Hi. I don't even want to say I'm an amateur in the kitchen, that would bring the standard of amateurs down... If I just think of working with chocolate, I start shaking.
I usually make truffles with a 3/1 ratio chocolate and cream, and the chocolate itself a 1/1 mix of both regular chocolate and dark. Now I have regular chocolate, but no dark chocolate and I hope to be able to substitute with cocoa powder (using just regular chocolate makes the truffles too sweet). I read online, that one person added cocoa powder to melted chocolate and it seized. So I was considering first making chocolate with the cocoa powder and shortening or oil, then adding it to the hard chocolate, before melting. Or else waiting until the melted chocolate has cooled, before mixing the two.
Has anyone any advice on this?