June 23, 2007
June 30, 2006
May 29, 2005
If the recipe is:
38% fat content for cream,
150 grams chocolate
15 grams glucose ...lowers the water activity level (25% of cream)
60 grams cream (2:1 chocolate/cream ratio, white/milk is 2.5:1)
15 grams liquor (20% of cream so 75grams -20% =60 grams cream))
8 grams butter (50% of alcohol)
This is a smaller version of a formula suggested by Peter Greweling of "Chocolate Confections..." This is a good book to have on your shelf. It explains a lot of stuff!!
These chocolates should give you about a 5 week shelf life. Of course, you want to move it alot faster as flavour is much better in the first few weeks of the chocolate's life!!!