Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2025 »
Home
Forums
Food and Nutrition
Low-carb Diet Forum
Win some lose some...home made chocolates
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="LittleGreyCat" data-source="post: 2183669" data-attributes="member: 6467"><p>Returning to this because it is a while since I made a batch.</p><p>Far too long, in fact.</p><p></p><p>Notes:</p><p></p><p>Previous batches have gone "grainy" when the chocolate was added. I noted that this was when the third 100 gram bar was added.</p><p>This time I paused after adding the first two bars. I added one bar at a time and kept a very small light under the pan.</p><p>After two bars the mix was very smooth and creamy.</p><p>In fact it looked so good I might try a batch with only 200 grams of chocolate just to see.</p><p>Anyway, adding the 3rd bar once again made it a bit grainy, but not as bad as previous batches.</p><p>I applied a little more heat and the mix smoothed out, but the butter started to separate out.</p><p>So there seems to be a critical temperature range.</p><p>Anyway, a touch of butter shouldn't be a bad thing on the finished chocolate.</p><p></p><p>Things to try in the future:</p><p></p><p>Mix with 200 grams of 75% chocolate.</p><p></p><p>Something added to the mix.</p><ul> <li data-xf-list-type="ul">chopped nuts</li> <li data-xf-list-type="ul">candied fruit (small piece)</li> <li data-xf-list-type="ul">glace cherries</li> <li data-xf-list-type="ul">spirits</li> </ul><p>I must look up how they make liqueur chocolates. I wouldn't necessarily use sugary drinks but whisky and brandy should be fine.</p><p>Just need to get a hollow shell and fill it up, I assume, then seal the top.</p><p>Uh oh!</p><p><a href="https://www.homechocolatefactory.com/Merchant2/merchant.mvc?Screen=recipes&Store_Code=HCF" target="_blank">https://www.homechocolatefactory.com/Merchant2/merchant.mvc?Screen=recipes&Store_Code=HCF</a></p><p>Looks as though you have to make a sugar syrup.<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite3" alt=":(" title="Frown :(" loading="lazy" data-shortname=":(" /></p><p></p><p>So just stir some booze into the chocolate mix instead.</p><p></p><p>I wonder what else mixes well with chocolate?</p><p></p><p>Dipping cubes of cheese in chocolate seems somehow wrong, but interesting.</p><p></p><p>Strawberries are OK, so dipping them in chocolate might be interesting.</p><p></p><p>Berries rolled in chocolate?</p><p></p><p>A blueberry in each chocolate? Would you have to blanch them first so that they would not go off or ferment?</p><p></p><p>So many choices, so little time..........</p></blockquote><p></p>
[QUOTE="LittleGreyCat, post: 2183669, member: 6467"] Returning to this because it is a while since I made a batch. Far too long, in fact. Notes: Previous batches have gone "grainy" when the chocolate was added. I noted that this was when the third 100 gram bar was added. This time I paused after adding the first two bars. I added one bar at a time and kept a very small light under the pan. After two bars the mix was very smooth and creamy. In fact it looked so good I might try a batch with only 200 grams of chocolate just to see. Anyway, adding the 3rd bar once again made it a bit grainy, but not as bad as previous batches. I applied a little more heat and the mix smoothed out, but the butter started to separate out. So there seems to be a critical temperature range. Anyway, a touch of butter shouldn't be a bad thing on the finished chocolate. Things to try in the future: Mix with 200 grams of 75% chocolate. Something added to the mix. [LIST] [*]chopped nuts [*]candied fruit (small piece) [*]glace cherries [*]spirits [/LIST] I must look up how they make liqueur chocolates. I wouldn't necessarily use sugary drinks but whisky and brandy should be fine. Just need to get a hollow shell and fill it up, I assume, then seal the top. Uh oh! [URL]https://www.homechocolatefactory.com/Merchant2/merchant.mvc?Screen=recipes&Store_Code=HCF[/URL] Looks as though you have to make a sugar syrup.:( So just stir some booze into the chocolate mix instead. I wonder what else mixes well with chocolate? Dipping cubes of cheese in chocolate seems somehow wrong, but interesting. Strawberries are OK, so dipping them in chocolate might be interesting. Berries rolled in chocolate? A blueberry in each chocolate? Would you have to blanch them first so that they would not go off or ferment? So many choices, so little time.......... [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Low-carb Diet Forum
Win some lose some...home made chocolates
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…
