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Started by PHLChocolate. Last reply by Delcour Thomas Dec 5, 2013.
I just learned something & thought I would share it.
My business partner was watching the food network and they put vinegar into the marshmallow they were making. This piqued her interest & she put me to work researching it to hopefully improve our marshmallow recipe.
There is a lot of documentation that corn syrup or glucose syrup will hold onto water very tightly. Thus they are used to reduce the water activity in a ganache. Corn syrup & glucose syrup also help prevent crystallization. Thus adding corn syrup to caramel helps reduce crystallization.
Now the marshmallow light kicks on. When making a sugar syrup for marshmallows, adding vinegar or another acid will help break down the sucrose (table sugar) into fructose and glucose. More glucose and fructose in the marshmallow should help prevent crystallization and increase the moisture retention. Thus resulting in a marshmallow that will hopefully stay soft and delightful a little longer.
I wonder what would happen if corn syrup were used directly instead of sucrose. ... - Hmmm sounds like I have homework.
I hope my epiphany helps to enlighten someone else. :)
Happy New Year!
I would think that the problem is that the salt is absorbing water from the air and then that is absorbed into the chocolate making the streaks. Just leave a few crystals out and see if it starts to absorb water out of the air while out of the chocolate. I'm sure that it will.
Hmm that's curious, I didn't know salts had such effect on cocoa butter crystals. I do a crystallized ginger dark chocolate bar and a sea salt (himalayan pink salt) as well, but I don't mix them too much and never encountered blooming issues. What other ingredients interact with cocoa butter crystals like that?
Patricia, It sounds like you are having a problem similar to what I had with crystallized ginger. Do you have to add the salts during tempering? You may want to temper and then add the inclusion. I had to very gently mix in the ginger and have even started to just add the ginger after pouring the chocolate if I don't have time to redo it if it goes south. Good luck!
Chocolate with inclusions problem: I am tempering my chocolate with small amounts of Maldon or other sea salts. However, once moulded, they are losing stability over 24 to 48 hours and becoming a bit streaky. Has anyone else encountered this problem and solved it? Thanks.
Anyone knows or has an article about cocoa butter? About the crystals and everything. I've already read things on the internet but I want to know more!
Daniel, Thanks for the info. I am certainly going to try the "nitrogen cavitation" for my own personal use. Right know I am infusing about 1/2 a gallon of Everclear & cacao at a time so the nitrogen cavitation will not work unless they make a huge nitrogen dispenser.
I purify Everclear through a Brita filter 3 times and it gives me a product that I would say is close to a "Gray Goose". I tried using a Pur filter but it filters out too many substances and the filter gets clogged right away. You can filter any cheap liquor and improve it considerably.
I have a lot of cacao right now so I do not have to worry about waste, but I am having trouble filtering all the oil off the finished product. I am doing cold filtration and it is just OK. Might have to go with a pro-system.
Solis: I've tried 40% vodka and 40 and 94% grain alcohols. By far the vodka was the best, without the rubbing alcohol feel; 94% was disgusting.
Ground cocoa mass infused faster. Concerned I was wasting a lot of cocoa butter, I tried cocoa powder, to terrible results - maybe because the powder was dutch processed?
One thing worth investigating is nitrogen cavitation (google "nitrogen cavitation site:cookingissues.com"), which worked quite well with nibs - and gave me results in minutes, not days! What's more, the results weren't very bitter.
If I were to investigate further, I'd like to try keeping the infusion at higher than room temperature, trying various cocoa powders and combinations with nitrogen cavitation.
I am hoping that someone at Cacao Prieto can answer some of my questions. I also make cacao liqueurs from roasted cacao bean using 100% spirits in a maceration process. There is not a lot out there in using the beans, most recipes are newly adopted to chocolate or cocoa powder. When looking at liqueur recipes for hard beans/seeds/nuts, the have a very short maceration time of about 15 days. With soft fruits, they macerate for 30 day. To this is added the time to sit in combination with the simple syrup. What do you find is a good length of time for cacao beans to macerate in the spirits? Do you find it makes any difference in using whole or crushed beans? What about using lesser % liquors for maceration, like whiskey's and brandy's. I was thinking of adding these after the the maceration in the 100% spirits as a flavor profile. I have yet to use the lesser % spirits for the entire process.
There is a new distiller here in Santa Fe and I am excited to start using his products since I try to use local whenever I can.
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