toffee tasted great but looked awful. and 2 batches of it was too much to waste. So, I got out some of those chocolate melts and melted them and then took a pastry brush and gave the tops of all the toffee pieces a nice silky chocolate finish. They look much better and taste even better. I would rather use only "real" chocolate for this toffee, but I had quite the mess and this salvaged the double batch. I think my chocolate chips were too old for melting---they were in an open gigantic bag that I get at Costco, Ambrosia brand, which I like quite well, but I'll use only fresh chips from smaller bags next time.
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How I saved my blooming Coffee Toffee---what a mess. the choc chips I used just bloomed like crazy
- Thread starter angak
- Start date
I am not familiar with the expression, "Blooming effect" I had trouble melting chips yesterday
Mine were also a lil old....Initially, I just tried to use the micro....Did not work, actually ruined a bowl. Next attempt, used the stove, added some heavy cream...Worked much better. Next time, I will try the chopped nots idea. ((Thanks Sylvia!))
Ang, I am sure they taste great!
Mine were also a lil old....Initially, I just tried to use the micro....Did not work, actually ruined a bowl. Next attempt, used the stove, added some heavy cream...Worked much better. Next time, I will try the chopped nots idea. ((Thanks Sylvia!))
Ang, I am sure they taste great!
From some of the chocolate cookbooks I have, blooming isn't an "end all" situation
It means the cacao butter has migrated to the surface, usually due to temperature changes in storage. Depending on the quality of the chocolate (high-end chocolates like Valrhona, Callebaut, etc last for 2 years), decide by the aroma of the chocolate. If the scent is still sweet, melt as normal and the fat will be reabsorbed. If it has a rancid odor, toss it.
It means the cacao butter has migrated to the surface, usually due to temperature changes in storage. Depending on the quality of the chocolate (high-end chocolates like Valrhona, Callebaut, etc last for 2 years), decide by the aroma of the chocolate. If the scent is still sweet, melt as normal and the fat will be reabsorbed. If it has a rancid odor, toss it.
...and on a corollary topic, I ruined three batches of coating chocolate before I realized
my new microwave was the culprit. We've had a 600W for years and I never had problems melting the disks. Now we have a 1100W and that puppy was FRYING the chocolate. I tried piping it and the fat had separated from the solids, leaving it dry and flakey instead of creamy.
I ended up having to reduce the power to 20%.
my new microwave was the culprit. We've had a 600W for years and I never had problems melting the disks. Now we have a 1100W and that puppy was FRYING the chocolate. I tried piping it and the fat had separated from the solids, leaving it dry and flakey instead of creamy.
I ended up having to reduce the power to 20%.