gap
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Post by gap on Feb 8, 2010 16:51:20 GMT -5
Interesting - thanks for that. I'm not in the business of making actual chocolate from scratch, but I use a lot of it, so it's good to know these things.
Cheers
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gap
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Post by gap on Feb 7, 2010 16:12:03 GMT -5
Sebastian - is it sufficient that the fat is polymorphic? What I mean is, will using an alternative fat that you mention still give chocolate the sheen and snap that we associate with well crystallised traditional chocolate?
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gap
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Post by gap on Feb 2, 2010 16:27:39 GMT -5
As I understand it, it is only cocoa butter that allows you to temper chocolate - it has some special properties which allow the crystals to set in many different ways . . . the ideal way being "in temper"
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gap
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Post by gap on Nov 24, 2009 16:08:52 GMT -5
Hi - I live in Australia and have similar weather issues during summer. From personal experience, your working environment for chocolate should be kept 18-22C degrees C ideally. You can work in an environment warmer with the wise use of a fridge, but at about 26 degrees everything becomes a little tricky. Any warmer than that and you're going to struggle.
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gap
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Post by gap on Nov 23, 2009 17:56:03 GMT -5
Cocoa butter is the fat from the cocoa/cacao bean. If you are making chocolate at home, you will prob need to buy cocoa butter and add it.
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gap
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Post by gap on Oct 10, 2009 19:37:49 GMT -5
What shape were your centers? Where you have curved edges, it can help to have your chocolate on the warmer side of tempered. Alternatively, you can coat twice.
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gap
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Post by gap on Aug 19, 2009 17:29:03 GMT -5
I have heard some members of the forum "age" their chocolate. Sorry, but I don't know any more than that
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gap
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Post by gap on Aug 18, 2009 16:28:52 GMT -5
As you said, Mycryo is just cocoa butter, so I'm pretty sure it couldn't replace milk powder if you're making a milk chocolate. Also, because its cocoa butter, it's an expensive way to temper chocolate.
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gap
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Post by gap on Aug 2, 2009 20:12:47 GMT -5
Hi - this one is no-longer available
Cheers
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gap
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Posts: 390
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Post by gap on Jul 26, 2009 3:29:49 GMT -5
Hi,
my wife and I bought a Champion Juicer (unrelated to chocolate making) but no-longer have a use for it.
It has only been used 3 times since purchase and is in very good condition.
We live in Melbourne, Australia.
If anyone has any interest, please get in touch with me at gapsey@gmail.com
Cheers
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gap
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Post by gap on Jul 20, 2009 16:30:23 GMT -5
There is a long discussion on g-pectin (which is probably from the Andrew Shotts book I'm guessing) on this thread: forums.egullet.org/index.php?showtopic=97623&pid=1335761&st=0&Andrew himself actually weighs into the discussion on the first page a little way down (as bonbonman) and says: "It is a milled blend of a dextrose, acid and several types of pectin."
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gap
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Post by gap on Jul 19, 2009 1:09:05 GMT -5
Pectin is different to gelatine (sorry if that is stating the obvious). Pectin and sugar combine to help gel the fruit puree by themselves - no need for gelatine. However, because different fruits contain different amounts of sugar, each fruit has its own ratio of pectin to use. There is a very good table here: www.boironfreres.com/uk/uk_tableaux.htm?PHPSESSID=1b456b76470d998a8357a9319c4162c5(Click on the Confectioners image) Although note that this is for using their own fruit puree - if you make your own puree, it might have a different sugar level. Some people do make mixes with other gelling agents combined, but the pectin alone works very well.
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gap
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Post by gap on Jul 16, 2009 19:26:51 GMT -5
I would second Patric chocolate. I also like the Guittard bars I have tried.
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gap
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Post by gap on May 20, 2009 23:07:26 GMT -5
And you can whack it pretty hard
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gap
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Post by gap on May 7, 2009 16:37:38 GMT -5
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