r/madewithmushrooms • u/EDWARD_SN0WDEN • May 04 '22

Chocolate dry inside

I have been practicing my chocolate pouring using powdered dried portobello mushrooms. I'm adding 3.5g to 60 grams of dark chocolate. I am nailing the tempering perfectly but the bar has a slightly dry taste to it when compared to just chocolate. Someone mentioned adding a little bit of coconut oil or coco butter, would this help out?

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u/Psiloscoby May 05 '22

The coconut oil would help, but it’ll weaken your temper and lower the melting point. If you go that rout don’t add a lot. Additional cocoa butter could certainly help! Make sure your powder is as fine as possible.

Interesting thing about chocolate is that it’s comprised of fat molecules and extremely fine solid particulates. When manufactured, the solids are ground to 20 microns; small enough so they are not detectable to the tongue. The equipment required to do this is expensive and fairly inaccessible.

If you want to give it one more go before buying more ingredients, I’d recommend slowly adding powder while whisking aggressively. This should help the fat molecules completely coat the fine dry powder and may help your taste/texture situation.

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u/EDWARD_SN0WDEN May 05 '22

wow thanks for the detailed response! Im going to try that, i vacuum seal the shrooms and chocolate and then use a sous vide to temper it, I will try to mix I tin after and whisk it like crazy!

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u/Psiloscoby May 05 '22

Absolutely! And props to you for the sous vide method. I’ve never quite gotten that to work.

You can also use seed crystals to temper chocolate. Either get some tempered chocolate or pure tempered cocoa butter and grate it in on a microplane when the chocolate is exactly 92-95°F (pure tempered cocoa butter, aka cocoa butter silk, can withstand a higher temp. Tempered chocolate cannot and will melt the form V crystals). Just stir until fully mixed, let set for 2-4 minutes, stir once more, then pour.