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Post by mcaren on Feb 21, 2019 17:09:07 GMT -5
(May I preface this post by saying I’m new to the forum and know practically nothing about working with chocolate...). I just made a batch of chocolate syrup (out of cocoa powder, corn syrup, sugar, and 2 oz of bittersweet chocolate).... I think it’s a pretty common recipe). My milk chocolate-loving kids think it’s too dark/intense, so I tried adding heavy cream in an attempt to correct its intensity. It didn’t really change the intensity or “darkness” of the taste (which in hindsight I shouldn’t have expected — I usually find ganache made of bittersweet chocolate and cream a bit too dark for our tastes...).
Now I’ve got almost 2 cups of too-dark chocolate sauce. According to the original recipe (without the cream added), the sauce would keep 10 days in the fridge. There’s no way we could use that much chocolate sauce in 10 days — even if the kids liked it!
Would it be possible to turn this sauce into a fudge or something similar? I don’t know enough about chocolate making to know if the fact that it already contains a few ounces of melted chocolate has rendered it uncookable... I suppose if fudge is out of the question something less perishable would be better than nothing...
Thank you! Monica
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Post by Chip on Feb 21, 2019 20:43:29 GMT -5
You are on the right track by adding cream. But to make a "lighter" or milk chocolate you need to add more milk/cream. I would say for 2 cups you should add 1 cup of milk/cream. you can always use this syrup to make other things as well. Brownies, cakes, etc. Your basic chocolate is two ingredients: chocolate nibs/liquor and sugar. To get milk chocolate you add whole milk powder (or whole cream powder, soy milk, etc.) You basically came up with a recipe for chocolate syrup that's really dark because cocoa powder is pure chocolate with the cocoa butter removed, as is most "bakers" chocolate. So essentially you made a concoction of dark chocolate syrup.
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