Seeding with cacao butter

Donny Gagliardi
@donny-gagliardi
06/14/13 09:29:44PM
25 posts
Has anyone tried seeding with cacao butter? What method did you use? Did you melt first then add, or did you add chunks at a time?
updated by @donny-gagliardi: 04/15/15 11:16:07PM
Carlos Eichenberger
@carlos-eichenberger
06/15/13 10:20:33AM
158 posts

I have used it before. Has worked best freezing the chunks of tempered CB and then grating them with a Microplane. Start adding at ~95. Used at 1% of the total chocolate weight.

Donny Gagliardi
@donny-gagliardi
06/16/13 04:46:38PM
25 posts
Wouldn't using frozen CB throw off the temper?
Carlos Eichenberger
@carlos-eichenberger
06/17/13 10:10:36AM
158 posts

We only freeze it to grate it. So no, it does not throw off the temper.

Donny Gagliardi
@donny-gagliardi
06/17/13 10:27:33PM
25 posts

Great info...I will try it out.

Clay Gordon
@clay
06/18/13 10:26:47PM
1,680 posts

Donny -

Mycryo is comparatively expensive. Cheebs' suggestion is a way to produce essentially the same product for significantly less money.




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clay - http://www.thechocolatelife.com/clay/
HeatherJ
@heather-johnston
06/20/13 12:09:34AM
17 posts

Why would you? I know some people do it to increase viscosity or shine, but those should be manipulated by the chocolate that you choose and your process - usually pure cocoa butter is more expensive than the couverture. Just curious.

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