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1:26 pm
June 26, 2006
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harry
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London
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posts 28
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I was wondering if i’m right in thinking i just need to add some caster sugar, in the right proportions to liquid chocolate to reduce the Cocoa content of a chocolate bar? I want to go from a 75% to a 70% as i would liek to see how the bar comes out in a 70% . Will i encounter problems with this?
Thanks
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1:39 pm
June 26, 2006
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Sebastian
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posts 430
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If it’s liquid, yes, as the moisture in it will cause your chocolate to sieze. If it’s granulated, yes, as you’ll have huge ‘chunks’ of sugar in your chocolate that will give an unpleasant mouthfeel. best bet is to find a much lower ccs bar and blend the two.
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5:10 pm
June 27, 2006
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harry
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London
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posts 28
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Oh, that’s a shame. I haven’t got any chocolate that i want to mix with it.I really just wanted to reduce the cocoa percentage. I assume it’s not possible to get anhydrous (or dry enough not to cease the choc) liquid sugar/glucose? I wonder how they do it when they make it in the factory. It’s actually a Range of Pralus couvertures which are lovely and i’m sure will make great ganaches when i get round to experimenting with them. For eating however 75% is for me not casual eating enough, 70% is just perfect unless it’s a nice criollo like Puertomar which is great at 75%.
I’ve been reading quite a posts and i’m impressed with the level of knowledge of members. Do you work with chocolate or is it strictly recreational? Thanks for replying by the way.
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3:17 am
June 28, 2006
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Sebastian
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posts 430
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Pretty much ANY level of water you add will result in significant problems…it’s very easy to do in the factory, because when producing them, the factory is designed to do this and the products are formulated that way.
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