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Old 11-24-2004, 09:49 AM   #21
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I'll knock the use of coating chips :)

Hydrogenated oil is far cheaper than cocoa butter so these companies sub it. Cocoa butter melts in your mouth. Hydrogenated oil, on the other hand, melts a few degrees above body temp, so it tastes waxy when you eat it.

I don't know anybody on this planet with time to waste. If you're going to sit over a stove melting chocolate, use a decent quality product and skip the coating chips.

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Old 11-26-2004, 12:57 PM   #22
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SpaZ...you've already made the ganache? right? no prob. there, as that's just adding hot cream to chopped chocolate. You're trying to melt the chocolate STRAIGHT , you are trying to temper it in a melted state so that you can coat your ganache. Pick a dry day, and heat and melt your chocolate slowly over a double boiler (my sister uses the micro, she's braver than me and lives near a sur la table and whole foods) until it reaches the temp. recommended for it. white has a very low melting/tempering point and darker, richer chocolates have a LITTLE bit higher. get a candy thermometer and following any basic tempering method, melt and cool your chocolate. It must maintain a certain temp. in order to be thin enough to coat and not be 'globby' (scientific term).
http://www.discusscooking.com/viewtopic.php?t=5437 has discussed tempering, and there are videos and lessons on how to do it all over the internet. www.epicurious.com and footv.com are 2 good online sources to learn the best method for you to do this. Once you have that down, you can dip anything. I think you brought your chocolate up too high and too fast. If you find the choc. covered cherries thread, audeo has specific tempering instructions there. I think there's a whole lesson on it at e.gullet. try again, I just did some the other day, and it's something you've got to practice to get good at.

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Old 11-26-2004, 01:39 PM   #23
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question about truffles please read

Thank you! lol i actually used the microwave but because of NY it was a bit cold ans snowy so it took a while to melt, but everyones advice helped. . i can now make awesome truffles! hehe


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