Forum Activity for @Brianna

Adding cocoa butter to thin chocolate

Posted in: Tech Help, Tips, Tricks, & Techniques

Clay,

Thank you for taking the time to reply, I really appreciate it. I will be using Ramona Guittard. Yes, to answer your question this is about the enrobing question, we have been trying to achieve the thin layer with the enrober, and yes it does have a blower, however this enrober is super ancient and when the blower is on nothing comes out looking nearly as nice as without. So that is why I am wondering if we can achieve the thin layer with a less viscous chocolate and without the blower. Ah yes and I think I may have gotten confused with the weights somehow, I am looking to achieve about a 1/16 of an inch. Also is there a particular brand of cocoa butter that I should consider using with Ramona?

Thanks!

Adding cocoa butter to thin chocolate

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi there,

If I am looking to add cocoa butter to thin out and lower the viscosity of chocolate, does anyone know how much I can add before it will really begin to effect the flavor? Will a higher level of cocoa butter cause my end product to melt easier?

Thanks!

updated by @Brianna: 04/16/15 09:49:02AM

Achieving a super thin layer of chocolate on a hard center

Posted in: Tech Help, Tips, Tricks, & Techniques

Hi there everyone,

I am looking to get an very very thin layer of chocolate on to a hard center. By thin I mean super super thin, around 8g-10g of chocolate per 28 grams of hard centers. I will be having this done by a commercial facility and so I am looking to figure out the most efficient method, and piece of machinery that will be needed. If anyone has any advice at all that would be greatly appreciated. I don't mind having a "foot" on the bottom if need be, and I would prefer to keep them natural and matt vs any sort of confectioners glaze.

Thanks!

updated by @Brianna: 04/13/15 04:53:07AM