Post by pbchef on Dec 29, 2018 19:12:53 GMT -5
Hi everyone! I have made some peanut butter cups and gave them to an interested buyer for a store and they loved them, however, after approximately 3 days the chocolate develops sugar bloom and gets somewhat white spots on the chocolate that do not wipe away, so I do not think they are fat bloom spots. I saw a video where a fine chocolatier makes cocoa silk, basically taking a Sansaire Sous Vide Circulator and setting it for between 92.4 and 92.6 degrees for 6-24 hrs to melt cocoa butter and turn it into cocoa silk. It basically has the ending consistency of mayonnaise, he then puts it into a small squarish container and lets it harden at room temperature and then he grates 1% of the cocoa silk, basically 1% of the weight of the chocolate he is going to be tempering. So, if he is going to be using 100 grams of chocolate, he will grate only 1 gram of cocoa silk. When he slowly adds this to the mixture of tempered chocolate, it melts into the chocolate and then according to this master chocolatier, I think he is called the Chocolate Alchemist, only 1% of cocoa silk added to your tempered chocolate is enough to keep your chocolate from blooming. Here's the link: How to Make Cocoa Silk
As a side note, the structure of my peanut butter cups is pretty good for around 2-3 days after I make them. After that, the chocolate turns into a gritty texture and is not the same as it was, I would like the chocolate to remain in the same texture as when I first made it. I guess I don't understand how the structure (texture) of the chocolate can change after it has been cast into a mold. The chocolate I use is Equal Exchange Chocolates with 55% Cacao Content Semi Sweet Chocolate Chips. I'm not sure if this matters. I cannot afford to get the Melanger and the Sansaire Sous Vide Circulator to turn my Cocoa Butter into cocoa silk. The tools I have are as follows:
1. White paper peanut butter cups
2. KitchenAid mixer
3. Double boiler
4. Gas Range
5. Spatula
6. Candy Thermometer/Deep Fryer Thermometer
The ultimate goal I have is to create as close to perfect and blemish free peanut butter cups that will last many months without losing their shiny look and without the structure changing at all. As per your suggestion to cast the chocolate into forms, I wouldn't know the first darn thing about that. I am trying really hard to create something stable and that will remain as it was when I first created it, not something that changes after a few days, weeks or even a few months...As to how I need to create the cups, I think for now on the small level I am operating at, it's ok as is, I just need to figure out how to make stable, sugar bloom free, texture stable chocolate that will last for months...
Thanks so much, Sam
As a side note, the structure of my peanut butter cups is pretty good for around 2-3 days after I make them. After that, the chocolate turns into a gritty texture and is not the same as it was, I would like the chocolate to remain in the same texture as when I first made it. I guess I don't understand how the structure (texture) of the chocolate can change after it has been cast into a mold. The chocolate I use is Equal Exchange Chocolates with 55% Cacao Content Semi Sweet Chocolate Chips. I'm not sure if this matters. I cannot afford to get the Melanger and the Sansaire Sous Vide Circulator to turn my Cocoa Butter into cocoa silk. The tools I have are as follows:
1. White paper peanut butter cups
2. KitchenAid mixer
3. Double boiler
4. Gas Range
5. Spatula
6. Candy Thermometer/Deep Fryer Thermometer
The ultimate goal I have is to create as close to perfect and blemish free peanut butter cups that will last many months without losing their shiny look and without the structure changing at all. As per your suggestion to cast the chocolate into forms, I wouldn't know the first darn thing about that. I am trying really hard to create something stable and that will remain as it was when I first created it, not something that changes after a few days, weeks or even a few months...As to how I need to create the cups, I think for now on the small level I am operating at, it's ok as is, I just need to figure out how to make stable, sugar bloom free, texture stable chocolate that will last for months...
Thanks so much, Sam