Hello,
I want to create a chocolate Italian buttercream. Based on my recipe below, how much melted semi-sweet chocolate can I add? Would it differ for bittersweet? or cocoa powdered (bloomed in a little hot water to make a paste)?
thanks!
Sorry, can't seem to edit the post. Here's the recipe
I think you can safely go up to 6oz of chocolate before it becomes a runny mess. You don't have to change the amount for bittersweet chocolate.
I don't recommend using cocoa powder mixed with hot water unless you increase the sugar content slightly, but if you try it let me know. Just a suggestion if you do try it, bloom the cocoa powder in hot coffee instead of water.
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