Ungdomsbedrift: Sliter med hvitt belegg utenpå sjokolade

[Eldy]

Hei!

 

Vi i ungdomsbedriften NytHelse fra Fana gymnas i Bergen vil lage og selge en sunn(mørk) sjokolade med forskjellige fruktsmaker.

 

Vi har nå laget våre første sjokolader, men har oppdaget et problem; Sjokoladen får et hvitt belegg utenpå når vi tar de ut av formene.

 

Hvordan vi lager sjokolden: Vi smelter mørk (70%) skolade med kokende vann, og heller deretter sjokoladen i former. Så tar vi i fruktene. Til slutt setter vi de i kjøleskapet, og når vi tar de ut litt senere, har det blitt dannet et hvitt belegg på sjokoladene (ikke ovenpå sjokoladen, der hvor sjokoladen ikke kommer ani formen).

 

Hva skyldes dette?

 

Takk!

[Kokobananas]

Det er fordi sjokoladen er i kontakt med luft

[eirik_sn]

Here you go

This occurs when chocolate is stored at warmer temps and/or melted to a higher temp than is needed to properly melt the chocolate. Too much heat will cause the oil to rise to the surface as it cools. This does not make the chocolate bad or unedible. It only makes it look unappealing.

 

What probably happened is you heated the chocolate until it was completely melted. This is overheating the chocolate.

 

Also, a good point to remember is that chocolate melts a very low temps. A rough range is 90ºF - 115ºF. Basically your body temp can melt many chocolates. So, it doesn’t take much heat to melt it.

 

My wife recommends you use a microwave instead of the double boiler method. Put the chocolate in a microwave safe bowl (uncovered) and heat on high for 30 seconds. Stir the chocolate and again heat it for another 30 seconds on high. The reason to keep it uncovered is to prevent steam from collecting on the cover, condensing and dripping back into the chocolate and causing it to sieze. This can also happen with a double boiler is steam escapes and condenses inside the part holding the chocolate.

 

The time heated in the microwave may vary slightly depending on the amount of high power your unit produces.

 

When the chocolate is removed from the microwave it will appear to be lumpy and ugly. Don’t worry. Just let it stand and the residual heat will finish melting the chocolate. After a few short minutes you can stir it and it will be smooth.

 

Melting chocolate is not that difficult, but it does require your full attention while doing it. The chocolate only has a small temp range where it is melted properly. It is much like whipping cream to a stiff consistancy. Just whipping the cream a little longer than needed will cause it to turn to butter.

 

There are many sites with instructions on melting chocolate. Just do a search for how to melt chocolate. Here is a Google list of sites: