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Post by dubmaji on Mar 22, 2018 14:12:22 GMT -5
Hello! I wanted to try cocoa butter from different sellers around my city to do some experimentation and came across with one labeled as Alkalised Cocoa Butter. Not knowing if there was a difference with the one I’ve been using, I decided to give it a try. Although I’m aware that the Dutch process is used to improve chocolate’s behavior when is dissolved in milk or water, I didn’t know dutch cocoa butter could be found. I can tell there are some differences between this and the others I’ve tried. The cocoa butter seems to be darker. Its texture is smoother, less porous and is softer to the touch. I think it’s going to be more sensitive to temperature changes. The smell is also a little bit darker and deeper. Is there any difference between normal cocoa butter and alkalized cocoa butter? Will it change drastically the flavor of the final product? Maybe the first one is a better option when making chocolate bars and the other is more suitable for a beverage? Would you recommend one instead of the other? What are the characteristics you should take into account when selecting a nice cocoa butter? Would you recommed mixing two different cocoa butters? Thank you very much in advance. A - alkalized cocoa butter. B - normal cocoa butter. ibb.co/iz7E0Hibb.co/ckpNnx
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Post by dubmaji on Apr 6, 2018 9:15:26 GMT -5
I finally made some chocolate with the new cocoa butter. So far I cannot tell any difference between this batch and the ones I did before. The temper came out really well. Maybe the distinctions would be noticeable comparing cocoa butter extracted from beans grown in different parts of the world, as stated in Samuel Becket's book The Science of Chocolate, page 13:
"In addition to the flavour of the beans, the fat contained within it also changes according to the area of production. In general, the nearer the equator that the tree is grown the harder is the fat, i.e. melts at a higher temperature. This means that Malaysian cocoa butter is relatively hard, whereas most Brazilian cocoa butter is much softer".
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