View Full Version : mock chocolate problem!!
03-21-2006, 07:13 PM
I've made the "easter chocolate" recipe twice...the first time it turned out FABULOUS! The second time it turned out "grainy". Well, I just tried to make the "chocolate" for the chocolate chips in the chocolate chip cookie recipe, and it did the same thing! It didn't pour, and turned grainy. :( I used the right amount of coconut oil, carob and I used honey instead of agave....but I have never used agave...so what gives? What's the secret? BTW...the "Easter chocolate" recipe and the chocolate chip recipe were very similar! HELP!
03-21-2006, 07:17 PM
Did you blend in a blender or just mixed in a bowl?
You may just have to blend longer until it's smooth.
03-21-2006, 07:39 PM
If it's colder the coconut oil will go solid faster.. you might just need to warm then pour when more liquid. That happens sometimes to me - I just warm then pour. If it's already going solid and you stir it goes really grainy.
03-21-2006, 08:23 PM
I had it actually warming in a bowl over a really hot pot (on the stove)...not boiling, just very hot. I stopped stirring just long enough to cover my pan with wax paper, and it started to get solid on me, and when I tried to stir it and up the temp just alittle, it didn't seem to help, like it was almost too late....does that make sense? The bowl should have been warm enough?
I've had issues with this recipe too. The first time I used it to make almond bark, it turned out absolutely AMAZING!! Every time since, though, the oil has separated from the rest of the ingredient mix and it's just been weird. Perhaps a little more mixing is all it needs, as was suggested? I will give it a go too and report back.
Thanks for reminding me of this recipe. What could be better than guilt-free chocolate?!?
03-23-2006, 07:05 AM
I tried to keep mixing it, but it just wouldn't stir. I need serious help here. I thought my coco oil was plenty warm enough, maybe it should have been warmer, but it was ALL liquid, so what gives? I'll try it again later. I HATE wasting expensive coconut oil :o
03-24-2006, 02:07 PM
Please help. I really hate to waste more coconut oil. Has anybody who had trouble before, figured out what we are doing wrong? Thanks
03-24-2006, 03:27 PM
I'm wondering if it might be one of those issues like when making nut butters or making the date nut torte...where OVER mixing can cause the oil to separate.
I'm just thinking off the top of my head here, but what if you were to refrigerate (or freeze) the mixture and let it solidify and THEN try mixing it up again?
I'm not sure what to tell you other than that.
03-25-2006, 07:31 AM
Ok...maybe I mixed it just a few seconds too long? Let me ask this, when you make yours, do you pour all the carob in at one time? I did and now I'm thinking that by the time I could get it all mixed in, it started to clump. I also tried to re-warm the mixture and all it did was separate into liquid and grainy, and then you can't get it to mix back together. Anyway, I'll give it another shot and be careful not to overmix it! Thanks for the tip.
03-25-2006, 07:38 AM
I do not know for sure, this is purely intuitive, but the following has sometimes helped me in the past... try adding a spoonful of hot water at a time to the material as you mix it gently (pulse, rather than on) That will often loosen up a dessert or a sauce that gets grainy or lumpy because one of the ingredient proportions was off.
03-25-2006, 07:57 AM
Thanks for the tip Shivananda. Would that be a good idea if the MAIN ingredient is coconut oil, or I'm wondering if adding water to it will only add to the problem. I guess I have nothing to loose if it starts to clump again, it'll be ruined anyway :rolleyes: . If it happens, I'll give your suggestion a try. Thanks again.
03-25-2006, 09:03 AM
tvillemom, I'm not really sure what you are doing or exactly what everyone's discussing here, but it seems like when you are combining ingredients they are not emulsifying; is that correct?
If so, and the coconut oil is solidifying, perhaps your ingredients need all be at the same temperature. So by mixing warm coconut oil with cold(er) ingredients, it's effecting the coconut oil and cooling it off.
Maybe try having all your ingredients warm before mixing.
To try and save what you have, try stirring the mixture with a whisk over a bowl of hot water for a while to warm it (melt/liquify) and emulsify it.
I don't know if I'm even on track with your issue, but the above is the basic way I dealt with that problem when I cooked and baked.
03-25-2006, 09:20 AM
I think adding all the carob in at once is the problem. I took a chocolate-making class at Tree of Life in January and they said to add dry ingredients SLOWLY to wet ingredients, while stirring the whole time over a hot bowl of water. Adding all the carob in at once effectively lowered the temp of the oil and made it hard to incorporate wet and dry ingredients smoothly.
03-25-2006, 12:41 PM
Suggestion if you are still unhappy with the texture... do not throw out.. put in freezer and use bits at a time in like a smoothie or something so as not to waste the coconut oil and carob.... or maybe this mixture could be used in like a brownie or something else.. I would not throw away... :eek:
03-25-2006, 02:26 PM
Hmm...I tried making the Easter chocolate yesterday, practicing for easter before I make it for others. For me, all ingredients were right out of the refrigerator. I put in the coconut oil first, then the rest. Turned on the (cuisinart) food processor, after a little while it sounded different and when I opened it up, I found that everything was well mixed and had formed an egg-shaped ball! Perfect! Rolled in some coconut and am slicing off little slices to eat, won't last long, I'm sure. Will make some more for Easter, thanks for the recipe.
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