The most common way to make a
meltaway is to combine tempered
chocolate with melted coconut oil until it is smooth. Because coconut oil is a
lauric fat, it must be added at a lower temperature so not to throw the
chocolate out of temper. If the chocolate becomes untempered (or was never
tempered to start with) the nice, smooth texture of the meltaway will
eventually be replaced with an unpleasant mouthfeel due to the formation of fat
globules.
Mixing Things Up
Consider this alternative method to making
stable, smooth-textured meltaways with untempered chocolate. Instead of adding
fat to tempered chocolate, combine untempered
chocolate and coconut oil in a mixer. Mix at a slow speed until the temperature
is below 78ยบ F and has visibly thickened. Referred to as the “mixer method” in curriculum shared at RCI’s
Chocolate Boot Camp®, it achieves the same desired stability and texture the meltaway is revered for, without
the hassle of keeping temper.
Newcomers and veterans alike are
invited to learn techniques of chocolate making, like this, during RCI’s Chocolate Boot Camp February 19-22, 2018 in
Waterbury, CT at Fascia’s Chocolates. This popular hands-on course covers
topics such as:
- Tempering
- Moulding
- Enrobing
- Chocolate Artistry
- and more!
