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Post by Mitch30 on Jan 9, 2022 12:25:31 GMT -5
Hi All,
I tried searching, but didn't find what I'm looking for. My first batch was way too rich and sweet, so I will list the exact steps I took...
1) Melted 5g Cacao Butter in bowl with gun 2) Heated stones for 5 minutes with gun 3) Butter in, Melanger on 4) Nibs in gradually, using gun to heat, until all 695g are loaded 5) Added 300g Cane Sugar after 5 hours 6) Stopped after 12 Hrs.
The 70% recipe is WAY too rich and sweet compared to store bought, and all I can come up with is the manufacturers remove the Cacao Butter from the Beans before production, meaning their bars are 70% actual, whereas my batch was much less Cacao.
When making stovetop in the past using Cacao powder, it turns out fine.
I have seen examples of people running the Melanger for 2 days, but figure that is just to refine?
If I'm right about them removing the Butter, is there a general guide of how to reach a 70 percent bar? I want to do a 85 percent Nib recipe, but I don't know if I will be doing the same thing for the most part.
Thanks for any help.
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Post by Chip on Jan 9, 2022 13:18:33 GMT -5
Hi Mitch30For 70% dark, you need more than 5g butter with that formula. The formula I use for 70% 100g cocoa butter 300g sugar 600g nibs (cocoa mass) You should have at least 110g of butter in your formula and 310g sugar.
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Post by Mitch30 on Jan 9, 2022 14:06:55 GMT -5
Thanks Chip, but how does that cut down on the richness and sweetness?
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Post by Chip on Jan 9, 2022 14:09:26 GMT -5
Mitch30You have a super-cocoa/sugar saturated mix there. The cocoa butter mixes in to the bath so the actual raw chocolate is not overpowering, it makes mouth feel better, and it also gives proportion to the sugar
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Post by Mitch30 on Jan 9, 2022 14:40:58 GMT -5
Ok Thanks, but I'm not seeing it. That's part of being visual, or in this case tasting it.
I'll try your recipe tomorrow!
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Post by Thomas on Jan 10, 2022 17:44:12 GMT -5
Large chocolate makers do separate the cocoa solids and cocoa butter from the nibs or more specifically the chocolate liquor that is made from the nibs. Cocoa beans are not all equal in their cocoa butter content. I assume 50% when creating my formulas but others do different. I make 70% chocolate with just nibs and sugar and also with added cocoa butter. Most bean-to-bar makers add cocoa butter to create a fat content of at least 30% to 35% as it makes the chocolate less viscous and easier to work with. I agree with Chip's comment: 'The cocoa butter mixes in to the bath so the actual raw chocolate is not overpowering, it makes mouth feel better, and it also gives proportion to the sugar'. However, added cocoa butter is not an absolute necessity. It just depends on what you want. You'll have to experiment to find out what you like.
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Post by Mitch30 on Jan 10, 2022 18:26:41 GMT -5
Thanks, Thomas. I'm running a batch now of Chip's recipe and added Sugar about 3 hours ago. I just took a small taste and it seems tame compared to my first try, so I'll have some sort of baseline to build off from 100g Butter to the 5g I used before.
Like you say, experimenting is the way to find out, and it's enjoyable to do so. I'll have to do a complete log.
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Post by Mitch30 on Jan 11, 2022 11:45:43 GMT -5
Ok, Chip's recipe is a little better compared to my first try, but my plain batch is still too sweet. I'll drop the Sugar to 200g if I make plain again, but the recipe works perfect with added ground coffee. I also plan on experimenting with Erythritol.
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Post by Chip on Jan 11, 2022 12:06:05 GMT -5
Mitch30Be careful of erythritol, it gives a lot of people gas/diarrhea. On this site they sell allulose, which many people tolerate much better. Why are you adding coffee? Just curious
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Post by Mitch30 on Jan 11, 2022 12:26:48 GMT -5
Yeah, I know about the Sugar Alcohols, some people are affected. I have a lot of Erythritol to go through, and it doesn't seem to affect me (Xylitol does). I like how it inhibits dental bacteria as well. Allulose is great as well, and isn't a Sugar Alcohol. I will try that out when my Erythritol is almost gone to determine my next supply.
I have been chewing Coffee beans since I was 10 or so. Adding them to the finished Chocolate is just natural to me.
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Post by Chip on Jan 11, 2022 12:46:33 GMT -5
Mitch30I forgot to mention in my formula: if you want just sugar and cocao, just use 70% nibs and 30% cane sugar. LOL. You probably know this.
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Post by Mitch30 on Jan 11, 2022 13:22:03 GMT -5
Yeah, I need some Butter though to grease the wheels, that was my original 5%
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Jim B.
Novice
Newbie
Posts: 118
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Post by Jim B. on Jan 12, 2022 12:06:14 GMT -5
Perhaps, if it's too sweet, you should look at a 75% or higher recipe! 😉 Although it will be less sweet with erythritol since it is less sweet than sugar. Allulose BTW can cause the same gastric problems in some people. Even though it is not a sugar alcohol, it has a lot in common with them in the way it's digested! (I'm diabetic and make my chocolate with a mix of allulose and erythritol.)
Cheers Jim
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Post by Mitch30 on Jan 12, 2022 12:33:33 GMT -5
I have been thinking about that Jim, even 80 or 85, but will have to make my first batch of Erythritol at the 70% to figure everything out. Thanks for that info on Allulose, I will keep that in mind. I go from no problem to pre-diabetic if I get hold of a lot of sugared up stuff I know I shouldn't have, so I want to completely ditch it, but want to go Paleo / Keto anyway.
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Jim B.
Novice
Newbie
Posts: 118
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Post by Jim B. on Jan 13, 2022 12:31:14 GMT -5
I know what you mean - I've gotten my A1c into normal range, but only by being diligent with eliminating sugar. I go nuts reading labels! Allulose doesn't give me problems except in the wallet! I've been mixing with erythritol to cut the cost, but trying to avoid the "cooling effect" too. I tried to "goose" the sweetness with a very small inclusion of monk fruit, but I don't care for the taste despite it being only a pinch - I've had to use a jewelers scale to measure it! My favorite, lately, has been a "barely" milk chocolate with a touch of heavy cream. Using the alternative sweeteners it comes off as about 22.7% sweet, and 54% cocoa. If you use the alternatives, you may want to have a higher fat percentage as they tend to make the batch thicker (in my experience). I aim for about 40% but I might go even more. It looks like other makers' batches are more fluid than what I've been working with! Cheers, Jim
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