That sounds like pretty expensive experimentation. Why not just buy a few
samples of different chocolate and determine the one U like the best?

Oh and by the way, tempering is not all that difficult. U don't need a
tempering machine or a marble slab. U just need a real accurate
thermometer( a digital one is perfect). Use a double boiler to melt the
chocolate to between 110 and 115 degrees F. Let it cool to about 89 degrees
and then pour it into ur mold. and let it set. That should be sufficient. U
want to get a little fancy. melt 3/4 of ur chocolate at 110 to 115 degrees
F. then take it off the double boiler and add the remaining 1/4 of ur
chocolate. Stir until everything is completely incorporated and the
temperature is down to 88-90 degrees and pour into ur mold. No need to put
it under pressure.

"Mark Thorson" > wrote in message
...
> While I know better than to attempt to make my own
> chocolate from beans, I've been thinking it might be
> possible to produce a pretty darn good chocolate
> by blending premade chocolates. For example,
> El Rey offers a number of single-varietal chocolates
> that don't contain any flavor additives.
>
> I don't think these could be really great chocolates
> by themselves, but they might be just the right material
> to blend to create a great chocolate.
>
> Has anybody here done that? I assume I'd have
> to retemper the chocolate. I've been thinking maybe
> I could grate them very finely, mix the powdered
> chocolates and flavor additives, then consolidate
> them in a mold under pressure. Then, maybe
> tempering wouldn't be necessary.
>
>
>
>