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Post by chocolatemike on Mar 14, 2019 9:48:43 GMT -5
Hello,
Hopefully this forum is still active!
I made a sugar free 65% chocolate with 35% nibs and 30% cocoa butter, it was 34% erythritol, and .5% each of vanilla beans and ghee.
Everything went well, and I decided to take a pound of it and make it into a raspberry ganache. I took 1 cup heavy cream, 1 cup raspberries and let them simmer in a double boiler, then I strained out the raspberries. I let that cool in the fridge overnight, and then I heated the raspberry cream to approx 95*F and the chocolate to 95*F and then combined them with a whisk. As I was combining them, the cocoa butter separated.
It's currently in the fridge, and I'm hoping to salvage it by reheating it and hopefully reincorporating the cocoa butter. Is this possible? If so, would it just be through reheating it?
Where did I go wrong? Should I have adjusted my temperature of heating the cream and chocolate since it contains erythritol instead of sugar, or due to the raspberries being added?
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Post by chocolatemike on Mar 14, 2019 11:53:26 GMT -5
Through some research on other sites, and reading in this forum, I did find that it is basically the emulsion broke.
With that in mind, I thought "I make emulsions all the time with my immersion stick blender when I make my homemade mayo," so I decided to break out the stick blender and see what happens. It seems to have fixed it. I took what should be a ganache out of the fridge, heated it to about 95*F and then used my stick blender on it, and it seems to have brought it all back together. It's currently cooling in the fridge, and after about 20 minutes, it appears to still be holding together.
Where I think I went wrong was to heat both the cream and the chocolate too aggressively as well as possibly whisking it too aggressively as well.
Hopefully, someone can confirm that's the reason the emulsion broke, and I'll check back in with an update on whether or not the stick blender worked for bringing it all back together.
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Post by Markus on Mar 27, 2020 8:39:16 GMT -5
Through some research on other sites, and reading in this forum, I did find that it is basically the emulsion broke. With that in mind, I thought "I make emulsions all the time with my immersion stick blender when I make my homemade mayo," so I decided to break out the stick blender and see what happens. It seems to have fixed it. I took what should be a ganache out of the fridge, heated it to about 95*F and then used my stick blender on it, and it seems to have brought it all back together. It's currently cooling in the fridge, and after about 20 minutes, it appears to still be holding together. Where I think I went wrong was to heat both the cream and the chocolate too aggressively as well as possibly whisking it too aggressively as well. Hopefully, someone can confirm that's the reason the emulsion broke, and I'll check back in with an update on whether or not the stick blender worked for bringing it all back together. was this a recipe to make chocolate bonbon ganache? waw This is very complicated! never seen something like it
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