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Post by noname on Apr 14, 2018 10:18:59 GMT -5
Hi Guys,
Has anyone used dairy butter in their chocolate ? I used ghee before but it would develop the signiture ghee taste after a few days, regardless of how much I used.
So I moved to diary butter - I would heat it to 100c to ensure any water would have evaporated. I started off with about 3% and go through the usual process of tempering but it would just bloom.
Yesterday I used 1.5% and it's still not tempering correctly. Any thoughts on why this could be ?
I also put it into the fridge for 8 minutes to set before leaving it to go off. The chcolate itself is very soft, but becomes more crumbly over the days.
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Post by Chip on Apr 14, 2018 16:12:50 GMT -5
Hi Guys, Has anyone used dairy butter in their chocolate ? I used ghee before but it would develop the signiture ghee taste after a few days, regardless of how much I used. So I moved to diary butter - I would heat it to 100c to ensure any water would have evaporated. I started off with about 3% and go through the usual process of tempering but it would just bloom. Yesterday I used 1.5% and it's still not tempering correctly. Any thoughts on why this could be ? I also put it into the fridge for 8 minutes to set before leaving it to go off. The chcolate itself is very soft, but becomes more crumbly over the days. First, what is your objective in using butter? Or ghee? Second, and more importantly, if you are using butter, you need to use clarified butter (sometimes called ghee, but not really ghee.) Butter has water, fat and milk solids in it. The water is a real no-no for making chocolate. Heating it to 100c will not totally boil off the water in total. The clarifying process removes the water and milk solids while only leaving the butterfat which is compatible with chocolate. Butter itself is incompatible. It will cause you lots and lots of problems. That being said, too much clarified butter in your formula will also leave you with less than stellar results. Clarifying butter is really, really easy. I would go no more than 1% clarified butter, and really .5% should be sufficient. Ghee is many times cooked much longer than clarified butter to give it that darker, smokey, caramelization attribute. Clarified butter is NOT ghee...but sometimes ghee is called clarified butter. If I was a betting man, I would bet the water and milk solids in the butter are messing up your chocolate and will prevent any successful tempering of your chocolate.
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