jano
Neophyte
Posts: 34
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Post by jano on Jun 15, 2016 11:21:12 GMT -5
I'm shooting from the hip as far as recipes and made a praline paste that I'd like to fill my chocolate with (nuts, dry caramel, cacao butter, and some milk powder). First few attempts have resulted in the flavor I was looking for. I run the ingredients in the wet grinder 12-24 hours, comes out super smooth, but it is runny at room temp. Also, to get the proper smooth consistency, I have to chill, bring to room temp, then chill again. Otherwise, it's "frothy" and "spongy". Strange?
What do I need to do to thicken it up? More cacao butter? Add starch?
Thanks for any help
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gap
Apprentice
Posts: 390
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Post by gap on Jun 15, 2016 23:45:46 GMT -5
I can't help you with the recipe you're using, but I can offer up what I've done in the past. I make my praline paste with 50% sugar and 50% roasted nuts. I grind that until it's a smooth paste. I then mix the paste with melted milk chocolate to make a gianduja (I alter the ratio depending what I'm aiming for but start with ~40-50% praline paste & remainder is milk chocolate). The gianduja can be piped into moulded chocolates or set as a slab, cut and enrobed.
I don't think that's quite what you're after, but it is how I do it.
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jano
Neophyte
Posts: 34
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Post by jano on Jun 16, 2016 23:57:14 GMT -5
That's a whole lot of sugar woah... my recipe uses maybe 25% sugar as a percentage of the nuts (and probably 15-20% of the whole). Maybe that's why it is runny at room temp, not enough solids. I'm concerned my paste will be too sweet if I add more sugar, and if I increase milk powder, it's going to get too.. "dulce de leche" and put the nuts in the background. Maybe I'll just leave it runny.
Yeah, your recipe is different, you are adding chocolate to the paste; I'm keeping the paste separate.
You've taught me a new term: "gianduja". That looks interesting!
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gap
Apprentice
Posts: 390
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Post by gap on Jun 17, 2016 0:44:09 GMT -5
Deodorised cocoa butter will help your praline "set" if you want it to and be neutral in taste.
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jano
Neophyte
Posts: 34
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Post by jano on Jul 28, 2016 8:18:57 GMT -5
Thanks, I changed three variables in my latest variation and one of them worked (no idea which) - I was not necessarily aiming for a spreadable mass which is why multiple variables changed versus just one. Simply got lucky Changes were: removed the whole milk powder, increased the amount of cocoa butter from about 5% to 15% of total weight, and added 2% by total weight tempered cocoa butter when it was done and temp of the just-ground paste dropped from 100F to 90F (I'm doing a variation of the incubator tempering thingy). It's either or both of the last two changes. Now to keep myself from eating the batch in one sitting!
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Post by chocaddict on Aug 2, 2017 6:10:55 GMT -5
Now that sounds good
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