Followed the recipie which was dark chocolate, butter, double cream and sugar. Melted the choc over barely simmering water, mixed the cream and sugar then added this to the choc. It has separated and I don't know what to do :( Was quite expensive ingredients and i dont want to give up on this lovely valentines treat x
2007-02-14 04:27:34 · 7 answers · asked by rowan 2 in Food & Drink ➔ Cooking & Recipes
No, the milk and sugar had to be heated first so they definately weren't too cold x
2007-02-14 04:59:49 · update #1
It sounds like steam may have got into the chocolate:( Is this a truffle filling or something or chocolate ganache? If it has water in it, it will not set correctly, and basicully it's ruined. I'm sorry if that is so. It would be still tasty to eat out of the pot though, warm! Get some strawberrys and dip away!
2007-02-14 04:34:22 · answer #1 · answered by Anonymous · 3⤊ 0⤋
Reheat it again and remelt it.
Keep stirring it. The odds are good that you can liquefy it and recombine it. You may need to add some warm butter or milk to the mix to provide some additional fat, thus allowing it to recombine.
The cream was probably too cold when you added it, which caused the hot chocolate to "Seize up" and separate. The cream should be at room temperature or warmer when added to liquid chocolate.
It's vital that you keep stirring it, and don't heat it too quickly. Take your time and let it melt over low to medium to low heat.
If you weren't using a double boiler, do so now. You need a double boiler if you want to provide the even heat necessary to handle chocolate.
A double boiler can be improvised with two pots, provided steam can escape and the top pot is nice and stable. Be VERY careful with this, as you're talking about liquids hot enough to scald and burn, one of which, the chocolate is sticky.
2007-02-14 12:47:33 · answer #2 · answered by Anonymous · 0⤊ 1⤋
Try putting the mix into a microwave for 20 second blasts and stir. It may come good, but chocolate is notoriously difficult to make. Have you got time to run to the store, buy a big bar of good chocolate, melt it, and put it into molds? If you decorate the chocs, or just trail a fork over the top when they're almost set, it will still be your work. Good luck.
2007-02-14 12:35:51 · answer #3 · answered by Taylor29 7 · 0⤊ 1⤋
Sounds like temperature shock causing fat to separate from mass. Whisk very small amounts incrementally of additional double cream at room temperature into mixture. Watch texture after each addition. This should work. Be patient and don't worry.
2007-02-14 12:57:00 · answer #4 · answered by ConfidentCook 2 · 0⤊ 0⤋
How about a chocolate fondue? Dash out and get a Madeira cake from your local filling station, slice up some apples and pears, cube the cake. Now reheat the chocolate mess, whisk well, add a splash of cognac, whiskey or your favourite coffee liqueur, place the pan (fondue bowl if you have one) on a candle or spirit heater and serve.
2007-02-14 12:35:10 · answer #5 · answered by cymry3jones 7 · 0⤊ 1⤋
if you put cold cream in hot chocolate it will curdle..nothing you can do now, next time heat the cream before you add it.
2007-02-14 14:24:02 · answer #6 · answered by grumpcookie 6 · 0⤊ 0⤋
just eat the mess
2007-02-14 12:31:13 · answer #7 · answered by Anonymous · 0⤊ 1⤋