"Adding sugar will leave you with a gritty chocolate since it isn't refined. If you do, you'll need to add some cocoa butter to keep the fat % where it will flow properly for your needs. Don't use butter because of the water it brings,…"
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peter tynberg
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Mark Heim commented on peter tynberg's blog post Making Semisweet chocolate from unsweetened chocolatepeter tynberg posted a blog postMaking Semisweet chocolate from unsweetened chocolate
I need a semisweet chocolate with very little sugar (somwhat bitter) for certain items (such as the bottoms of my coconut macaroons). This semisweet chocolate must be tempered. I usually use unsweetened chocolate, sugar, vanilla, cocoa butter, and regular butter. What should the ratio of butter to cocoa butter be to have enough cocoa butter crystals to temper the chocolate? Or should the amount of cocoa butter be some % of the total weight of the finished chocolate?
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- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- chocolate at Paul Bocuse
- My favorite chocolate is:
- semisweet
Peter tynberg's Blog
Making Semisweet chocolate from unsweetened chocolate
Posted on April 27, 2010 at 6:30pm 1 Comment 0 Likes
I need a semisweet chocolate with very little sugar (somwhat bitter) for certain items (such as the bottoms of my coconut macaroons). This semisweet chocolate must be tempered. I usually use unsweetened chocolate, sugar, vanilla, cocoa butter, and regular butter. What should the ratio of butter to cocoa butter be to have enough cocoa butter crystals to temper the chocolate? Or should the amount of cocoa butter be some % of the total weight of the finished chocolate?
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