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How to lower the melting point of a specific chocolate? The chocolate wasn't cold before use it was just room temperature I'm now using a different recipe but it calls for the same amount of time and temperature EDIT 2: I'm still wondering if there's any way to lower the melting point of the chocolate a little
Make chocolate with a high melting point? - Seasoned Advice Is there something that can be done to chocolate which will raise its melting point? I ask because this question wanted a way of getting space dust into a cake, which might be able to be done by encasing it in chocolate chips, but to have the best chance of success the chocolate needs to have a higher melting point
What is the purpose of tempering chocolate? - Seasoned Advice Chocolate is an odd substance when it comes to melting and hardening When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle Most bought chocolate (baker's chocolate and chips) is already tempered
What is the highest melting temperature of chocolate? One can buy chocolate with higher melting points Callebaut Volcano melts at 55°C, the highest melting point for a commercial chocolate that I know of, but is not yet on sale Many of the commercial chocolate bars, such as the wartime Hershey's Tropical Bar use chocolate that incorporate these techniques as do the Nestle Toll House morsels
food science - Why does milk and white chocolate have different . . . I understand that milk and white chocolate contain different ratios of cocoa solids, cocoa butter, milk fats, milk proteins and sugar, but how do they affect the required temperatures for a successful temperature Many articles explain that the tempering process allows ideal crystals to form and undesired crystals to "melt away"
chocolate - Cocoa nibs used for cooking or baking? - Seasoned Advice These have a different taste, and do not make good chocolate Roasted or not they taste interesting and are useful as a whole flavour item in salads, baking, drinks etc They are very high in fat so use with caution The fat also has a very low melting point, so will make any warm liquid dish look oily
Melting chocolate - Seasoned Advice I notice that professionals tend to always melt chocolate in a basin over steam to prevent burning I have over time become lazy and melt chocolate in the microwave on defrost as this is SOO easy a
Why does chocolate tempering requires reaching temperatures where bad . . . 4 When tempering chocolates, we want that the chocolate will only contain beta crystals, for this, we melt the chocolate to a point where all crystals break, then cool it down to below the melting point of beta crystals, and then warm it back up to working temperature, which is just below the melting point of beta crystals
Solubility of chocolate in water and fat - Seasoned Advice To summarize a bit, if you want to extend and dilute some solid chocolate, paramount crystals are your best, easiest option You can use other fats with a higher melting point than chocolate, but even then, by doing so you'll interfere with the cocoa butter crystal structure and get something that while firm, likely lacks any snappiness