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
Chocolate & Ice cream
Avatar
Marcellus
Member
Members
Forum Posts: 70
Member Since:
January 16, 2006
sp_UserOfflineSmall Offline
1
January 18, 2006 - 12:36 pm
sp_Permalink sp_Print

I made some dessert cups recently from Callebaut plain chocolate 53.5%
and filled them with ice cream. I noticed when eating that the chocolate became brittle and lost flavour. Is there anything I can add to the chocolate to avoid this and still retain the finish of the tempered chocolate? Someone told me that adding ghee might help but if so how much?
Would appreciate any advice.

Thanks

Avatar
Sebastian
Member
Members
Forum Posts: 430
Member Since:
September 30, 2004
sp_UserOfflineSmall Offline
2
January 18, 2006 - 2:55 pm
sp_Permalink sp_Print

That's gonna be a tough one. As you've noticed, chocolate becomes very hard when cold, and flavor release is inhibited (flavor is a function of volatiles, and things aren't so volatile at -20...). Most ice cream products are made with high %'s of very soft oils - butter (ghee), soybean, coconut, peanut - to soften them. However, an issue i forsee with what you're doing is that you will certainly be able to make the cups softer so that it's texturally nicer and has better flavor release, but the moment someone picks them up, they'll melt all over their fingers. Of course, the moment you add significant levels of other oils, you're also going to loose the ability to temper it and get a nice shine. Perhaps an edible spray lacquer could address the presentation. Temper's gonna be a harder one to address.

Avatar
Marcellus
Member
Members
Forum Posts: 70
Member Since:
January 16, 2006
sp_UserOfflineSmall Offline
3
January 19, 2006 - 2:43 pm
sp_Permalink sp_Print

Thanks Sebastian. I think I'll leave things be. I confess, before I put the question, I did try tempering the chocolate with a small amount of ghee added but the result was a disaster. I thought that I was maybe using too much but from what you say I think the whole idea is probably a non-starter. Perhaps milk chocolate would retain its flavour better at low temperature so I'll maybe use it next time.

Avatar
Hans-Peter Rot
USA
Member
Members

Reviewers
Forum Posts: 1462
Member Since:
August 1, 2006
sp_UserOfflineSmall Offline
4
January 19, 2006 - 2:48 pm
sp_Permalink sp_Print

You want to use an intense and strong chocolate, such as Gran Saman, since as Sebastian pointed out, the cold dulls the flavor. A milk chocolate imo is too mild to begin with (low cocoa solids). But if you want to use milk, try using one with a highly characterized and intense flavor.

Avatar
asmokemezzo
Member
Members
Forum Posts: 32
Member Since:
November 19, 2004
sp_UserOfflineSmall Offline
5
January 19, 2006 - 3:22 pm
sp_Permalink sp_Print

This may sound like heresy, but adding a little paraffin wax can help - you won't need to temper the chocolate, even, just melt the chocolate and wax together and pour into your molds. It changes the flavor somewhat, but it should help it stay a little softer when frozen, and it will still have the sheen of tempered chocolate.

Forum Timezone: Europe/London

Most Users Ever Online: 89

Currently Online:
9 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:

Cathy Mehle

Lawrencebrown

pmcmanus

Maria Teresa Barros Duarte Almeida

Wilson Guzman

JolineBowman

Forum Stats:

Groups: 7

Forums: 26

Topics: 1813

Posts: 10602

 

Member Stats:

Guest Posters: 1

Members: 5023

Moderators: 0

Admins: 1

Administrators: Seventy%

Chocolate & Ice cream | Ingredients | Forum