|
Post by gpman on Apr 6, 2024 9:49:36 GMT -5
Hi all. I just watched a video and I'm confused because she uses liquid sweetener to make tempered chocolate. I always hear and see videos that say not to do this and it turns into thick fudge. In the end it was shiney and had a snap (did seem to have signs of minor blooming)
Here is the recipe: 100g cacao butter 140g cacao paste 50-85ml liquid sweetener(maple) Melt butter/paste in double boiler to 115f/ 45c
Cool to 84f /29c Them add in liquid sweetener.
Reheat to 88f/31c then pour.
It stayed liquidy the whole time. But since it is shiny and snapped is it really tempered? Will it always have that minor bloom? Thanks.
|
|
|
Post by Ben on Apr 6, 2024 10:41:31 GMT -5
I'd be interested to see the video. Can you post a link?
|
|
|
Post by gpman on Apr 6, 2024 18:58:27 GMT -5
|
|
|
Post by Chip on Apr 7, 2024 6:35:18 GMT -5
That was an interesting watch. Not only the honey, but an alcohol/water based vanilla extract as well. Maybe one of us should try it to see if it works.
|
|
|
Post by Ben on Apr 10, 2024 8:53:20 GMT -5
Yes, very strange that that worked and that the bars ended up being actually solid.
|
|
|
Post by Sebastian on Apr 16, 2024 6:51:09 GMT -5
A quick calculation puts her fat at about 65.44%, and assuming the maple syrup is 35% moisture (65% brix) - her final moisture content would be about 1.41%. That's not a crazy high moisture level for chocolate at all.
That said, her video suggests there's something she's not showing us. Looking at the visuals of her liquid chocolate - it's wayyy to thin for me to take it at face value, especially since she's not using any emulsifier. 65% fat is very high for a moulding chocolate - it's more in line with what would be considered an ice cream coating. The high level of fat is undoubtedly allowing it to 'absorb' the increase in viscosity from the relatively low level of moisture coming from the syrup; however i'm fairly certain there's more to the story based on the visuals in the video.
|
|