|
Post by seijinn on Sept 3, 2018 18:16:08 GMT -5
Hi,
i've been testing different beans and experimenting with formulation and I tried to find information regarding the effect of the percentage of cocoa butter expecially if there is recomendation of what should be the total percentage.
I have found recommendation not to go below 30-35% to avoid issue in the melanger and I was wondering what about the maximum or what the recommanded % for dark and milk chocolate.
I just ran a batch with 50% total cocoa butter (butter+nibs butter content) that I had issue tempering and I am wondering if the cocoa butter percentage was not too high.
anyone have reference on this ?
thanks
Luc
|
|
|
Post by Ben on Sept 4, 2018 7:26:19 GMT -5
Hi Luc. I don't think I've ever heard of a max recommended amount. When you're tempering chocolate, you're really just tempering the cocoa butter, so my guess is that there's not really a max amount for tempering purposes. What issue did you have?
|
|
|
Post by seijinn on Sept 4, 2018 10:31:33 GMT -5
Hi Luc. I don't think I've ever heard of a max recommended amount. When you're tempering chocolate, you're really just tempering the cocoa butter, so my guess is that there's not really a max amount for tempering purposes. What issue did you have? Hi Ben, I made a 40% Nib, 30% Cacao Butter 30% sugar chocolate, if my calculation is correct give a 70% Cacao with 50% butter content. i've never really had issue with hand tempering but this batch was a lot more liquid than usual even thou I did not add any lecithin, usually when tempering chocolate start clumping or getting thick around 30C but this batch even at 28C was still liquid. it ended up tempering fine, no bloom but doesnt have a lot of snap and is a bit soft, I was wondering if this is due to the butter content or improper tempering. thanks for the help. Luc
|
|
|
Post by Ben on Sept 4, 2018 18:41:22 GMT -5
It being more liquid makes sense, since the ratio of liquids to solids is much, much higher than normal. It's interesting that it's soft and doesn't have a lot of snap. I would have thought that it would be the opposite. Maybe try re-tempering it and seeing if it turns out the same. How does it taste? It sounds kind of gross.
|
|
|
Post by seijinn on Sept 5, 2018 7:52:06 GMT -5
It being more liquid makes sense, since the ratio of liquids to solids is much, much higher than normal. It's interesting that it's soft and doesn't have a lot of snap. I would have thought that it would be the opposite. Maybe try re-tempering it and seeing if it turns out the same. How does it taste? It sounds kind of gross. it actually doesn't taste that bad but definitely not what I was looking for. For my next batch, I was going to try the same bean with a different ratio of 63% nibs, 7% cacao butter, 30% sugar for a 70% chocolate with 39% total fat does that sound right to you?
|
|
|
Post by Ben on Sept 5, 2018 9:15:16 GMT -5
That sounds much better to me. Since cocoa butter doesn't have much flavor, the previous formulation sounded like it would be very bland, but would be crazy smooth/velvety. This new formulation should have a lot more flavor.
|
|