If you have ever dripped some water in a melted bowl chocolateYou know what happens next: the silk mixture suddenly grabs, becoming a thick, granular mass and no amount of rash will restore it to its saturated glory. That's because chocolate and water don't mix, right? Well, yes and no.
Pj emel
First, little science. Ocotecololua consists of three main ingredients: solid cocoa beans, sugar and cocoa butter, which you can think of as a glue that holds solids and sugar together. In particular, chocolate does not contain water. So when a little water (or another juice, such as heavy cream, milk, vanilla extract or liqueur) is added to the melted chocolate, all water -soluble compounds in cocoa solids, plus hygroscopic sugar, of Love with crystal water, hurry to say hello. While sugar crystals and cocoa particles are pulled from cocoa butter, the chocolate emulsion breaks down, making the chocolate split, resulting in the clumsy disaster we are well known
But here is the curve: if you add sufficient Water (or other liquid) in the melted chocolate, the mixture will become smooth and soft once again. Solids of cocoa beans and sugar crystals are no longer withdrawing from cocoa butter as angry teens; Instead, they are floating in suspension along with small drops of water and cocoa butter.
In our test kitchen, we have performed an experiment, melting 2 ounces (57g) with 62% chocolate, then adding fresh tap water, falling from the drop, stirring it into melted chocolate. After each drop, the chocolate thickens slightly. At the time we would add 5 drops, the chocolate was enough to be used for the pipeline of a message on a cake or a design on a plate. Anydo more than 5 drops, though – as little as 1/2 teaspoon – and the chocolate began to catch, first appeared fat, then strengthened in a thick paste. Ugh! But if we retained Adding water to the seized mess, something magical happened; Chocolate re-emulsifies, becoming smooth and soft once again.
Jenn Bakos
In her fantastic book BakingAuthor Shirley Corriher explains that chocolates of different percentages require different amounts of water to prevent capture. For chocolate that is 55% to 60% (means 55% to 60% of what is in that bar comes from cocoa beans like chocolate drinks and add cocoa butter), as bitter and semisweet, MINIMUM The amount of juice of the type of water needed to prevent catch is 1 tablespoon for 2 ounces (57g) chocolate. For chocolate with a higher percentage of cocoa (60% to 70%), you should add more juice: 1 1/2 tsp to 2 ounces (57g) chocolate. And unsaturated chocolate requires even more water or liquid water to prevent catch: 2 tablespoons for 2 ounces (57g) chocolate. You can add more, of course, but if you add less, the chocolate is likely to catch; That is why a wrong spray of water (or steam from a double boiler) in your melted chocolate bowl can pronounce problems.
This is useful information, for some reason: one, there are times you want to thicken your chocolate a little, for the pipeline of a message on a cake, or a design on top of a chocolate bonon, for example. In this case, a few drops of water (and no more!) Though without catching. It is also very useful to know that it is possible to save seized chocolate, simply frying in cooler water little by little until softened. You cannot use this diluted chocolate for everything (it will not work, for example, for passing), but it is perfectly suitable for icings or filling. Or, you can leave your seized chocolate to cool (it will harden), then cut it and add it to the cookie dough. And while you can save seized chocolate, the best protection is a good insult: Preventing your chocolate can catch in the first place by avoiding the method of melting the bathroom chocolate with water without water, without water, The best method approved by King Arthur for melting chocolate: in the microwave.
And finally, there may be times you want to make a wonderful ganache of silky milk or chocolate mousse. French chemist Hervé this crack the code for a water mousse (You can see his method here); If you use a chocolate that does not contain any milk solids, it is also vegan. Moreover, a water -made mousse or ganache than cream (and eggs, in the case of mousse), is a great way to highlight the aroma of good chocolate.
Armed with this information, you can go out and catch the day (not chocolate).
We have received the best baking chocolateAND The best chocolate recipesAlso!
Photo about Jen Bakos.
