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Post by FeralOne on Jun 3, 2008 3:51:38 GMT -5
Is it acceptable by FDA standards to add coconut oil to the chocolate or not because it is a vegetable oil? I just made my first REALLY bad batch of chocolate, bad roast, and I had some so I added it and it made the flavor more uniform. I only added 4 oz. to a 4 pound batch and it definitely made it better. So I was thinking of using it as a way to keep the batches consistent. On such a small scale the batches turn out slightly different every time, not bad (except this one) just not the same. In all honesty, I am probably the only one who notices the difference. Thanks! Andrea
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Post by joyojoy on Jun 3, 2008 21:49:55 GMT -5
You can add coconut oil to chocolate, but it has a very low melting point (around 74° F), so it will make your chocolate very soft and less stable. I have a recipe for mint meltaways that calls for using chocolate mixed with coconut oil and peppermint, sandwiched between layers of regular chocolate.
Hope that helps...
Joy
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Post by Sebastian on Jun 4, 2008 15:43:03 GMT -5
if you add coconut oil to chocolate, in the us, you can't legally call it chocolate any longer. also, if you add more than 5% of the oil as coconut oil, you'll very likely lose the ability to temper the chocolate
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