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 Author | Announcement: 60% criollo formulations (Read 5,268 times) |
brad
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« Reply #15 on Apr 29, 2006, 10:09pm » | |
Howard;
I'm pretty new to the whole "chocolate making" thing too. However there is very little one can do to wreck their chocolate.
If you were to grind your chocolate for two weeks either with the tension on or off the rollers, you probably wouldn't notice a difference after the 3rd or 4th day. The particle sizes would be too small for your mouth to detect. Maybe the taste would be subtly different, but that's about it.
The introduction of water does not mean your chocolate is "wrecked" per se. It means that you now have a batch you can make ganache with. Ganache is the primary ingredient in truffles and is usually 50% cream - which incidentally is a good percentage of water!
Oil doesn't mean your chocolate is wrecked either. It just means that you will have a great fondue, or fountain party next week!
Chocolate is used in SO many recipes and in conjunction with SO many different ingredients, that short of totally torching it, you will find a very tasty use for it somewhere.
The other day I used 8 oz of liquor in a test batch of brownies. I followed the recipe to a "T" and the brownies came out like semi-solid batter. Yuck! I left the brownies on the counter over night, and later the next day thought "what the hell! I've got nothing to lose." and threw it back in the oven for another 40 minutes at 350 degrees. Even after partially cooking, and sitting for 24 hours on my counter (I was seriously pissed off!), they turned out FABULOUSLY!
That being said, if You burned your beans... Hmmm.... Yup. Your chocolate is wrecked.
That's my two bits for what it's worth.
Brad.
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Howard
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« Reply #16 on Apr 30, 2006, 10:32am » | |
Thanks Brad, that's very reassuring. I think that as a neophyte, there is a temptation to read the comments by the guys who have been doing this for a while and make too much of them. For example, somebody says, "Well I like to conch for only 36.75 hours but no more or the chocolate coats my tongue inadequately" or some such and somebody like me comes along and says well, I'd better not conch for more than 36.75 hours because I don't want my tongue coated inadequately. I don't have enough experience to know what's important yet. It's coming though and the discovery process is loads of fun.
Howard
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brad
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Karma: 7 | | Re: 60% criollo formulations
« Reply #17 on May 2, 2006, 12:42am » | |
Howard;
Read your previous post again! You already know what's important: having fun, and you're already doing it!
Now remember: don't grind for more than 36.759342 hours with more than 2.334998 turns of the spring tensioner, at an ambient room temperature of more than 72.4 degrees and 8% relative humidity because it will be too smooth, and we wouldn't want that! 
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Alan
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Karma: 11 | | Re: 60% criollo formulations
« Reply #18 on Jun 9, 2006, 11:29pm » | |
Just wanted to update this thread with the following post that I made:
http://chocolatetalk.proboards56.com/ind....read=1149288060
Please disregard much of my earlier talk about roasting, especially the really detailed specific stuff. Much of it is inaccurate.
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sugaralchemy
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« Reply #19 on Feb 17, 2007, 2:10am » | |
I would add that the higher the fat content chocolate (i.e. more cocoa butter) is going to have lower viscosity. Lower viscosity chocolate is easier to work with and mold, has superior mouthfeel and (arguably) better flavor release. Fat potentates flavors and masks bitterness, beyond the obvious textural changes.
The higher level of liquor you use, the higher total fat content you will want in your end chocolate. The nonfat portion of the liquor is less dense than the sugar you add. Image cocoa powder versus powdered sugar - the powdered sugar weighs more. The thickness of chocolate is determined by the volume percentage of fat versus other ingredients, rather than the strict weight (mass) percentage. This is why you will tend to add more fat to darker (higher liquor) chocolate. If you look at commercial darks, you will see the fat level per serving increase as the chocolate gets darker and darker.
0.3-0.5% liquid lecithin is going to also help control viscosity. Going much under or over this will begin to have a negative impact on overall viscosity. (Yes, there are more technicalities, but this is a good rule of thumb.)
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delsalto
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Karma: 0 | | Re: 60% criollo formulations
« Reply #20 on Nov 25, 2007, 10:21am » | |
I am fermenting, drying and roasting my cocoa beans. Has anyone had experience with roasting by sun? I now know when it is fermented, but can I over dry? I live in Costa Rica
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cassingrid
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Karma: 0 | | Re: 60% criollo formulations
« Reply #21 on Sept 28, 2009, 5:06pm » | |
Hello
My name is Cassandra Williams, you can call me Cass. I was hoping someone from here can share a recipe for a childrens party. You see, my little brother will celebrate his birthday this October and I would like to prepare either a cake or anything that has chocolate on it.
Thanks!
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http://www.retro-sweetshop.co.uk/ |
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cheebs
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« Reply #22 on Sept 28, 2009, 6:08pm » | |
So what is it, sister or brother?
On The Chocolate Life you ask for a chocolate-based recipe for your little sister's 7th birthday?
I can recommend for awesome (and thousands of) recipes www.recipesource.com
Additionally, this particular thread, as the title states, is for actual chocolate formulations, not chocolate-based recipes.
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