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Post by donnyg80 on Jun 16, 2013 22:31:57 GMT -5
I am interested in working with pure unsweetened chocolate and sweetening it myself. I've looked at couvertures but they are all sweetened with sugar, including the organic. As i understand, the only chocolate you can buy unsweetened is cocoa liquor/mass. Is it possible to temper the mass? Would you need to add some cocoa butter to make it more viscous? I should add it's application is meant for bars/molding, truffles, and dipping. Your input is greatly appreciated!
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Post by Brad on Jun 17, 2013 2:27:59 GMT -5
Donny;
I think you mean LESS viscous. Liquor is generally approximately 50% cocoa butter, so you should be able to temper it. Adding cocoa butter will definitely make liquor more fluid (less viscous).
Keep in mind that if you sweeten your chocolate your sugar cannot be fluid, or you will run into very significant problems tempering it.
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Post by Donny on Jun 17, 2013 22:02:27 GMT -5
Thanks Brad. Would I need to use a melanger to refine the chocolate and dry sugar? (I was thinking of cane sugar or coconut palm sugar)
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Post by Brad on Jun 18, 2013 4:31:37 GMT -5
Yes.
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