I keep reading that "Cocoa Butter Silk Is the way forward in Chocolate Tempering"


So lets have a look, is it just like the commercial products i saw on my introduction to chocolate course years ago with Barry C make or is there more to learn?

 I found out that It tempers perfect almost every time, there are not as many steps to temper making tempering easier,

But what is it? well In a nut shell silk is just pre tempered cocoa butter!. 

Tempering is a process of making chocolate that sets your chocolate with the right type of crystals, Type V and traditionally we use a marble slab or a tempering machine

The basic idea is if you have a lot of Type V crystals in your chocolate at the tempering stage you will end up with the beautiful snap, the chocolate will shrink to retract frfon the mould and give the gloss people expect from well-tempered chocolate.

Where do these crystals come from?

Some arrive naturally in the heating and cooling phase of making chocolate but we cannot rely on them even the most experienced chocolatiers can struggle with perfect temperature control.

so, we need to seed the chocolate with a Type V crystal. This helps the tempering chocolate by creating a framework for other crystals to form on.

Cocoa Butter Silk is just Type V crystals in the form of tempered Cocoa Butter. that we can add to melted chocolate to temper it quickly.

Can we make our Own Silk?

Yes, as it turns out we can make our own instead of buying it.

All we need:

Untempered cocoa butter

An accurate and precise incubator to make Silk. (It needs to hold the cocoa butter at 33°C   for approximately 24 hours and not vary by more than +/- 1°C best option for me is circulating Sous Vide of your choice. good capacity)

A Sous Vide is a water incubator. The thermal mass of the water bath makes it very stable. 

Chop up some, untempered cocoa butter and put it into a glass mason jars. The glass is to add weight so it sinks. Set the controller to 33°C

Put your jars with chopped up cocoa butter in the water bath and come back 12-24 hours later to Silk.

It should be opaque and thick. Melted cocoa butter is clear. That opaqueness and mayonnaise like texture at the right temperature (33.5°C ) is the sign of successful Silk.

you can pour it into moulds to set befor micro planning ready for use.

Tempering or pre-crystallizing chocolate using cocoa butter silk

You will need 1% of cocoa butter silk. to pre-crystallize or temper the chocolate couverture. (every 1 kg of chocolate couverture you will add 1% 10 gram cocoa butter silk)

Melt the chocolate to 46°C over a very low simmering water bath (Bain Marie) or overnight in a chocolate melter.

Let the chocolate cool to 35°C for dark chocolate and 33.5°C for milk and white chocolate.

Immediately add 1% micro planed cocoa butter silk. Stir to dissolve the cocoa butter and blend the mass.

Cool the chocolate to 31.5°C for dark chocolate.

For white and milk chocolate allow the chocolate to cool to 29.5°C

keep your chocolate at a working temperature of 31/32°C

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