This is achieved by raising and lowering
the temperature of melted chocolate following pretty strict guidelines.
Not exact matches
Leave the
chocolate to cool for about 10 minutes but it doesn't really matter — as the bars have come out the freezer they won't
melt, and the cool
temperature of the frozen bars makes the
chocolate set very quickly.
You should be able to
melt the
chocolate at a low
temperature if you use a double boiler (use a glass bowl over a pot
of steaming water).
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini
chocolate chips (or finely chopped semi sweet
chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter,
melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room
temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet
chocolate finely chopped
To raise the
melting temperature of finished
chocolate so it doesn't
melt on contact with your fingers.
dessicated coconut (about 75 — 100 g)
chocolate (
melt about 50 g
of ~ 75 %
chocolate with 2 g unsalted butter, leave to cool to room
temperature) orange zest
This time, because I was working with a larger batch
of chocolates, I failed at trying to keep the
melted chocolate at a constant
temperature.
1/2 cup (1 stick) unsalted butter,
melted 1/3 cup creamy - style peanut butter (not natural - style) 1 cup light brown sugar, packed 1 large egg, room
temperature 2 teaspoons pure vanilla extract 1 cup all - purpose flour pinch
of Kosher or sea salt 1 cup old - fashioned oats 3/4 cup semisweet
chocolate chips 1 cup M&M s candy
Olivia, I've tried something very similar and found that this type
of chocolate is not very stable at room
temperature given the use
of coconut oil which
melts so easily: --RRB-
4 egg whites, at room
temperature 1/2 teaspoon lemon juice 1/2 teaspoon vanilla 1/2 teaspoon espresso powder 1/4 teaspoon ground chipotle pepper pinch
of salt 3/4 cup sugar 12 oz dark
chocolate,
melted and cooled 1/2 cup toasted chopped walnuts
They spread as they
melt, creating thin pockets
of chocolate in each layer, and stay much softer at room
temperature.
Depending on the type
of chocolate you use (particularly with dairy free
chocolate), you may need to add a little bit
of dairy free margarine (or butter) to the
melted chips — you want the
chocolate to flow easily when warmed to about 89 degrees, but still able to set when at room
temperature.
Hi petra, i live in indonesia, so pretty much room
temperature here is about 33 already, so its impossible to cool down the
chocolate to 27 C, i tried to use cool water and put in on the bottom
of melting chocloate (after i
melt it to 46C) then when it reach 27C i heat it to 33C, then i put it in my room and i use air conditioning
temperature of 25C, next day when i woke up it shows fat blooming.
Prep time: Cook time: Total time: Cookie Dough Cream Pie For Pie Crust: 1 1/2 cups
chocolate wafer cookie crumbs (about 7 oz
of cookies, processed in a food processor) 6 tablespoons butter,
melted Cookie Dough: 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) butter, room
temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet
chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F.
i live in indonesia which is very hot and i check it with my
temperature that shows the condition
of room
temperature in here is about 32 celcius already, so when i try to cool down after i
melt the
chocolate to to 46 C, its impossible to make it to 27 C, so i tried to use cool water in a bowl and i put it on the bottom
of my
chocolate that has been
melted until it reach 27C, and i heat it again to 31 C, then i put it in my room with air conditioning with
temperature of 25C, the next day when i woke up the fat bloom appear and the
chocolate is not firm.
Palm kernel oil is substituted for the natural cocoa butter, raising the
melt point
of the imitation
chocolate above body
temperature.
About the
chocolate: we sent our employees as soon as we found out about your problem, and told them to check all other rooms, and the
chocolates were not out
of expiration date, what happened is that unfortunately in Rio de Janeiro we have a very hot climate, and sometimes, due to this high
temperature, the
chocolate's grease
melts and sits on the surface, giving it a «spoiled» aspect.
4 As the
chocolate melts, allow the
temperature of the mixture to fall to the cooling
temperature.