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Bakels Chocolate Emulsion 100gm
Price :
৳1600
Estimated Shipping Time: 2 Days
Product SKU: ALD1710KKF
Features:
1. Brand: Bakels
2. Product Type: Emulsion
3. Flavor: Chocolate
4. Net Weight: 100g
5. 100% premium quality
6. Smooth and Delightful chocolate taste
As always in chocolate- and pastry-making, its vital to precisely and constantly check the mixture’s temperature. You can make an emulsion with any type of chocolate, such as Dulcey, white or dark chocolate.
Making a good chocolate emulsion
For an emulsion to work, it needs to be stirred vigorously at the start of the mixing process, but it also requires surfactants and lecithin, chocolate’s emulsifying ingredient.
Surfactants are contained in milk or cream proteins. They bond together the aqueous (hydrophilic) and lipid (lipophilic) parts, helping to make the emulsion more stable.
For ganaches or pralinés, we have to do the process for a mayonnaise in reverse (by slowly enriching the fats with water), so we start with a saturated fat phase. As a result, it’s quite normal to see the mixture separate early in the process.
Although it might look worrying, this texture is a sign that you aren’t adding water too quickly, and that the mixture is still perfectly viscous and elastic. Because it has the right texture, it can create or even increase the amount of friction needed for a good emulsion.
Final thoughts about emulsions
The word “emulsified” is sometimes misapplied to mixtures made using a siphon. We actually whip up this type of preparation, because we want to incorporate air to make it frothy (for example for foams or ice creams). A béarnaise or chocolate mousse is a whipped emulsion, whereas a ganache is an emulsion.
Emulsions make it possible to perform pastry- and chocolate-making wonders, delighting even the most demanding connoisseurs. You simply can’t overlook it, so master it and enhance your desserts, gateaux, sponges, creams, mousses and many other delicious preparations!
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