How does everyone flavor their chocolate SMBC? I notice that when I add melted cooled (yes I make sure it's completely cooled) chocolate, my icing is substantially more difficult to work with. The chocolate changes the consistency.
I use high-quality dark chocolate couverture (Cocao Barry).
I am a hobbyist and am very discouraged as I tried to triple a batch last night to save time and it never came together (this was before any chocolate was added - I...