how do you get back to chocolate 2?

[kingjames488]

I don't want chocolate 4... it's all not shiny or w.e...


does anyone know how to get back to chocolate 2 once your chocolate starts to melt?

how do you avoid the void of chocolate 6?

(I can't remember the numbers btw, but the different states of chocolate....)

[kingjames488]

Originally posted by Midori's Revenge:

there's no going back mate

I know there's a way to do it... like like ice 12 tho.

[Birds]

aren't most bars chocolate 2?

i think you need to aerobically decompres them in a mold to retemper them into a bar. wriggle the bubbles back out, rehomogenize the fat and sugar and cocoa.

the c6 void is primarily caused by temperature differentials between the 2-hex ingot you set aside and your 4-7 slurry. typically this is caused by the hexot sitting in a spot with temperature fluctuations, such as too close to a heat or cold source or a variable temp air draft or something. like if your fan's blades are too big and spin too slowly it can create a t-flux that leaves variations in the hexgot.

so when you put this fluxot-hex into the main mix it denatures everything into c1, rather than hardening and tempering the slag into c7.

c6 is confusing because it's defined by the 5-flux (or pentaflux or p-flux) being transformed by the hexgot into c7. so there isn't really a 'c6' state. it's just something to remind you to make the hexgot a hexagon shape.

it can help to visualize the physical shape of the chemistry, which the numbers are a guide for. 5's oxidative tentacles get denatured in a redox flow and become the c1 bubble configuration, like a bunch of unstable hydrogen. the hexgot is supposed to pick up these loose ends and temper them into a new configuration by acting as a medium of exchange, but if its shape is off the structure will be off too, and the loose bubbles will bubble everything instead of being shaped into a new soap stone..

[kingjames488]

Originally posted by Birds:

aren't most bars chocolate 2?

i think you need to aerobically decompres them in a mold to retemper them into a bar. wriggle the bubbles back out, rehomogenize the fat and sugar and cocoa.

the c6 void is primarily caused by temperature differentials between the 2-hex ingot you set aside and your 4-7 slurry. typically this is caused by the hexot sitting in a spot with temperature fluctuations, such as too close to a heat or cold source or a variable temp air draft or something. like if your fan's blades are too big and spin too slowly it can create a t-flux that leaves variations in the hexgot.

so when you put this fluxot-hex into the main mix it denatures everything into c1, rather than hardening and tempering the slag into c7.

c6 is confusing because it's defined by the 5-flux (or pentaflux or p-flux) being transformed by the hexgot into c7. so there isn't really a 'c6' state. it's just something to remind you to make the hexgot a hexagon shape.

pretty sure it has to do with the cooling rate IIRC... like you don't want to just put melted chocolate into the fridge cuz you'll be on chocolate 12.... or something like that...

or maybe it was the other way around and you do want to put it in the fridge?

[Birds]

Originally posted by kingjames488:

Originally posted by Birds:

aren't most bars chocolate 2?

i think you need to aerobically decompres them in a mold to retemper them into a bar. wriggle the bubbles back out, rehomogenize the fat and sugar and cocoa.

the c6 void is primarily caused by temperature differentials between the 2-hex ingot you set aside and your 4-7 slurry. typically this is caused by the hexot sitting in a spot with temperature fluctuations, such as too close to a heat or cold source or a variable temp air draft or something. like if your fan's blades are too big and spin too slowly it can create a t-flux that leaves variations in the hexgot.

so when you put this fluxot-hex into the main mix it denatures everything into c1, rather than hardening and tempering the slag into c7.

c6 is confusing because it's defined by the 5-flux (or pentaflux or p-flux) being transformed by the hexgot into c7. so there isn't really a 'c6' state. it's just something to remind you to make the hexgot a hexagon shape.

pretty sure it has to do with the cooling rate IIRC... like you don't want to just put melted chocolate into the fridge cuz you'll be on chocolate 12.... or something like that...

or maybe it was the other way around and you do want to put it in the fridge?

fridge is the c3-c4 transition I believe. if you melt c2 and temper in some butter then cool it you can get some frosting, which is c3. if your frosting was heavily beaten, settles, and then sits in the fridge for a couple of hours it develops the c4 sheen and hardness, which is then broken up into a new c3 slurry to make c45. adding the right ratio of fat and sugar creates a semi-stable c5 cauldron you can drop the hexgot into. once it's melted and rehomogenized you can pour molds to make c7.

if you fridge c7 you get c8, which is kind of crappy but can be gently melted in a heat bath to create c7 again, without having to retemper a hexgot.

[kingjames488]

Originally posted by Birds:

Originally posted by kingjames488:

pretty sure it has to do with the cooling rate IIRC... like you don't want to just put melted chocolate into the fridge cuz you'll be on chocolate 12.... or something like that...

or maybe it was the other way around and you do want to put it in the fridge?

fridge is the c3-c4 transition I believe. if you melt c2 and temper in some butter then cool it you can get some frosting, which is c3. if your frosting was heavily beaten, settles, and then sits in the fridge for a couple of hours it develops the c4 sheen and hardness, which is then broken up into a new c3 slurry to make c45. adding the right ratio of fat and sugar creates a semi-stable c5 cauldron you can drop the hexgot into.

but I'm not beating it... it's just melted a bit.

[Nülliflower]

have you tried making use of the chocolate warp zone?

[Birds]

Originally posted by kingjames488:

Originally posted by Birds:

fridge is the c3-c4 transition I believe. if you melt c2 and temper in some butter then cool it you can get some frosting, which is c3. if your frosting was heavily beaten, settles, and then sits in the fridge for a couple of hours it develops the c4 sheen and hardness, which is then broken up into a new c3 slurry to make c45. adding the right ratio of fat and sugar creates a semi-stable c5 cauldron you can drop the hexgot into.

but I'm not beating it... it's just melted a bit.

it needs to be mixed somehow.

I considering stirring with a rubber a kind of beating. modern lexicon doesn't really cover air saturation variables very well; kind of too-applicable in certain other fields unrelated to cooking.

[Birds]

Originally posted by Nülliflower:

have you tried making use of the chocolate warp zone?

what was that again, like making a raw c1 ingot out of powdered hershey's, so that the anti-caking anf caulking agents warp you to c9?

[kingjames488]

Originally posted by Birds:

Originally posted by kingjames488:

but I'm not beating it... it's just melted a bit.

it needs to be mixed somehow.

I considering stirring with a rubber a kind of beating. modern lexicon doesn't really cover air saturation variables very well; kind of too-applicable in certain other fields unrelated to cooking.

it would break up... it's only soft...

I'm pretty sure if you do it right and it's not totally melted you can return to chocolate 2... but it's on the verge of chocolate 3!!!

[Birds]

Originally posted by kingjames488:

Originally posted by Birds:

it needs to be mixed somehow.

I considering stirring with a rubber a kind of beating. modern lexicon doesn't really cover air saturation variables very well; kind of too-applicable in certain other fields unrelated to cooking.

it would break up... it's only soft...

I'm pretty sure if you do it right and it's not totally melted you can return to chocolate 2... but it's on the verge of chocolate 3!!!

I'm pretty sure the entire trick of turning raw chocolate into a bar in the first place is just anaerobic pressurization. typically in a loose mold like silicon, so that a shape isn't being imparted onto the bar. then when it's about 99.9% of the way done they stamp the imprint on it.

it can't be used for warping though, it's too far past the prime barrier. the 'loose ends' that have 1-2um c3 spirals on them would disrupt the stabilization ratio. thus why powdered cocoa keeps almost forever in a hershey's jar, but regular dutch process and regular ingots both go bad in a couple of years.

c4 was originall developed by the belgians to transport refined chocolate around as a 'trade ingot,' before the correct ratio of powder stabilization was discovered (and is still being refined.)

[kingjames488]

Originally posted by Birds:

Originally posted by kingjames488:

it would break up... it's only soft...

I'm pretty sure if you do it right and it's not totally melted you can return to chocolate 2... but it's on the verge of chocolate 3!!!

I'm pretty sure the entire trick of turning raw chocolate into a bar in the first place is just anaerobic pressurization. typically in a loose mold like silicon, so that a shape isn't being imparted onto the bar. then when it's about 99.9% of the way done they stamp the imprint on it.

it can't be used for warping though, it's too far past the prime barrier.

ya, you wana not let if crystalize too much or you get the wrong state...

so is that how they make it work industrially? they cheat it into a half-fudge?

[Birds]

Originally posted by kingjames488:

Originally posted by Birds:

I'm pretty sure the entire trick of turning raw chocolate into a bar in the first place is just anaerobic pressurization. typically in a loose mold like silicon, so that a shape isn't being imparted onto the bar. then when it's about 99.9% of the way done they stamp the imprint on it.

it can't be used for warping though, it's too far past the prime barrier.

ya, you wana not let if crystalize too much or you get the wrong state...

so is that how they make it work industrially? they cheat it into a half-fudge?

no they're too cheap to do that. they literally just sell c1 and c2 and occasionally fake a c4 sheen on bitter bars using an oil spraycoat.

[kingjames488]

Originally posted by Birds:

Originally posted by kingjames488:

ya, you wana not let if crystalize too much or you get the wrong state...

so is that how they make it work industrially? they cheat it into a half-fudge?

no they're too cheap to do that. they literally just sell c1 and c2 and occasionally fake a c4 sheen on bitter bars using an oil spraycoat.

so that's why everyone's waistline is exploding... all that fake C4 chocolate.

[Birds]

Originally posted by kingjames488:

Originally posted by Birds:

no they're too cheap to do that. they literally just sell c1 and c2 and occasionally fake a c4 sheen on bitter bars using an oil spraycoat.

so that's why everyone's waistline is exploding... all that fake C4 chocolate.

tbh that's more to do with variable sodium whipping causing unpredictable ideal intestinal gauges.

you eat the frozen spaghetti bolognese, or use your favorite storebought sauce, and how much 'whipped sodium' is in its volume can vary. but your body sees it as the same thing every time, by design, to help market the change. but it isn't, so it has to alter its intestinal gauge in a hurry once it figures that out.

then because it's being tricked all the time it starts maintaining a minimum gauge large enough to affect the waistline, since that can be flexed to different sizes more easily and because accomodating both large and small sizes requires extra material.

the same is true regarding mass preservative usage, or overusage, as it creates a 'delay' in the digestion; so there's a bunch of time bombs going off in addition to the whip fill variations.

and it isn't like the whip fill is the issue; it's that it keeps changing all the time. if it just stuck to a certain fill consistently it would be easier to digest and fewer of these problems would happen. they might even go away for most people.

[R-S!N]

Originally posted by kingjames488:

so that's why everyone's waistline is exploding... all that fake C4 chocolate.

ppls waistlines exploding from C4