T

ThLunarian

Member

• Sep 22, 2017

• #1

Any tips? I'm currently experimenting with trying to make chocolate with different types of oil and I was wondering if anyone had any insight.

Right now I'm trying to use coconut oil, and although it's sort of okay, touching it with your bare skin will make it immediately melt on contact.

Just wondering if anyone has any tactics to share. Thanks.

 

W

wanders

Member

• Sep 22, 2017

• #2

It's Doo Doo baby

 

C

ChrisD

Member

• Sep 22, 2017

• #3

Tried, yes.
Had any come out successfully? Hahahahahahaha

 

A

A Fish Aficionado

I am going to make it through this year if it kills me

• Sep 22, 2017

• #4

What are you using? And are you watching it's temper?

 

D

Draper

Member

• Sep 22, 2017

• #5

Sometimes I put candy bars in the freezer.

In that way, I am creating a delicious treat.

 

D

disappeared

Banned

• Sep 22, 2017

• #6

I remember our class making it in grade school way back. It actually turned out okay if I remember right.

 

T

ThLunarian

Member

• Sep 22, 2017

• #7

A Fish Aficionado said:

What are you using? And are you watching it's temper?

Click to expand...

My recipe is equal parts coconut oil, confectioners' sugar, and cocoa powder. I have tried adding milk powder for a milkier chocolate, but I have not been satisfied with the results - the milk powder doesn't dissolve very well, and the chocolate gets grainy.

The reason I'm not using cocoa butter is because of cost, mainly. I want to infuse the oil I'm using with different flavors and properties, so I'm less interested in having 'real' chocolate.

Also, coconut oil chocolate doesn't have to be tempered (and I don't even know that tempering it would work anyway) - it will stay solid at room temperature.

Until someone touches it with their skin, anyway

It's a work in progress.

 

A

A Fish Aficionado

I am going to make it through this year if it kills me

• Sep 22, 2017

• #8

I am more confused than ever. Coconut oil? Cocoa powder?

 

T

ThLunarian

Member

• Sep 22, 2017

• #9

A Fish Aficionado said:

I am more confused than ever. Coconut oil? Cocoa powder?

Click to expand...

How about you tell me your process? I thought that what I'm doing was pretty standard (except using cocoa butter rather than coconut oil).

 

C

Caddywompus

Member

• Sep 22, 2017

• #10

Why are you so concerned with skin contact with your chocolate? What is this for exactly?

 

T

ThLunarian

Member

• Sep 22, 2017

• #11

Caddywompus said:

Why are you so concerned with skin contact with your chocolate? What is this for exactly?

Click to expand...

I want to eventually work up to making candy bars, and possibly selling them. I'm concerned that having them be too melty could be a problem

 

A

A Fish Aficionado

I am going to make it through this year if it kills me

• Sep 22, 2017

• #12

ThLunarian said:

How about you tell me your process? I thought that what I'm doing was pretty standard (except using cocoa butter rather than coconut oil).

Click to expand...

Unsweetened chocolate already contains the fat needed, but not the sugar content. You need to temper it for it to be stable at room tempt.
https://www.chemistryworld.com/feature/well-tempered-chocolate/9200.article

Check out iron GAF, the official cooking community GAF thread.

http://m.neogaf.com/showthread.php?t=1039645&page=100000

 

R

Rudimental

Member

• Sep 22, 2017

• #13

If you can't temper it, then the only suggestions I can think of is coating your chocolate, either with sugar candy (like M&M's or smarties) or other tempered chocolate.

Oh, also maybe using it for ice-cream.