Homemade chocolate problem!
Good afternoon all! Just a query regarding making your own chocolate, I literally did the exact same process yesterday and it turned out great, however the batch today has ended up a disaster.
Let me explain my process:
1 cup cacao butter melted in a double boiler (I was very careful to make sure no water gets in) I then added 1/2 cup of honey, vanilla extract, pinch of salt, 1tsp soy lecithin powder, and 1 cup of cacao powder, and mixed in the double boiler.
The consistency is now very fatty, as opposed to silky and smooth which is what I got yesterday. The mixture isn’t consistent, it’s clumpy and then really thin liquid inside there too, which prevents it from all blending together smoothly.
I was pretty confident I got no water in, the only thing I can think of is maybe I cooked it at too high of a temp? Did I need to wait for the butter to cool before mixing the ingredients first?
Any suggestions appreciated!!
Best Answer
The chocolate has "seized". This is what happens when you add water into the melted chocolate.
I was pretty confident I got no water in.
No, you added honey and vanilla extract. Both contain water.
The standard solution to seized chocolate is to stir in boiling water, a bit at a time, until the mixture is smooth. The result is not useful for confectionery, but can be used to make hot chocolate or chocolate sauce.
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Quick Answer about "Homemade chocolate problem!"
Why is my homemade chocolate not setting?
If your homemade chocolates aren't hardening, it's because cocoa butter can be a bit weird to work with. Real butter is simple: It hardens when it's cold, and melts when it's warm. That's because milk fat is all the same kind of fat, and it behaves predictably.Why is my chocolate not melting properly?
Tempering and hardening chocolate necessitates cooking it over indirect, low heat with the use of a double boiler to prevent burning. After it is tempered, chocolate hardens when cooled.What makes homemade chocolate hard?
When chocolate is melted, its ingredients\u2014mainly cocoa powder, sugar, and cocoa butter\u2014disperse evenly, creating a fluid mass. But if even a tiny amount of moisture is introduced, the liquid and the sugar will form a syrup to which the cocoa particles will cling, thereby creating grainy clumps.Endless chocolate | How is it possible?
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