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Crystalization of sugar
Started this discussion. Last reply by Mark Heim Jan 20, 2010. 3 Replies 0 Likes
Hello people,I have a question to a problem. I hope someone can suggest me how to proceed.I am trying to make butter fudge (mix of sugar, butter, whole milk cream). I take the mix of ingredints up to…Continue
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Mark Heim replied to Cesar Lovon's discussion Crystalization of sugar"To get smaller sugar crystallization, the cooler the better, the recommended 100F will help. Also the more shear you can give it, the smaller the crystals will be, so when you beat it, put as much into it as you can, tabling like you would for…"
Cesar Lovon replied to Cesar Lovon's discussion Crystalization of sugar"Thank you Ruth. I will try both ways. I was not letting the fudge cool to 100 F. So I wll experiment and let you know the results."
Ruth Atkinson Kendrick replied to Cesar Lovon's discussion Crystalization of sugar"I would suggest adding some glucose or corn syrup to inhibit crystallization. Also, the warmer the mixture is when you stir it, the coarser the crystals will be. If you want it really smooth, let it cool down to 100F before stirring."
Cesar Lovon posted a discussionCrystalization of sugar
Hello people,I have a question to a problem. I hope someone can suggest me how to proceed.I am trying to make butter fudge (mix of sugar, butter, whole milk cream). I take the mix of ingredints up to 116 C and then let it rest for 5 minutes to cool down. Then I thoroughly stirr until a homogeneous syrup is formed. Then I pour it into a metal bowl. It tastes great but I have always the same gritty texture. I have tried doing it several times. It seems that there is something in the process that…See More
Martine left a comment for Cesar Lovon"Dear Clay,
Thank you for your reply. What I meant was if you had tasted chocolate made from Peruvian cocoa beans, as you answered in your 2nd point. Peru is not a great producer of chocolate althogh there are quite some Peruvian brands of chocolate.…"
Clay Gordon left a comment for Cesar Lovon"Cesar -
You have a very interesting background and so I am glad to hear from you. With respect to your question about Peruvian chocolate. I have not had much chocolate made in Peru that I particularly care for. However, I have had quite a bit of…"
Cesar Lovon joined Clay Gordon's group
The Science of Chocolate
Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.
Profile Information
- Dark, Milk, White?
- Dark, Milk, White
- Most memorable chocolate experience:
- I did my Master in Science internship in Cargill on research on chocolate crystallization. This was my first and entrance step into the fascinating world of chocolate. From there on I have unfolded a passion for all aspects concerning chocolate. I have been recently in a Belgium chocolate tour (in Antwerp) and it was amazing to see all the creations and ways to present chocolate. The great taste of Belgium chocolate and its artisitic presentation makes it one of my very favourites.
- My favorite chocolate is:
- Dark choclate 75% with caramelized orange.
Comment Wall (2 comments)
- At 11:24am on January 2, 2010, Martine said…
- Dear Clay,
Thank you for your reply. What I meant was if you had tasted chocolate made from Peruvian cocoa beans, as you answered in your 2nd point. Peru is not a great producer of chocolate althogh there are quite some Peruvian brands of chocolate. Still, the quality of its production is not high as European standards. What I heard (I am currently living in The Netherlands) is that Peruvian cacao beans won a "best aroma" prize recently in a international contest in France.
I want to thank you for the letter you sent to all members and I must say it is a great site that you created, so congratulations for that and I am happy I got to you and happy to be part of a chocolate lovers group, very useful in deed.
We will keep in touch. Kind regards,
Jimi
- At 10:22am on January 2, 2010, Clay Gordon said…
- Cesar -
You have a very interesting background and so I am glad to hear from you. With respect to your question about Peruvian chocolate. I have not had much chocolate made in Peru that I particularly care for. However, I have had quite a bit of chocolate made from beans grown in Peru and I can say that there is some very good chocolate that is being made from them
:: Clay
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