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Offlinepitriot
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Question about my chocolates? * 1
    #27764222 - 05/05/22 10:48 AM (2 years, 8 months ago)

I make chocolate using dark (72%) + 3g powder per oz. of chocolate.
I melt the chocolate at 95, I mix in 1% coco butter silk, add the powder and mix well.
After filling the forms I put in refrigerator.

Anyone know why I am getting these discoloration?


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OfflineBobbins
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Re: Question about my chocolates? [Re: pitriot] * 1
    #27764226 - 05/05/22 10:50 AM (2 years, 8 months ago)

The temper is off, you have to hit certain temperatures and then cool in a specific way. Look up how to make chocolates generally to learn more.


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OfflineKmacmo
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Re: Question about my chocolates? [Re: pitriot] * 1
    #27764229 - 05/05/22 10:54 AM (2 years, 8 months ago)

"White flecks and spots on your chocolate bar are signs of either a “fat bloom” or a “sugar bloom,” and it's totally natural. Fat bloom is that waxy white coating that forms due to liquid fat like milk fats or cocoa butter moving through the chocolates and crystalizing on the surface."- Google.

My chocolate does that too, I've had weed chocolates do it also.


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OfflineGhostHustler
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Re: Question about my chocolates? [Re: pitriot] * 1
    #27764521 - 05/05/22 02:30 PM (2 years, 8 months ago)

I like that mold - how much powder do you use to a bar and how much comes into each piece at that volume?

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Offlinenormalperson
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Re: Question about my chocolates? [Re: pitriot] * 1
    #27764750 - 05/05/22 04:35 PM (2 years, 8 months ago)

I make chocolate mints, peanut butter cups, trail mix...:jodie:

Edited by normalperson (05/06/22 11:28 PM)

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Offlinepitriot
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Re: Question about my chocolates? [Re: GhostHustler] * 1
    #27764781 - 05/05/22 04:50 PM (2 years, 8 months ago)

These bars are 4.5 oz a each square contains 1/2 gram shroom. There are 24 squares.

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Offlinepitriot
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Re: Question about my chocolates? [Re: normalperson] * 1
    #27764797 - 05/05/22 05:02 PM (2 years, 8 months ago)

That’s remarkable! This would come out to 5.5 gram per ounce. I only managed 3 gr per ounce. And even then the chocolate gets very thick and hard to fill the mold. Of course I am not using coco butter. This recipe is new to me and I would love if you can explain it some more, also telling what the temperatures the chocolate/coco butter should tempered. 
Also isn’t coco butter expensive?

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OfflineB Traven
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Re: Question about my chocolates? [Re: pitriot] * 1
    #27764803 - 05/05/22 05:05 PM (2 years, 8 months ago)

It's an issue with the temper of the chocolate.

Even mixing, consistent temperatures in the correct range, avoiding moisture, and allowing the molds to cool gradually can all help to avoid blooms.

Try working on getting all of the chocolate settled into the mold before it starts to solidify, and banging the mold on a countertop to get the bubbles and voids to rise to the surface. Blooms and other minor issues are always less noticeable on the back side of a chocolate. Also, maybe let it sit on the counter for a few minutes, then go to fridge, then finish up in the freezer.


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OfflineBarry nye
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Re: Question about my chocolates? [Re: B Traven] * 1
    #27764858 - 05/05/22 05:46 PM (2 years, 8 months ago)

I go to the shop buy a bar of your favourite
Heat it up over hot water grind some mushrooms up mix it in and set in to your mold and put then I’m the fridge but soon as you start mixing it will go lumpy

Works every time 🍄

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InvisibleCulliganman360
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Re: Question about my chocolates? [Re: Barry nye] * 1
    #27764893 - 05/05/22 06:08 PM (2 years, 8 months ago)

:whathesaid:

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OfflineYoshiTrainer
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Re: Question about my chocolates? [Re: Culliganman360] * 1
    #27764933 - 05/05/22 06:37 PM (2 years, 8 months ago)

Some good advice above.

I make bon bons and use 60% chocolate for them then coat them in 90%. I can fit a 1/2 gram per semi-sphere mold without the mush powder ruining the texture. Last time i made 1/2g semi-spheres with semperviva and 1g spheres with PE. I use an electric chocolate melter that is kind of like a small crock pot. It actually works well for home chocolate work, I think it was $20-30ish?

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Offlinenormalperson
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Re: Question about my chocolates? [Re: pitriot] * 1
    #27766733 - 05/06/22 11:18 PM (2 years, 8 months ago)

if you're going to add something dry (like powered mushrooms) to melted chocolate then you also need to add something moist to keep everything in balance. to me, melting a Hershy bar and mixing in dry shrooms is disgusting, it's like eating dirt.:puke:

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OfflineB Traven
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Re: Question about my chocolates? [Re: normalperson]
    #27766954 - 05/07/22 07:10 AM (2 years, 8 months ago)

The idea of melting a Hershey bar disgusts me, but there are types of culinary chocolate which are designed to allow for additions, and have sufficient cocoa fat content to allow powder to mix without further modification. It just has to be the right ratio, at the right temperature, gradually mixed in.

It seems like adding cocoa butter, or coconut oil, or other emulsifiers, bumps up the amount of powder you can get away with adding, at the cost of a lower melting point...


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Offlinenormalperson
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Re: Question about my chocolates? [Re: B Traven]
    #27767261 - 05/07/22 11:34 AM (2 years, 8 months ago)

cocoa fat content = cocoa butter content. when you temper chocolate you are actually tempering the cocoa butter. Correctly tempered chocolate has a melting point of 99*f.

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Offlinepitriot
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Re: Question about my chocolates? [Re: normalperson]
    #27767913 - 05/07/22 09:32 PM (2 years, 8 months ago)

What's your ratio of chocolate to powder?

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Offlinenormalperson
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Re: Question about my chocolates? [Re: pitriot]
    #27767973 - 05/07/22 10:29 PM (2 years, 8 months ago)

Quote:

pitriot said:
What's your ratio of chocolate to powder?


the ratio varies with the kind of chocolate used, personal preference, and final intended use. doughnut glaze would be softer than a chocolate bar would be.:naturetrip:

Edited by normalperson (05/08/22 05:32 PM)

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Offlinepitriot
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Re: Question about my chocolates? [Re: normalperson]
    #27768326 - 05/08/22 08:57 AM (2 years, 8 months ago)

So if I used 72% dark chocolate the ratio would be 2 parts chocolate, 2 parts coco butter, 1 part powder (8 oz + 8 oz + 4 oz)?
Ever made bars out of this? And does it harden like a typical chocolate bar?

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Offlinenormalperson
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Re: Question about my chocolates? [Re: pitriot]
    #27768546 - 05/08/22 11:25 AM (2 years, 8 months ago)

Quote:

pitriot said:
So if I used 72% dark chocolate the ratio would be 2 parts chocolate, 2 parts coco butter, 1 part powder (8 oz + 8 oz + 4 oz)?
Ever made bars out of this? And does it harden like a typical chocolate bar?


I use the Metric system.....

Edited by normalperson (05/08/22 05:33 PM)

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Offlinepitriot
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Re: Question about my chocolates? [Re: normalperson]
    #27768618 - 05/08/22 12:14 PM (2 years, 8 months ago)

Thanks. I am going to give this a try.

I usually melt the dark at the upper 90s but maybe I should be melting at higher temp before bringing it down to about 88. I know that coco butter will melt at 95.

I had been using about 1/2 the amount of powder and even as such it would get very thick. I am very interested in seeing how this recipe using 40% coco butter will work.

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Offlinenormalperson
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Re: Question about my chocolates? [Re: pitriot]
    #27768653 - 05/08/22 12:51 PM (2 years, 8 months ago)

Hopefully, you can use the info given as a base to build upon. Good luck.

Edited by normalperson (05/08/22 05:34 PM)

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Invisiblesandman420
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Re: Question about my chocolates? [Re: normalperson]
    #27768657 - 05/08/22 12:54 PM (2 years, 8 months ago)

As you are finding out, chocolate is like a whole artform with all kinds of science and technique involved to get it right.


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Offlinenormalperson
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Re: Question about my chocolates? [Re: sandman420]
    #27768683 - 05/08/22 01:18 PM (2 years, 8 months ago)

Quote:

sandman420 said:
As you are finding out, chocolate is like a whole artform with all kinds of science and technique involved to get it right.


so true Sandman, as is cooking in general. And i do love to cook:smile: as for making choc i've been doing it so long that i can feel the correct temps with my fingers and see the temper happen with my eyes. i started by making candies and chocolates for my children 35 years ago but i believe that anyone with a little desire and practice can achieve this also.

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