jano
Neophyte
Posts: 34
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Post by jano on Jun 22, 2016 8:35:37 GMT -5
Well, that didn't work! I made white chocolate following the recipe on the main website. Turned out okay, albeit very, very thick. Being one to experiment, I have had and enjoyed Valrhona's "dulcey", and therefore attempted to "caramelize" this chocolate with sous vide. I vac sealed the white in a food saver bag (it wasn't tempered, so was a little soft and squishy), then into the water bath for 6 hours at 193F. Sadly, I ended up with a literal brick. The white chocolate never melted, and I had this "log" that was caramelized on the outside, and still white on the inside. It was rock hard when taken out of the bath. My guess, somehow moisture got through into the bag? I could not tell when the bag was opened, but it did feel "moist", though that could just have been some of the oil having been pressured out or something? Next time I'll try doing it in the pressure cooker, I think it's 30-45 minutes, and use a mason jar. If that fails, then there's always the oven, ah well.
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