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Post by pairak on Nov 3, 2021 13:30:09 GMT -5
Hello. I would like to make my dark chocolate more black. How do you all go about this? I am thinking about adding some black food color powder during the conching to fully mix it. Would this work? Any experience with this?
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Post by Ben on Nov 4, 2021 7:38:18 GMT -5
Hello. This should work fine. Note that I'm assuming when you say 'conching' you're referring to grinding in a stone grinder--if you mean conching in an actual conche, the powder won't get refined and you'll probably be able to detect the powder. Another option would be to use black colored cocoa butter.
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Post by pairak on Nov 4, 2021 10:59:57 GMT -5
Thank you for the reply, and yes, I did mean the grinding. My bad. I would have used cocoa butter, but ive been unable to find any black. I could make myself, but havent had much luck getting it right.
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Post by Ben on Nov 4, 2021 11:21:15 GMT -5
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Post by mark on Nov 4, 2021 21:20:05 GMT -5
I recall the Omnom guys add charcoal to one of their white chocolates to make it black.
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