Post by kim on Jun 18, 2019 20:20:00 GMT -5
Yes, I watched the videos. They were amazing. And yes I'm crazy because I'm attempting to make Vegan White chocolate, which I know you consider to not be chocolate. Here's the thing, my kids are deathly allergic to dairy and nuts. I can't purchase this anywhere and realized, let me just go create it myself.
However, even after watching the video so many times, I can't get this to set at room temperature to save my soul. I'm pretty determined to get this right, but need some guidance. I used the formula:
I think I might have screwed up when melting down my cocoa butter? I did it in a double boiler, but didn't measure the heat. I think I confused the instructions from the video allowing me to get wherever without checking on it. It liquified. Potentially past 130, but not positive. I placed it in the melanger, let it run for 24 hours. Added the lecithin at the 12 hour mark. I was confused with how to get it out, so I left it in there past the 10 hour mark hoping some Chocolate God would bless me with their knowledge. Lol
It was smooth, when it came out of the melanger I think the temperature was roughly 90 degrees, not positive, but I heated it to 120, dropped it to 79 degrees and then brought it to 84. And poured it into the molds.
The chocolate doesn't have the ability to snap unless I stick it in the fridge. There are a few pieces that are holding shape, but the other ones are not going to snap. My goal is to make bars and something that I could use as seed later on. I didn't realize this was going to be so difficult. What can I do to save this or what did I miss?
However, even after watching the video so many times, I can't get this to set at room temperature to save my soul. I'm pretty determined to get this right, but need some guidance. I used the formula:
- 16 ounces of cocoa butter
- 14 ounces of coconut milk powder
- 14 ounces of maple sugar
- 1 teaspoon lecithin
I think I might have screwed up when melting down my cocoa butter? I did it in a double boiler, but didn't measure the heat. I think I confused the instructions from the video allowing me to get wherever without checking on it. It liquified. Potentially past 130, but not positive. I placed it in the melanger, let it run for 24 hours. Added the lecithin at the 12 hour mark. I was confused with how to get it out, so I left it in there past the 10 hour mark hoping some Chocolate God would bless me with their knowledge. Lol
It was smooth, when it came out of the melanger I think the temperature was roughly 90 degrees, not positive, but I heated it to 120, dropped it to 79 degrees and then brought it to 84. And poured it into the molds.
The chocolate doesn't have the ability to snap unless I stick it in the fridge. There are a few pieces that are holding shape, but the other ones are not going to snap. My goal is to make bars and something that I could use as seed later on. I didn't realize this was going to be so difficult. What can I do to save this or what did I miss?