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Post by islandcocao on Jan 19, 2024 13:34:57 GMT -5
I'm experimenting with adding oil to chocolate.
In an Ask the Alchemist post #208, John states "I personally like adding flavorings right at the end of refining, in the melanger. It seems to impart the strongest vibrancy."
Can anyone offer more specific guidance, i.e., how many minutes before end of refining should oil be added?
Thank you!
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Post by Chip on Jan 19, 2024 21:30:04 GMT -5
I always add my oils after the chocolate is tempered just before putting it in the molds. Don’t forget that granite is a porous rock and may have a tendency to absorb some of the oil. My mint, orange, cherry and anise chocolates have always come out superb using my method.
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Post by islandcocao on Jan 19, 2024 23:00:35 GMT -5
Thank you, much appreciated! I'm making a batch this weekend and will let you know how it goes.
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Post by Ben on Jan 23, 2024 10:31:47 GMT -5
I'd second Chip's suggestion of adding it while tempering, not to the grinder.
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Post by islandcocao on Jan 28, 2024 13:05:27 GMT -5
Thank you, both Chip and Ben.
I did add peppermint oil after temper. Did several trials to get the right proportion. Worked beautifully and I eventually found a perfect ratio.
Follow up question: in the trials, I used a relatively small amount of chocolate and oil. When making a large batch (i.e., 2kg, 5kg, etc), would I keep the same ratio of oil to chocolate?
Thanks again!
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Post by Ben on Jan 28, 2024 20:18:52 GMT -5
Yep, you'd want to keep the same ratio.
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Post by islandcocao on Jan 31, 2024 14:32:12 GMT -5
Thank you!
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