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Post by sweettooth on Nov 20, 2006 13:41:11 GMT -5
Now my next Q? I have in the santha 65% cocoa Liquor 35% sugar Now this has become to a bit to stiff and my cocoa butter has'nt come yet So can i use clarified butter will this make it more runny and how much do i add to 1.1/2 cocoa liquor plus remaining sugar? Any Bright sparks willing to in enlighten me? Im such beginner!!!
Regards
Sweettooth
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Post by Sebastian on Nov 20, 2006 19:54:41 GMT -5
as long as you're sure you've gotten all the water out of it, go for it. Don't add more than 4% however, or you're going to become quickly frustrated in your attempts to subsequently temper and mould it..
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Post by bob1520 on Nov 20, 2006 22:22:35 GMT -5
Butterfat is high in the trisaturated stearic and palmiitic triglycerides (PPP, PSP, SSS) and tend to be beta-prime, While that of cocoa butter, when properly tempered, are predominantly beta (more platelike). The addition of some palm stearine to butterfat can alter the polymorphic tendency to be more in line with beta-crystal growth. I think that the addition of too much straight butterfat will probably generate uncontrolled blooming and some bizarre textures. Just my $0.02 - worth about that since I'm somewhat new to chocolate processing.
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Post by Sebastian on Nov 21, 2006 6:41:50 GMT -5
Actually, the more milk fat you add, the more bloom resistance it conveys to your final product. If you think about the size of the fatty acids in milk fat vs that of cocoa butter, milk fat's FA's are very small. When the triglycerides of the cocoa butter 'stack' as they're tempered, there are still spaces between them, and there is still liquid cocoa butter present (even in solid chocolate) - it's that liquid cocoa butter that's most often responsible for the bloom. If you block up those spaces between the stacked cocoa butter with something smaller - say, milk fat for instance - you can reduce the chances that the liquid cocoa butter in the interstitial spaces will be able to flow anywhere of consequence. Great to have you here bob! Welcome, and have fun
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Post by sweettooth on Nov 21, 2006 7:03:01 GMT -5
Ok sebastian. im going to add the Clarified butter and see what chocolate produce's fingers crossed Oh and any good fondant recipes going out there Just thought i might ask as there nare people online as i speak (or type!!) regards Sweettooth
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Post by chocdoc on Nov 21, 2006 7:24:33 GMT -5
There is a lovely little book called Candymaking by Ruth Kendrick that has wonderful fondant recipes of all kinds. You should be able to pick it up reasonably on abebooks.com or amazon.
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Post by sweettooth on Nov 21, 2006 15:21:56 GMT -5
Hi Everyone back from chocolate lab (my kitchen) and my clarified butter chocolate is Finished and Guess what i fluked the temper!!? with out knowing it though i did wonder if it would. My kitchen is really cold and when i stopped the santha for an hour it must of dropped temp i came home to switch it back on for a short burst And then molded the lot. It turns out there all wonderfully tempered I only molde them because i wanted to store the chocolate for enrobing later when im ready! Nice though these are my first little babies (real chocolate) that I've ever made. I'll try and leave a picture Thanks Sab! the 4% butter wored great. not as good snap though I,m told thats becuse of the lack of cocoa butter. Regards Sweettooth [/img]
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Post by Sebastian on Nov 21, 2006 17:31:45 GMT -5
Go get 'em sweettooth! Anytime you add milk fat to chocolate, you'll expect to get less snap - that's perfectly normal.
I do expect to receive a box of Christmas chocolates...;-)
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Post by dragonmama on Dec 3, 2006 16:46:39 GMT -5
When you say clarified butter, do you mean ghee? Or something else?
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Post by Sebastian on Dec 3, 2006 17:34:01 GMT -5
aye, that's another name for it. anything that's as close to 100% fat as you can get, no water...
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Post by sugaralchemy on Dec 13, 2006 13:24:59 GMT -5
Milkfat can be added to chocolate in order to: 1) Soften the texture 2) Reduce the risk of bloom 3) Control the cost (if i recall, cocoa butter is often more costly than milkfat)
When working with it, you may want to go by percentage of fat which is from milkfat, as that is probably a better gauge than the absolute percentage of milkfat. For example, in a chocolate containing 35% total fat versus one containing 50% total fat, the same absolute 4% milkfat would represent 11.4% and 8% of the total fat content, respectively. That's enough of a difference to be noticeable in terms of the texture-softening effect.
In most chocolates, the taste is negligible.
Simply heat unsalted butter, then pour off the oil portion. Make sure there is no water present. There you have anhydrous milkfat. If you plan to keep it around a while, I suggest cooling it and placing it into the freezer and breaking off pieces as needed.
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