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Post by lyndon on Apr 30, 2013 10:34:11 GMT -5
Hi, I've been experimenting recently with making chocolate, and currently own a wonder grinder and a chocolate holding tank. I've been using cocoa powder rather than cocoa beans, as I figured it would be easier to start off. But does this make a different to tempering? I've been using the formulation that 50% cocoa powder plus 50% cocoa butter equals "cocoa solids", as I read on this site that's the rough estimate for the contents of a bean. I've not been having much luck with tempering though. I've heated the chocolate up to 110F, let it drop to 90F, taken 25% and let it cool in an oven for a few hours and them chopped and dumped it back in, keeping it below or at 90F. Recipe: 20% cocoa powder 32% cocoa butter 28% soy flour 20% sugar Perhaps I just need to adjust things all over the board? Any advice is welcome
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Post by lyndon on Apr 30, 2013 8:43:45 GMT -5
What a shame you've not had a reply. I've also been attempting to come up with some vegan chocolate recipes. I've tried soy "milk" powder but I'm unhappy with the large amount of ingredients it has. I've also tried roasted hazelnuts. That didn't work out too well with tempering, I presume because they are 50% oil and that messes with the cocoa butter. Currently I'm trying whole fat toasted soy flour, and that's been grinding away for the last 18 hours or so, I have no idea what it will turn out like but it will be fun to see hope.
Either way though, my tempering has been a failure each time, despite the fact that for the first 24 hours it REALLY seems like it was tempered, the chocolate was glossy, it had a nice "snap" to it, and it didn't melt on my fingers. I followed the dark chocolate temperature ranges rather than milk chocolate, perhaps that was a mistake, or perhaps the problem was with my storage after, as it was over 20C, I just popped them foil wrapped on a shelf in my living room rather than a cool dark cupboard.
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