Not really, but this is what I did and used this time.yes plzzzzz !!!!!!is there a particular recipe you use
Ingredients:
2 Four oz bars of Ghirardelli milk chocolate
one 11.5 oz bag of good ol' Hershey milk chocolate chips
6.50g of hash in decarbed 100ml of coca butter
I forgot how much sunflower lecithin, but the correct amount from several YT vids
Double boiler was just a stainless pot with a stainless bowl to melt the chocolate in.
Just low heat on the burner
Melted the Hershey first and then put one bar of the Ghirardelli in and melted it. Stirring constantly with silicone spatula and added the melted coca butterat 90*F........just make sure the coca is not higher than 110*F
Once it reached 110*F, I pulled the bowl from the pot and added the other bar of Ghirardelli. once that reached 89*F, I poured into the molds. That adding the last bar tempers the chocolate. That's the easiest method to temper it.
Made 80 doses.
