gap
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Post by gap on Feb 24, 2021 5:25:51 GMT -5
It sounds similar to a gianduja which is normally taken down to 27C when tempering, so much lower than milk
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gap
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Milkfat
Jan 4, 2020 17:17:13 GMT -5
Post by gap on Jan 4, 2020 17:17:13 GMT -5
Maybe anhydrous milk fat? - pure milk fat without any or very little water content . . . sort of like ghee
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gap
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Post by gap on Jan 4, 2020 17:14:42 GMT -5
Alchemist John did this a while ago in one of his posts - I can't find it now. But the essence of what he did was soak all the nibs with this process:
Making Bourbon Chocolate - From Chocolate Alchemist
[Add to the nibs] 20% bourbon by weight.
[So,] 800 grams roasted nibs, 160 grams bourbon. Soaked it all up in 24 hours then dried at 150 F [66C] for 1 hour. I see no reason brandy should not work exactly the same.
[Then use the nibs to make chocolate as per normal]
I did it with Port and it worked well
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gap
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Post by gap on Feb 6, 2019 5:12:02 GMT -5
Thanks Ben - good link
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gap
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Post by gap on Feb 3, 2019 21:27:46 GMT -5
Yes, it is doable. How much time do you have on your side? :-)
You mould the half shape you want to use. Let it set and remove from mould. Then, on an acetate sheet, make a thin film of chocolate. Place your "moulded half shape" with the open side onto the film of chocolate. As the chocolate is almost set, cut around the shape. Once fully set, you will have your "moulded half shape" with a bottom on it and everything is hollow.
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gap
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Post by gap on Feb 3, 2019 21:22:19 GMT -5
I use a 1.5L Premier and can have a 1kg batch done in 14 hours. It depends what you're after. 2 days does seem a long time though.
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gap
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Post by gap on Jan 22, 2019 3:28:34 GMT -5
Hi Flo
1. A hairdryer can do the same thing. The idea is to heat the stone base and wheels to help the nibs release the fat quicker. 2. I run with oil for 10 seconds and then add the sugar 3. I have done a batch as small as 800g. You might be able to do smaller, but that's the smallest I've done. I tend to do 1-2kg batches though.
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gap
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Post by gap on Sept 26, 2018 2:46:55 GMT -5
OK, this is maths heavy so skip to the bottom if you just want the answer.
For reverse engineering:
13g of fat per serve of 30g bar = 13/30 = 43.33% fat Cocoa content = 70%. Only contains cocoa mass, cocoa butter and sugar (from the label)
ASSUMPTION!!! You need to assume the cocoa butter content of the cocoa beans used: I will assume 52%
Therefore Equation 1: 52% x CocoaBeanPercent + CocoaButterPercent = 43.33% Equation 2: CocoaBeanPercent + CocoaButterPercent = 70%
Re-write Equation 2: CocoaBeanPercent = 70% - CocoaButterPercent Sub 2 into 1: 52% x (70% - CocoaButterPercent) + CocoaButterPercent = 43.33% Solve for CocoaButterPercent: 36.4% - 0.52% x CocoaButterPercent + CocoaButterPercent = 43.33% Therefore: 0.48% x CocoaButterPercent = 6.933% Therefore, CocoaButterPercent = 14.44% Sub into Equation 2: CocoaBeanPercent + 14.44% = 70% Therefore, CocoaBeanPercent = 55.56%
So rounding the numbers, I would say the recipe is Cocoa Beans: 56% Cocoa Butter: 14% Sugar: 30%
The cocoa butter content = 14% + 52% x 56% = 43.12% (close enough to the original 43.33%)
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gap
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Post by gap on Jul 14, 2018 23:21:26 GMT -5
I've never heard of a milk powder that doesn't have lactose. I'm not saying it doesn't exist or you couldn't find it, but I haven't heard of it before.
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gap
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Post by gap on Apr 12, 2018 6:10:00 GMT -5
There is a huge amount of variation in how these machines are built. What works for my machine may be different for yours and you just need to keep trying until you find what works for your machine. Having said that, I clean out the wheels after every batch with some cotton buds - only takes a minute and then I know it's done.
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gap
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Post by gap on Mar 30, 2018 2:38:37 GMT -5
As Thomas said, I would try adding some pure milk fat (ghee, clarified butter or anhydrous milk fat). About 2-3% to start will have a softening effect. I quite often do this - I prefer the mouthfeel and dont think it has any negative effects on flavour of the bar at all.
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gap
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Post by gap on Feb 7, 2018 2:38:10 GMT -5
Offer them some chocolate to taste :-)
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Post by gap on Feb 7, 2018 2:37:13 GMT -5
What is your recipe? Also, what is the temperature of the chocolate when it is "glooping" like that? It's hard to trouble shoot without that data.
I have seen something similar when I made white chocolate on a very cold day once. The fat almost "whipped" to a mousse consistency and I had to hit it with a heat gun to get it up to ~43C so it started to flow properly in the machine. Hard to tell if that's your issue though without the info mentioned above.
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gap
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Post by gap on Dec 19, 2017 5:48:09 GMT -5
It only needs a few seconds with a hairdryer (for a few kg's of chocolate) and you need to be stirring while doing it. Keep checking the temperature and use a little more heat if you need to. Just do a little at a time.
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gap
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Post by gap on Sept 23, 2017 21:27:55 GMT -5
Not much to go on there. They could be popping candy.
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