Air bubble on surface of chocolate
How can I get rid of the air bubbles in the melted chocolate after I have blended with a mixer? I knocked the tray on the table so hard and the air bubble began to surface but it doesn't pop out. Any suggestion to this problem?
I'm making a ganache and have been told to use mixer for a smoother ganache. Other than vibrating the tray, any method I should try? If it's impossible then i will just need to enrobed/powder it instead of making a fudge ganache which were supposed to be served chilled.
Best Answer
It didn’t get rid of ALL the bubbles, but I did find gently pressing my bubbly ganache through a regular sieve (mine is a nylon one) got rid of a lot of them and a further few taps got rid of almost all the rest. Good luck!
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Quick Answer about "Air bubble on surface of chocolate"
During manufacturing the fluid chocolate mass is foamed with a propellant, and then cooled in a low pressure environment. As the bubbles of gas expand they cool and help set the chocolate. This helps to maintain an even bubble distribution within the chocolate.Why does my chocolate have air bubbles?
Air bubbles usually appear when you stir your melted chocolate too fast.How do you get air bubbles out of chocolate?
Gently tapping your filled molds on your work surface will help remove any air bubbles in your chocolates before they set.Why does my melting chocolate have bubbles?
That's called fat bloom \u2013 when the cocoa butter rises to the top and crystallizes. Tempering can fix this problem and still be used for melting.Air inflated chocolate
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Answer 2
If you're trying to salvage it, I think about all you can do is heat it until it's well melted and let it settle, stirring gently now and then. Hopefully the air bubbles will eventually all come out. I suspect it won't be perfect, and may take a while.
And in the future, just don't use a mixer. Everything should melt and meld just fine with gentle heat and stirring.
Answer 3
There are recipes out there that call for a mixer, but they must be executed carefully.
I used one myself for a ganache-like frosting that needs really a lot of stirring, almost impossible by hand. I tried by hand first, because I didn't trust the blender bit in the recipe, but used it in the end. (Turned out beautifully - and that was for my own wedding cake, so my expectations were super-high.)
Crucial point is, not to get any air bubbles into the ganache; once they are in, it's usually too late. I'd try Cascabel's advice and gently heat over a water bath, just to keep it liquid enough that the air rises to the surface naturally - stir occasionally and then perhaps skim the bubbly top layer. You will lose some of the ganache (don't throw it out, it'll still taste fine!), but perhaps the rest will be enough for whatever you need it for.
For your next try, if you can't stir by hand:
The trick to use a mixer - or rather: an immersion blender - is to keep the speed low (if possible with your blender) and the head right at the bottom and somewhat to the side of a high container. Do not use a shallow bowl. Make sure the "vortex" that forms while blending does not reach the head of the blender. Rather stop occasionally. Do not allow that "slurping" sound that happens when the blender sucks in air.
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