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Post by itsallaroundyou on Aug 27, 2009 15:15:03 GMT -5
now that i'm back from vacation i'm determined to start experimenting more with chocolate making, and have decided to start with slight variations of dark chocolate with the same bean (i haven't decided which yet, but maybe the ivory coast or ghana on offer here).
i chose dark to keep it simple (just cacao and sugar)
i'll do two roast levels, a light and a heavy, and make three variations (which are not set in stone) a light and dark roasted 70%, and the same for a 65% and a 60% giving me six chocolates to choose from.
as part of this trial or maybe the next i'd like to add cocoa butter into the mix, but am unsure of how much is ok to add. how much is enough to smooth out the dark chocolate flavor and what is too much (i know that's a matter of taste, but i just need ball park numbers to start with).
Thanks
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Post by Alchemist on Aug 28, 2009 9:29:31 GMT -5
it is 'ok' to add as much as you want. I have experimented up to about 30% - quite a lot. One thing you may 'discover' is that initially when you add cocoa butter, the flavor gets stronger and sweeter. From the best I can tell, it causes the chocolate to melt faster and disperse faster in your mouth so you get more of a hit of flavor so it seems stronger even there there is less there.
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