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kostbill

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  1. Yes there is also the low fluidity series of Callebaut: https://www.callebaut.com/en-GB/chocolate-video/technique/fluidity The higher the fluidity, the more the percentage of cocoa butter. I also ordered the L-60-40 (https://www.callebaut.com/en-OC/chocolate-cocoa-nuts/l-60-40nv/l-60-40nv), which is the lowest fluidity (actually they arrived today at work) and I will try this chocolate as well. The Valrhona ice cream with P125 is the one I am planning to do.
  2. So I made some chocolate sorbet with the Valrhona P125 (https://inter.valrhona.com/en/our-products/couverture-chocolate/p125-coeur-de-guanaja/bag-beans). For a first experiment, I just omitted the cocoa powder. I don't really know if the result was successful because the mixture would not set in the ice cream maker. I guess it may be the small cocoa butter amount. The result was that I had some ice crystals. Perhaps I will double the amount of locust bean gum. Anyway, about the flavor, it is more chocolaty indeed, even without the cocoa. However this effect may not only be due to the high cocoa solids amount, but because the low cocoa butter amount is not able to mute the bright chocolate flavor. Any ideas on how to make the ice cream to have more body without cocoa butter? Perhaps double guar? My next experiment (perhaps today) is going to be chocolate ice cream.
  3. This is a nice field for experiments. I ordered the Valrhona P125 (https://inter.valrhona.com/en/our-products/couverture-chocolate/p125-coeur-de-guanaja/bag-beans) and from next week I will start experimenting. Although I am afraid that without cocoa powder I will not find the strong chocolate flavor I enjoy. Next step is to order the Callebaut cocoa powder. At least this is cheaper.
  4. I see, I would imagine that the pudding texture is more or less due to the stabilisers. From your blog I see you are using guar gum and carrageenan lambda, which are capable of producing the pudding effect. I am making eggless crème brulé with carrageenan lambda and it is amazing by the way. Anyway, so now you have two choices: - either use lot of chocolate with the pudding texture effect, or - use cocoa powder with a sand texture effect.
  5. Indeed, but is this what Paul means? English is not my mother tongue, but I would think that this is not an issue of texture but hardness. Please correct me if I am wrong.
  6. Paul, I have a question, you wrote: "For chocolate, this mostly means using couverture, but this choice comes with a litany of texture challenges from the cocoa butter". How does the cocoa butter affects the texture?
  7. From what I understand, cocoa powder will most likely be very coarse unless the manufacturer is using very expensive equipment. The reason that chocolate is so smooth, is that the cocoa powder in it, has been refined for hours with the other ingredients in order to be less than n microns (where n is less than the minimum diameter the human tongue can understand). The cocoa powder that derives from the separation of cocoa liquor and cocoa butter, is not refined so much. That is why I want to try either the Callebaut low fluidity chocolates, or the Valrhona P125, because they have less cocoa butter so I will not need cocoa powder. On the other hand, Callebaut states that they also sell cocoa powder in small quantities. One would think that since Callebaut is selling it in small quantities, it may be used by the common user that does not have expensive equipment at home. So, perhaps it is very well refined. P.S. Paul I really love your website!
  8. Perhaps you are right and the blender is not needed. After all, locust bean gum and carrageenan lambda ΑΡΕ fully dispersed in the water. No I didn't try to taste the syrup, but it seems like a good idea, I will try it. I actually think that the word gritty may not be the 100% correct word here, I can better describe it as sandy, but only in the aftertaste, like my tongue stays covered with sand.
  9. Next time I will try this. Thanks.
  10. Hi, I meant the recipe mentioned in the previous post, David Lebovitz's chocolate sorbet. Yes, the grittiness is there even before the churning, right after I chill it enough to taste it. Do you think it may be the chocolate and not the cocoa? After I boil the water, for about 3 minutes for the locust bean gum to hydrate, I don't melt the chocolate. I transfer the hot syrup in the blender and add the chocolate pieces slowly. The blender is shaking after each addition but it get's the job done very nicely. The blender is working for about 2-3 minutes and then I chill the mixture.
  11. Hi, I am using this recipe, with the addition of locust bean gum and carrageenan lamdba. I have also tried it without these. You don't understand the cocoa powder in the aftertaste as rough? I am not alone here, some friends have also mention this. I have tried to boil it with the water, nothing. I tried to simmer it, again nothing. I bloomed it (little water and constant stirring and again a little bit more water), nothing as well. What am I doing wrong? In my next version I will not have cocoa powder at all and see what happens.
  12. What kind of cocoa powder are you using? I am having grittiness with a cheap one and with expensive ones like Valrhona.
  13. Hi, I am having problems with the cocoa powder in my chocolate sorbet. I just noticed it, because I was so excited with the superb taste. So after about, I don't know, perhaps a year, I noticed that the cocoa powder is grainy, like very fine dust, I think one can easily tell it is the cocoa powder. It is not the water that is grainy, I know because in other ice creams I am making, I don't see the grittiness. I am also using stabilizers (locust bean gum & guar gum) that are effective. I tried to simmer the water with the cocoa powder, but it remains gritty. I am thinking of a solution but I am not sure it will work: Use chocolate with less cocoa butter (Callebaut Low fluidity series: L811 and L-60-40,). After having this idea, callebaut verified it here: http://www.chocolategraphics.com.vn/pdf/catalogue161223113453.pdf, please see the first recipe for dark chocolate. Also, Valrhona has a similar product: P125, and I remember I found somewhere that a Valrhona chef said something like: "we don't have to have the cocoa grittiness now", but I cannot find it again :( Also, one of the best chocolate sorbet I had (kayak) does not contain cocoa powder, only chocolate. Their chocolate ice cream is also very intense (amazing) and again, it does not contain cocoa powder. Do you think it would work? Do you have COMPLETELY smooth chocolate sorbet when you make it at home? Can you perhaps suggest another solution?
  14. Hello. I have some questions. I don't know if this is the right place to ask, but here goes: 1. What is the ratio of sodium citrate to liquid (I expect it to be different, according to each liquid's acidity levels or something else that I do not know). 2. What are the results of putting too much sodium citrate or too little sodium citrate? 3. Is that ratio somehow related to the quantity of cheese or just the liquid? Can someone shed a light here? 4. In MC book 4, page 223 and also book 6, page 310, there is a table that lists different melted cheese consistencies and the quantities of their ingredients. The table mentions sodium citrate and other ingredients like sodium phosphate, lamdda carageenan, disodium phosphate and whey protein concentrate. Are the extra ingredients necessary or they are mentioned as alternatives? If they are needed, what is their contributions? For example, I can understand that sodium citrate with prevent the cheese from splitting, but then, shouldn't it also need a gelling agent like the ones listed above? It is getting too complicated too fast. I am liking this!! Bill.
  15. I have done that. It gets very tiring very fast! What do you think about maltodextrin and dextrose in the burger to keep it juicy even if doing it medium?
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