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Post by lyndon on Sept 12, 2013 4:48:03 GMT -5
Here in the UK, "Vegetable Fat" has been a stable ingredient in main stream chocolate for decades, giving it that sticky softer mouth feel I guess. We anger our European neighbours with our heathen ways, and chocolate snobs turn their noses up at the very thought; but on the whole the British public like what it does for their chocolate. Legally there are 5 choices of oil you can add here, Illip, Sol, Palm, Shea and Mango. I've not heard of the first 2 and can't really find any details about them, let alone find them for sale.
But my question is, has anyone experimented with any of these before?
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Post by Sebastian on Sept 12, 2013 16:46:47 GMT -5
There are more than that allowed, actually. You can have up to 5%. Most americans and continental europeans, by the way, also prefer the texture it gives as well (when tested in blind testing). What they don't like is seeing it on the label.
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Post by lyndon on Sept 13, 2013 4:29:33 GMT -5
Are you sure? The only documents I can find for the EU lists only those 5. But either way, they give me a good start for experimenting, I've ordered palm/shea and mango (although the internet tells me this is never used in food products) since they were easy to find, going to give them a go this weekend, probably not mixing them together, just 5% of each in different batches.
I also read palm oil helps with tempering and reducing bloom?
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Post by Brad on Sept 13, 2013 10:39:17 GMT -5
I've also tried Anhydrous Milk Fat (aka clarified butter), and it really softens things nicely.
Alternatively I have also conched longer, and prefer this method. Longer conching produces a chocolate that still has a nice snap but at the same time has incredibly smooth feeling on the palate. It just doesn't melt on the palate as fast as with another fat.
...at least that's what I have found.
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Post by Sebastian on Sept 13, 2013 17:47:02 GMT -5
Quite sure Palm oil will not reduce bloom, in fact it's likely to increase it.
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Post by karthikeyan on Jul 22, 2015 10:25:20 GMT -5
I've also tried Anhydrous Milk Fat (aka clarified butter), and it really softens things nicely. Alternatively I have also conched longer, and prefer this method. Longer conching produces a chocolate that still has a nice snap but at the same time has incredibly smooth feeling on the palate. It just doesn't melt on the palate as fast as with another fat. ...at least that's what I have found. Hello Brad Just bumping into an old thread... Can you please tell me as to how much clarified butter you used in the chocolate and when in the process did you add it? How did the clarified butter affect the tempering of chocolate and did it affect the melting properties in any way? Thanks in advance! Karthikeyan
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Post by lyndon on Jul 22, 2015 13:45:45 GMT -5
Since this threads been bumped, I thought I'd mention I actually ended up using a small percentage of sunflower oil.
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Post by Brad on Sept 9, 2015 16:16:27 GMT -5
Hi Karthikeyan;
I don't remember how much clarified butter I used. It was several years ago that I was experimenting with it, and instead opted to go for a very good quality high fat powdered milk for my production recipes.
I would suggest starting with amounts in the range of 5% of your total weight, and go from there. From what I remember it really does soften the mouth feel, but then again so does refining.
Sorry I couldn't be of more help.
Brad
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