Post by Howard on Jun 13, 2008 11:21:30 GMT -5
Just another data point: I made this for my father-in-law for father's day:
12 ounces Tabasco nibs (30%) roasted 325 X 10 minutes then 275 X about 25 minutes until the kitchen smelled like chocolate brownies and the nibs tasted "dry" with most of the acidity resolved.
6 ounces Cocoa butter (15%)
8 ounces NIDO brand whole milk powder (20%) ( found this at a Mexican grocery store)
14 ounces powderized sugar (35%)
1/2 tsp lecithin
I came up with this because I only had 6 ounces of cocoa butter available.
Grind the nibs with the cocoa butter - add to the Santha. Add the powdered milk, sugar and lecithin a few tablespoons at a time until it's all in there. I use a big incandenscent shop light to heat the santha. As the grinder came up to its initial speed the temperature settled at around 137 F. After 12 hours or so the texture suddenly changed to much smoother and shinier and the temperature dropped to 124- 126 where it stayed for the duration. This corresponded to a change in mouthfeel and much more integration of the flavors.
Total conch/refine time about 36 hours. I used to approach tempering and molding with much fear and trepidation but the last 3 times I have used the "classic" method of pouring out about 1/3 of the chocolate, working it until it changes consistency, then adding back to the remaining 2/3. I don't check the temperature of the working mass anymore, just go by feel. i only check the temp of the remaining mass if I have to reheat it to work with it. Then I mold with my big syringes. After the trays are filled I pop them into the fridge for a couple of hours and I have had no problems with tempering at all. Also, no swirls which plagued me initially.
So how does it taste? Heavenly. I'm a dark chocolate fan, myself but this is other-worldly in mouthfeel, flavor (rich chocolatey, fruity) and finish. There is just a bare hint of residual acidity to make it interesting ( found this when I made 60 and 70% dark with the tabasco as well).
12 ounces Tabasco nibs (30%) roasted 325 X 10 minutes then 275 X about 25 minutes until the kitchen smelled like chocolate brownies and the nibs tasted "dry" with most of the acidity resolved.
6 ounces Cocoa butter (15%)
8 ounces NIDO brand whole milk powder (20%) ( found this at a Mexican grocery store)
14 ounces powderized sugar (35%)
1/2 tsp lecithin
I came up with this because I only had 6 ounces of cocoa butter available.
Grind the nibs with the cocoa butter - add to the Santha. Add the powdered milk, sugar and lecithin a few tablespoons at a time until it's all in there. I use a big incandenscent shop light to heat the santha. As the grinder came up to its initial speed the temperature settled at around 137 F. After 12 hours or so the texture suddenly changed to much smoother and shinier and the temperature dropped to 124- 126 where it stayed for the duration. This corresponded to a change in mouthfeel and much more integration of the flavors.
Total conch/refine time about 36 hours. I used to approach tempering and molding with much fear and trepidation but the last 3 times I have used the "classic" method of pouring out about 1/3 of the chocolate, working it until it changes consistency, then adding back to the remaining 2/3. I don't check the temperature of the working mass anymore, just go by feel. i only check the temp of the remaining mass if I have to reheat it to work with it. Then I mold with my big syringes. After the trays are filled I pop them into the fridge for a couple of hours and I have had no problems with tempering at all. Also, no swirls which plagued me initially.
So how does it taste? Heavenly. I'm a dark chocolate fan, myself but this is other-worldly in mouthfeel, flavor (rich chocolatey, fruity) and finish. There is just a bare hint of residual acidity to make it interesting ( found this when I made 60 and 70% dark with the tabasco as well).