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Post by martin0642 on Jun 28, 2016 13:26:24 GMT -5
Hi all - I'm a bit perplexed by my latest batch of chocolate and wondered if anyone here would have some insights....
So - premier wonder grinder, about 1200gr of mix - 650gr of ugandan cocoa mass, the rest all caster sugar. No lecithin - no vanilla. Pretty much exactly what i've done many times before (although a smaller batch than usual.)
Grind was running for about 29 hours (less than usual because i started with mass rather than nibs).
20 mins before the end I added 35gr fresh ground coffee (its an experiment...but i've done this before and it's worked fine with milk chocolate - first time with this cocoa mass)
When I stopped the grind and went to pour out the texture...hmm...the best way to deecribe it is like a loose ganache. Very smooth, silky, but had enough body to stand up on its own for a bit. This is obviously before tempering.
Any ideas? Quite a rainy day and about 18 degrees c.
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gap
Apprentice
Posts: 390
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Post by gap on Jun 28, 2016 17:48:34 GMT -5
How did you go tempering it? Was it very thick? Maybe a bit of moisture in the chocolate??
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Post by martin0642 on Jun 28, 2016 18:22:19 GMT -5
I tempered with Mycryo...seemed to go fine. Haven't opened one of the bars yet but they seem to have set up ok. I wondered about thge moisture thing, but not sure where it could have come from. Very weird. Guess i'll find out when I try one of the bars if it worked!
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