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Post by swatts11 on Mar 26, 2021 22:14:49 GMT -5
Hello All,
I was researching tempering and came up with a couple questions.
Why do most recipes say to never bring cocoa/caccao butter above 115 deg F (46C)?
In a recipe using butter, is it better to use maple syrup instead of sugar for sweetner because syrup doesnt dissolve.
Thanks
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Post by Ben on Mar 27, 2021 13:52:30 GMT -5
Hello, No idea why anyone would say not to bring cocoa butter over 115F. I do it all the time with no ill effects. It's just an oil, so shouldn't have any problems as long as you stay below it's smoke point (I don't know what it is, but it's way higher than 115F). We probably need more info about what the recipe is before answering your sugar/maple syrup question. There are plenty of recipes that successfully use sugar with butter.
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