I have a question about tempering which answer I can’t find anywhere and I’m hoping you can help. Simply, why are the tempering temperatures have to be different for dark, milk and white chocolate? Is it because of the greater amount of cocoa butter in the milk and white chocolates?
One thing I can’t find an answer about is how I should go about sorting my beans. I have tried a bunch of different ways and nothing really seems to improve my chocolate every time. I see so many chocolate makers sorting but just can’t figure it out. Please help!!
1. If I am using the melanger to make Dark Chocolate, I do not make chocolate liquor correct? I just use the roasted/cracked/winnowed cacao nibs and put them directly into the melanger? When would I need to make chocolate liquor?
I would appreciate if you could provide any specific bean recommendation to make milk chocolate.
I make ganache and if you let it set and if you don't make it with a lot of cream it can set up nicely. So my question is this. Why no wet ingredients if you know how to incorporate them like in making ganache?
Love this channel. I've yet to see anyone skilled enough to produce a quality video making dark milk chocolate without using caster sugar. Using Honey, maple or coconut sugar. Do you reckon you could think about doing such a video in the future?
Do I have to proof my nibs and sugar before starting my chocolate? I’m worried about caramelizing the sugars and getting off flavors that are not true to the bean.