Old Chocolate

[JoNorvelleWalker]

I have a couple bags of Felchlin from more than six years ago.  I was afraid the milk solids of the Maracaibo Creole might be rancid by now but the chocolate tastes OK to me.  Any reason not to use it?

 

[Kerry Beal]

2 hours ago, JoNorvelleWalker said:

I have a couple bags of Felchlin from more than six years ago.  I was afraid the milk solids of the Maracaibo Creole might be rancid by now but the chocolate tastes OK to me.  Any reason not to use it?

 

Not in my opinion. See how it tempers

 

 

[JeanneCake]

Sometimes I find old(er) milk and white callets don't fully melt and I wind up pressing on the stubborn bits to get it fully smooth; I think the felchlin callets (they call them rondos I think) are thinner to begin with so you hopefully won't encounter that. 

 

I'd use them. 

[GRiker]

I’ve also used my immersion blender to beat the unmelted chocolate bits into submission!  I find it useful for older chocolate that doesn’t want to liquify even when at temperature. 

[JoNorvelleWalker]

I used the "simplified" method @teonzo posted:

https://forums.egullet.org/topic/157239-build-your-own-chocolate-tempering-machine/page/2/#findComment-2170021

 

It took two attempts, with more beating in between, but I got perfect temper on the second try.  Good fluidity as well.  The plan was to use 150g of the chocolate to play with bars and the remaining 850g for a chocolate buttercream.  Now I can't decide.

 

[JeanneCake]

make the bars! 

 

what would you make with chocolate buttercream?  Personally I'd go for all bars, they'll keep longer and you can mete them out over time to enjoy!

[JoNorvelleWalker]

The year is not ending well.  I wanted the buttercream for topping the (as yet unmade) cupcakes I intend to bring to work.  I took a shortcut.  Rather than beating the butter then adding the melted chocolate, since I had the chocolate in the bowl, I added cubes of softened butter.  I now have the Precise Heat Mixing Bowl wedged in the KitchenAid.  I cannot get the beater out.  Thus both the mixer and the PHMB are out of commission.  The buttercream tastes great but there are chunks of butter and chocolate throughout.

 

Fortunately I have a spare KitchenAid in house, but no spare PHMB.  And I have buttercream in my hair.

 

[Kerry Beal]

6 hours ago, JoNorvelleWalker said:

The year is not ending well.  I wanted the buttercream for topping the (as yet unmade) cupcakes I intend to bring to work.  I took a shortcut.  Rather than beating the butter then adding the melted chocolate, since I had the chocolate in the bowl, I added cubes of softened butter.  I now have the Precise Heat Mixing Bowl wedged in the KitchenAid.  I cannot get the beater out.  Thus both the mixer and the PHMB are out of commission.  The buttercream tastes great but there are chunks of butter and chocolate throughout.

 

Fortunately I have a spare KitchenAid in house, but no spare PHMB.  And I have buttercream in my hair.

 

Shall we double post in ‘never again…’?