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Post by Chip on Mar 16, 2022 8:01:24 GMT -5
caren, What taste are you going for? Obviously mint, but what kind? Did you add any mint oil to the chocolate? Would it be better to dip the cookies? Chip
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Post by Chip on Mar 11, 2022 8:40:19 GMT -5
w1ggl3s1985, In my experience water and chocolate are mutually exclusive to one another. You can get orange oil and rose oil and accomplish the same thing as far as flavoring goes.
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Post by Chip on Mar 8, 2022 10:49:47 GMT -5
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Post by Chip on Mar 7, 2022 14:52:55 GMT -5
Mitch30, Off the top of my head it may be that your mixture is too "liquid." I notice there is no sugar in your mix, so maybe that is a reason? Too much tension on the stones? I've really never encountered this before. Just trying to think outside the box here.
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Post by Chip on Feb 26, 2022 16:54:02 GMT -5
juliank22 , I have been 3d printing for about 3 years now. The most common and least expensive filament is PLA, and it is totally food safe. It prints a rigid form, much like polycarbonate. You would have to do some work however to get the molds as smooth as poly. You can do that by dipping the molds in resin and using UV light to cure them, which will make them totally smooth. PET, PET-G, Nylon and some ABS is also food safe. But again, smoothness is an issue. The smallest nozzle that I know of is 0.2mm, so that means you would have .2mm "lines" in the mold. 3d printers operate by putting a layer upon layer upon layer, and you determine the thickness, but so does the nozzle. Hope this helps.
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Post by Chip on Jan 23, 2022 16:17:50 GMT -5
zooza, There are a lot of good articles on this forum about tempering. Just to a site search and you will find them. The two most popular are the "silk method" and the "two bowl method." Hope this helps.
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Post by Chip on Jan 23, 2022 11:45:17 GMT -5
If you use very hot water and a very small brush that will clean that. You can use a new toothbrush or use a set like this. I use that set and it works well.
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Post by Chip on Jan 17, 2022 12:10:35 GMT -5
You can just put the nibs in your melange and then use a sieve when you pour the chocolate out of the melange. That way you don’t need to pre-grind at all. You should do that or use the Champion juicer to make Cocoa liquor
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Post by Chip on Jan 11, 2022 12:46:33 GMT -5
Mitch30I forgot to mention in my formula: if you want just sugar and cocao, just use 70% nibs and 30% cane sugar. LOL. You probably know this.
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Post by Chip on Jan 11, 2022 12:06:05 GMT -5
Mitch30Be careful of erythritol, it gives a lot of people gas/diarrhea. On this site they sell allulose, which many people tolerate much better. Why are you adding coffee? Just curious
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Post by Chip on Jan 9, 2022 14:09:26 GMT -5
Mitch30You have a super-cocoa/sugar saturated mix there. The cocoa butter mixes in to the bath so the actual raw chocolate is not overpowering, it makes mouth feel better, and it also gives proportion to the sugar
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Post by Chip on Jan 9, 2022 13:18:33 GMT -5
Hi Mitch30For 70% dark, you need more than 5g butter with that formula. The formula I use for 70% 100g cocoa butter 300g sugar 600g nibs (cocoa mass) You should have at least 110g of butter in your formula and 310g sugar.
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Post by Chip on Jan 1, 2022 9:53:02 GMT -5
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Post by Chip on Jan 1, 2022 9:49:56 GMT -5
I forgot to add oreos to that list. Those are really good as well.
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Post by Chip on Jan 1, 2022 9:49:01 GMT -5
I have had great success using: puffed rice almonds peanuts pecans walnuts brittle graham crackers animal crackers macadamia nuts I also make my own caramel but that's not crunchy.
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