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Post by Osaid on Jul 18, 2014 1:31:00 GMT -5
Actually I am having a little problem with my new project in which I am making a hazelnut chocolate bar with cocoa butter substitute “hydrogenated palm kernel stearin”. The problem is that I can not get enough hardness out of it to get it out of the molds. I don’t think tempering is an option for that, can you suggest something? I’d be very thankful.
Regards
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Post by Sebastian on Jul 18, 2014 17:53:32 GMT -5
Palm stearine doesn't shrink much on it's own. It's not meant to be used as the main fat system. If you're certain you want to use a veg oil instead of cocoa butter, i'd suggest using mainly a fractionated palm kernal oil with 1% palm stearine added as a seeding agent - however note that the more hazelnut paste you add, the more it will interfere with the stearine's ability to facilitate proper crystallization of the fractionated palm kernel oil.
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