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Post by elderlyone on Nov 8, 2018 16:48:07 GMT -5
People. I am making homemade chocolates with a powdered mushroom ingredient. My chocolate is getting too thick to use in molds and is in general ugly. I was thinking of adding maple syrup and vegetable oil to make the chocolate more runny before adding the dry ingredients.
I'm using 70% cocoa dark chocolate. My question is how would I add more liquid to my chocolate and have it still set and be moldable.
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Post by Chip on Nov 8, 2018 16:50:50 GMT -5
Do not use maple syrup. Anything containing water will ruin any batch of chocolate. Use cocoa butter, ghee, purified butter or an oil of your choice to thin. Are you tempering the chocolate?
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Post by elderlyone on Nov 8, 2018 16:54:18 GMT -5
I'm very inexperience, but I was going to try. Right now my goal is it get a finished product that doesn't look like a kindergarten class made it. So oil would be a better option.
How much oil to chocolate can I use and still have e it set?
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Post by Chip on Nov 8, 2018 17:07:30 GMT -5
Your chocolate may not need any oil or thinning if you are not tempering. Search this site for tempering. That will be one of the important things to learn to get a good end product.
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Post by elderlyone on Nov 8, 2018 18:18:28 GMT -5
I'm adding 14-16 dried grams of fine powder to 12 oz of melted chocolate. And I'm running into a problem with chunky, thick mess.
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Post by Chip on Nov 8, 2018 18:38:03 GMT -5
So basically you have 340 grams of chocolate into which you are putting, on average, 15 grams of powder. This should not cause the issues you are stating. At what temperature are you adding the powder? Are you stirring it in or using a melange to process it? Again, I think, and maybe someone with a lot more experience than me can also comment, your referring to a tempering problem not a mixture problem. Can you post a picture of what you are referring to?
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