I heated the cream to a boil and poured it over the choc started mixing until glossy then it started separating it is an oil slick. What can I do to fix it??????????????
I heated the cream to a boil and poured it over the choc started mixing until glossy then it started separating it is an oil slick. What can I do to fix it??????????????
Sounds to me like your cream was too hot when you added it. This cause the fats to separate and float to the top.
To correct this issue, add a little cold cream to the mixture (add it slowly) and slowly stir until it has recombined.
If you are not using a double boiler I would also suggest using one. You don't need fancy equipment. Small saucepan with heat proof glass bowl sitting on top will work fine. Make sure the water in the saucepan is barely simmering. Also, the water should not touch the bottom of the bowl.
I had this happen to me also. I was so rushed for time, I ended up putting the entire batch into the blender and giving it a good whipping! It came together nicely, but the butter separated out making it look very oily - but maybe it was part of the oil in the chocolate also?
Anyway, it helped some and it didn't look all grainy.
I have made several batches in the last few days and my dark chocolate has turned out very well. I did, however, have a problem with the "vanilla" Almond bark. I did exactly as I did for the other batches, but this was grainy and runny and gross looking. Any idea how I can fix this?
OH, I did make a second batch of this same flavor and it came out almost as good as the dark chocolate. So............ leaves me stumped as to what went wrong with the first batch.
TIA for any help and advice.
Tabby
Sunlover00, I whipped when it cooled and it came back together thank goodness. I was mixing it into butter cream and it came out awesome.
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