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Adding alcohol to Chocolate?

post #1 of 8
12/10/06 at 11:41am
Thread Starter 
Whens the best time to add alcohol to tempered chocolate? I am using a clear rum, Bacardi.

Thanks
Rgds Rook
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post #2 of 8
12/10/06 at 12:16pm

what are you making?

What is the application?
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post #3 of 8
12/10/06 at 12:21pm
Thread Starter 
M its a white cake petit four.

Rgds Rook
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post #4 of 8
12/10/06 at 12:32pm
so you are coating with dark chocolate enriched with rum?

once tempered add warm rum. are you making a ganach or coating?
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post #5 of 8
12/10/06 at 2:10pm
Thread Starter 
Making a coating. I hate messing with chocolate its down right tempermental in nature.

Rgds Rook
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post #6 of 8
12/10/06 at 11:39pm
The Alcohol is going to add water to the chocolate and once that happens and you add enough to make it so it doesn't seize then that will be considered a ganache...chocolate can't have small amounts of water added to it because of all the dry particals in it(It will seize up)...so if you want a plain chocolate that has flavor you will have to check out "essential oils"...these are completely fat based so there is no water in them...only fat based ingredients can be added to chocolate while still keeping the chocolate chocolate.

Robert
www.chocolateguild.com
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post #7 of 8
12/11/06 at 7:24pm
Robert's correct. You can't add alcohol to tempered chocolate.

You can, though, add alcohol to ganache (and then enrobe THAT in tempered chocolate).

Also, you can add alcohol to the cake (brush lightly on top of each layer).
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post #8 of 8
12/12/06 at 11:39am
You can still make a thin ganache with your alcohol in it and then enrobe the cake in that...actually we don't enrobe cakes in striaght chocolate...we always make a ganache or a chocolate glaze to erobe it...try it out

Robert
www.chocolateguild.com
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