|
Post by jhoff on Feb 10, 2013 23:36:39 GMT -5
Is making 85% chocolate bars as simple as using 85% nibs to 15% sugar by weight in the grinder? Does the type of sugar matter?
|
|
|
Post by Ben on Feb 11, 2013 11:20:03 GMT -5
Yep, it's that easy (or can be as long as you're not adding cocoa butter, vanilla or lecithin).
The type of sugar can matter. There's lots of discussion of different sugar/sweetener types on this forum.
|
|
|
Post by jhoff on Feb 11, 2013 12:30:17 GMT -5
Thanks - I'll look for the sugar discussions - I did notice some as I was browsing...
And I also know there are some discussions about lecithin which I will read as well.
But for 85% chocolate - there's no need to add cocoa butter, right? what would be the reason to add it?
|
|
|
Post by Ben on Feb 11, 2013 14:08:19 GMT -5
There is a lot of chocolate out there that only uses cacao and sugar (mine included), so there's no absolute need to add cocoa butter. The chocolate that does add it does so to achieve a particular type of chocolate. Added cocoa butter can make the chocolate smoother/more velvety and can mellow some of the intensity of a high percentage chocolate. It also can make it easier to work with by reducing the viscosity of the liquid chocolate.
|
|
|
Post by jhoff on Feb 11, 2013 15:07:48 GMT -5
I clearly have more reading to do I guess it would make it easier to work with while tempered / molding? Thus far, I've only made 100% bars and haven't gotten the tempering right yet... I've only gone thru the whole process (roast -> bar) twice now although I played with tempering a few times first by melting some "baking chocolate". First two times I used the "slab" method then noticed the microwave / turbo tempering method which seemed like it would be easier but thus far hasn't worked for me.
|
|
gap
Apprentice
Posts: 390
|
Post by gap on Feb 11, 2013 17:17:15 GMT -5
Some people also think extra cocoa butter or lecithin aids in "tasting" the chocolate by allowing a better melt and flow through the mouth (ie., it doesn't feel as if it is all "sticky" up the front of your mouth)
|
|
|
Post by jhoff on Feb 11, 2013 17:41:50 GMT -5
so the extra cocoa butter would be part of the 15% in 85% chocolate? so displace some of the sugar then or ??
|
|
gap
Apprentice
Posts: 390
|
Post by gap on Feb 11, 2013 18:45:03 GMT -5
No - the 85% refers to the total cocoa content (so cocoa nibs/liquor + cocoa butter). The remaining 15% is sugar + vanilla.
I've never made an 85% bar, but for my 70% bar, I typically use 65% nibs and 5% cocoa butter.
|
|
|
Post by anish on May 2, 2013 4:19:19 GMT -5
85% nibs means 42.5% cocoa butter and 42,5% solid parts as a rule of thump. 42% fat means no need to add more cocoa butter. You may can add a littile lecithin. Any sugar will be fine that contains no water traces.
|
|