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Post by qilom on Apr 29, 2016 15:08:36 GMT -5
New to this forum but been an avid reader. What a wonderful site! I created a batch of Vietnam 75% chocolate (no cocoa butter, no lecithin added) This is batch 40 for me, so I have done quite a few different runs. This is my 2nd version of the 75% Vietnam. The first batch was definitely fairly viscous but I attributed that to a low cocoa butter content of the bean. On the second batch the winnow/conch went without any problems but it did look a littler thicker than usual. Any attempt at filling the molds after tempering is a disaster. The chocolate almost has the the viscosity of room temperature Nutella. It still flows but is VERY thick. After some help with a spatula and hammering the molds more times and with more force than I want to they do set fine but still have some holes/bubbles in them. Chocolate tastes great and has a good snap. Has the chocolate seized? Any other ideas as to what is wrong with it? What can I do to fix it? I rather not add cocoa butter but if that will fix the batch I prefer that to growing arms like Arnold and cracking my countertop from all the banging! Thank you for any tips and help! Cheers!
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gap
Apprentice
Posts: 390
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Post by gap on Apr 30, 2016 22:00:16 GMT -5
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Post by qilom on May 1, 2016 14:34:51 GMT -5
Thank you yes. It surely seems that there is too much moisture in the chocolate.
Any ideas what I could do to safe the batch?
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gap
Apprentice
Posts: 390
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Post by gap on May 1, 2016 16:46:42 GMT -5
I would try adding some lecithin - about 0.4% by weight - and see what happens.
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eg
Neophyte
Posts: 47
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Post by eg on May 25, 2016 20:51:30 GMT -5
Interesting - I just made a batch of Vietnam (Tien Giang) and it is also very viscous. However, I'm attributing it to moisture in the sugar, not the cacao. I did a VERY long low roast on the cacao and I cannot imagine that there was any moisture in it still. The chocolate only became viscous upon adding the sugar, so I'm assuming there was some moisture content in the sugar. I haven't tried to temper it yet - keep your fingers crossed for me!!
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