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Post by margarita on Jun 18, 2021 18:09:36 GMT -5
I followed John's recipe and substituted sugar for allulose. I was using the wonder grinder and all was going well, I checked on it before going to bed (4hrs into grinding), the mixture was a little thick, but not too thick to make me wonder if something is going wrong. In the morning grinder was dead, it melted all the way to the bottom. Inside was a hard rock mess that I had to chisel out. The temperature in the room wasn't hot or cold. Does anyone know what went wrong? It was my second batch of chocolate. My milk chocolate did super awesome two days prior....
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Post by Sebastian on Jun 21, 2021 8:20:38 GMT -5
it's always about time, temperature, or moisture. You either got too hot (which would need to be VERY hot - i doubt that it's this), too cold (a likely candidiate - your cocoa butter crystallized. keep your temperature in the 120-150F range), or you've got water present. Almost guaranteed to be one of those things.
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