Homemade chocolate problem!
Good afternoon all!
Just a query regarding making your own chocolate, I literally did the exact same process yesterday and it turned out great, however the batch today has ended up a disaster.
Let me explain my process:
1 cup cacao butter melted in a double boiler (I was very careful to make sure no water gets in)
I then added 1/2 cup of honey, vanilla extract, pinch of salt, 1tsp soy lecithin powder, and 1 cup of cacao powder, and mixed in the double boiler.
The consistency is now very fatty, as opposed to silky and smooth which is what I got yesterday.
The mixture isn’t consistent, it’s clumpy and then really thin liquid inside there too, which prevents it from all blending together smoothly.
I was pretty confident I got no water in, the only thing I can think of is maybe I cooked it at too high of a temp? Did I need to wait for the butter to cool before mixing the ingredients first?
Any suggestions appreciated!!
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The chocolate has "seized". This is what happens when you add water into the melted chocolate.
I was pretty confident I got no water in.
No, you added honey and vanilla extract. Both contain water.
The standard solution to seized chocolate is to stir in boiling water, a bit at a time, until the mixture is smooth. The result is not useful for confectionery, but can be used to make hot chocolate or chocolate sauce.
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