"While this may be a late answer, part of the question remains unanswered.
The cocoa butter will both increase and decrease your viscosity.
In liquid melted form, it will decrease your chocolate's viscosity or thin it out.
In solid…"
Discover Chocolate and Live La Vida Cocoa!
-
Jennifer Meyer
- Green Bay, WI
- United States
- Blog Posts
- Discussions (3)
- Events
- Groups (1)
- Photos
- Photo Albums
- Videos!
Jennifer Meyer's Discussions
Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity
Started this discussion. Last reply by Larry Oct 15, 2012. 3 Replies 0 Likes
Sorry for the long title but these two topics seem to go hand-in-hand. I was reading a discussion at another site about firming up a white chocolate ganache recipe. Someone responded that it's best…Continue
Jennifer Meyer's Page
Latest Activity
Larry replied to Jennifer Meyer's discussion Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity
Mark Heim replied to Jennifer Meyer's discussion Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity"A ganache is an oil in water emulsion. The fat, from cocoa butter or milk will be as dispersed globules in the continuous water phase. So the greatest affect on the rheology will be what is in the water phase, and how much there is. Imagine sand in…"
Debby replied to Jennifer Meyer's discussion Best White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity"For hand rolled truffles with a white chocolate ganache, I use the following general recipe...
6 parts white chocolate
3/4 part cocoa butter
1 part butter
3 parts liquid (cream or other plus cream)
This looks very liquid and is not something you…"
Jennifer Meyer replied to Kristina's discussion Chocolate to sniff?"Smelling without tasting just seems like torture to me!"
Jennifer Meyer replied to Kate Blake's discussion Chocolate Chip Cookie Recipe"Try this link to the recipe for perfect chocolate chip cookies from America's Test Kitchen (on PBS). They go to great lengths to ensure a chewy cookie:
http://www.recipezaar.com/perfect-chocolate-chip-cookies-americas-test-kitchen-387119"
Jennifer Meyer posted a discussionBest White Choc. for Hand-rolled Truffles/Effects of Cocoa Butter Content on Viscosity
Sorry for the long title but these two topics seem to go hand-in-hand. I was reading a discussion at another site about firming up a white chocolate ganache recipe. Someone responded that it's best to use a white chocolate with the highest amount of cocoa butter to get the firmest ganache. This seems to make sense, however... At the Callebaut site, their chocolate is rated by drops according to viscosity. The more drops, the more fluid the chocolate. When I compare the white chocolate, it…See More
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- My husband's chocolate ice cream.
- My favorite chocolate is:
- Valrhona
Comment Wall
- No comments yet!
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
