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Post by etalococh on Oct 17, 2018 22:18:50 GMT -5
Not to hijack this post, but would I use lecithin if my goal is to incorporate 3ml of an oil based extract into 15grams of chocolate and have the same hard temper I'm used to?
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Post by Ben on Oct 18, 2018 8:29:44 GMT -5
Moderator note: So as to not hijack the original thread, I've moved this post to it's own thread. Lecithin binds up water, so I don't think it would help with this. There's probably no way to add roughly 20% oil to chocolate and get the same temper. In fact, it may not be possible to temper it at all.
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Post by Chip on Oct 18, 2018 14:50:03 GMT -5
Moderator note: So as to not hijack the original thread, I've moved this post to it's own thread. Lecithin binds up water, so I don't think it would help with this. There's probably no way to add roughly 20% oil to chocolate and get the same temper. In fact, it may not be possible to temper it at all. I wholeheartedly agree with Ben. 20% oil would completely change the mixture, and no amount of lecithin would help. I can't imagine any extract needing a strength of 1 part extract to 5 parts chocolate. That means that 1/5 of the chocolate is the extract. That's a lot.
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