You must be logged in to post
Search Forums:

 








Minimum search word length is 4 characters – Maximum search word length is 84 characters
Wildcard Usage:
*  matches any number of characters    %  matches exactly one character


Forum

Techniques

What happened with my white chocolate?

What happened with my white chocolate?
Print this Topic
Page:   1  
No Tags
User Post

7:40 am
March 15, 2006

debc
Member

posts 27

Print this Post
1

I wanted to enrobed my truffles with white chocolate today so I tried to temper some white chocolate (I use Cocoa Barry). However, the white chocolate still looked very ‘sticky’ (not liquid enough) when the temperature reached 50C. Could anyone know the reasons? Thank you!

11:32 am
March 15, 2006

Sebastian
Member

posts 430

Print this Post
2

It has absorbed water. add 0.1% fluid lecithin to it.

11:34 am
March 15, 2006

leggie
Member

posts 19

Print this Post
3

white chocolate is like that. Do not compare it with dark chocolate. Temper it and you can still work with it. To make it easier to handle, add some cocoa butter will help.
No Tags
Page:   1  
Topic RSS

About the Seventy% Forum

Forum Timezone: UTC 0

Most Users Ever Online:
89

Currently Online:

14 Guests

Currently Browsing this Topic:

1 Guest

Forum Stats:

Groups: 7
Forums: 26
Topics: 1833
Posts: 11777

Membership:

There are 4844 Members
There has been 1 Guest

There is 1 Admin

Top Posters:

Hans-Peter Rot – 1462
alex_h – 1170
Martin Christy – 614
Masur – 592
Sebastian – 430
Lone Ly – 397

Recent New Members: tmicklin, sachishah, dev, kapeEffelay, Invonioug, simon1305

Administrators: Seventy% (54 Posts)

© Simple:Press