Chocolate: Part One
I don’t know if you’ve ever tempered chocolate before – but don’t. lol
It’s a hassle. Temp’s gotta hit 114 to melt all the chocolate crystals, and then cool some of it down to ~90, constantly moving, just to recombine the whole thing and hold it at temperature? Do you know the mess that can make!? Do you want ants? Because that’s how you get ants.
You can cheat in two ways, first is the easiest way. If you’re starting with store-bought chocolate, it’s probably already tempered. When 75% of your chocolate has fully melted, you can chop up the rest, or grate it if you’re uncomfortable with knives, and use it to temper the lot.
The second method requires you to sous vide some food grade cocoa butter at 92F. Just chop up or grate your cocoa butter, vac seal it, and toss it in the water. Come back the next day and if the temperature is right, it won’t be liquid, but it will be far from solid. Chuck it in the fridge. Grate it into your melted chocolate at 10-15% by weight, and it will auto-temper.
For a basic fudge, melt your favorite chocolate and mix 50:50 by weight with Sweetened Condensed Milk. Not Evaporated Milk.
When it’s above ~110 degrees Farenheit it will be super shiny, and smooth, and as the temperature comes down towards 100F you’ll notice the sheen start to fade. That’s your signal to toss in a pat of butter and stir it until it’s melted, repeat a couple times until the fudge is matte, and toss it in the fridge to cool.
Want instant cake frosting? Use 2 parts sweetened condensed milk, to 1 part Chocolate, and a couple pats of room temp butter to finish.
Add a little more sweetened condensed milk than that, and you’ve got hot fudge.
I’ll be back tomorrow with pictures, and how to cheat on your Gummies.