Chocolate and oil mixed
When I melt 16 oz of chocolate I add 4 oz of oil how long can I keep this and how should it be stored. Someone said something about botulism ??
Best Answer
Botulism is a risk with unprocessed food which has been close to the soil, so fresh vegetables, or especially alliums (garlic!). It is not present in commercially produced chocolate - if it were, it would grow inside the bar. Remember, there is no oxygen in the middle of a chocolate bar either!
Normally, you can't expect that the mixture of two shelf-stable substances is also shelf stable, as you may add back the one factor which was keeping bacteria out. But in the case of chocolate mixed with an oil (or any other kind of pure fat, such as cocoa butter), this is not a problem.
Your mixture is shelf stable, and safe to consume for years. The only thing you have to care about is rancidity.
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What happens when you mix oil with chocolate?
Before you melt your chocolate, add a little vegetable oil. This will keep your chocolate from drying out. It can also fix slightly overheated chocolate! Vegetable oil is my life saver and I rarely melt chocolate without it!Does oil dissolve in chocolate?
The BIG take away is that with one basic subtle exception that we will get to, water based substances (like sugar) will never, ever, ever dissolve in oil based solvents (like cocoa butter). This is fact.Does oil thicken chocolate?
One way to thin chocolate is by adding ingredients with more fat. For small amounts of chocolate, add unflavored fats such as coconut or canola oil, butter, or shortening. Start by adding 1 teaspoon, and add more as needed to achieve the desired consistency.Can you put olive oil in melted chocolate?
Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated.Creating a Masterpiece with Chocolate and Oil - Recipe 1
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