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Post by renegademax on Feb 21, 2021 12:13:14 GMT -5
Hey Ya'll, 1. This is my first time on here and candidly am a bit intimidated by all the experts, so please don't laugh - at least not too loudly. I've been making vegan chocolate using organic, fair trade, raw cocao powder and cocoa butter: 162 grams of powder to 453.59 grams of butter. I don't use any sweetner. The chocolate tempers quite well but does, yes, I know, obviously have a very rich butter flavor. Is this a bad ratio? And what would be the percentage? 20% 25% I have no idea how to work it out. 2. I then dip cold nut butter protein bars into the chocolate. It hardens quickly and I let them set for a few hours before transferring to the fridge. At room temp, the chocolate doesn't melt, but as you can see from the attached photo, very smeary - it's 78 in my in my flat right now as I took the photo. Yes, I know, a tad too warm. I did read online that oil in the nut butter seeps into the chocolate causing the smearing but again, I'm a complete and total novice so any info would be greatly appreciated. Thanks in advance, Max. Attachments:
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Post by Ben on Feb 22, 2021 14:16:23 GMT -5
Hello! Welcome. 1) That ratio is pretty high in cocoa butter content. On average, a cocoa bean is around 55% cocoa butter, so getting closer to a 55/45 ratio butter/powder will get you closer to the normal ratio of a cocoa bean. This will result in a more intense cocoa flavor than what you're getting right now. The percentage of a chocolate is the percentage of cacao (nibs, liquor, powder, and/or butter). So, if your chocolate is only cocoa powder and cocoa butter, it's 100%. 2) Do the nut butter protein bars have to be cold to maintain their shape? If not, I'd recommend dipping them at room temperature and then placing the dipped bars in the fridge for 10-15 minutes or so to set. If so, maybe try mixing in some chocolate so they can be solid at room temp. I don't have any good ideas about the nut oil seeping out. Maybe double-dip them?
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Post by renegademax on Feb 23, 2021 14:17:36 GMT -5
Hello Ben, Thanks for the amazing info; much appreciated. The bars contain almond milk and need to frozen to hold their shape. I do leave them at room temp for about 20 minutes before I dip, but moisture starts to form and one time resulted in the chocolate becoming muddy and not usable. Normally I pour a small amount into a second bowl and use that one for dipping, just in case. The idea of adding chocolate to the actual mixture is intriguing, and I'll have to give that some thought primarily because the mixture needs to rest for an hour before I put it into the molds. I have considered double dipping, especially as the first layer is very thin and after tempering, tends to be brittle and can come away from the bar as one bites into it. As you can see from the photo, the chocolate is smeary but I've also purchased vegan sunflower cups from Trader Joe's and that chocolate was also smeary at room temp. Nature of the beast, one might suppose. The bars are very, very popular among friends and family, but then again anything free tends to be. Thanks again and we press on. Be well, Max.
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Post by Ben on Feb 23, 2021 17:36:22 GMT -5
It has actual liquid almond milk? If so, maybe try swapping that out with ground almonds to get the almonds without the water. The water in almond milk is introducing issues that would be easier without it.
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Post by renegademax on Feb 24, 2021 11:58:53 GMT -5
Thanks, Ben, but the almond milk is an integral part of the recipe used to moisten the oatmeal, which is the basis of the bars. I've considered other ways to achieve this, but the moisture content of the nut butter isn't enough, so I guess I'm stuck with smeary chocolate; bummer. I really, really appreciate you taking the time to offer your advice. Regards, Max.
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