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Post by nuage9 on Jan 10, 2024 6:19:24 GMT -5
Hi all, lately i’ve been seeing a lot of chocolates that have flavours like apple pie, cinnamon roll, gingerbread cookies etc. When I look at the ingredients, it really does seem like they include whole desserts in the chocolate somehow, flour and all? I was just wondering how they manage to do this considering the water content of these desserts. Do they dehydrate them after baking them? I’m really keen to experiment with this, so would appreciate any tips
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Post by nuage9 on Jan 10, 2024 6:21:36 GMT -5
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Post by Chip on Jan 10, 2024 8:38:03 GMT -5
I am thinking, (and sometimes that can be a dangerous thing) that they chop up rolls and either enrobe them, dip them or make really small pieces and add them to the chocolate post production like you would add peanuts, etc. They definitely wouldn't survive in a melange.
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Post by nuage9 on Jan 10, 2024 19:28:36 GMT -5
Thanks Chip, that makes the most sense.
I’ve also heard people adding biscoff/speculoos cookies in the melanger to make biscoff spreads though. Any chance this could be a similar approach?
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Post by Chip on Jan 11, 2024 6:47:38 GMT -5
This I don't know as I have never tried it. I have enrobed Oreos, graham crackers, etc, but never incorporated them into a batch. As long as they do not contain water, I would imagine it would be safe. You would have to play with the formulation a bit to get it to flow smoothly, temper correctlly, etc. To me it would surely thicken the batch which is something that would need to be dealt with.
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Post by Ben on Jan 11, 2024 10:35:36 GMT -5
The specific bar you link to has chunks of cinnamon rolls included in it. See here: compartes.com/products/cinnamon-roll-holiday-chocolate-giftMy guess is that they still need to be fully dehydrated before being included in the chocolate. I make a speculaas spread using a small stone grinder. I bake the cookies, ensure they're fully dehydrated, and then grind them with refined coconut oil and sunflower oil to make a spread. I've thought about doing this with cocoa butter instead to make a moldable speculaas bar.
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Post by nuage9 on Jan 11, 2024 22:40:25 GMT -5
Thanks Ben! The speculoos spread sounds delicious. So you bake your own cookies? How do you know when they’re fully dry?
I wonder if this would work with chocolate chip cookies, minus the chocolate chips. I imagine a swirled spread, half cookie butter half chocolate spread. Yum haha
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Post by Ben on Jan 12, 2024 13:01:58 GMT -5
You're welcome! Yep, I bake my own cookies. After they're baked, I'll put them in the dehydrator or just leave them in the oven on warm for a while to make sure they're dry and crunchy. I'd imagine it could work with any baked good.
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Post by nuage9 on Jan 12, 2024 15:21:49 GMT -5
Cheers! I’m definitely gonna try this out
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