Making chocolates - something weird happened ...

Discussion in 'Pastries & Baking' started by cary chilton, Nov 30, 2014.

  1. cary chilton

    cary chilton

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    Okay so, I thought I'd try the cheating way to make chocolate.... of course I melted down dark chocolate.  I added coconut flakes and I was ready to use the chocolate to coat walnuts, hazelnuts and almonds.  All was well... then I thought I would add almond extract to add a cherry type flavoring.  The chocolate was on low heat and suddenly, like a chemistry experience from middle school, the chocolate changed it's properties immediately to a sort of dry, clay-looking solid mass.  I thought maybe turning the heat to med would solve things... nope.... just burned. 

    So, what did I do wrong?  If I want to melt down chocolate to dip nuts etc for homemade-style chocolates, how and when do I add the almond extract without this bizarre reaction?

    Thank you!
     
  2. laurenlulu

    laurenlulu

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    If you know that it scorched use a wide bowl over a pot of simmering water, being careful to avoid condensation from the steam. If the almond made it seize there may be too much water in the extract you're using. Lorann makes candy flavoring oils for just this problem :) easy fix, have fun!
     
  3. chefboyog

    chefboyog

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    To add liquid to chocolate you need to add half as much liquid as the chocolate or it will seize. Make a flavoured ganache use cream as well as the almond extract.