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Post by clavy2 on Dec 7, 2009 9:54:06 GMT -5
Homemade with Santha grinder, refined for roughly 12 hours each time. Have tried milk and dark chocolate and added lecithin but result seemes to be the same. The final chocolate is "snappy" or somewhat crisp. Definitely not the melt in your mouth final product I'm looking for. Is this a tempering issue? Humidity problem? More or less lecithin? Currently I've tried 1/2 - 1 tsp per 1.5 lb batch of chocolate without much difference.
Thanks,
Steve
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Post by Brad on Dec 7, 2009 11:50:11 GMT -5
Sounds to me like you have a very high cocoa content - especially if you're having to add lecithin to lower viscosity.
The "melt in your mouth" feeling you're looking for is the result of cocoa butter.
Try the following percentages in your next batch: 55% cocoa beans 20% cocoa butter 24.5% sugar 0.5% vanilla bean
There should be no need for lecithin with this recipe, and it should take you closer to the "dark and creamy" side that you may be looking for.
Happy Chocolate making.
Brad.
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Post by clavy2 on Dec 7, 2009 15:17:29 GMT -5
That is a good suggestion. The last batch I made was essentially as follows so I'm not sure too much cocoa contributed but will bear that in mind. There is a very small amount of grit so I wonder if refining it further would help?
30% cocoa beans 20% cocoa butter 30% sugar 20% powdered milk 1tsp lecithin
Thanks,
Steve
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Post by Brad on Dec 7, 2009 18:49:24 GMT -5
One thing that's been discussed in other threads is the amount of time needed in your Santha. While the time periods vary, the general consensus is MUCH longer than 12 hours. I often went as long as 36-40 hours of continual refining.
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Post by cheebs on Dec 8, 2009 13:57:48 GMT -5
One thing that's been discussed in other threads is the amount of time needed in your Santha. While the time periods vary, the general consensus is MUCH longer than 12 hours. I often went as long as 36-40 hours of continual refining. Ditto... up to 48 here at times.
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