Caramelised white chocolate / Chocolate candies / Chocolate base recipe for cake topping

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Perfect Chocolate Ganache Mini-Course elsweets.com/ganache
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Couverture Chocolate 25-28% - 450 g
Cocoa butter 45 g is 1/10 of the weight of chocolate
Cocoa butter can be replaced with vegetable oil without taste and smell
Or 500 g couverture chocolate 30-34%
Then you don't need to add any extra oil.
We bake chocolate at a temperature of 110-120 degrees Сelcius, depending on the characteristics of your oven.
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Опубликовано:

27 ноя 2022

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Комментарии : 23

@julieblack777 Год назад

Thank you i am going to try this 💞

@soumyasankar3891 4 месяца назад

Love it

@cake3020 Год назад

looks yummy!! thanks for sharing! question: what percent cocoa butter you were aiming for? and how did you determine you needed .1% of the original chocolate weight?

@isladosti Год назад

I just use natural cocoa butter, there is no %. If you use chocolate up to 28% the mass could be too thick. Also I tried an usual cooking oil without a smell, it worked perfectly

@XcyXcy 8 месяцев назад

like caramac?

@Budwick5750 5 месяцев назад

Newbie question here. When you added the cocoa butter, is that how you tempered the chocolate or would it need further tempering? This is the best video I've found on making the caramelized white chocolate, so thank you!

@elegantsweets 5 месяцев назад

thanks ))) that was usual cocoa butter, you have to temper the chocolate, just as you normally would. You can also use mycryo cocoa butter for tempering but it is quite pricey

@Budwick5750 5 месяцев назад

@@elegantsweets Ok, awesome! That's what I was thinking, but still wanted to double check. Thank you for the response!

@speedygamer9467 7 месяцев назад

is it possible to use regular bars of like 27% cacoa instead of couverture

@elegantsweets 7 месяцев назад

I don’t know if there are any additional ingredients in your bars. You can try. If the composition is as good as in the couverture, this could work.

@rzamo4743 9 месяцев назад

can I still do it if i dont have emulsion blender

@elegantsweets 9 месяцев назад

Blender is an essential tool. After caramelization, the chocolate will have lumps, and you need to blend them.

@yisuhimaa2423 Год назад

Can I use compound instead of couverture?

@elegantsweets Год назад

It depends on quality of your chocolate. You can try

@vishalsittrarasu1772 11 месяцев назад

This is toasted white chocolate ? Like Dulce de leche?

@elegantsweets 11 месяцев назад

It resembles Dulce de Leche taste )

@AspireDMT Год назад

Is it hard to temper the chocolate? I wish to do 10 pounds of white to caramelize…I know I will need to separate into multiple trays….once it is finished and solidified can you remelt andtemper the chocolate?? Also when seeding would you use white chocolate to seed?? As I will not have already tempered caramelized choc

@elegantsweets Год назад

You must temper chocolate every time after melting it. For example, you can pre-caramelize a lot of white chocolate, let it cool down and store it in a container. Then you can temper it gradually as needed when you need to make decorations or chocolate bars out of it. There are two reliable ways to temper: on a stone slab and using cocoa butter “mycryo”

@marthaaguirre4213 9 месяцев назад

Hi. I forgot to add the cocoa butter to my chocolate. Can I add it after is cold and crumbly? Also would I use the same amount of regular oil for cocoa butter? Thank you 😊

@elegantsweets 9 месяцев назад

Yes you can add it before blending. The amount of oil will be the same) although we prefer to add cocoa butter

@marthaaguirre4213 9 месяцев назад

@@elegantsweets thank you so much for your fast respond🙏🏼. I’ll do it today and let you know how it went