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Post by rkalantari on Jan 28, 2008 12:29:44 GMT -5
Hello, I was wondering if anybody knows if its possible to take a batch of tempered chocolate, refine it again with the santha, add more cocoa butter and re-temper it?
I made a batch that I feel is too thick and isnt working well for dipped chocolates I would like to thin it out so I can use it to dip.
TIA!
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Post by Brad on Jan 28, 2008 13:32:55 GMT -5
Hi;
First, taste your chocolate. Does it feel gritty and need more grinding, or is it smooth but just thick?
If it feels gritty, I'd suggest running through the santha a while longer, and using one of the options below at the same time.
Next, if you did not use lecithin in your chocolate, you could very easily add up to 0.5% by weight, and that will thin it out. BE CAREFUL THOUGH. Adding too much lecithin will make it thicker! Also, just make sure to use liquid lecithin, so you don't have to run it through the Santha again. You will just need to stir it thoroughly.
If your chocolate is smooth already, but just thick, you don't need to use the Santha if you are just adding cocoa butter. Melt the chocolate over a double boiler, and add cocoa butter in incremental amounts of about 5% of the total weight of what you are melting. Stir well, and you will see a significant improvement. I do this all the time.
After that, retemper, and you're good to go!
Brad.
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Post by rkalantari on Jan 28, 2008 16:50:16 GMT -5
Cool thanks, I did use lecithin, and no grit at all...I was just experimenting a bit...i used a formula ive used before but didnt put milk and only increased sugar, i didnt account for the lost fat from the milk which is why I think its too thick now...
I was just gonna use the santha to mix the cocoa butter back in but you are right i should just melt it down and add cocoa butter and go from there, i just wasnt sure if there would be any probs mixing the cocoa butter w/ tempered chocolate, thanks!
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