chocolate tart - weird separation happened

Discussion in 'Professional Pastry Chefs' started by shakeandbake, Nov 26, 2009.

  1. shakeandbake

    shakeandbake

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    Happy Thanksgiving.

    I'm making a chocolate tart filling that made in the past without incident. Basically:

    1lb bitter sweet
    pinch salt
    1c cream
    1/2 lb butter
    2tbsp sugar

    Heat the cream, salt, sugar to boil, add chocolate & butter til melted.

    I decided to try adding 1tbsp of Chambord to the melt to try a add a slight raspberry flavor. As everything began to come together, it quickly started to separate with the chocolate becoming lumpy and a layer of clear oil/water on the surface. Gross!

    I'm guessing it's the alcohol. If not, could it be the butter? I was using an el cheapo Smart & Final brand.

    Meanwhile, off to the store for more chocolate and better butter....skipping the Chambord this time.
     
  2. shakeandbake

    shakeandbake

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    I searched through some of my cook books and in Jamie Oliver's he mentions that "the mixture may separate slightly, then let it cools some and whisk a little milk until smooth". Too bad I found this after I tossed the first batch, ran to the store, remelted sans Chambord and still got the separation. At least I know better than to toss this batch.
     
  3. rat

    rat

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    Add the chambord to the cream and not the chocolate, also if it breaks like that your mix was too hot.

    I would boil the cream and pour it over the chocolate and butter in a bowl, add the Chambord ,whisk it smooth from that point.
     
  4. shakeandbake

    shakeandbake

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    Agreed. I'm pretty sure it was too hot (> 120 degrees) on the first batch and the chocolate and oil separated. I've made this a without issue before, but it was a good learning experience to see the chocolate and oil separate...also kinda nasty.

    Tart was a hit and now we are all stuffed.
     
  5. marmalady

    marmalady

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    Could have been the butter, too - el cheapo butter has a lot (!) more water in it.
     
  6. afhweua

    afhweua

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    Its related to relational database You will have to read RDMS to understand this
     
  7. ed buchanan

    ed buchanan

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    I believe it the butter as 93 score quality butter will not do this . But cheap stuff could be up to 45% water and this will do it.