Can You Whip Cream After Adding Chocolate Powder
Tin can you turn melted white chocolate into regular chocolate by calculation cocoa pulverisation?
I'g making peanut butter truffles for Christmas dinner just the milk chocolate used for "candy coating" was completely sold out at two stores today. I grabbed the white chocolate version and thought it'd be fine but I'm thinking of doing one-half white chocolate and perchance calculation cocoa pulverization to the other half in one case it'due south melted and smooth. Has anyone tried this or have any experience?
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level 1
just whorl the truffles in cocoa powder perhaps..
level 2
Non a bad idea! If the truffle "filling" is sturdy plenty I may have to try this.
level 1
Nope but it sounds like a wonderful thought, only endeavour it. It sounds similar even if it doesn't turn out exactly how you want, it will still sense of taste good.
level 2
Cheers! I think I'll make a "examination" batch of it and see how information technology turns out
level 2
Probably would, however I experience it would become a textural issue. Maybe you could dissolve information technology, reduce, then pass information technology through a java filter?
level 1
It seems like I remember that cocoa powder volition not deliquesce without a pretty hot liquid. So mayhap make a cocoa powder "slurry" with a bit of hot cream before you add information technology to the white chocolate to make sure information technology doesn't become lumpy/gritty?
level ii
Cocoa powder has a tough fourth dimension dissolving in water, but should dissolve readily in an organic solvent... like cocoa butter.
level 2
Thanks for the tip! I'll try doing it for the "exam" batch
level 1
I'thousand not certain information technology will work. Ordinary chocolate is smoothed with a long process chosen conching. But adding cocoa might make it gritty and bitter.
level 1
I've done it with white chocolate frosting and it'south worked simply fine!
level 1
It will but cease up tasting and looking like tinted white chocolate, which will exist delicious either way! I concord with the elevation comment and merely rolling in cocoa powder would be cracking! (and less work) You can save the white chocolate for something else.
level 2
That's similar saying you lot can mix butter into skim milk to make whole. Separating things can change them enough that they don't easily recombine
level 1
Making chocolate is hard. I don't think it'southward that easy to get cocoa solids to dissolve in cocoa butter. Look upward conching.
level one
great question actually. hope someone else has tried information technology and tin can requite guidance
level one
You'd be ameliorate off melting some chocolate fries with a bit of cocoa butter or coconut oil. What you'd get with that combination wouldn't resemble chocolate because those candy coatings aren't fabricated with actual chocolate/cocoa butter. If you're determined to do it, you'll need to dissolve the cocoa in some warm cocoa butter beginning, or you lot'll end up with a gritty, grainy mess.
level ane
No. Chocolate results from a conscientious heating, cooling, and mixing procedure. Apply the white chocolate. Then ringlet them in a 1:1 mixture of cocoa and superfine sugar. Make information technology in spice grinder out of table sugar.
level 2
I'm not sure what kind of chocolate y'all have in mind, but most if not all chocolate hither in europe has cocoa butter in it.
Lindt 70% on third place of ingredients.
Milka milk chocolate on 2nd identify of ingredients.
Cadbury Dairy Milk on second place of ingredients.
Source: https://www.reddit.com/r/Cooking/comments/7ka4ng/can_you_turn_melted_white_chocolate_into_regular/
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