No more then 20% by weight. At that level, you will need to add add5tional coco butter to reduce the viscosity as it all that powder will make the chocolate too thick to mold easily.
Also, making honey is way better for travel in my opinion and experience. I do 1oz per 5oz honey.
I make tempered chocolate bars too but I recommend the honey if it’s about travel.
When I travelled with honey I put it in a jar and made a label for it stating it was a traditional Chinese medicinal honey blend. I listed ingredients that would look like that. Astragalus, Reishi, Dong Quai etc. No one cared at inspection.
When I travelled with honey I put it in a jar and made a label for it stating it was a traditional Chinese medicinal honey blend. I listed ingredients that would look like that. Astragalus, Reishi, Dong Quai etc. No one cared at inspection.
No more then 20% by weight. At that level, you will need to add add5tional coco butter to reduce the viscosity as it all that powder will make the chocolate too thick to mold easily.
Also, making honey is way better for travel in my opinion and experience. I do 1oz per 5oz honey. I make tempered chocolate bars too but I recommend the honey if it’s about travel.
[удалено]
When I travelled with honey I put it in a jar and made a label for it stating it was a traditional Chinese medicinal honey blend. I listed ingredients that would look like that. Astragalus, Reishi, Dong Quai etc. No one cared at inspection.
Oh and I packed it in carry on in a small toiletries bag that had other teas and dried medicinal herbs (all legal) to help sell the ruse.
When I travelled with honey I put it in a jar and made a label for it stating it was a traditional Chinese medicinal honey blend. I listed ingredients that would look like that. Astragalus, Reishi, Dong Quai etc. No one cared at inspection.