|
Post by short841 on Dec 18, 2013 21:15:14 GMT -5
Hi, I was making milk chocolate and I was using the recipe which alchemy gave you, After three hours after putting the ingredients in, the chocolate began to seize up a little to a doey(ish) mix, Still runny but not smooth and liquid. Ill post a picture up later but this seems strange, Maybe to hot? Can I add extra cacao butter to make it more runnier? Thank you Nicholas Attachments:
|
|
gap
Apprentice
Posts: 390
|
Post by gap on Dec 19, 2013 5:26:34 GMT -5
What temperature was it? I've had something similar happen when my (white) chocolate was too cold - it seemed to essentially "whip" the cocoa butter with the sugar and milk powder. I added some heat to get it back to ~40C and it went smooth and liquid again and ran without an issue.
Not sure if that's the same issue you're having . . . .
Maybe some moisture got into your milk chocolate?
|
|
|
Post by voltaire on Dec 25, 2013 7:06:07 GMT -5
You might also have to let it run longer. 3 hours is nothing IMO. If you can, do check the temperature as gap suggested to. if it's to cold heat it up a bit.
|
|