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Post by nikkey on Oct 27, 2022 7:26:14 GMT -5
Hi
I'm a making dark chocolate that I'll be using for filled bon bons - what's a good percentage of cocoa butter for better fluidity? What's the max? 10%? I'm doing filled chocolates so thinner is better - but I use allulose as a sweetener instead of sugar so, so not only to do I have to adjust the allulose for the sweetness index, so it matches if it was sugar, as a monosaccharide, allulose very hygrospcopic so can be a bit thicker as melted chocolate, so wanted to try to counteract this as much as I can. I add sunflower lecithin, i think the max for that is .5%? Is adding it before tempering before effective than at the end of refining? Thanks!
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Post by Ben on Oct 27, 2022 14:53:24 GMT -5
Hello. There's no absolute max % of CB you can add. My suggestion would be to experiment and just add a few % cocoa butter to your chocolate and see how it works. If it's not thin enough for the results you want, remelt it and add a little more. Keep track of how much you add so you know the ratio going forward.
I've never used lecithin, so can't comment on that too much, but I do seem to remember that 0.5% is a good number and that going much above that has the opposite effect. Also, I seem to remember that adding it near the end of refining is generally thought to be the most effective. There is a lot of discussion of lecithin on these forums, so a quick search should give you a lot of information.
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