Tempering Raw Chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Alan,To every 100g cacao butter I add 35g cacao powder and 45g agave (+ fresh vanilla and salt).
Forum Activity for @Olga C
Tempering Raw Chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi holycacao,I agree that it tastes more like ganache after it's been out of the fridge for a while. Straight from the fridge it looks and tastes a lot like cooked chocolate.
Tempering Raw Chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi Alan,I first made chocolate putting in and mixing the ingredients in the order that I described above. I then followed the steps outlined by Brad Churchill here: http://www.thechocolatelife.com/forum/topics/tempering-untempered-c... . The only thing that I did differently is I initially heated the chocolate mixture (it was liquid already) to 115 F rather than 120.
Tempering Raw Chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi David,I've done the same recipe without tempering in the past. Surprisingly, the end result was better.The molten mixture is pretty runny, not thick at all.You may be right about me not having stirred enough.The order in which I put the ingredients in is as follows:cacao powder --> melted cacao butter --> agave --> vanilla & salt.
Tempering Raw Chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi David,My recipe doesn't have coconut oil, but it does have agave. Other ingredients are cacao butter, cacao powder, fresh vanilla and a pinch of Himalayan salt.Next time I will try to increase the amount of cacao butter (at the moment, it's at 55%) and see if it works.
Tempering Raw Chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Well, I've tried to temper raw chocolate at 115 F today and I don't think it worked. In about an hour or so after I took the ready bar out of the fridge, it became soft, leathery and certainly wouldn't snap. It melts between fingers almost straight away.Maybe it's the recipe that I need to change? Having said that, this is the exact same recipe that one raw chocolate company uses and their chocolate is pretty good.
Tempering Raw Chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Thank you very much for the link, David. It's really helpful. I have a better understanding of the process now.I'll experiment this weekend.
Tempering Raw Chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi, David,Thank you for your input.From what I read, chocolate needs to be heated to a certain temperature in order to break all types of crystals. The temperatures are quite high (don't remember the exact t though).Also, if tempering by hand, you'd need seeds, right? Where do you get seeds of tempered raw chocolate?No, I haven't tried to temper as I don't have a tempering machine yet and do not know how to temper by hand without the seeds.
Tempering Raw Chocolate
Posted in: Tech Help, Tips, Tricks, & Techniques
Hi All,
I'd appreciate it, if you could share any info on tempering raw chocolate. Is it possible?
Thanks a lot.
Olga
updated by @Olga C: 04/10/15 02:24:56PM