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I´ve been away making chocolate like crazy to ship out of here at the end of the month. One of the difficulties of making chocolates in a country where everything isn´t standardized and industrialized is fat content. What do I mean by fat content? Well, most butters and creams have a pretty standardized per cent of fat in places like the US or Europe. Not here…at least not that I know of.
Why does this matter? Because without standard %s of fat to refer to, my recipes tend to get thrown off.
Summers is still going on here, not much rain. This means the cows are eating a lot of dry, brown grass. Not much water in there. But more fat as a total per cent of the product. This has meant a lot of broken ganaches and time lost fixing the emulsion. Too much fat, the recipe gets thrown off, the emulsion breaks, and I have a headache. I’ve managed to overcome this problem somewhat by reducing the amounts of butter and cream in my recipes.
But come the rainy season, and we’re back to a more watery, thin cream and butter that has pockets of air and water in it. This means another adjustment. It’s not as difficult as too much fat, but it sure isn’t easy when you don’t always know what you’re working with.