lemon juice curdling white chocolate
I was trying to make white chocolate truffle.....but when I melted my white chocolate and added lemon juice to it, it curdled and there was huge chocolate butter floating on top of my mixture...can anyboody help with this.
Best Answer
Lemon juice is still mostly ... water.
Water to molten chocolate (white or not - there is cocoa butter in either), unless in the form of cream and in a sufficient amount that completely changes texture (giving you a ganache), is generally known to do exactly what happened in your case - seize the chocolate.
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Does lemon juice curdle white chocolate?
When heated, the lemon will badly curdle the molten mixture of cocoa fat and milk solids (lemon is used to curdle milk into cottage cheese, for example).How do you keep white chocolate from curdling?
Adding the right amount of water (or other liquid) will dissolve the sugar and cocoa in the clumps and make it a fluid consistency again. Using 1 teaspoon of boiling water at a time, add to the seized chocolate and stir vigorously until the mixture is smooth.Why is my white chocolate clumping?
What chocolate hates is moisture and extreme heat. Even the slightest bit of moisture will cause that clumping. I've seen it happen many times when cooks try to melt a huge bowl of chocolate bits over a water bath. The problem starts when they don't turn the flame down after the water comes to a boil.Does chocolate and lemon work together?
You might be surprised at how well dark chocolate and lemon can really work together to create a sweet, acidic treat that's sure to please. This is a simple recipe that doesn't take too long to complete, and it's always a crowd pleaser!Lemon Eclairs with White Chocolate
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Answer 2
When heated, the lemon will badly curdle the molten mixture of cocoa fat and milk solids (lemon is used to curdle milk into cottage cheese, for example).
To avoid this, you should add a bit of molten butter and cream, and add a drop of lemon at the very end after taking the mixture off the flame and after cooling it a bit (but before it solidifies).
Optionally, you can use lemon zest.
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