Re: Thinning chocolate for truffles
"Adam Schwartz" <swordams@NOSPAMmchsi.com> wrote in messagenews:YoUMb.45410$xy6.115590@attbi_s02
> I'm planning on making some cherry cordials today, but I only have unsweetened chocolate. I
> will sweeten the chocolate with sugar, but this will thicken it considerably, so it will not
> be pourable even when fully melted. What can I use to thin it so that it will still harden for
> use as coating chocolate; shortening, butter, something else? I know it would be easier to buy
> semisweet chocolate, but I'm trying to use what I already have.
Good golly, Adam! Run, do not walk, to your nearest chocolate source and buy the right chocolate for
the job. I'm pretty darn sure you will be disappointed with the results if you attempt to make
cherry cordials with unsweetened chocolate that you've added sugar to yourself. First, sugar doesn't
dissolve in melted chocolate....in order to get the sugar to dissolve you'd have to raise the temp
of the chocolate past what I would consider burning, or at the very least, scorching the chocolate.
Second, if you melted the sugar first, the sugar would most likely crystallize- at least in part-
when you add it back to the chocolate because of the difference in temperature. Third, unless you're
going to conch the chocolate yourself, which is very time consuming, you won't likely be very happy
with the gritty grainy results. Get a good couverture chocolate, and you don't need to thin it. When
tempered it will be the right consistency for dipping. In my experience, the darker the chocolate,
the thinner the chocolate when melted. If you ever do want to thin chocolate, use a small amount of
cocoa butter. Too much, and your chocolate will not set up hard. Get the real thing, and save the
unsweetened for a buttercream or a flourless chocolate cake or some brownies.