How To Make Cocoa Butter Silk
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- čas přidán 7. 09. 2024
- We just officially stopped selling Cocoa Butter Silk for the season so it’s time for you to learn to make it yourself! It’s pretty easy and it’s a great way to learn process and use your senses. If you don’t yet temper your chocolate with silk, you should, and there’s a link below explaining everything about Cocoa Butter Silk.
The Complete Guide to Cocoa Butter Silk
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The first time I made silk I think we ran the Sous Vide for five day straight trying to get it to work. Eventually it did. Now I am pretty confident in my silk making abilities. Thank you for all the information you provide on chocolate. It is muchly appreciated.
You are the learned professional and wise sage of tempering.
What a beautiful energy you have in your presentation style. Bless you.
Thank you so much
Truly is a game changer! Tempering is my least favorite part lol silk works like a charm!
Forgot to like.👍love the way you explain. Very chill.😉
Thank you! 😃
Fantastic! Thank you so much for posting this information. Silk is a complete game changer for me since i can't afford a chocolate tempering machine to bring the temperature up and down rapidly enough for my production. Thanks again, all the best.
Now I’ve gotta research to figure out what you mean. This seems intriguing
I can’t get chocolate to temper for anything, however I did get this correct.
I actually did a little dance lol thanks
Great video John, thanks for sharing.
I bought the sous vide just for that and my silk turned out great on the first run. I was a bit concerned about the streaks I saw, fearing that I had overheated the cocoa butter but I shouldn't have worried. This is excellent, and as others have said a game changer. It's amazing to see how powerful these crystals are. Once stirred in, the temperature drops immediately, and I can feel how the chocolate starts to thicken. I still think my chocolatier around the corner gets an even better temper (that's were I get my couverture), but given the small scale on which I work and temperature variations, etc. I feel I am at 95%+. Oh, and sous vide steaks are great, too.
Sous vide poached eggs are better, check out America Test Kitchen for the perfect poached egg using Sous Vide.
SUPER helpful : )
awesome video, i am trying it right now, thank you so much for sharing your knowledge! you are an inspiration
When you get to the semitransparent point I find it excellent. You are right about each beans' butter being slightly different on the temp. An excellent way to clarify the cocoa butter is by fritted glass buchner funnel under vacuum with flask and filter paper as soon as you nutrichef oil press is finished with your beans. I have been making some silk and white chocolate with this method.
What are the proper conditions (temperature, humidity, time) for setting the chocolate after molding?
came out perfect the first time! did have to tweak the temp a few times along the way but after 24 hrs it was perfect! thanks so much for you help. few questions though... where do you need to store this? and what do you store it in? does it need to be refrigerated or in an airtight container?
Hi, I'm about to make my first batch -Just waiting on my sous vide to arrive. Did you ever figure out the best to store it and how (in an air tight container ? ) thanks!
Great video, valuable content!
Works like a charm! Thank you!
This is absolutley NOBLE!
Thanks for sharring your secrets with us..
No secrets here. I'm just paying it forward from all the sharing of knowledge I've received in my life.
😂 @ "hit the dislike button twice" Thanks for the great information and delivery as usual
I caught this too, my type of humor. I LIKE this guy.
debating between making my own or just buying a cocopix. For $350 seems like a reasonable deal. Anyone have any experience with it?
Very helpful video!
Glad it was helpful!
What brand of Sous Vide is this, please? I can't locate on that adjusts in .1 degree increments, my Anova will only do .5. Thank you!
Is there a difference between grated silk vs. grated chocolate for tempering? What's the advantage of seeding with silk vs. chocolate, is it just the higher concentration of cocoa butter (e.g. 1 ounce of silk has more type V than one ounce of chocolate)? Also, since you tend to know about the sciency things, can you explain why this long slow process is better than tempering the butter like dark chocolate (up to 120º F, down to 82º, up to 90º)?
I'm so glad you found the search feature!! Really.
I had paid around $600 for a small tempering machine and it went up in smoke one day to my dismay and I didn't want to spend another $600, so I went searching online and found this site. I prefer using cocoa silk, because the machine has to be tweaked for white, dark or milk and sometimes it didn't always temper to my surprise (sometimes when the molds were filled). 1% of cocoa silk always works and yes, initially it is a hassle, but I feel more connected with the chocolate spiritually and you don't have to tweak the temps depending on white, dark, or milk chocolate. Here in Colombia, they have golden chocolate, which is made with unrefined sugar instead of white sugar, but silk doesn't care which type of chocolate you are making.
Debating between making silk on a sous vide or just buying a Cocopix. For $350 seems pretty reasonable, anyone have any experience with one?
I can't see why you would when most sous vide are less expensive and have more uses.
@@HowToMakeChocolateAtHome from the video it seems like a lot of trial and error and more possible to mess up a batch I guess. The cocopix or eztemper just seems more foolproof I guess. I don’t know I’m a newb and never worked with silk before but really want to use it for my business, will cut my production time down significantly
When you dig into their manuals (I have) you'll see the same trial and error instructions of 'if it doesn't do this or that, turn it up or down.' The machine doesn't change the variation in chemistry which you as the user have to account for. Also, the machines have a pretty low capacity for the price IMO.. I do 2-16 lb with a sous vide.
@@HowToMakeChocolateAtHome oh ok thanks! Yeah I was looking at a Blitzhome one on Amazon. It’s on sale for like $60 right now
@@HowToMakeChocolateAtHome does whole block or tempered callets matter? I can get both from my restaurant distributor. Once I have the silk do I just put it in my tempering machine during the cooldown phase at like 34.5c then continue to cool to working temp?
First of all, I want to thank you for sharing this video! It has been a game changer for me!!! I have been wondering if I can use a yogurt machine to make and keep cocoa butter silk? Thank you
From the ones I've seen the temperature control is not good enough. The temperature swings are too wide.
@@HowToMakeChocolateAtHome so setting the temp at 30 wouldn't work? Thank you for your reply
That is what I'm saying. You might set it for 30 C, but I would be stunned if the actual temperature did not drift from 29-31 C which is too wide of a band to make silk. And for all you know, it could also be that it is also not accurate and could well give you 31-33 C since yogurt just isn't that picky. That is why a precise sous vide is called for. They can stay in the band of 29.8 - 30.2 C.
@@HowToMakeChocolateAtHome ok, I make silk in a sous vide for years but I prefer to keep it in a paste state 😊
paste state? You mean good shape? Why would it hurt it? You put the butter in a jar and seal it.
Every time I've made silk I've had good luck with my butter. When I allow it to set I place it in a tub and the resulting block of silk usually has areas of discolouration. Though it works fine in my chocolate I was sure this video was about to point out a mistake I'd been making.
The KEY is you have been making no mistake. The discoloration is 100% normal and not a sign anything is wrong. I gave it no thought which is why it isn't in the video. So, here it is now. The tempered, solidified silk may not be 100% smooth. It may be lumpy, and streaked and all that is ok and it will work fine. Just have the silky texture before it sets up and you are good to go.
I ran my cocoa butter for 24 hour at 93 (my kitchen aid constant temperature only runs at 1 degree, no 0.5s.) It was opaque, but liquidy, not pasty like yours in the video. Is that good, or should I re-do it?
You should drop the temperature by 1 F and keep going
@@HowToMakeChocolateAtHome Thank you!
Is there any reason you couldn't spread it out on parchment let it harden then break it up and process it in a food processor to grind it up?
There is no issue with the parchment and breaking up. The food processor can be very tricky. We don't offer it that way because it is super easy to generate too much heat and melt the silk, effectively ruining it. That said, some food processors have fine grater attachments and I could see that working.
I spread it out on parchment on a rimmed baking sheet, then put it in the freezer. Once it's frozen, I then grind it up in a food processor. This helps prevent the silk from melting while being ground up.
what can i substitute for a sous vide
A $1000 EZTemper
Anyone have experience storing cacao butter silk in the fridge. I’m in an area where the ambient temp can get over 92degrees at times. Would keeping it in the fridge cause other types of crystals to form? I’ll do some experimenting myself and if anyone has a quick answer that’s great too :)
If you are that warm, yes, keep in refrigerated.
If it has to be solidified again due to the cocoa butter being in a melted state (after 24 hours) should you have to chop up again before placing in sous vide?
Also, what’s the lowest temperature to bring it down to from 92.5, to avoid melting?
Thanks in advance.
I like grating it with a fine spice/nutmeg grater. You WANT it to melt when using it. You put it in at 95 F and it should stabilize around 92.5 F.
@@HowToMakeChocolateAtHome thanks. I‘ve just switched off the sous vide after 24 hours - and it’s still in a melted state, although I had set the temperature at 91. Working temperature read 92.
This is the 2nd attempt in 2 days; the 1st time it was also melted at 92 degrees (my sous vide doesn’t have .5 option) - and sous vide working temperature kept jumping between 92 - 93 degrees.
I‘m convinced this particular sous vide is inaccurate.
You say 12-24 does this mean if it has the desired consistency after 18 hours I can take it out? I stopped after 18 hours and it was 98% opaque/creamy with some lumps and tiny areas that were overmelted/liquid. So, not sure if it's good enough?
That not sure part is the entire thing isn't it. I want to repeat what we said in the video. Try. Learn. Repeat. How does what you have compare to what you saw us spreading in the video? It may not be 100% smooth, could be lumpy or streaked and thats okay. The best way to get this is to make a batch, test some tempering, see where you are. make notes. repeat the process till you KNOW by your own experience what is tempered and what isn't.
Another amazing video! Legend
One thing tho: how long does it take for the silk to solidify before i can use it? Or Can i use the silk in its smooth/warm form right out of the incubator if im in a rush, or must it cool ?
Also side note after it does cool: i used this method of putting it flat on wax paper to , but then when it solidified had to chop forever! And sometimes it took wayy to long to melt in my 95F chocolate. In another video you did it in like a bar of soap shape and then grated it, i think that method works alot better (you can’t really grate it if its flat bc it breaks and melts when handling)
Anyway thanks again for a great vid!
You can either use it solid or while soft. It absolutely does not have to cool. For grating the flat piece I just snap it and grate the edge instead of trying it flat. I'm really glad you enjoyed the video.
Awesome thanks again.
Ya i think i just flattened it super thin, so it snaps if i try to do anything with it
Got it. Yeah, make it a bit thicker next time.
Can you store silk in the fridge? Or does it need to be at room temperature?
You can do either. In the fridge and it might not quite melt or you might get more of a temperature drop but it won't hurt it.
is this silk the equivalent of mycryo?
yes
Can it be used exactly the same way?
Hi! and thanks. CAn you please tell me how much cocoa butter to add to how much chocolate. What are the measurements?
Assuming you are talking about Silk then you use about 1%.
@@HowToMakeChocolateAtHome thanks, so for every 12oz of chocolate, how many ounces of the cocoa butter silk do I add?
0.12 oz or 3.5 grams.
Is there any way to do this if you don't have a sous vide?
Not really. It is 100% worth the investment. Your only other option is a $1000 EZtemper. You need the accuracy and precision of a sous vide.
is mycryo similar to silk cocoa butter?
It is.
Can I use Mycryo to make Silk?
Mycryo is silk in powder form. By creating silk you create Mycryo.
are there any other methods to temper cocoa butter?
Not and get this result. Silk isn't JUST tempered cocoa butter but a very stable Type V subform crystal.
@@HowToMakeChocolateAtHome Im still confused because ive watchewd videos where the chocolate makers using the "table method" to crystallize 2/3 of their warm chocolate and then seed it into the remaining chocolate.
The tabling method forms a classic Type V crystal. Silk is has a slightly different crystal structure. If you were to table temper cocoa butter it would not have the more stable Type V sub form so would not act the same and you could not use it at 92-95 F. To rephrase, the cocoa butter would temper but it would not be silk. Is that better?
@@HowToMakeChocolateAtHome Unfortunately i have no silken or precristyllized coco butter at my place. so i tried the table method. my coco butter got into this "mushy/paste" state at around 77,5 F - isnt it too low? every website says it should be 80 F.
And when i raise the temperature just a little bit to like 79,7 F my coc butter gets into this fluid oily state....but i expectet it should be creamy but it isnt :(....man i dont know what im doing wrong
What you are doing wrong is trying to make silk the wrong way. You can't do it the way you are trying. You MUST use a some method to incubate it at 92.5F for about 24 hours.
so why does it take 24 hours to melt to 92F? why not just melt it in a double boiler?
You are not just melting it. You are incubating it so it forms the right type of crystal and it takes that much time for them to form.
I wonder if you could line a mason jar with parchment paper, make the silk, then let it cool so its all contained. Would the parchment paper ruin the cacao butter melting process?
It might ruin it. I really don't know but I don't see the point at all. It isn't like you could pull the silk out with the parchment paper. Once the butter was soft it would get around the paper and make a mess.
Can I start the silk process with completely melted cacaobutter thats at a high temp, lets say 125f? Instead of doing it as a solid? Or must it be solid chunks at room temp before starting in the sousvide?
It needs to be solid. I don't have the exact reason for it but if it is fully melted then very often there is too much energy in the system for the crystals to form. You can also melt it and then cool it until it goes opaque and then put it in the sous vide. I've had good luck with that, especially for larger amounts.
Amazing, thanks! Time to experiment ;)
why dont you use an oil bath instead of water and take the risk of water ingress away
Because the sous vide won't work with oil as it isn't electrically conductive. It has a sensor to verify there is water there. Sure, you could put the jar in oil in water but that is just a really messy pain. Good question.
I was generous and hit the dislike button trice not twice 🤣 kidding
Hit the dislike twice haha brilliant
shh don't give it away :P