March 5, 2006
September 30, 2004
You will want to use liquid lecithin. However, most chocolate already has up to .5% lecithin in it. If you go above this point, your chocolate will become very difficult to temper. Since you probably do not know what the exact percentage is of lecithin added during manufacture, I'd think it dangerous to add more on your own.
If you do add too much, you can still get it to temper but you will have to reduce the temperature even further during the cooling phase. All in all, it makes a tricky process even more tricky.
On the other hand, if your chocolate does not already have an emulsifier in it then you can proceed with a lot more freedom.
Hope this helps,
Fine Chocolate Made From The Bean
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