Chocolate making: Things I learned in my early months

[keychris]

3 hours ago, Vojta said:

But I have to ask how do you make silk? Everyone here loves EZ temper, I need to try it by myself. I reckon its cocoa butter tempered or heated to specific temperature.

 

Google "cocoa butter silk sous vide"

[pastrygirl]

On 6/17/2018 at 10:40 AM, Tri2Cook said:

Not actually chocolate but I'm putting it here anyway...



Freeze dried corn (a gift from Kerry Beal that inspired this idea), cocoa butter, butter powder, sugar and sea salt.



The live action shot. It's actually out of the machine now and tucked away to cool. After about 20 hours in the machine, the final color isn't as nice as I'd hoped (picture the above with a slight grey-ish cast to it) but this was just an idea test anyway, there are ways to solve that problem if I decide the buttered corn bar is worth doing again once I get it tempered and molded. Assuming it will temper and mold, it's still pretty soft right now after 4 hours out of the machine. 

did you ever get the corn worked out?  I’m experimenting with oats, want to try popcorn. 

[Tri2Cook]

On 2/16/2023 at 9:55 PM, pastrygirl said:

did you ever get the corn worked out?  I’m experimenting with oats, want to try popcorn. 

 

Apologies, haven't been here recently. I'm ashamed to admit, I never revisted it. I feel certain it will work, just gotta get the ratios right. Popcorn sounds interesting, I'd be interested in how that does... may have to give it a try.

Edited March 4, 2023 by Tri2Cook (log)

[pastrygirl]

1 hour ago, Tri2Cook said:

 

Apologies, haven't been here recently. I'm ashamed to admit, I never revisted it. I feel certain it will work, just gotta get the ratios right. Popcorn sounds interesting, I'd be interested in how that does... may have to give it a try.

 

No problem.  It took a ton of cocoa butter to get moving and was ... interesting.  Could be good with real butter or peanuts & caramel a la Cracker Jack.  I didn't end up using it for that particular project (which was dairy-free, nut-free) but there's potential.