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Post by realnicemark on Nov 19, 2007 1:12:08 GMT -5
So I understand that when grinding you have to reach a certain temperature or the chocolate won't liquify. But what is the upper end? Is it just that the hotter it gets, the more aromatics you lose? (And if left entireley unchecked, the chocolate could burn?
I ask because I don't have a Champion, but have been using my blend-tec blender, which unlike many blenders is capable of creating heat - lots of heat, such that if I let it grind too long the chocolate will steam? I am considering running it for a minute, then placing the jug in a ice-bath for a bit, then running it for another minute, etc.
Since this is - if it's necessary at all - fairly labor intensive, I'd like to keep the process to a minimum. Is there a particular temperature under which I should strive to keep my liquor?
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Post by Brad on Nov 19, 2007 1:36:44 GMT -5
Like I said in another post, I don't use a champion or blender at all.
With regard to heat, some schools of thought say that 170 degrees F is the upper limit. I can assure you that if your chocolate is steaming, it's WAAAY too hot.
I make a fabulous dark chocolate (at least that's what every experienced maitre' chocolatiers tell me) in my machine and never ever go over 140 degrees F.
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Post by reelchemist on Nov 20, 2007 21:40:20 GMT -5
I also use a blender instead of a Champion, it is a small one and takes about 5-10 mins to get about 350 grams to a rough liquor which I transfer to the Santha. I think the thing with the Champion is that it is quicker and you can do it on scale, with my blender I have to do a few batches and makes the blender wear out fast.
On the smoking side I have experienced the chocolate smoke in the blender. This was just because I didn't stir it enough and a bunch of nibs packed down in one spot and got really hot from the friction. The problem was fixed once I stirred it up and set it going again. I am not sure if your blender is a fancy one with the stirring (scrapers like an icecream machine to scrape down the edges) as well as blending but if it doesn't do stirring your problem might just be some of the liquor or nibs getting packed down or stuck in spots and stirring regularly will fix this.
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Post by seneca on Nov 24, 2007 19:00:07 GMT -5
I'd agree with Brad that 160-170ºF is getting into the too hot range. From what I know of larger-scale production, most conche temperatures will top out at around 155-160º. You probably don't want to exceed that, either while processing liquor or refining chocolate.
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Post by sugaralchemy on Dec 6, 2007 22:37:11 GMT -5
I would view the limit on a more material basis... there are several reactions you want to avoid:
1) Melting of the sugar - if you heat too much, the sugar melts, then re-solidifies when it cools. This creates a chocolate you could probably use as a building material!
2) Damaging and burning of milk proteins - if present, milk proteins burn VERY easily, not much over boiling temperature.
3) Burning of cocoa solids / smoking of fat.
Remember, these reactions occur if even a VERY SMALL amount of the chocolate is exposed to that heat, so be careful when microwaving or using with any kind of hotter-than-boiling-water heating source!
In practical terms, I agree with the above posters, though I'd say up to maybe 200° F or so is acceptable before you develop risk of any off-reactions. But you might destroy some aromatics - or you might like the result.
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Post by seneca on Dec 7, 2007 14:58:03 GMT -5
Definitely a good point above on the issue of milk. Personally, I'd say if you've got dairy involved then even 140º or so is too hot. The milk sugars will caramelize at relatively low temps, and burn easily. When making some milk chocolate recently, I've been shooting for temperatures that don't exceed 120º...seems to catalyze the sugars without overbrowning.
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Post by ripvanwinkle on Jan 22, 2008 22:14:07 GMT -5
seneca, would you mind explaining "catalyzing" the sugars? Do we want to catalyze them? What is the objective?
Is there any sense in warming the chocolate and doing whatever has to be done to the chocolate then adding the milk solids at a lower temperature?
Would it be beneficial to add the lecithin later also; is it heat sensitive or might it benefit from heating?
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Post by Sebastian on Jan 23, 2008 6:49:46 GMT -5
if you're looking to develop caramelized milk type flavors, a good rule of thumb is that 165F for 3 hours will result in roughly the same flavor profile as 6 hours in an industrial conche (well, of one specific type of industrial conche anyway). You're not going to run into problems with damaging your milk until you exceed 180F or so, and even then you'd have to have it exposed to that temperature for a longggg time. Liquors are processed at temperatures WAY above that (they're roasted, after all). If what you're seeing is steam, however, that's probably not a temperature you'd want to expose your liquor to for very long, as it'd indcate you've got a very, very high point temperature somewhere.
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Post by seneca on Jan 23, 2008 23:46:25 GMT -5
Thanks for the clarification, Sebastian! That's good to know...
Ripvanwinkle--IMO, you do want to caramelize the milk, especially when working with higher-percentage formulations. With a 65% milk I made recently, for example, there's actually less sugar than most 70% dark formulations, so the endemic sugars in the milk are important for flavor development in the final product.
As far as lecithin goes, I can't comment since I've never used it.
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