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Post by neysachocolate on May 25, 2010 23:10:50 GMT -5
Hi,
I have been making soy milk chocolate and tempering by following milk choc tempering directions. I have been having issues (not working) I am wondering if I should be tempering by following dark choc tempering directions? Does anyone have advice on tempering soy milk choc?
Thank you
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Post by lyndon on Apr 30, 2013 8:43:45 GMT -5
What a shame you've not had a reply. I've also been attempting to come up with some vegan chocolate recipes. I've tried soy "milk" powder but I'm unhappy with the large amount of ingredients it has. I've also tried roasted hazelnuts. That didn't work out too well with tempering, I presume because they are 50% oil and that messes with the cocoa butter. Currently I'm trying whole fat toasted soy flour, and that's been grinding away for the last 18 hours or so, I have no idea what it will turn out like but it will be fun to see hope.
Either way though, my tempering has been a failure each time, despite the fact that for the first 24 hours it REALLY seems like it was tempered, the chocolate was glossy, it had a nice "snap" to it, and it didn't melt on my fingers. I followed the dark chocolate temperature ranges rather than milk chocolate, perhaps that was a mistake, or perhaps the problem was with my storage after, as it was over 20C, I just popped them foil wrapped on a shelf in my living room rather than a cool dark cupboard.
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Post by shrey on Jun 24, 2013 7:09:04 GMT -5
Hi Neophyte,
1. In small bowl, combine cornstarch and water to form a paste. 2. In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.
Try it...Might Works Perfect...
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Post by Brad on Jun 24, 2013 10:23:48 GMT -5
Shrey;
What does your post have to do with tempering soy chocolate??? You have provided the recipe for what sounds like a pretty yucky pudding that is as far from being called chocolate as a hamburger is.
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Post by Brad on Feb 4, 2018 3:19:07 GMT -5
Maybe I can weigh in here and offer some insight. Chocolate is a suspension of particles in fat (cocoa butter). The fat behaves in a certain fashion which allows chocolate to have the nice shine and snap that we've grown accustomed to expecting from properly tempered chocolate. If there isn't enough fat in relation to the rest of the solid ingredients in your chocolate, it can't properly crystalize and bind the particles, and what you get is a poorly tempered product.
Simply put: you need to add more cocoa butter to your recipe, and it will eventually temper just fine. Also note that incorporating other oils into it will significantly inhibit your cocoa butter's ability to crystalize. A great example of this effect is when a small amount of anhydrous milk fat (clarified butter/ghee) is added to the chocolate. It makes the bar much softer and allows it to melt much quicker. ...and it only takes a very small amount.
Add more cocoa butter and I suspect you will see much better success.
Cheers Brad
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