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white chocolate molding chocolate- - Page 3

post #61 of 65

That would be 4 oz of dark chocolate and 2 Tablespoons of glucose.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #62 of 65

Can paramount crystals help modeling chocolate if the oil separated out too much?

post #63 of 65
Quote:
 Can paramount crystals help modeling chocolate if the oil separated out too much?

Paramount crystals are essentially pieces of fat (cocoa butter) that you add to chocolate to thin it out for easier dipping and pouring. Adding more fat to modeling chocolate because the oil separated out won't help matters. You may be able to save your batch by just letting it sit overnight, pouring some of the excess oil off and kneading it. Remember not to overheat or overstir when you are making modeling chocolate.

post #64 of 65
Im not really one to contradict, and it may not matter too much here when were talking about modeling chocolate, but paramount crystals are shaved pieces of hydrogenated oil, typically used to thin confectionery coating or candy melt, it is not the same as cocoa butter.
post #65 of 65
Quote:
 Im not really one to contradict, and it may not matter too much here when were talking about modeling chocolate, but paramount crystals are shaved pieces of hydrogenated oil, typically used to thin confectionery coating or candy melt, it is not the same as cocoa butter.

I stand corrected. Paramount Crystals are the "cheap" version of what I use professionally (Mycryo), which is cocoa butter. 

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