Make your own cocoa butter silk | Chocolate Covered Chocolate
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- Опубліковано 2 жов 2024
- This video will show you how to make your own cocoa butter silk. This is easy to make, and can be used to temper chocolate. This method is practically foolproof and silk can be stored indefinitely.
Thanks for the video. I bought a warmer and I am trying it now. Your method is easy and I can also use the warmer to temper my chocolate, good looking out.
Thank you very much for the video. You made it simple and easy to understand.
Can I make it using melter??
You can try, but I wouldn't recommend it. A sous vide controls temperature precisely which is what needs to happen foe this. They aren't very expensive and can be used for many other things
you can achieve the same thing by just grating cocoa butter - it is the same thing - it is sold tempered - silk should be used warm which is why it is called silk due to the smooth silky texture. Iv'e done it every way possible - grating cocoa butter, grating hardened silk - and the best way to temper chocolate is with warm silk.
Cocoa butter doesn't always arrive tempered. It may have the other forms in there also. These are pure form 5 crystals and are very aggressive when forming in the chocolate, leaving no room for the others to form.
As for using it warm, there is no difference between using it warm or letting it harden and grating it. Doing it this way, you can create a large batch and use it when needed, not having to create the warm silk each time.
@@djtomchay6396 there most definitely
is a difference - I have experimented with grated hardened cocoa butter which has been treated by heat which is now hardened tempered cocoa butter, grated cocoa butter I use to make silk before making silk and silk used warm - the best fastest easiest method is to use warm silk - when grated it does not melt the same way and it does not have the same finish when set - you do you I am sure you are happy with your results just as I am with mine - calling what you use silk - I don't know about that though as there is nothing silky about a lump of cocoa butter.
There maybe a difference between using warm silk and hardened, grated silk. But I don't believe the difference is so much that it warrants making warm silk every time you want to temper chocolate. Grated silk is easy to store, available on demand and the tempered chocolate looks and tastes just like other properly tempered chocolate forms. I have just found that using silk is very convenient, easy to use, foolproof and for a hobbyist, allows you to spend your time doing other things.
hardened silk is not just a lump of cocoa butter though, as silk in an of itself is almost completely comprised of type 5 crystals while cocoa butter has all types of crystals in it. Hardened grated silk allows type 5 crystals to form rapidly when used and fills the volume so well that other types don't have room to form.
While cocoa butter is sold tempered, it is not the same as silk. It has all types of crystals in it, just like chocolate, while silk is almost 100% form 5 crystals. This is why the seeding method needs 1/3 by weight to seed temper chocolate while silk only needs 1-2% by weight. As for warm silk being better, there is no difference between warm silk and hardened silk other than the temperature. They are both pure form 5 cocoa butter crystals. When you add grated, hard silk into warm untempered chocolate, you are just raising the temperature of it so it melts in and starts forming the crystal latticework.
@@djtomchay6396 If you ever talked to the inventor of silk they will tell you there is a difference between warm silk and grated - I have and I have used both and personally prefer warm silk to grated - you don't see chocolatiers at competitions using grated silk - they use warm silk - a reason why EzTempers are used at major chocolate events and competions.
Please share a link to your supplier
I buy mine in bulk at Amazon.
Update, I had to lower my temp to 87.9 before i saw results. After that it was perfect and my bars came out shiny. The first batch made the bars look pale because the silk wasn't ready. Thanks again for the tutorial.
You're welcome!
you will find every different batch of cocoa butter has a different sweet spot for temp - once you have made enough you will be able to tell whether you need to go up of down when you check it - don't wait 12 hrs to check it - I do it after 8 hrs and can guage from there wether to go up or down.
@@davidblake9132 are you talking about silk production or tempering final product?
@@entheo8824 I’m talking about making cocoa butter silk. When tempering chocolate I use the chocolate at 94F when tempering the chocolate and use a working range of 88-94F. I add warm silk to the chocolate as it works best when warmed. If it is hardened it doesn’t work as well when grated. I have done side by side comparisons and visually I can see a difference. They are both tempered just using warm silk gives better results.