Originally Posted by RobzC8kz
How much chocolate are you all adding to Indydebi's BC? I tried it, but I must not have done it right! Soooooo...I switched to cocoa powder!!
I'm all about selling my customers on the gourmet, so if I can add this to my arsenal, even better!
I add anywhere from 1/2 cup to a full cup, melted and cooled and, as above, a tiny bit more liquid as needed to thin it out. Depends on how chocolatey it needs to be. I use hi-ratio now, but before I used Debi's recipe and never had a problem with adding melted chocolate.
I have no idea why you would get softer buttercream after adding chocolate. It's solid at room temp, so it would retain that characteristic to a degree even mixed in buttercream.