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Post by Ben on Apr 18, 2024 11:59:37 GMT -5
Yep, that's my understanding of why that works. My cooling cabinet is usually around 50F.
Not sure why mixing cocoa butter with a different oil before grinding would help. The grinder mixes it all together already. I'd also question the need to add a different oil at all. My spread is just hazelnuts & chocolate (cacao, sugar, cocoa butter).
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tszp
Neophyte
Posts: 3
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Post by tszp on Apr 18, 2024 17:30:10 GMT -5
Hi Ben
I guess mixing the melted cocoa butter with oil first - and until they're well blended together - would stop the cocoa solidifying again.. needs to be tried I think.
Does your chocolate not contain any emulsifier like sunflower or soy lecithin at all?
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Post by Ben on Apr 19, 2024 17:02:55 GMT -5
Nope, no other oils or lecithins at all.
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