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Water and Chocolate Chocolate Mousse - Revision history
2024-03-29T09:12:06Z
Revision history for this page on the wiki
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https://food.malcolmgin.com//index.php?title=Water_and_Chocolate_Chocolate_Mousse&diff=684&oldid=prev
Malcolm: /* Experiments */
2018-05-30T17:50:57Z
<p><span dir="auto"><span class="autocomment">Experiments</span></span></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 17:50, 30 May 2018</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l39" >Line 39:</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 49 g || 58 ml || 0 g || 120 - 180 ml || None || A little thick || Used cheaper (more syrupy) cassis liqueur instead of water. (20% abv) Melted to a slightly too thick form (maybe add more water and less liqueur). Set quickly, but not too thickly. Oversweet. </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 49 g || 58 ml || 0 g || 120 - 180 ml || None || A little thick || Used cheaper (more syrupy) cassis liqueur instead of water. (20% abv) Melted to a slightly too thick form (maybe add more water and less liqueur). Set quickly, but not too thickly. Oversweet. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| 20180530 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 100 g || 120 ml || 30 g || 250 - 360 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. With more whisking, smoothed out to a lovely silky texture. Set into foam with whisking with bowl in ice bath after a few minutes. Served immediately. Texture between pudding and ganache as time wore on. Served with salted, toasted, chopped almonds, [[Whipped Coconut Cream]], and a little flaky salt. Delicious.</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| 20180530 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 100 g || 120 ml || 30 g || 250 - 360 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. With more whisking, smoothed out to a lovely silky texture. Set into <ins class="diffchange diffchange-inline">light </ins>foam <ins class="diffchange diffchange-inline">(texture like a just-set whipped cream) </ins>with whisking with bowl in ice bath after a few minutes. Served immediately. Texture between pudding and ganache as time wore on <ins class="diffchange diffchange-inline">(over perhaps 30 minutes)</ins>. Served with salted, toasted, chopped almonds, [[Whipped Coconut Cream]], and a little flaky salt. Delicious.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td></tr>
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</table>
Malcolm
https://food.malcolmgin.com//index.php?title=Water_and_Chocolate_Chocolate_Mousse&diff=683&oldid=prev
Malcolm: /* Experiments */
2018-05-30T17:49:28Z
<p><span dir="auto"><span class="autocomment">Experiments</span></span></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 17:49, 30 May 2018</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l29" >Line 29:</td>
<td colspan="2" class="diff-lineno">Line 29:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>! Date !! Chocolate Brand !! Chocolate Type !! Ingredients !! Fat % (by mass !! % Cacao) !! Chocolate Amt (g) !! Liquid Amt (ml) !! Sugar Amt (g) !! Makes Approx (ml) || Sugar Type !! Texture !! Notes</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>! Date !! Chocolate Brand !! Chocolate Type !! Ingredients !! Fat % (by mass !! % Cacao) !! Chocolate Amt (g) !! Liquid Amt (ml) !! Sugar Amt (g) !! Makes Approx (ml) || Sugar Type !! Texture !! Notes</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|- </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|- </div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 50 g || 44 ml || 10 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Too thick || Melted to a form too thick (add water). Set very quickly and too thickly. Slightly undersweet. Good, if intense, with whipped coconut cream.</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 50 g || 44 ml || 10 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Too thick || Melted to a form too thick <ins class="diffchange diffchange-inline">foam </ins>(add water <ins class="diffchange diffchange-inline">next time</ins>). Set very quickly and too thickly. Slightly undersweet. Good, if intense, with whipped coconut cream.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 49 g || 58 ml || 15 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. Whisking smoothed it out. Set softly and much more slowly. Still undersweet but good for my tastes. Intense flavors, as usual for this cream/mousse, the water and foaming really opens up the fruity/acid flavors in the chocolate. Put in fridge to see if it sets up more.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 49 g || 58 ml || 15 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. Whisking smoothed it out. Set softly and much more slowly. Still undersweet but good for my tastes. Intense flavors, as usual for this cream/mousse, the water and foaming really opens up the fruity/acid flavors in the chocolate. Put in fridge to see if it sets up more.</div></td></tr>
</table>
Malcolm
https://food.malcolmgin.com//index.php?title=Water_and_Chocolate_Chocolate_Mousse&diff=682&oldid=prev
Malcolm: /* Experiments */
2018-05-30T17:48:53Z
<p><span dir="auto"><span class="autocomment">Experiments</span></span></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 17:48, 30 May 2018</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l38" >Line 38:</td>
<td colspan="2" class="diff-lineno">Line 38:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 49 g || 58 ml || 0 g || 120 - 180 ml || None || A little thick || Used cheaper (more syrupy) cassis liqueur instead of water. (20% abv) Melted to a slightly too thick form (maybe add more water and less liqueur). Set quickly, but not too thickly. Oversweet. </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 49 g || 58 ml || 0 g || 120 - 180 ml || None || A little thick || Used cheaper (more syrupy) cassis liqueur instead of water. (20% abv) Melted to a slightly too thick form (maybe add more water and less liqueur). Set quickly, but not too thickly. Oversweet. </div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">|-</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">| 20180530 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 100 g || 120 ml || 30 g || 250 - 360 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. With more whisking, smoothed out to a lovely silky texture. Set into foam with whisking with bowl in ice bath after a few minutes. Served immediately. Texture between pudding and ganache as time wore on. Served with salted, toasted, chopped almonds, [[Whipped Coconut Cream]], and a little flaky salt. Delicious.</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>
Malcolm
https://food.malcolmgin.com//index.php?title=Water_and_Chocolate_Chocolate_Mousse&diff=681&oldid=prev
Malcolm: /* Warnings and Notes */
2018-05-27T03:03:04Z
<p><span dir="auto"><span class="autocomment">Warnings and Notes</span></span></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 03:03, 27 May 2018</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l20" >Line 20:</td>
<td colspan="2" class="diff-lineno">Line 20:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Second, pay attention to Food52's recipe for technique notes on things that can go wrong and how to fix it. This recipe is very forgiving because you can vary ingredients, you can replace water with port (suggested by Blumenthal), liqueurs, infusions. I'd watch out for liqueurs that contain fat, so while certainly you ought to experiment with creme liqueurs and Advocaat, keep in mind that it might change the fat content, so you might need to use more total liquid than you otherwise would. I haven't experimented yet, but it's possible that alcohol in liqueur might change the dynamics too, so if you do do this, be prepared to experiment. But if you don't get the right foam in the end, it's fixable. You can just remelt, and add more chocolate, or more liquids, depending on the issue you encounter. At worst you'll just end up using more chocolate and getting more final product than you perhaps planned on getting.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Second, pay attention to Food52's recipe for technique notes on things that can go wrong and how to fix it. This recipe is very forgiving because you can vary ingredients, you can replace water with port (suggested by Blumenthal), liqueurs, infusions. I'd watch out for liqueurs that contain fat, so while certainly you ought to experiment with creme liqueurs and Advocaat, keep in mind that it might change the fat content, so you might need to use more total liquid than you otherwise would. I haven't experimented yet, but it's possible that alcohol in liqueur might change the dynamics too, so if you do do this, be prepared to experiment. But if you don't get the right foam in the end, it's fixable. You can just remelt, and add more chocolate, or more liquids, depending on the issue you encounter. At worst you'll just end up using more chocolate and getting more final product than you perhaps planned on getting.</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">These experiments are fractions of the original recipes so I don't die of chocolate overdose while experimenting. A full recipe will usually make about 6 4oz servings, or 6 120 ml servings.</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>= Experiments = </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>= Experiments = </div></td></tr>
</table>
Malcolm
https://food.malcolmgin.com//index.php?title=Water_and_Chocolate_Chocolate_Mousse&diff=680&oldid=prev
Malcolm: /* Experiments */
2018-05-27T02:57:40Z
<p><span dir="auto"><span class="autocomment">Experiments</span></span></p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 02:57, 27 May 2018</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l35" >Line 35:</td>
<td colspan="2" class="diff-lineno">Line 35:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || Ghirardelli || Premium Baking Bar || Unsweetened Chocolate || 53.3% || 100% || 49 g (approx 3 1/2 squares) || 58 ml || 15 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked, again, slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, more liquid like Guittard mixture. Moderate whisking/cooling, about 1 minute. Again undersweet. In this case, profoundly/unpleasantly. Might try another 5 g of sugar later. Bitter taste is very pronounced (maybe try adding salt?).</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || Ghirardelli || Premium Baking Bar || Unsweetened Chocolate || 53.3% || 100% || 49 g (approx 3 1/2 squares) || 58 ml || 15 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked, again, slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, more liquid like Guittard mixture. Moderate whisking/cooling, about 1 minute. Again undersweet. In this case, profoundly/unpleasantly. Might try another 5 g of sugar later. Bitter taste is very pronounced (maybe try adding salt?).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 49 g || 58 ml || 0 g || 120 - 180 ml || None || A little thick || <del class="diffchange diffchange-inline">Use </del>cheaper (more syrupy) cassis liqueur instead of water. (20% abv) Melted to a slightly too thick form (maybe add more water and less liqueur). Set quickly, but not too thickly. Oversweet. </div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 49 g || 58 ml || 0 g || 120 - 180 ml || None || A little thick || <ins class="diffchange diffchange-inline">Used </ins>cheaper (more syrupy) cassis liqueur instead of water. (20% abv) Melted to a slightly too thick form (maybe add more water and less liqueur). Set quickly, but not too thickly. Oversweet. </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>
Malcolm
https://food.malcolmgin.com//index.php?title=Water_and_Chocolate_Chocolate_Mousse&diff=679&oldid=prev
Malcolm: /* Experiments */
2018-05-27T02:56:59Z
<p><span dir="auto"><span class="autocomment">Experiments</span></span></p>
<table class="diff diff-contentalign-left diff-editfont-monospace" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 02:56, 27 May 2018</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l25" >Line 25:</td>
<td colspan="2" class="diff-lineno">Line 25:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable sortable"</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable sortable"</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>! Date !! Chocolate Brand !! Chocolate Type !! Ingredients !! Fat % (by mass !! % Cacao) !! Chocolate Amt (g) !! <del class="diffchange diffchange-inline">Water </del>Amt (ml) !! Sugar Amt (g) !! Makes Approx (ml) || Sugar Type !! Texture !! Notes</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>! Date !! Chocolate Brand !! Chocolate Type !! Ingredients !! Fat % (by mass !! % Cacao) !! Chocolate Amt (g) !! <ins class="diffchange diffchange-inline">Liquid </ins>Amt (ml) !! Sugar Amt (g) !! Makes Approx (ml) || Sugar Type !! Texture !! Notes</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|- </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|- </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 50 g || 44 ml || 10 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Too thick || Melted to a form too thick (add water). Set very quickly and too thickly. Slightly undersweet. Good, if intense, with whipped coconut cream.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 50 g || 44 ml || 10 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Too thick || Melted to a form too thick (add water). Set very quickly and too thickly. Slightly undersweet. Good, if intense, with whipped coconut cream.</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l34" >Line 34:</td>
<td colspan="2" class="diff-lineno">Line 34:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || Ghirardelli || Premium Baking Bar || Unsweetened Chocolate || 53.3% || 100% || 49 g (approx 3 1/2 squares) || 58 ml || 15 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked, again, slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, more liquid like Guittard mixture. Moderate whisking/cooling, about 1 minute. Again undersweet. In this case, profoundly/unpleasantly. Might try another 5 g of sugar later. Bitter taste is very pronounced (maybe try adding salt?).</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || Ghirardelli || Premium Baking Bar || Unsweetened Chocolate || 53.3% || 100% || 49 g (approx 3 1/2 squares) || 58 ml || 15 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked, again, slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, more liquid like Guittard mixture. Moderate whisking/cooling, about 1 minute. Again undersweet. In this case, profoundly/unpleasantly. Might try another 5 g of sugar later. Bitter taste is very pronounced (maybe try adding salt?).</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">|-</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 49 g || 58 ml || 0 g || 120 - 180 ml || None || A little thick || Use cheaper (more syrupy) cassis liqueur instead of water. (20% abv) Melted to a slightly too thick form (maybe add more water and less liqueur). Set quickly, but not too thickly. Oversweet. </ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>
Malcolm
https://food.malcolmgin.com//index.php?title=Water_and_Chocolate_Chocolate_Mousse&diff=678&oldid=prev
Malcolm: /* Experiments */
2018-05-26T23:48:41Z
<p><span dir="auto"><span class="autocomment">Experiments</span></span></p>
<table class="diff diff-contentalign-left diff-editfont-monospace" data-mw="interface">
<col class="diff-marker" />
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<col class="diff-marker" />
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<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 23:48, 26 May 2018</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l25" >Line 25:</td>
<td colspan="2" class="diff-lineno">Line 25:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable sortable"</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable sortable"</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>! Date !! Chocolate Brand !! Chocolate Type !! Ingredients <del class="diffchange diffchange-inline">!! % Cacao </del>!! Fat % (by mass) !! Chocolate Amt (g) !! Water Amt (ml) !! Sugar Amt (g) !! Makes Approx (ml) || Sugar Type !! Texture !! Notes</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>! Date !! Chocolate Brand !! Chocolate Type !! Ingredients !! Fat % (by mass <ins class="diffchange diffchange-inline">!! % Cacao</ins>) !! Chocolate Amt (g) !! Water Amt (ml) !! Sugar Amt (g) !! Makes Approx (ml) || Sugar Type !! Texture !! Notes</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|- </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|- </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 50 g || 44 ml || 10 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Too thick || Melted to a form too thick (add water). Set very quickly and too thickly. Slightly undersweet. Good, if intense, with whipped coconut cream.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 47.5% || 99% || 50 g || 44 ml || 10 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Too thick || Melted to a form too thick (add water). Set very quickly and too thickly. Slightly undersweet. Good, if intense, with whipped coconut cream.</div></td></tr>
</table>
Malcolm
https://food.malcolmgin.com//index.php?title=Water_and_Chocolate_Chocolate_Mousse&diff=677&oldid=prev
Malcolm: /* Discussion */
2018-05-26T23:41:27Z
<p><span dir="auto"><span class="autocomment">Discussion</span></span></p>
<table class="diff diff-contentalign-left diff-editfont-monospace" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 23:41, 26 May 2018</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l11" >Line 11:</td>
<td colspan="2" class="diff-lineno">Line 11:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== Discussion ==</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== Discussion ==</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Most recipes ([https://food52.com/recipes/16044-herve-this-chocolate-mousse Food52], [https://www.seriouseats.com/recipes/2011/03/herve-this-chocolate-chantilly-recipe.html Serious Eats] use 70%, semisweet chocolate, but my goal here was to determine whether a similar recipe would work for 100%, unsweetened chocolate. Some Internet comments seemed to indicate it was possible, but I really wanted to work out the right proportions, given different ingredients/brands.</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Most recipes ([https://food52.com/recipes/16044-herve-this-chocolate-mousse Food52], [https://www.seriouseats.com/recipes/2011/03/herve-this-chocolate-chantilly-recipe.html Serious Eats]<ins class="diffchange diffchange-inline">) </ins>use 70%, semisweet chocolate, but my goal here was to determine whether a similar recipe would work for 100%, unsweetened chocolate. Some Internet comments seemed to indicate it was possible, but I really wanted to work out the right proportions, given different ingredients/brands.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The main issue is that unsweetened chocolate has a different fat content, and as This implies in his interview, this kind of foam works well with anything that's fatty. In fact, in these experiments it seems like the fattier the main ingredient(s), the tighter/thicker the foam, and the more quickly it sets. (And the more water needed to control the foam well.) This is borne out in my experiments.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>The main issue is that unsweetened chocolate has a different fat content, and as This implies in his interview, this kind of foam works well with anything that's fatty. In fact, in these experiments it seems like the fattier the main ingredient(s), the tighter/thicker the foam, and the more quickly it sets. (And the more water needed to control the foam well.) This is borne out in my experiments.</div></td></tr>
</table>
Malcolm
https://food.malcolmgin.com//index.php?title=Water_and_Chocolate_Chocolate_Mousse&diff=676&oldid=prev
Malcolm: /* Experiments */
2018-05-26T23:39:59Z
<p><span dir="auto"><span class="autocomment">Experiments</span></span></p>
<table class="diff diff-contentalign-left diff-editfont-monospace" data-mw="interface">
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 23:39, 26 May 2018</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable sortable"</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable sortable"</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>! Date !! Chocolate Brand !! Chocolate Type !! Ingredients !! % Cacao !! Chocolate Amt (g) !! Water Amt (ml) !! Sugar Amt (g) !! Makes Approx (ml) || Sugar Type !! Texture !! Notes</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>! Date !! Chocolate Brand !! Chocolate Type !! Ingredients !! % Cacao <ins class="diffchange diffchange-inline">!! Fat % (by mass) </ins>!! Chocolate Amt (g) !! Water Amt (ml) !! Sugar Amt (g) !! Makes Approx (ml) || Sugar Type !! Texture !! Notes</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|- </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|- </div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 99% || 50 g || 44 ml || 10 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Too thick || Melted to a form too thick (add water). Set very quickly and too thickly. Slightly undersweet. Good, if intense, with whipped coconut cream.</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans <ins class="diffchange diffchange-inline">|| 47.5% </ins>|| 99% || 50 g || 44 ml || 10 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Too thick || Melted to a form too thick (add water). Set very quickly and too thickly. Slightly undersweet. Good, if intense, with whipped coconut cream.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 99% || 49 g || 58 ml || 15 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. Whisking smoothed it out. Set softly and much more slowly. Still undersweet but good for my tastes. Intense flavors, as usual for this cream/mousse, the water and foaming really opens up the fruity/acid flavors in the chocolate. Put in fridge to see if it sets up more.</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans <ins class="diffchange diffchange-inline">|| 47.5% </ins>|| 99% || 49 g || 58 ml || 15 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. Whisking smoothed it out. Set softly and much more slowly. Still undersweet but good for my tastes. Intense flavors, as usual for this cream/mousse, the water and foaming really opens up the fruity/acid flavors in the chocolate. Put in fridge to see if it sets up more.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || Guittard || Gourmet Baking Bars || Cacao Beans || 100% || 49 g (approx 10 squares) || 58.5 ml || 15 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, much more liquid than similar TCHO mixture. More whisking/cooling seemed necessary to set up, but only about a minute in comparison to 10 - 20 seconds with TCHO mix. Again undersweet but good to my tastes. As usual, flavors really open up compared to tasting in bar form. Guittard also has a sort of bitter/smoky taste that comes out. Also put in fridge to see if it sets up more.</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || Guittard || Gourmet Baking Bars || Cacao Beans <ins class="diffchange diffchange-inline">|| 53.3% </ins>|| 100% || 49 g (approx 10 squares) || 58.5 ml || 15 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, much more liquid than similar TCHO mixture. More whisking/cooling seemed necessary to set up, but only about a minute in comparison to 10 - 20 seconds with TCHO mix. Again undersweet but good to my tastes. As usual, flavors really open up compared to tasting in bar form. Guittard also has a sort of bitter/smoky taste that comes out. Also put in fridge to see if it sets up more.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || Ghirardelli || Premium Baking Bar || Unsweetened Chocolate || 100% || 49 g (approx 3 1/2 squares) || 58 ml || 15 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked, again, slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, more liquid like Guittard mixture. Moderate whisking/cooling, about 1 minute. Again undersweet. In this case, profoundly/unpleasantly. Might try another 5 g of sugar later. Bitter taste is very pronounced (maybe try adding salt?).</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || Ghirardelli || Premium Baking Bar || Unsweetened Chocolate <ins class="diffchange diffchange-inline">|| 53.3% </ins>|| 100% || 49 g (approx 3 1/2 squares) || 58 ml || 15 g || 120 - 180 ml || Granulated brown coconut nectar sugar || Just right || Melted and looked, again, slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, more liquid like Guittard mixture. Moderate whisking/cooling, about 1 minute. Again undersweet. In this case, profoundly/unpleasantly. Might try another 5 g of sugar later. Bitter taste is very pronounced (maybe try adding salt?).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>
Malcolm
https://food.malcolmgin.com//index.php?title=Water_and_Chocolate_Chocolate_Mousse&diff=675&oldid=prev
Malcolm: /* Experiments */
2018-05-26T23:37:05Z
<p><span dir="auto"><span class="autocomment">Experiments</span></span></p>
<table class="diff diff-contentalign-left diff-editfont-monospace" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 23:37, 26 May 2018</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l25" >Line 25:</td>
<td colspan="2" class="diff-lineno">Line 25:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable sortable"</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>{| class="wikitable sortable"</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>! Date !! Chocolate Brand !! Chocolate Type !! Ingredients !! % Cacao !! Chocolate Amt (g) !! Water Amt (ml) !! Sugar Amt (g) !! Sugar Type !! Texture !! Notes</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>! Date !! Chocolate Brand !! Chocolate Type !! Ingredients !! % Cacao !! Chocolate Amt (g) !! Water Amt (ml) !! Sugar Amt (g) !! <ins class="diffchange diffchange-inline">Makes Approx (ml) || </ins>Sugar Type !! Texture !! Notes</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|- </div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|- </div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 99% || 50 g || 44 ml || 10 g || Granulated brown coconut nectar sugar || Too thick || Melted to a form too thick (add water). Set very quickly and too thickly. Slightly undersweet. Good, if intense, with whipped coconut cream.</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 99% || 50 g || 44 ml || 10 g || <ins class="diffchange diffchange-inline">120 - 180 ml || </ins>Granulated brown coconut nectar sugar || Too thick || Melted to a form too thick (add water). Set very quickly and too thickly. Slightly undersweet. Good, if intense, with whipped coconut cream.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 99% || 49 g || 58 ml || 15 g || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. Whisking smoothed it out. Set softly and much more slowly. Still undersweet but good for my tastes. Intense flavors, as usual for this cream/mousse, the water and foaming really opens up the fruity/acid flavors in the chocolate. Put in fridge to see if it sets up more.</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || TCHO || Dark Chocolate Critters for Baking || Cacao Beans || 99% || 49 g || 58 ml || 15 g <ins class="diffchange diffchange-inline">|| 120 - 180 ml </ins>|| Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. Whisking smoothed it out. Set softly and much more slowly. Still undersweet but good for my tastes. Intense flavors, as usual for this cream/mousse, the water and foaming really opens up the fruity/acid flavors in the chocolate. Put in fridge to see if it sets up more.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || Guittard || Gourmet Baking Bars || Cacao Beans || 100% || 49 g (approx 10 squares) || 58.5 ml || 15 g || Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, much more liquid than similar TCHO mixture. More whisking/cooling seemed necessary to set up, but only about a minute in comparison to 10 - 20 seconds with TCHO mix. Again undersweet but good to my tastes. As usual, flavors really open up compared to tasting in bar form. Guittard also has a sort of bitter/smoky taste that comes out. Also put in fridge to see if it sets up more.</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || Guittard || Gourmet Baking Bars || Cacao Beans || 100% || 49 g (approx 10 squares) || 58.5 ml || 15 g <ins class="diffchange diffchange-inline">|| 120 - 180 ml </ins>|| Granulated brown coconut nectar sugar || Just right || Melted and looked slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, much more liquid than similar TCHO mixture. More whisking/cooling seemed necessary to set up, but only about a minute in comparison to 10 - 20 seconds with TCHO mix. Again undersweet but good to my tastes. As usual, flavors really open up compared to tasting in bar form. Guittard also has a sort of bitter/smoky taste that comes out. Also put in fridge to see if it sets up more.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|-</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || Ghirardelli || Premium Baking Bar || Unsweetened Chocolate || 100% || 49 g (approx 3 1/2 squares) || 58 ml || 15 g || Granulated brown coconut nectar sugar || Just right || Melted and looked, again, slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, more liquid like Guittard mixture. Moderate whisking/cooling, about 1 minute. Again undersweet. In this case, profoundly/unpleasantly. Might try another 5 g of sugar later. Bitter taste is very pronounced (maybe try adding salt?).</div></td><td class='diff-marker'>+</td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>| 20180526 || Ghirardelli || Premium Baking Bar || Unsweetened Chocolate || 100% || 49 g (approx 3 1/2 squares) || 58 ml || 15 g <ins class="diffchange diffchange-inline">|| 120 - 180 ml </ins>|| Granulated brown coconut nectar sugar || Just right || Melted and looked, again, slightly broken/granular. With more heat, smoothed out a little, but not entirely. Transferred to bowl in ice bath, more liquid like Guittard mixture. Moderate whisking/cooling, about 1 minute. Again undersweet. In this case, profoundly/unpleasantly. Might try another 5 g of sugar later. Bitter taste is very pronounced (maybe try adding salt?).</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|}</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
</table>
Malcolm