|
Post by hmjn5 on Dec 25, 2017 13:46:56 GMT -5
hello, i am a beginner chocolate maker and i work at home now with chocolate.
i am using currently "Callebaut - Satongo" (72.2% dark chocolate callets) and i heard once that you can change the % of darkness when you add pure cocoa dark powder.
i really have no idea how and i tried to search the internet but i did not find any topic talking about this subject.
so i would like to know if anyone has an idea if this is feasible? if yes, then how it can be done? and can we choose the % we want (i.e. i want to reach 80 % or 85 % dark chocolate) ?
thank you for your help and for taking the time to read my thread.
regards,
joseph
|
|
|
Post by snowghost on Dec 25, 2017 16:53:07 GMT -5
Sure you can. But you probably shouldn't.
It'll give you a funny taste and rough feel. You will get a lower quality product out of it, because you're adding a low quality product (The cocoa powder) to the chocolate.
I'd also be very surprised if you can taste the difference between 72 and 80%, over the taste changes caused by adding cocoa powder.
|
|
|
Post by hmjn5 on Dec 25, 2017 18:02:36 GMT -5
Sure you can. But you probably shouldn't. It'll give you a funny taste and rough feel. You will get a lower quality product out of it, because you're adding a low quality product (The cocoa powder) to the chocolate. I'd also be very surprised if you can taste the difference between 72 and 80%, over the taste changes caused by adding cocoa powder. Ohh i see, then is there any other way to do that other than using cocoa powder, or the only way is to get an 80 % dark chocolate ready from the manufacturer?? because i have watched a lot of videos where they do their own dark chocolate using the cocoa butter and cocoa beans but no one ever mentioned the % of cocoa in their chocolate that's why i was wondering if you can create your own 80%, 85% or even 90% dark chocolate at home or the only way is to buy it ready!! thank you for your answer i really appreciate it and excuse my questions maybe they seem a little bit silly but i am trying to learn more and more about chocolate.
|
|
|
Post by snowghost on Dec 26, 2017 2:44:29 GMT -5
You can assume that cocoa beans are 50% butter and 50% cocoa mass.
TO make cocoa butter, they take cocoa beans, and heat and squeeze them until the butter liquefies and runs out of the press. The stuff that is left behind gets turned into cocoa powder.
Adding cocoa powder to chocolate is adding a rather rough powder to the chocolate. It hasn't been refined to a silky smooth feel. It's also been processed, heated and had the cocoa butter removed. Which is why it would make odd chocolate.
To get higher chocolate %%%% you can either make your own chocolate OR buy it at that percentage, if you can. You could also add 100% chocolate.
You can certainly make 100% chocolate at home. Watch Johns videos on how to make chocolate and don't add sugar. You have 100% chocolate (ie, all the mass comes from the cocoa beans).
|
|
|
Post by hmjn5 on Dec 29, 2017 13:02:00 GMT -5
You can assume that cocoa beans are 50% butter and 50% cocoa mass. TO make cocoa butter, they take cocoa beans, and heat and squeeze them until the butter liquefies and runs out of the press. The stuff that is left behind gets turned into cocoa powder. Adding cocoa powder to chocolate is adding a rather rough powder to the chocolate. It hasn't been refined to a silky smooth feel. It's also been processed, heated and had the cocoa butter removed. Which is why it would make odd chocolate. To get higher chocolate %%%% you can either make your own chocolate OR buy it at that percentage, if you can. You could also add 100% chocolate. You can certainly make 100% chocolate at home. Watch Johns videos on how to make chocolate and don't add sugar. You have 100% chocolate (ie, all the mass comes from the cocoa beans). Sorry for my late reply, thanks a lot for the explanation and all the details, i watched some of the videos i will make sure to watch them all.
|
|