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Post by Robin on Sept 12, 2014 2:46:16 GMT -5
HI MAY I KNOW WHETHER TEMPERED CHOCOLATE (GOOD QUALITY CHOCOLATE) IS HARDER OR COMPOUND CHOCOLATE IS HARDER AT ROOM TEMPERATURE? ALL I KNOW IS THAT COMPOUND CHOCOLATE DOES NOT NEED TO BE TEMPERED IN ORDER TO BE HARD AT ROOM TEMPERATURE BUT I WONDER IF TEMPERED GOOD QUALITY CHOCOLATES WILL BE HARDER THAN COMPOUND CHOCOLATES?
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Post by lyndon on Sept 20, 2014 6:32:55 GMT -5
Compound chocolate is softer, it's made with cocoa powder and "vegetable oils" which can be all sorts, but often palm oil.
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Post by Sebastian on Sept 20, 2014 20:44:47 GMT -5
well, it could be.
Depends on what type of fat you use in your compound - some of them are VERY hard. It also depends on your chocolate formulation - for example, if you have lots of milk fat in your chocolate, it could end up VERY soft...
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