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@gap
• 8 years ago
• comments: 0
Posted a response to
"Aging chocolate - what is the real taste of my chocolate?"
"
Based on the above Sebastian, is it fair to say that chocolate should be "aged" in a tempered & moulded state?
I see a lot of people ageing..."
@gap
• 8 years ago
• comments: 0
Posted a response to
"Identifying couverture chocolate"
"Based on your recipe and assuming 50% ccb in your liquor, your fat content would be 0.5 * 56% + 14% = 42% total fat. This is quite high and might..."
@gap
• 8 years ago
• comments: 0
Posted a response to
"Identifying couverture chocolate"
"
RawChocolateLife:
That can't be right though because then by that definition all chocolate made with liquor is also called couverture.
I..."
@gap
• 8 years ago
• comments: 0
Posted a response to
"Identifying couverture chocolate"
"
Don't forget liquor has cocoa butter in it (anywhere from 47-56%). If we assume the liquor is 50% cocoa butter then, as an example,
70% chocolate..."
@gap
• 8 years ago
• comments: 0
Posted a response to
"Santha Melangeurs"
"I don't know about larger machines, but if you like the Premiers, there are these versions which have been "upgraded" specifically for chocolate..."
@gap
• 8 years ago
• comments: 0
Posted a response to
"How does additional fat/non fat ingredients affect tempering?"
"
Adding fats generally softens the chocolate. You work out the % of fat based on weight.
For instance, if your formula has 10% full fat milk powder..."