Question about Alice Medrich's temper-free chocolate bark: I have unsweetened chocolate and want to use it up. How do I incorporate sugar into it?
Callebaut unsweetened chocolate slab (but old and needs to be used up). Large-grain "raw" sugar. Can I just mix the sugar into the melting chocolate and the grains remain intact; or does the sugar need to be melted first? I don't need much; I plan to fold in crispy rice cereal, which is sweetened. Thanks!