Chocolate should have no below 30% Excess fat in an effort to keep viscosity. Also, It's not at all highly recommended to implement cannabutter in chocolate. As for tempering, This is often a complicated phase of chocolate earning and I like to recommend you pay a visit to chocolatealchemy.com https://rivergihge.rimmablog.com/28092234/top-latest-five-polkadot-mushroom-chocolate-urban-news