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Post by fredrik on Nov 13, 2019 2:57:23 GMT -5
Hi, Anyone that knows how to make craft chocolate with whisky flavour (or other spirits)?
I’ve tried to soak 10% of the nibs for 72 hours, then dry them at 60 C for 5 hours until dry. Then mix this into the ”normal” nibs to make 70% chocolate. But it hardly tasted any whisky...
//Fredrik
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Post by Ben on Nov 13, 2019 12:28:42 GMT -5
I've never tried this myself, but when I've seen others do similar things, I think they soak all the nibs for a batch.
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Post by fredrik on Nov 14, 2019 2:29:32 GMT -5
Ok, I’ve seen those who only soak 10%. Bur I’ll try 100% next time.
/F
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fred
Novice
Posts: 144
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Post by fred on Dec 8, 2019 12:25:13 GMT -5
I've been wondering about this. I was looking at this company's bar: goodnowfarms.com/product/specialreservewhiskey/Nutrition info for the 77% whiskey bar is like this: Serving Size: 55g Total Sugar: 12g (22%) Total Fat: 18g (33%) Fiber: 8g The ingredients are single origin beans, sugar, cocoa butter and whiskey (listed in that order) Nutrition info for their 70% Ecuador bar (same bean but just chocolate): Serving Size: 55g Total Sugar: 17g (31%) Total Fat: 21g (38%) Fiber: 9g
The ingredients are similar: single origin beans, sugar and cocoa butter (listed in that order)
So I think their regular chocolate 70% bar is something like: 60% cacao 10% butter 30% sugar Which should give you about 40% fat and 30% sugar (assuming cacao is 50% fat).
But the "77%" whiskey bar is pretty low in both fat and sugar so I think they must add a lot of whiskey "solids". Something like: 60% cacao 6% butter 22% sugar 12% whiskey solids?
One thing I was wondering is if they soak nibs in whiskey and dry them or if they use cocoa butter to extract the flavor somehow... (I've heard it works the other way around - using whiskey to extract flavor from fats).
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gap
Apprentice
Posts: 390
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Post by gap on Jan 4, 2020 17:14:42 GMT -5
Alchemist John did this a while ago in one of his posts - I can't find it now. But the essence of what he did was soak all the nibs with this process:
Making Bourbon Chocolate - From Chocolate Alchemist
[Add to the nibs] 20% bourbon by weight.
[So,] 800 grams roasted nibs, 160 grams bourbon. Soaked it all up in 24 hours then dried at 150 F [66C] for 1 hour. I see no reason brandy should not work exactly the same.
[Then use the nibs to make chocolate as per normal]
I did it with Port and it worked well
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fred
Novice
Posts: 144
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Post by fred on Jan 11, 2020 14:50:09 GMT -5
gap - wow, thank you for sharing that! Sounds really good!
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Post by lyndon on Feb 2, 2020 7:49:55 GMT -5
I make port infused chocolate sometimes, I roast the beans first, mostly to sterilise them, then soak 100% of them in port for about 5 days (tbh, this may be overkill, 24 hours might be enough). Then I drain off the beans, absolutely drink all the port, and air dry them. Then I roast them again on a low temperature for an hour, and throw them in the grinder. Job done
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fred
Novice
Posts: 144
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Post by fred on Feb 15, 2020 16:59:17 GMT -5
lyndon - Port chocolate actually sounds good, even though I'm not a port fan! On a completely unrelated note, I've wondered how people make brandy filled chocolates and would love to try it some day. I'm a big fan of the Asbach Uralt ones...
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