September 16, 2008
Hi all, I am new to working with chocolate but would like to learn a bit more. I am myself an enthusiastic hobby cook and have never really worked With Chocolate. I would like to know if there is any way to introduce Advocat in to White Chocolate without giving away the consistency of the Chocolate too much. I am only used to melting Chocolate and know that when even a little moisture is introduced, the Chocolate 'lumps' up. I need to get a strong, but not overpowering taste of the Advocat in to the White Chocolate and would also need to know the rough ratio of Chocolate to Advocat without giving away the solidity.
Many thanks in advance for all your help
If you don't try, you will never know.
Hi I am reasonably new to the art of chocolate making, but recently saw a few seasoned chocolatiers at the speciality food fair, they used all sorts of liquids including flavour infused water! But they were making ganache, if you still want a solid bar type chocolate, I would just experiment and I think you will get up to a third of the chocolates weight in liquid, my tip would be to add good quality chocolate, very finely chopped, to some gently warmed advocat. saying that I have never worked with 'WHITE' chocolate, I use raw cacao liquor and raw cacao butter, and agave syrup!
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