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Post by itsallaroundyou on Jun 1, 2011 12:24:00 GMT -5
Had a bit of a mishap, and heated some dark chocolate (65%, sugar and cocoa beans) to about 174F. The chocolate got super pasty and lost its shine, and was very clumpy and sticky. I cooled the chocolate overnight, and am now attempting to temper it and find that when remelted it still has the same high viscosity as it did when I overheated it. Is this batch done for?
I know that in industrial conching, the temps easily get to 176F (80C), so I'm guessing the chocolate is still ok on some level. Is there any way to get it back to its normal flow properties (without adding any cocoa butter or lecithin)?
Thanks, Mike
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