everything kind of on that same temperature we don't want that our ganache is so warm that actually melts our butter but we don't want our butter the cocoa butter coming out or the um the regular butter coming out so we're actually going to cast this into bars um
There are other minor ones as well, but three main ones to focus on. It's got cocoa solids, that's what gives it its color, there are sugar, of course, for sweetness, and then there is cocoa butter . That's what gives it its texture.
That's what gives it its texture. And this cocoa butter is the culprit. It's a fat made from three long carbon chains bonded together in the middle to make this sort of Y shape.
so in that 70% if you use brand a 70% versus brand B 70% the actual cocoa solids and cocoa butter that make up that 70% might be a little bit different so they're both of those numbers are indicating about 30% of that chocolate is made up of sugar but there could be a different balance so if you try it one
You can kind of sort of figure out from that the difference between the fats and the solids. Sometimes you add cocoa butter in, which is the sign of a couveture. The 91 has added cocoa butter in it.
Sometimes you add cocoa butter in, which is the sign of a couveture. The 91 has added cocoa butter in it. If you don't add cocoa butter , it's going to be a different sort of rheology.
So I'll just mix a little bit by hand here. It's got less cocoa butter in it, so it's going to hold up your cookie.
And what that is was that the liquid was so hot it was too hot for the chocolate. So the cocoa butter separated. Now, cocoa butter isn't dairy.
absorbed with navel gazing obvious, for obvious reasons, because your navel is becoming ever more prominent. But you know you spend all your time that you're not working considering being pregnant and rubbing cocoa butter all over your belly so it's nice to be with other people who are doing the same thing. So this was a really sweet and supportive group. Right? We took up a collection for that mother of five. We bought her car seats and strollers and everything she needed to
right that's very unlikely like a cacao bean those beans I had my hand have 50% close to 50 plus or minus 50% cocoa butter or fat you know in them and so that cocoa butter when you make chocolate like if you take that chocolate and just put it place like weigh it out and and weigh out if you
The 91 has added cocoa butter in it. If you don't add cocoa butter , it's going to be a different sort of rheology. So this 72% does not have added cocoa butter in it.
If you don't add cocoa butter , it's going to be a different sort of rheology. So this 72% does not have added cocoa butter in it. So the fat content is more or less-- what would that be?
FDA just started to allow chocolate to start using oil which is kind of gross as opposed to you know cocoa butter so in Europe you anytime you buy chocolate there's no oil in it it's all cocoa butter in America now because it's much less expensive Hershey's I believe is the first company
So the cocoa butter separated. Now, cocoa butter isn't dairy. It's the fat in chocolate.
as opposed to you know cocoa butter so in Europe you anytime you buy chocolate there's no oil in it it's all cocoa butter in America now because it's much less expensive Hershey's I believe is the first company to do it they're going to start using oil as opposed to cocoa butter I'm sure Hershey's is a great company but I would not recommend buying their
day with um brand a 70% and then you try it again next week with a different brand you may get a different result it may be um stiffer it might be softer just depending on how much cocoa butter is actually contain it within that chocolate so that's right cuz it's never it's never right down the line 50/50
there's no oil in it it's all cocoa butter in America now because it's much less expensive Hershey's I believe is the first company to do it they're going to start using oil as opposed to cocoa butter I'm sure Hershey's is a great company but I would not recommend buying their chocolate at this point again milk chocolate is you want to look for something in the 30% range I think our Hershey's bars 17% there's nothing wrong
want to make a 70% you weigh out whatever percentage of that weight is and then take 30% of sugar just put it in a coffee grinder and grind it just grind it away it'll liquefy because the cocoa butter once it starts to warm up it'll liquefy and you'll start to make a really really rough raw chocolate it's not you know this gentleman over here made some chocolate that he would like
It's about 30-- about 35, yeah. OK, thanks. And then the 70 has added cocoa butter in it. So it's just something to keep in mind as you're working with chocolate.
So I'll just mix a little bit by hand here. Whereas if you bake a cookie with baking wafers, there's more cocoa butter in it.
like making mayonnaise in some respects but I mean it's different because you're not playing around with the same temperatures but you're also what you're trying to do is merge two different types of fats together because you have you have um you have your cream you have your butter and you have your cocoa butter which is in your chocolate so um these are all at very specific temperatures so Amanda is
And the results came back that everything was perfect. Believe it or not, baking soda is the best shampoo I've ever discovered, cocoa butter for your skin.