chocolate glaze
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I don't know....
I have never used sunflower oil with chocolate. And I rarely use milk chocolate because milk chocolate really is not chocolate. It's milk/cocoa butter taffy with chocolate flavoring. Looks like chocolate and seems like chocolate but....look at a Hersheys production video and you will see what I'm talking about.
Real chocolate has that defined "snap" from the cocoa butter and lightly bitter edge from the solids.
Not saying that milk chocolate is not good. But it's a bit of a misnomer....
And if the bloom isn't coming....probably has to do with the sunflower oil. I'm surprised it's setting up at all.
I have never used sunflower oil with chocolate. And I rarely use milk chocolate because milk chocolate really is not chocolate. It's milk/cocoa butter taffy with chocolate flavoring. Looks like chocolate and seems like chocolate but....look at a Hersheys production video and you will see what I'm talking about.
Real chocolate has that defined "snap" from the cocoa butter and lightly bitter edge from the solids.
Not saying that milk chocolate is not good. But it's a bit of a misnomer....
And if the bloom isn't coming....probably has to do with the sunflower oil. I'm surprised it's setting up at all.
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Without knowing specifics of the chocolate you used, the difference is likely the type of fat (cocoa butter vs vegetable oil) and the amount of emulsifiers in the chocolate. Also, the glaze recipe would be useful to know... are you making a mirror glaze or something more basic, as was implied?
Chocolate bloom generally occurs as a result of improper tempering or storage conditions. Most, if not all, applications eschew chocolate bloom; why do you want your glaze to bloom?
Chocolate bloom generally occurs as a result of improper tempering or storage conditions. Most, if not all, applications eschew chocolate bloom; why do you want your glaze to bloom?
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As far as i am concerned milk chocolate couverture yields good results as long as it is properly tempered. But maybe it depends on the producer as johnDB stated.
The sunflower oil is useful to thin out the chocolate since it needs to be more fluid. The surprising fact is that no tempering is needed. Also there are no consequences aka fat blooming.
I am just trying to understand the science behind it.
Thanks for the help
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That looks complicated (lots of steps) and very yummy. Now understand better. The vegetable oil, "antibloom fat", is what is is precluding bloom. Essentially that makes a "compound chocolate/coating".
I'm not too sure if this is the best online resource but I'm sure that you can find others if this does not meet your expectations.
or these, which goes into a lot more detail.
www.hotelchocolat.com
I'm not too sure if this is the best online resource but I'm sure that you can find others if this does not meet your expectations.
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en.wikipedia.org
or these, which goes into a lot more detail.
What’s the difference between compound chocolate and real chocolate?
You know your cacao from your cocoa but do you know what sets compound chocolate apart and what it can be used for? Dark,…
www.hotelchocolat.com
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meltchocolates.com
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Have you made this? I'm thinking I might give it a try. Looks absolutely delicious. The only part that has me confused is at the end - thaw in refrigerator before serving. Is this intended to be stored frozen or is that a a method for a commercial product? I'm not entirely understanding the narration due to my language deficiency.
The "freezer/refrigerator" is exactly why this treat is coated with a compound chocolate rather than another chocolate glaze that would be prone to blooming.
The "freezer/refrigerator" is exactly why this treat is coated with a compound chocolate rather than another chocolate glaze that would be prone to blooming.
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Have you tried increasing the temperature of the glaze a bit, or adjusting the ratio of the ingredients? Maybe try a few different recipes and experiment to see which one works best for you!
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Glaze won’t bloom because the amount of cocoa butter is overwhelmed by other ingredients. Sunflower oil is not necessary, if you want shine add corn syrup or ( yech!) gelatin.
Chocolate doesn’t contain emulsifiers because there’s nothing to emulsify: There’s lots of fat (cocoa butter) in chocolate, but no water to speak of, maybe 1% if that. Soya lecithin is added in amounts of under 2 % because at this ratio it behaves as if more cocoa butter is added—it makes it a bit ”thinner”.
Chocolate doesn’t contain emulsifiers because there’s nothing to emulsify: There’s lots of fat (cocoa butter) in chocolate, but no water to speak of, maybe 1% if that. Soya lecithin is added in amounts of under 2 % because at this ratio it behaves as if more cocoa butter is added—it makes it a bit ”thinner”.
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you can't see fat bloom when its white and already full of added oil. The choc becomes inverted.
choc coated ice cream bar makers have added oil to make the choc stick, if you use regular tempered choc it will shatter and fall off.
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Well that certainly was a challenging recipe!
Two significant challenges that seem to suggest a slightly different approach in the future: bake time and cake temperature when coating. The 40 minute was woefully to little and even with 15 minutes more I believe mine is a bit underbaked. Perhaps a convection oven was used in the video and not mentioned/translated. The very light egg foam batter rose dramatically but sank during cooling. When coating the frozen cake, the milk chocolate glaze set up fast, which made decorating difficult. Next time... more bake time and refrigerated rather than frozen when coating with glaze. My version has slightly different decoration: cocoa nibs and English toffee bits on top and fuelletine bits on the sides. The English toffee bits were intended to replace the chocolate pearls but I forgot to put them on the bater when baking so they went on top as a crunchy decoration. And next time, thinner and smaller feulletine as this is like fortune cookie shards rather than flakes. The ganache seemed just too decedant in this already excessively decadent context so I did not use it. I stored frozen, which did not bloom the chocolate glaze at all. It tastes very moist and chocolatey. Reminds me of a cold candy bar.
A fun experiment; Thanks very much for the idea!
![Food Ingredient Recipe Baked goods Cake]()
Two significant challenges that seem to suggest a slightly different approach in the future: bake time and cake temperature when coating. The 40 minute was woefully to little and even with 15 minutes more I believe mine is a bit underbaked. Perhaps a convection oven was used in the video and not mentioned/translated. The very light egg foam batter rose dramatically but sank during cooling. When coating the frozen cake, the milk chocolate glaze set up fast, which made decorating difficult. Next time... more bake time and refrigerated rather than frozen when coating with glaze. My version has slightly different decoration: cocoa nibs and English toffee bits on top and fuelletine bits on the sides. The English toffee bits were intended to replace the chocolate pearls but I forgot to put them on the bater when baking so they went on top as a crunchy decoration. And next time, thinner and smaller feulletine as this is like fortune cookie shards rather than flakes. The ganache seemed just too decedant in this already excessively decadent context so I did not use it. I stored frozen, which did not bloom the chocolate glaze at all. It tastes very moist and chocolatey. Reminds me of a cold candy bar.
A fun experiment; Thanks very much for the idea!
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