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Post by patsyswine on Oct 27, 2008 7:08:21 GMT -5
I am making chocolates at the moment My dark chocolate truffles settle perfectly but white chocolate is a different story. I cannot get it to set. Any tips? Adding unsalted butter seems to split it. ;D
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Post by cheebs on Oct 27, 2008 11:52:50 GMT -5
By what you write, it would seem to me that you are not tempering your chocolate. This is an absolutely necessary step for proper enrobing. If you are tempering, possibly you are not going low enough in the cooling process. Since white chocolate contains milk fats it requires a couple of degrees lower temperatures to temper properly. For example my white chocolate made from natural cocoa butter needs to cool to 78-79F and then raised to a working temp of 86. In contrast, my dark choc only needs 81 as a low point and a working temp of up to 91. For a good tutorial on tempering, check this: www.ecolechocolat.com/forum/index.php?t=msg&th=25&start=0&
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josh
Novice
Posts: 56
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Post by josh on Nov 2, 2008 23:12:27 GMT -5
P-Wine,
You may need a new thermometer? If its slow to change temp its bad. They go bad pretty easily. Good luck.
J
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