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| Chocolate (rec.food.chocolate) all topics related to eating and making chocolate such as cooking techniques, recipes, history, folklore & source recommendations. |
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10-03-2007, 07:26 PM
posted to rec.food.chocolate
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83% butte?r
Has anyone tried using 83% butter instead of US-style butter in making
truffles, caramels, and so forth, and if so have you noted a difference in the finished product or the process? I'm thinking of switching, but since that involves investing in 36 pounds of butter... 
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14-03-2007, 10:37 AM
posted to rec.food.chocolate
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83% butte?r
Hi Janet,
I have, but I've never made ganache using 80% butterfat -- so I don't know if it's a good comparison... From what I've read and studied, the taste is virtually the same (to the point that hardly any can tell the difference); but the extra fat really helps in the production process. Christopher Harrison On Mar 10, 6:26 pm, "Janet Puistonen" wrote: Has anyone tried using 83% butter instead of US-style butter in making truffles, caramels, and so forth, and if so have you noted a difference in the finished product or the process? I'm thinking of switching, but since that involves investing in 36 pounds of butter...
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