Speed Chocolate or is that deep fried Chocolate?


I find it interesting how new ideas form, evolve, etc. I was putting together a batch of milk chocolate this morning, and really didn't have much time.  OK, and I was a bit lazy because I didn't have liqueur - only nibs.  So I proceeded to melt the cocoa butter I would be using, and thinking about how I often have to add heat to the Melanger when grinding nibs directly, I tossed the nibs directly into the melting cocoa butter.  Knowing I would not have time to bring the sugar and milk powder up to temperature before I left, I took the butter/nib mixture up to 210 F - yes, that hot.  Into the Melanger it went.  In went the sugar and milk powder, and it was off and running.  117 F and flowing perfect with no chance of setting up because it was too cool.

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Speed Chocolate.

Now, where this leads me to is wondering if you could 'roast' your nibs by heating them in hot cocoa butter.  I noticed as I heated the butter/nib mixture to past 212 F (for just an instance), they started to spit, indicating water was being driven off.  Would deep fried nibs make a good chocolate?  Certainly not viable for a dark chocolate, but it has possibilities for milk chocolate.  I'm going to try this and report back.

And in other news, I will have some "American" cocoa later this month.  Hawaiian cocoa.  Being American grown and all, it's going to be pricey, and I won't have a lot, but I thought it worth offering.  It's a nice, fresh, mild cocoa.

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