Any thoughts on how to add balsamic vinegar to chocolate without it lumping up?I have been using a 25 year old high end balsamic with great results as far as taste goes,however if I add a little more…Continue
"This is a novice response, but if Lecithin is used to suspend some of the water and increase the flow of chocolate, would adding a touch of lecithin help your viscosity issue? I know there is plenty of research on how much lecithin to add & too…"
"And I appreciate your work here very much, it is the most comprehensive forum online.
I reduced the balsamic today and it worked much better, just reduce until enough water has evaporated, but not far enough so it get too thick.
Flavored E.V olive…"
This is one of the main reasons I started TheChocolateLife - "crowd sourcing" the answers to questions about chocolate in a forum that makes the questions and answers publicly available and searchable. The more people who…"
"That is actually what I meant regarding the balsamic having some water content such as the agave you mention; and therefor makes the chocolate to thicken/seize. I am assuming that is what the issue is. De-hydrating and go from there seems to be the…"
"Chocolate is not an emulsion, it's a suspension - there's little to no water in chocolate.
Adding water thickens/seizes the suspension.
Adding a fat that is liquid at room temperature reduces crystal formation in the chocolate as it cools,…"
"I appreciate the suggestion, that might be something I will try, I have dehydrated things like sirracha so it should work fine with balsamic as well.
What about the possible options if I stick with the liquid version?
Is there a favorable thinner…"
Any thoughts on how to add balsamic vinegar to chocolate without it lumping up?I have been using a 25 year old high end balsamic with great results as far as taste goes,however if I add a little more balsamic than I have been then it turns too thick to add to molds.I imagine adding some fat content like butter or coconut milk would thin it and make it more workable. I have read about adding oil to chocolate, is there a trick to adding olive oil to chocolate for bars? Keep in mind that I am not…See More
Didn't know the pound plus was made by Callebaut, I have been snacking on that one for years, have some in my pantry right now, coincidentally I have been using Callebaut 811NV for my bars, even bought some more from Gygi in…"