I am considering which Callebaut milk chocolate to use for a chocolate infused with a powdered suppliment. Two grams per bar (approximately 75-80 ml) of the supplement - dried and pulverized mushroom fruit bodies - will be added to chocolate before moulding. The species of fungi used can have a foul flavor. The fungus has a mild to strong putrid taste, which luckily, is hidden wonderfully in chocolate. So my questions are: - Which milk chocolate would you recommend for this purpose? - What are the implications of adding a dry, powdery substance at room temperature to a tempered milk chocolate? Suggestions? - At what temperature should the chocolate be when mixing in the suppliment powder. - When ready, would the concentrated form of the supplement be better incorporated into chocolate in the form of an alcohol tincture, or a resinous oil? I am currently testing extraction methods of the key suppliment alkaloid to produce a concentrated and soluable form, but until I perfect method and have the product lab analized, I am forced to work with the substance in a dry bulk form. I appreciate any advice you can give me. thank you