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Post by renegademax on Mar 17, 2022 17:12:50 GMT -5
Hello, fellow chocolate making explorers. I've been making vegan chocolate for about a year now and have finally settled on this: 32 ounces of chocolate liquor and 4 ounces of cocoa butter. The butter thins the liquor just enough to keep it flowing but not so much that all one tastes is butter fat. However, I have noticed that as it cools when I'm dipping my energy bars, it begins to thicken fast and become unmalleable. Yes, I know I have to keep it warm, but I don't own a tempering machine, yet. So, I have two questions: 1. What ratio of cacao is this? I thought it might be super dark 100%. 2. Any recommendations for a tempering machine? We're selling locally and will soon be at a Farmers Market. Any advice would be greatly appreciated. Thanks, Max.
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Post by soseattle on Mar 17, 2022 21:34:06 GMT -5
Hi there,
I am new to working with chocolate, but my understanding that the cocoa percentage is based on all of the cocoa products used versus other additives (milk powder, sugar, etc.). So, if you are using only cocoa/cacao products then it would be 100%.
Susan
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Post by Ben on Mar 18, 2022 8:18:44 GMT -5
Yep, soseattle is right. Since the bar is just cocoa liquor and cocoa butter, it's 100% cacao. I'm surprised you need the cocoa butter at all. My 100% bars are made with only cacao and are plenty liquid.
In addition to keeping it warm, is there any chance that your energy bars are adding moisture to the chocolate? That would thicken it as well.
For keeping it warm without a tempering machine, you can use a double boiler. Monitor the temperature and as it starts to drop below your desired temperature, put your bowl back on the pot of hot water.
You probably want a tempering machine that's nice and open (unless you want to go full enrober). So something like a chocovision or hilliards would probably be good. It's highly budget-dependent as well.
Hope this helps!
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Post by tomotter on Jun 23, 2022 4:55:08 GMT -5
I heard that Chocovision is great for your purposes, and Ben told
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