For many candy makers and chocolatiers this is the busiest time of the year. That’s why, for the month of December, we’re sharing some of our favorite candy hacks—quick and easy solutions to common confectionery conundrums. This week we’re sharing a pro tip for making meltaways.
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 78ºF/25.5ºC and has visibly thickened. Referred to as the “mixer method,” it
achieves the same desired stability and texture the meltaway is revered for,
without the hassle of keeping temper.
Stay tuned, next week we will share a simple
trick for greater consistency when spreading brittle.
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