Відео

White chocolate is cocoa butter, milk powder, sugar +/- vanilla, lecithin. So it's typically a bit yellow. The water stays with the cocoa part - the fat separates out from the water part. If I had spooned out water then the fat would float on it.

you use 1% of the weight of the melted chocolate of the cocoa butter silk to temper - I'm not sure what recipe you are requesting

@@thechocolatedoctor9039 thank-you.

It's like a blender on steroids - www.sumeet.net/product/sumeet-traditional-domestic-plus-int-750-watts/

@@thechocolatedoctor9039 That thing is WILD! I've never even heard of that before. I'm stuck with some lousy peice 'o' garbage(Health Master Living Well Montel) I found, that at best is a halfway point between a regular blender and a Vitamix. The motor stops running every other time I go to use it, and I'm about to GET RID OF THIS THING!

I have a reference thermopen - so I check thermometers against that.

Yes - it needs to be kept in the box for travel - it is 26 by 26 by 34 cm and weighs 4.5 kg

No it's not - it's just melted cocoa butter - all the crystals you want are gone

Yes - that is correct

I'm not quite sure what you mean adding it to the pot - this is an alternate method of tempering chocolate - so you would melt your pound of callebaut in the microwave or however you typically melt and add about 4-5 grams of the cocoa butter silk from the EZtemper to instantly temper it.

Any stove should work - set to a medium to low temperature I'd say

Laura Michele Agigian I use either Cacao Barry or Belcolade

Alan - the chocolate videos I have posted are to support my www.eztemper.com website

I would say no

@@thechocolatedoctor9039 ok thanks. Any recipe for that ?

@@imemyself5963 No, I'm afraid not

Roast the Cacao Beans. Peel off the outer layer from the Cacao bean. Grind the Cacao bean. That is how you get the Cacao Nibs. Good luck!

Barbie - it's a liquid at these temperatures - but a solid at room temperature - melting point is around 34 º C. Can be used on skin, cooking - anything you have a need of cocoa butter for.

chef salha Mubarak You can use this machine to help you temper chocolate, ganaches, gianduja, spreads... anything with chocolate or chocolate and nuts

The rest is cocoa powder

Mehreen Shah Probably around 100 g

@@thechocolatedoctor9039 hello i want to use it to create lipbalms ...does cocoa butter smell delicious?

Mehreen Shah It depends. The deodorized cocoa butter doesn’t have a whole lot of fragrance. I have had some cocoa butter that smelled so amazing that I wanted to eat it

@@thechocolatedoctor9039 will cocoa butter extracted from your method from beans be heavenly fragrant ? And how much yield % can i expect?

Mehreen Shah depends on your nibs and their fragrance

Macdaniel Dimla I re-temper with silk each time. I usually add some fresh chocolate so I don’t end up with too much extra cocoa butter in my chocolate

Bryony - the 'silk' is made from cocoa butter via my machine the EZtemper cocoa butter seed generator. Have a look at the website www.eztemper.com and I suspect it will become more clear

The "silk" is cocoa butter (the part of chocolate that tempers, i.e., crystalizes) that has been heated and cooled in a specific way so in it's ready state it comprises crystalized cocoa butter heated just enough to stay fluid. A method that is between the seed method you are used to and this "silk" method is to use pre-crystallized solid cocoa butter. The Mycro product sold by Callebaut/Cocoa Barry is just this-cocoa butter, treated much like is done by the EZ Temper, but then sprayed in a cool chamber to form a powder of easily-melted solid pre-crystalized cocoa butter. You use it just like the silk is used here-you melt yout chocolate to around 45 C or so (so it "forgets" its possibly untempered state), cool it to just where it's about to crystalize (around 33.5 C), and then add 1% by weight of Mycryo. After a few minutes of stirring, you have nicely tempered chocolate. As a hobbyist chocolatier, I've been using it for years with very good results. See Callebaut's channel for a 2-min demo: ua-cam.com/video/hbSOnofE5rU/v-deo.html. Mycryo is more expensive than plain cocoa butter. For someone tempering a lot of chocolate for a business, the EZ Temper probably pays for itself fairly quickly. For a hobbyist chocolatier like me, it's hard to justify the thousand-dollar-plus cost of this machine; Mycro is a fine compromise (Callebaut themselves say it's ideal "for small amounts"). Though I still wish I had an EZ Temper. 8-) -Tom

What do u do with the left over chocolate?

😂😂

I use the cocoa butter in my EZtemper Cocoa Butter Seed Generator - it allows 2 ingredient bean to bar chocolate makers to use their own cocoa butter. The remaining cocoa solids in the pan can be dried and added back to the cocoa mass they are processing.

@@kerrybeal5793 didnt understand you

@@euphoria156 What don't you understand?

Clive Brown not really in terms of my ability to stabilize the ganache with the EZtemper silk. Regardless of the ingredients it speeds up time which you can move on with the processing of your ganache.

If you look carefully you'll see that I use the fork on the side of the ganache closest to me to flip the piece so that the foot is against the the fork. Here's a good demo on eGullet - forums.egullet.org/topic/100816-favorite-tools-for-hand-enrobing/?do=findComment&comment=1394057

She flips it back chocolate side down before tapping the excess chocolate off.

Senthil Kumar I do not believe that you can.

Fat has been extracted already on cocoa powder.....

No, THIS is how you make cocoa powder. you separate the fat from the solids. factories usually have a centrifuge to get a higher yield