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Meltaways

Confections

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44 replies to this topic

#31 cmflick

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Posted 09 January 2011 - 06:02 AM

Yup you can - over time there does tend to be some fat creepage - so enrobe in either milk chocolate or dark chocolate with some milk chocolate added in to make it more resistant to the fat bloom.


Any idea how milk chocolate mixed with the dark chocolate may inhibit fat creepage? Just curious.

I made the mint meltaways yesterday. Rather than tabling, I put them in the KitchenAid with the paddle for 20 minutes at speed 3. When I poured them into a frame, they were solidified in under an hour. Very smooth texture, definitely melt in your mouth.

#32 Kerry Beal

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Posted 09 January 2011 - 06:45 AM

"Milk chocolate contains a significant amount of butterfat and, because butterfat creates a strong eutectic with cocoa butter, the resultant product is much softer than plain chocolate. Milk chocolate rarely if ever undergoes Form VI bloom. The reason for this is the composition of butterfat contains a large range of TAG structures and molecular weights. This is due to the presence of significant amounts of fatty acids from C4 to C14. These serve to block the move from Form V to Form VI because, as they co-crystallise with cocoa butter TAG, the packing density of the crystals does not permit the thermodynamic change. The butterfat TAG also cause a change in the solid solution and thus a softer product. Both these effects reduce the incidence of bloom. This action of butterfat can (and is) harnessed to reduce the occurrence of bloom in plain chocolate. Butterfat can be added at a low level where softening of the chocolate is not significant but the effect on crystal form change is very significant."
Quoted from -
Fat Bloom
Eugene Hammond and Susan Gedney, United Biscuits (UK) Ltd, Group Technical, Lane End Road, Sands, High Wycombe, Bucks, HP12 4JX, UK

The way I've always pictured it is that dark chocolate in temper has all it's little chair shaped crystals lined up in military fashion allowing lines and planes that will allow other fats to creep through - when you add the more amorphous milk fat to it you fill in those lines between the crystalline planes and make it more impermeable to fat creeping.

#33 cmflick

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Posted 09 January 2011 - 08:26 AM

Thanks, Kerry. It makes sense, especially your explanation! Next time I'll trying dipping the mint meltaways in dark chocolate spiked with 5% milk chocolate. I didn't have time to dip yesterday, so they got coated with powdered sugar.

#34 cmflick

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Posted 31 January 2011 - 01:23 PM

I did enrobe mint meltaways in dark chocolate spiked with about 5% milk chocolate as Kerry suggested. There was no fat seepage at all.

#35 rebgold

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Posted 15 February 2011 - 06:05 PM

Has anyone ever made the Greweling meltaways with dark chocolate?
Reb

#36 Kerry Beal

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Posted 15 February 2011 - 09:35 PM

I make them with a mixture of milk and dark usually - but I have made them with just dark. In his description - he states they can be make with dark, milk or white.

#37 cmflick

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Posted 16 February 2011 - 06:05 AM

Has anyone ever made the Greweling meltaways with dark chocolate?

I have made them several times with dark chocolate (70%). Also enrobed them in dark chocolate.

#38 rebgold

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Posted 16 February 2011 - 11:39 AM

Well yay, I guess I didn't read that part, lol.
Reb

#39 cmflick

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Posted 17 March 2011 - 11:56 AM

I made the green tea meltaways from Greweling's at Home book. They're made with white chocolate. The texture is amazing, i.e., very creamy. I have made the mint meltaways before and what surprised me with these is how long that it took for them to crystalize to a point where they could be cut. Whereas the mint meltaways (dark chocolate) could be cut an hour after pouring the slab, it took about 6 hours before the green tea meltaways could be cut. I much prefer the texture of the green tea meltaways, though. The mint meltaways made with all dark chocolate were a little bit on the hard side for me.

#40 dhardy123

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Posted 15 December 2011 - 01:21 AM

Other than the green tea meltaways, has anyone tried other meltaways using white chocolate?

#41 Emily_R

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Posted 05 December 2012 - 05:27 PM

Hi everyone - thinking of making the chocolate mint meltaways as christmas gifts... I see that they can be enrobed. What about using the meltaway as a filling for a molded chocolate? Has anyone tried this / any sense of whether this would work?

#42 Kerry Beal

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Posted 05 December 2012 - 06:45 PM

Hi everyone - thinking of making the chocolate mint meltaways as christmas gifts... I see that they can be enrobed. What about using the meltaway as a filling for a molded chocolate? Has anyone tried this / any sense of whether this would work?


It's a bit challenging because you want the meltaway to be thickening from the tabling you do before you pipe it in to the shells. It can be done but timing is everything.

#43 Emily_R

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Posted 05 December 2012 - 09:40 PM

Hmmm. I'm confused about how important the tabling really is... I made a batch tonight that I poured nearly hot into silicone molds, let set on the counter for a little while, and then put in the fridge. Less than an hour later they were set and the texture was divine...

Edited by Emily_R, 05 December 2012 - 09:40 PM.


#44 Emily_R

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Posted 07 December 2012 - 08:02 AM

And now I'm coming around to the tabling idea. While my meltaways were smooth as silk the first day, the second day they were just an eensy bit grainy. Since I don't have a marble slab, I may try cmflick's stand mixer approach...

#45 Kerry Beal

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Posted 07 December 2012 - 02:43 PM

And now I'm coming around to the tabling idea. While my meltaways were smooth as silk the first day, the second day they were just an eensy bit grainy. Since I don't have a marble slab, I may try cmflick's stand mixer approach...


Oops - never got around to answering yesterday - indeed they look great day 1...

I keep the meltaway in a bowl over a bowl of cold water with a bit of ice - and keep stirring to prevent clumps until it starts to thicken up.





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