Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

patris

patris

10 hours ago, sbain said:

Hi folks. asking on this old thread because you seem to be masters of caramelized white chocolate. I tried it today and wound up with dried out powder! Weird.

 

I am using good couverture chocolate (Eitienne Guittard 31% Creme Francais). I baked it on a sheet at 250 F for about 30 minutes, it came out as a wonderful amber brown color, but when I tried to stir it it was dry and crumbly. I let it cool and now it is a sand/pebble consistency. I tried to melt it again and it wont melt, it gets hot (120F+) but stays solid. And the worst part is...it tastes amazing!

 

Help! What am I doing wrong? Do I need to add cocoa butter? if so how much and when?

 

Thank you!

 

I have made it many, many times and it always needs a good whack of cocoa butter to thin it out - sometimes up to 20% - and I always end up blitzing it with an immersion blender to get it totally smooth. I make mine in vacuum sealed bags in the pressure cooker. If I don’t need it right away I dry off the bags and store them with my other chocolate and when I want to use it I put it in a melter with about 10% cocoa butter, then add more as needed as it all melts. If I need it right away I take it out of the bags and add the cocoa butter to the hot mess while it’s cooling. Both ways work equally well for me.

 

Edited to add that I use @Chocolot“s pressure cooker method, which can be found here: 

 

 

patris

patris

10 hours ago, sbain said:

Hi folks. asking on this old thread because you seem to be masters of caramelized white chocolate. I tried it today and wound up with dried out powder! Weird.

 

I am using good couverture chocolate (Eitienne Guittard 31% Creme Francais). I baked it on a sheet at 250 F for about 30 minutes, it came out as a wonderful amber brown color, but when I tried to stir it it was dry and crumbly. I let it cool and now it is a sand/pebble consistency. I tried to melt it again and it wont melt, it gets hot (120F+) but stays solid. And the worst part is...it tastes amazing!

 

Help! What am I doing wrong? Do I need to add cocoa butter? if so how much and when?

 

Thank you!

 

I have made it many, many times and it always needs a good whack of cocoa butter to thin it out - sometimes up to 20% - and I always end up blitzing it with an immersion blender to get it totally smooth. I make mine in vacuum sealed bags in the pressure cooker. If I don’t need it right away I dry off the bags and store them with my other chocolate and when I want to use it I put it in a melter with about 10% cocoa butter, then add more as needed as it all melts. If I need it right away I take it out of the bags and add the cocoa butter to the hot mess while it’s cooling. Both ways work equally well for me.

 

 

  • Similar Content

    • By pastrygirl
      Anyone have a favorite recipe for chocolate cake using semisweet chocolate?  My usual chocolate cake recipe uses cocoa, but I have some samples of chocolate I want to use up for a workplace party.  Yes, I could make brownies or ganache frosting, or chocolate mousse or chocolate chunk cookies, just feeling like cake this weekend ...
    • By Beckykp27
      I'm trying to make bonbons with milk shells for the first time and I'm struggling. When I melt my milk chocolate it is really thick. Is this normal? I'm pretty sure humidity is not an issue. I'm concerned that my shells wont empty out well and I'll be left with no room for ganache. I tried adding some cocoa butter last time but it affected the flavor. 
       
      Disclaimer: I'm using pretty cheap milk chocolate (Ghirardelli) cuz I'm still learning. If you think this is the only issue please let me know.
    • By Ciordia9
      We work with transfer sheets regularly but most of them are not double backed. By that I mean most of them are one layer, not backed with a white layer. I'm having a real problem with consistency in the thicker sheets as seen attached. We attach these individually as they come out of the enrober but it doesn't feel like we're getting enough heat penetration to do a full transfer.
       
      Anyone share some tips on thicker applications like these? Our short run came out fine but as soon as we went into production of course the first batch ends up being shot.

    • By cslas
      So a question about guitar cutters. I can see why they're a superior method for cutting ganache in terms of uniformity and efficiency, but I was wondering if there's something about cutting with a metal string that's superior to cutting with a knife? Perhaps a ganache would stick to the string less than the knife? Where I'm headed with this is, as someone who's just starting out and not ready to invest in a guitar cutter, I'm wondering if using a cheese lyre to cut ganache might be better than using a knife?
    • By BVWells
      Afternoon everyone. I know that some of you have taken classes with Melissa Coppel and I am finally going to bite the bullet and take one of her classes, but I don't know whether I should take her "Intensive Chocolate Workshop" class or her "Running a Chocolate Production" class. I hear all of her classes are great, but I'm just wondering which one would be better for an amateur home chocolate maker who is pretty confident in his tempering and ganache skills, but is looking to take that next step. Thanks in advance!!
       
      Branden
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...