Where To Buy Cocoa Butter Locally
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Oftentimes I am asked which is your favorite method of tempering or pre- crystallizing chocolate couverture. My answer is always the same: The cocoa butter method. Using cocoa butter to temper or pre- crystallize chocolate couverture is fast, hygienic and provides a finished result with high fluidity. Three factors which are very important.
Several types of cocoa butter products are on the market specifically made to be used for pre-crystallizing chocolate couverture. Since I had a hard time with these products clumping and not properly melting into the couverture, I decided years ago, to use and test standard cocoa butter for the tempering process. And my results are the exact same as using a specific cocoa butter product engineered for pre-crystallizing or tempering chocolate couverture. Using a micro plane and cocoa butter is all I use for quick, reliable tempering of chocolate. The cocoa butter I use is made by Callebaut.
1. Even though 1% of cocoa butter will properly pre- crystallize the couverture, adding more will not have any negative effects on the finished products. In fact, adding a little more will allow you to use the tempered chocolate at a higher temperature.
You will need 1 % of cocoa butter to pre-crystallize or temper the chocolate couverture. For example to every 2lb 3 oz (1 kg) of chocolate couverture you will add 1 % (1/3 oz or 10 gram) cocoa butter.
Dear Chef Eddie,Hello, I have been trying to make coloured chocolate easter eggs. So i coated the egg shaped mould with coloured cocoa butter and after it was set I casted it with tempered chocolate.After leaving in fridge for several minutes I am having difficulty taking it out of the mould. And when it is coming out it does not come clean and shiny. Patches of coloured cocoa butter still get stuck to mould.What am I doing wrong Do i need to temper cocoa butter too when coating to mould
There a lot of moving parts when it comes to moulding chocolates or large pieces. Tempering your cocoa butter is a good idea. After you coated the molds with tempered cocoa butter (And do this quickly) and it has set, pour as quickly as possible the tempered chocolate into the mold. Having low humidity in your work space is a must and having a room temperature of about 19-21 C is perfect. However, try to have your molds at a slightly warmer temperature. You can use a hair dryer to get molds slightly warmer.Hope this will help you out.Eddy.
Mix your fat soluble food color in a small amount of melted cocoa butter. If you do not have cocoa butter use a small amount of melted chocolate. Once combined add to the remaining melted chocolate and temper.For tempering cocoa butter I use the seeding method. It works very good.
I noticed adams question was unanswered and I was thinking the same as him. I work in relatively small batches and there is usually chocolate left over. When we need to re-temper the chocolate for later use, do you just add more cocoa butter If not then whats the process to re-temper the same batch, say a 2lb batch ad you used just around a pound and have a pound left over.
What I recommend you do is spread your leftover chocolate on a sheet of plastic food wrap or parchment paper so it will cool and harden fast. Once firm cut in small pieces and store airtight. When you use this stored chocolate again simply melt dark chocolate to 115F (46C) and allow to cool to 95F (35C), add 1% microplaned cocoa butter and stir to dissolve cocoa butter. Let cool to 90F ( 29.5c) and you are ready to go. The reason TJ why we are adding cocoa butter in this method of tempering or crystallizing chocolate, is that adding coca butter at 95F (35C) forces the fat (cocoa butter) molecules to reconnect in a chain. So yes you do have to use 1 % cocoa butter each time you temper following this method. ( Anytime when we melt chocolate over 90F (29.5C) the chocolate molecules separate and we need to temper or re-crystallize them.)My best with your chocolate work!Eddy.
On one of your other tempering posts you state to use 10% cocoa butter in the mix (using the ice bath method) And this one you have 1% cooling naturally. is it safe to assume that you did mean 1% but because of the room-cooling type method we needed less than the ice bath method
Colin, the chocolate shell may crack in the freezer with that much cocoa butter. Is adding a small amount of oil (grapeseed, peanut) out of the possibilities This would prevent cracking and still make it very fluid AND set in the freezer. Adding 10% oil to melted or tempered chocolate will make it nicely fluid. Give it a try and see if you like the results.
In your plated desserts class was the first time of hearing about the cocoa butter method. At first I did not fully understand the purpose of the cocoa butter method. However I noticed a difference in the texture of the chocolate, it is always smoother to me. Using this method makes me feel like a pro.
This rich mixture of cocoa butter and coconut oil, has properties that help keep lips moist and soft, and its active ingredients have a soothing effect, ideal for dry or cracked lips. It is also SPF15 to prevent damage caused by All-weather conditioning, especially on such delicate skin.
The percentage of cacao, cocoa or dark chocolate on a candy bar tells you how much combined cocoa powder and cocoa butter are present. The specific proportion of each is generally a trade secret of the manufacturer (3).
After harvest, cacao beans are processed to develop flavor and texture. The percentage of cacao, cocoa or dark chocolate listed on a bar generally tells you the total amount of cocoa powder plus cocoa butter.
Cacao Barry Mycryo cocoa butter powder is 100% pure natural cocoa butter in an easy-to-use form. This versatile ingredient is a healthy substitute for butter or oils and is ideal for chocolate work as well as baking, frying and grilling. Use Cacao Barry Mycryo cocoa butter powder when tempering to thin and/or control crystal formation. The 100% natural powder also improves hardness and snap in tempered chocolate and adds extra gloss for visual interest. Adding Mycryo cocoa butter powder from Cacao Barry when making mousse, ganache, and other creamy fillings for superior mouthfeel. This versatile ingredient makes a great substitute for butter and oils, making it a perfect choice for frying and grilling applications. The powdered formulation resists burning at high temperatures, while enhancing the flavor of ingredients. Simply put, Cacao Barry Mycryo cocoa butter powder is a must-have for any commercial or retail bakery, patisserie, restaurant, or chocolatier, and will take home baking and cooking to gourmet levels. This powdered formulation is non-GMO, gluten free, and vegan friendly for use with special diet requirements. 781b155fdc