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Post by flori1234 on Apr 26, 2021 6:46:01 GMT -5
Hi! I am trying to create a chocolate spread and I have everything figured out except one problem. The cacaobutter seems to create little particles (fat "spheres".. like 1mm in diameter) when the spread is cooling off. I assume its the cacao butter. this leads to a rough texture (picture attached). I warm up the cacaobutter at the start and also add it at the beginning with the beans. Any recommendations how I could get a smoother texture? btw I use a small amout of sunflower lecithin towards the end Thank you! Flo
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Post by Ben on Apr 26, 2021 12:15:14 GMT -5
What are the ingredients in your spread?
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Post by Noah H. on Apr 27, 2021 16:10:59 GMT -5
Are you refining all of the ingredients together in a melanger? If you're trying to make a spread with a water-based ingredient, your emulsion could be breaking, and once cooled lead to balls of fat.
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Post by flori1234 on May 17, 2021 6:21:09 GMT -5
I am using only non-water based ingredients.. as with chocolate bean to bar. I use:
Cacaonibs Cacaobutter Cacopowder Oil Hazelnuts (roasted) Vanillapowder Sugar
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