How to harden a chocolate made from Regular (unsalted) butter?
I am trying to make chocolate in following steps-
Take cocoa powder (unsweetened) and powdered sugar. Grind them. Add Regular (unsalted) melted butter, mix them for long. And pour them in moulds.
But the chocolate does not settle, even after keeping it in a refrigerator. Tempering will not help, as it works only for chocolate made with cocoa butter.
What steps I must do to get a chocolate that settles?
Thanks.
Best Answer
This cannot be done. Chocolate has the hardness of chocolate, because it is made out of cocoa butter. Dairy butter is not suitable for that. There are industrial processes which use hydrogenated plant fat and emulsifiers to make chocolate bars with a somewhat different texture than pure chocolate, but still hard - I doubt that you can do that without industrial grade equipment.
For all practical purposes, what you are trying to do is impossible.
Pictures about "How to harden a chocolate made from Regular (unsalted) butter?"
Can I use unsalted butter for making chocolate?
Add Regular (unsalted) melted butter, mix them for long. And pour them in moulds. But the chocolate does not settle, even after keeping it in a refrigerator. Tempering will not help, as it works only for chocolate made with cocoa butter.Can you use normal butter for chocolate?
What is this? You can substitute butter for cocoa butter in a one-to-one ratio in the same recipe. If you are going to be adding any other flavors to your food, like salt, then it is best to use unsalted butter as the salt will over power the cocoa flavor.What do you add to chocolate to make it harden?
There is not much of a secret or trick to dipping something in chocolate and getting it to harden, actually. Simply melt semisweet chocolate by itself or with a little cream or butter. Dip, then refrigerate. When the chocolate is cooled, it hardens.Can we use unsalted butter instead of cocoa butter?
If you look up the nutritional data of pure, unsalted butter you'll find that it has a tiny bit of protein and an even smaller amount of carbohydrates but is otherwise purely fat. This makes it a very reliable substitute for cocoa butter in baking.HOMEMADE CHOCOLATE BAR RECIPE l WITH BUTTER l WITHOUT COCONUT OIL or COCOA BUTTER
More answers regarding how to harden a chocolate made from Regular (unsalted) butter?
Answer 2
The snap of chocolate comes from one specific crystallization of cocoa butter, out of six forms. Getting that specific form requires careful temperature control.
That form is particular to cocoa butter. You won't be able to make it other fats. Especially not whole butter, which is a complicated mixture of various kinds of fatty acids with proteins and water.
You might get a slightly harder compound if you start with clarified butter or ghee, but it's never going to have the distinctive snap of cocoa butter.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Nicole Michalou, David Disponett, Ena Marinkovic, Jess Bailey Designs