How does everyone flavor their chocolate SMBC? I notice that when I add melted cooled (yes I make sure it's completely cooled) chocolate, my icing is substantially more difficult to work with. The chocolate changes the consistency.
I use high-quality dark chocolate couverture (Cocao Barry).
I am a hobbyist and am very discouraged as I tried to triple a batch last night to save time and it never came together (this was before any chocolate was added - I just think that the volume was too large for my mixer), and then I'm stuck working with a runny-ish icing this morning.
I have two cakes that I have to finish for tonight (they are for a joint-family event tomorrow night but I will be at the event all day tomorrow so I must finish them tonight).
Should I have just added cocoa powder instead? I added some powdered sugar but it did not help AT ALL.
AI only use SMBC for my cakes (except for creamcheese frosting). And yes, chocolate and nutella gave me problems before. When i added the cooled melted chocolate my icing became runny or mousse like and was next to impossible to use.
So from the on, i started FOLDING the chocolate on to my SMBC. No whipping with the mixer. I gently hand folded in the chocolate with a spatula until all the chocolate has been mixed in. Never had a problem after that! Same with nutella frosting. Just fold fold fold.. Gently!
Goodluck :) hope it works for u!
AAlso the most i've ever made two batches with my 5 qt KA. So i'm not sure making a triple batch was a factor. I hope other CC members chime in as i know there are SMBC experts here :)
in my experience, adding powdered sugar doesn't firm up SMBC/IMBC, though I'm sure someone will chime it that it works for them every time, :D
The addition of chocolate does make the BC softer. You can reduce the amount. I start with around 2 OZ/ batch and go up from there. If it's still too runny, try adding more butter, a tablespoon at a time, to rebuild the emulsion.
I also find that it strengthens after resting for a little bit.
Lastly, don't forget that hot weather changes everything in the kitchen. Perhaps use a little bit of cold butter to start with, 1/4 lb?, to be sure it is really firm to begin with.
AI'm amazed that you managed to get a triple batch in your kitchenaid. When I do a double batch I takes FOREVER to cool to the point I can add the butter!
I use melted cooled Callebaut couverture chocolate (they own cocoa Barry so should be similar) for my choc SMBC. Used to be 4oz choc to a batch (that's 6.25oz egg white, 7oz sugar and 1lb butter) but now I've pushed it to 6-8oz for a more intense flavour. I use the 53% cocoa choc and beat it in with the kitchenaid paddle at low speed, just till mixed. I've used it straight after making or after it's rested and not had a problem.
I wonder if it's the cocoa solid % of your chocolate or actually just the triple batch that is the problem.
I try to use good imported chocolate when I can, and I found Guittard at the local grocery store the other day (pretty impressed was I that they had THIS!)
I love working with chocolate SMBC. I love the streaks and darker spots that naturally occur. This was the Guittard chocolate. Definitely cool it down after melting, and fold it in with a spatula, or if you like having it all completely incorporated and perfect without streaks, then use your KA and paddle. And I've found that it actually firms mine up. Once it's chilled, its a bit harder to cut into. Maybe it's the amount I add? I dunno. Take care either way, definitely needs to be handled with care. Biggest thing I can tell ya, is make your SMBC as normal, don't make it differently, just fold the chocolate in once you're done. Edited to add: for this particular cake, I made a strong (heavy on the chocolate) batch for the bottom tier, and then added more plain SMBC to it for the middle, and finally the top was much lighter. Sort of an ombre attempt.