Can I make milk or semisweet chocolate from bittersweet chocolate?
I am making hundreds of truffles to give as party favors at my wedding. I can get a really good deal on Sharffen Berger 70% chocolate on Amazon, but it may be a little too dark for many people. Can I simply add more cream and sugar-- or will this result in a more liquid-y ganache and a less firm truffle?
Any general tips on truffle making/preserving are also greatly appreciated. Thank you all!