to correctly make chocolate bars
- Chocolate – Tempered chocolate thickens
- Chocolate – Brownie with chocolate mousse on top
Best Answer
Divi, I would try a sample melting of the two chocolates - do this very slowly in a double boiler or if you are super-careful, in a microwave - to see how the two chocolates react to being mixed once melted.
If they mix adequately, drop the test mix on a piece of wax paper and let it cool to see how the re-hardened mixture firms up. Based on your experiment, you should have a better idea of what to expect with the two dissimilar chocolates. (rumtscho has a good point that without knowing exactly what the two chocolates are, it's hard to give an answer.)