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Post by drischerer on Sept 15, 2023 10:08:03 GMT -5
Hello! I am having issues with chocolate thickness. I thought it was the powdered milk, but I tested this batch with 70% and the chocolate is verth thick/ dense in the mouth. The recipe is: - 70% Trinitario blend nibs. I grounded the nibs in a blender previously - 30% cane sugar. It was refined 30min previously in the melanger I run the nibs in the melanger for 24h and added the sugar warmed after. I tried the chocolate after 72h and stoped after 96h (video). The chocolate was thick after 48h, and now after 96h it is kind of creamy as well 🤨 (like a brazilian brigadeiro).. here is the result: drive.google.com/file/d/15QrxwQhfA9by4vkPL57DjrDTVCUzvVn2/view?usp=sharingI also tested with the top lock knob fully tighted and also kind of slightly tighted. The melanger is a Premier chocolate refiner 8lbs. What am I doing wrong here? How can i make it thinner and delicate in the mouth? Thank you.
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Post by Ben on Sept 15, 2023 11:09:01 GMT -5
Hello!
That chocolate doesn't look unusually thick to me. Two ingredient chocolate is inherently thicker than chocolate made with added cocoa butter and/or lecithin. Two ingredient chocoalte made in a stone grinder will also generally be a bit thicker than if made with some other methods, but not hugely so.
You could thin it out by adding some cocoa butter. Something like 65% nibs and 5% cocoa butter will be noticeably less viscous than just nibs and sugar. This can be done at the end of the refining process so it's easy to test by adding a bit, grind for a minute or two to incorporate, and then taste. If not thin enough, you could add a bit more and test again.
It's also possible/likely that you're over-refining, which, counter-intuitively, makes chocolate thicker. 96h is a really long time, but probably more important is the 24h with just nibs. I would suggest just refining the nibs until they're somewhat liquid and then adding the sugar. After that, refine until it's smooth (tested either with a grindometer or just by putting some in your mouth and using your tongue to rub it against the roof of your mouth). I'd test it after 24 hours and see where it's at. Depending on batch size, it could very well be done at that point.
Hope this helps!
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