Some musings

For some reason, there have been a few spats of difficulties lately with too thick or thin chocolate in the Melangers.

One person reported only being able to get 4 lbs of chocolate into the Melanger before it spun itself out. The culprit was 3 times the cocoa butter the recipe called for. I don’t know why they decided on that much, but it made the warm mixture too thin. I suggested if they wanted to use that recipe then to refine with a more moderate amount for the base time, then add the extra at the end.

I had three people write about chocolate that was too thick. One tried to cut back on the fat content too much (you can’t really just randomly decide to alter one ingredient radically and expect it to behave the same) and the final on read the recipe in volume, not weight. meaning for 8 oz of cocoa butter they used a cup (really only about 6 oz), and likewise for the sugar. The “8 oz” of sugar (the 1 cup) was more like 12 oz, so they have a VERY thick chocolate that gave the Melanger a bit of trouble. So, just to be clear, all ounces are weights folks, not volumes.
Finally, I may have never addressed this specifically, but it came up the latest tempering articles. You can temper over and over. You don’t have just one shot. I had one customer giving away “failed” tempering batches because she thought they were totally ruined. Nope – keep it clean and dry and you can temper over and over until you get it right.

4 Responses to “Some musings”

  1. HI,
    Is there any way i could make milk chocolate using volumes? I don’t have a scale and i have been using recipes i found online. The recipes i found are probably in weight, that is probably why i think my milk chocolate came out too dark. So basically i was wondering if you had a recipe or a way to measure ingredients in chocolate in oz-weight.

  2. As a general rule, that is difficult for dry ingredients. I will see what I can do though. Cocoa butter, nibs and such are not too bad but stuff like milk powder can be highly variable as it all depends if it is fluffy or packed. If you have a specific recipe you would like “translated” drop me an e-mail and I will see what I can do.

  3. You might file this under “Tempering” too, which I see doesn’t actually exist as a category. And it seems to me as if it would go under “Refining & Conching” to be findable also, for those folks with a problem and are searching for an answer before emailing you.

  4. Thanks Penelope.


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