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Post by jackamus on Aug 24, 2021 13:24:28 GMT -5
What would happen if you added more cocoa butter to make dark chocolate more runny?
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Post by Ben on Aug 24, 2021 13:56:53 GMT -5
Melted cocoa butter would make melted chocolate more runny/less viscous, but it would still be solid at room temperature. Many chocolates have added cocoa butter to make them less viscous or to affect the flavor or mouthfeel.
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Post by jackamus on Aug 25, 2021 2:00:09 GMT -5
Thanks for the advice. Making it more runny would make it easier to fill moulds.
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Jim B.
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Posts: 118
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Post by Jim B. on Aug 31, 2021 7:56:09 GMT -5
Ben, How much does adding more cocoa butter affect the flavor (assuming a deodorized cocoa butter)? Does the resulting chocolate seem less sweet? My problem is that it seems my alternative sweetener causes the batch to be thicker. Since the sweetener is less sweet than sugar, it throws off the balance between cocoa and sugar percentages. (Something like a 35% sugar ratio becomes more like 27%.) Adding more sweetener causes more viscosity. More butter then reduces the sweetness, but also the cocoa solids (you get the idea). I've been wondering if I should pay more attention to the cocoa solids (instead of the total cocoa/cocoa butter and not worry that the higher fat will "dilute" the flavor or sweetness. Any thoughts!
Thanks, Jim B.
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Post by Ben on Aug 31, 2021 16:04:04 GMT -5
Since deodorized cocoa butter doesn't really have a flavor, it does lessen the flavor. I'm not sure how to quantify how much it lessens it, though. To adjust for the sweetness and viscosity, you'll probably need to adjust the amounts of all of your ingredients.
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Jim B.
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Posts: 118
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Post by Jim B. on Sept 1, 2021 11:23:06 GMT -5
Okay, that's kind of what I thought. It sort of "dilutes" the flavor. (I usually use the natural Cocoa Butter, but figured that would be another variable to muck up the question!)
I created a spreadsheet that gives me percentages and fat amounts as well as the perceived sweetness when using alternative sweeteners. That being said, the test for how sweet something tastes is somewhat dubious! Getting it right is an art!
I think I'm going to try more cocoa butter to see how it goes!
Thanks, Ben
Jim
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