A A A
Avatar

Please consider registering
Guest

Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 4 characters - maximum search word length is 84 characters

Register Lost password?
sp_Feed sp_TopicIcon
Reducing Cocoa percentages
Avatar
harry
London
Member
Members
Forum Posts: 28
Member Since:
February 14, 2006
sp_UserOfflineSmall Offline
1
June 26, 2006 - 1:26 pm
sp_Permalink sp_Print

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

Avatar
Sebastian
Member
Members
Forum Posts: 430
Member Since:
September 30, 2004
sp_UserOfflineSmall Offline
2
June 26, 2006 - 1:39 pm
sp_Permalink sp_Print

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.

Avatar
harry
London
Member
Members
Forum Posts: 28
Member Since:
February 14, 2006
sp_UserOfflineSmall Offline
3
June 27, 2006 - 5:10 pm
sp_Permalink sp_Print

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.

Avatar
Sebastian
Member
Members
Forum Posts: 430
Member Since:
September 30, 2004
sp_UserOfflineSmall Offline
4
June 28, 2006 - 3:17 am
sp_Permalink sp_Print

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.

Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
19 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Hans-Peter Rot: 1462

alex_h: 1170

Martin Christy: 614

Masur: 592

Sebastian: 430

Lone Ly: 397

Newest Members:

jerrytaylor

Vigdis Rosenkilde

stkittschocolatecompany

Al

Borntn

terryphillips

Forum Stats:

Groups: 7

Forums: 26

Topics: 1821

Posts: 10525

 

Member Stats:

Guest Posters: 1

Members: 5092

Moderators: 0

Admins: 1

Administrators: Seventy%

Reducing Cocoa percentages | General Discussions | Forum