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So, if acidic batters set well, then...

By Starkman
January 2, 2011 in Pastry & Baking

https://forums.egullet.org/topic/136298-so-if-acidic-batters-set-well-then/

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Starkman

Posted January 2, 2011

Hello all,

Okay, I'm going over my notes about some of the techniques for creating a firmer fudge, and I ran across this, which puzzles me (I think I got the information from Cook's Illustrated, but I don't know from which issue).

Condensed milk is a boiled-down, concentrated sugar syrup. When adding acidic melted chocolate to it, it causes the proteins in the milk to set. The combination of the proteins tightening and the chocolate becoming solid at room temp results in a set fudge of soft consistency. Note, then, that the higher the pH balance (affecting the proteins in both the milk and chocolate), the firmer and drier the fudge; only a 1/2 tsp of baking soda maybe all that's needed to affect the change).

Now, if I understand things correctly, an acidic batter (low pH) will set fast but not brown well. So how is it, then, that adding an alkali (soda) will enhance the setting?

Thanks,

Starkman

https://forums.egullet.org/topic/136298-so-if-acidic-batters-set-well-then/