"Alcohol reduces the solubility of sugar. If your control's combined recipe and texture had your caramel on the edge of graining (crystallization) the alcohol can take you over that edge. To compensate you can reduce the…"
"It depends on how deep you want to get into it. There are several articles, youtube videos and such on crystal formation that keep it simple, covering the temperatures you use and a little bit on why. For more depth there are…"
"You mention that the room conditions are 64-68F. If your moulds are this temperature it can be the problem. When you are in temper, only a small percentage of the cocoa butter is crystallized in the type V crystals (~3%). If you…"
"The ginger pieces are water, the chocolate fat. They don't like each other. Try precoating the pieces with something to act as an emulsifier "glue". Common is gum arabic solution or a quick coat solution (1:1 gum…"
"The moisture after cook has a huge affect on texture. Try a few degrees higher, maybe 245F. There are other things you can do with recipe to control the cold flow, but moisture is the easiest. Unless the caramel is very firm,…"
"Hi Mark, I'm hoping you can help with 2 things since you appear to be well versed in the science of things, and I just can't seem to figure this one out.
!. What do I need to do to get a nice, easy crunch to my toffee? Most of the…"
"Look at the centers. Chocolate will pull water from a ganache. Once it does it gets dry and crumbly in texture, as the moisture enters the chocolate and forms syrup with the sugar. Look at how much moisture you're adding…"
"Ask 10 people and you'll get 12 techniques, and they can all work. Give all of 'em a try with the goal to find which one, or your own version of one, that works best for your situation, your equipment. And enjoy exploring."
"You might want to try making a basic praline. Take 50:50 sugar and hazelnuts, you can caramelize the sugar with them, like a croquant, or partially, or just a blend depending on your target flavor profile. Grind them to a nut butter and…"
"Invertase as an enzyme will continue to work until forced to stop. One way is heat as mentioned above, another is pH, but not a problem with fondant unless you've added acid for a fruit flavor. The final way it's stopped is if…"
"The ganache is an oil in water emulsion. So the water/syrup phase has a lot to do with texture. Peanut butter loves to suck up moisture, and so will have a dramatic effect on texture in no time. This is why nut pastes are…"
Hi Mark, I'm hoping you can help with 2 things since you appear to be well versed in the science of things, and I just can't seem to figure this one out.
!. What do I need to do to get a nice, easy crunch to my toffee? Most of the time it's too hard for my taste. Is it the temp. that I cook it to? 290°. It's just too hard for my liking and I would love to have your help on this. When it is refrigerated (I did this due to weather) it comes out with a nice, much easier crunch. But when it warmed up again, it went back to being too hard.
2. How do I get it to not pack teeth?!!. Is it the thickness? 1/4" Is it the texture? If so, it goes hand in hand with needing help on #1.
I just replied to a comment you left in the fresh pods thread but don't know if you will see it as you didn't start the thread. Just wondering how many days in the freeze dryer you dry your cacao pods?