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Post by handmadeby2moms on Jan 20, 2013 17:58:39 GMT -5
Hi, I'm a newbie and looking for advice for tempering my chocolate. I make my chocolate with cacao powder and sweeten with honey. I've also been adding a bit of coffee into it. Sometimes my chocolate comes out grainy. I'm wondering if it's because I need to use instant coffee instead? Or if the honey makes it hard to temper. I follow a special diet, and the only sweetener that is allowed is honey - so it needs to be honey. And what if I want to make raw chocolate? Can this be tempered? And does anyone know the best way to set the chocolate - leaving it out on the counter for 24 hrs or in the fridge (will this make it grainy?). Any help would be so appreciated!! And while I'm at it - what would be a good tempering machine if that is what is recommended? Julie
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gap
Apprentice
Posts: 390
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Post by gap on Jan 20, 2013 18:54:45 GMT -5
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Post by handmadeby2moms on Jan 21, 2013 7:00:34 GMT -5
Thanks for sharing that post. It was helpful to read. There is not much info out there on making chocolate with honey...and after reading Alchemist John's post...I'm now thinking I can't really temper chocolate made with honey and that snap in my chocolate. I'll have to just play around with it a little more. I'm still wondering if a good tempering machine would help. Does anyone have a recommendation for one?
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