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Had excellent results adding "Paramount Cyrstals" to coating/confectionary chocolate
Joined: Dec 12, 2005
Posted to Thread #21081 at 4:43 pm on Dec 5, 2011
<i>"Paramount crystals are chips of partially hydrogenated palm kernel oil combined with lecithin and citric acid (as a preservative) for the use in confectionery coating and chocolate work. When used it keeps the chocolate fluid. Used similarly to cocoa butter in chocolate work, except paramount crystals have virtually no flavor (tasteless)."</i>
For the past 2 years I've had an increasingly difficult time melting coating chocolates consistently. I honestly think the invention of cake balls, its viral spread across the Internet and the ensuing rise in coating chocolate sales resulted in a reduction in quality.
Anyway, I've used a $9 jar of pure cocoa butter, added oil and lecithin, all in an attempt to thin it out sufficiently.
This product works perfectly and doesn't change the taste. It looks like shards of Crisco, but doesn't leave that greasy residue on your tongue that adding 2 TBL of Crisco does.
I bought it at a cake/candy supply store and happily dipped 2 dozen cake balls last night with no problems.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 21081. Had excellent results adding "Paramount Cyrstals" to coating/confectionary chocolate [LINK] - MarilynFL - 4:43pm on 12/05/11 (5)
- Don't know how costly shipping is at the Confec. House, Mar, but I go there often. - CynUpstateNY - 7:51pm on 12/05/11
- Thanks sweetie. I buy at a shop in Orlando and just linked CH to show the image. [NT] - MarilynFL - 11:09pm on 12/05/11
- Marilyn, do you buy them at D&G? - Lana in FL - 1:49am on 12/06/11
- Hi Lana! Yes, I bought it at D&G. They have 2 sizes - MarilynFL - 1:58am on 12/06/11
- Thanks! I'll have to try and get down there. [NT] - Lana in FL - 1:29am on 12/08/11