Silk Block Organic Cocoa butter 80g
A Solid 80g Silk Bar
Made with Organic Cocoa Butter
How to use the SoSaSe 80g Silk Bar
Pure Organic Tempered Silk Bar
This Bar will Temper Approximately 8kg of Chocolate
Open the packet and finely grate over melted chocolate that is at a temperature of no higher than +34oc
For most applications 1% is more than enough 10g in 1000g (10g per Kg)
Stir the grated silk into the chocolate, until it is all melted, and no particles are visible
If particles are still visible, warm the surface of the chocolate gently (very gently) with a low heat setting hairdryer, take your time! Slowly is accurate!
Once your chosen chocolate has reached +32oc, it is ready to use
Do not store the silk bar in a cold refrigerator, as it will not melt into the chocolate sufficiently as its too cool. Store at room temperature only around +18oc - +22oc
When warming any chocolate after silk is added, you MUST adhere to the rules of temperature. The Bar of Silk is fully saturated with Beta5 crystals (FormV) these melt when a temperature of +33.8oc is reached. It is vital the quality for your tempering that you do not overheat or aggressively heat the chocolate, Excessive heat will break the Beta5 crystals (this is a common mistake by novice chocolatiers!
As you are adding silk to a chocolate, you are essentially adding Beta 5 crystals directly into the chocolate (fact), you can now choose what temperature you wish to shell or use your tempered chocolate at. This is the opposite of the graph that is seen on the sides of many chocolate(s) packaging.
Warming your chocolate before adding silk- you can melt your chocolate to any temperature you wish that is over +34oc, actually nothing really happens after +33.8oc, so there really is no point in reaching a higher temperature than say +35oc or +36oc, you’ll just have to wait longer for the chocolate to cool before adding the grated silk.
How fine to grate the silk Bar?- the finer you can grate the silk bar, the easier it will melt into the chocolate, the larger the pieces or particles, the longer it will take to melt and you will probably need to warm the chocolate (gently) to keep the temperature up.
How much to use? 1% of total weight of chocolate should be enough, over stirring or over mixing will cause your chocolate to thicken. Some chocolatiers will use 2% for white or milk chocolate. It’s up to you and your processes
Can I add silk to chocolate that has already had silk added to it? Yes you can… when you add the grated silk to the chocolate, it is only 1%, it will not change the fluidity at all. 7% would change the fluidity of the chocolate, its unlike that you would add silk 7 times to the same batch
A Solid 80g Silk Bar
Made with Organic Cocoa Butter
How to use the SoSaSe 80g Silk Bar
Pure Organic Tempered Silk Bar
This Bar will Temper Approximately 8kg of Chocolate
Open the packet and finely grate over melted chocolate that is at a temperature of no higher than +34oc
For most applications 1% is more than enough 10g in 1000g (10g per Kg)
Stir the grated silk into the chocolate, until it is all melted, and no particles are visible
If particles are still visible, warm the surface of the chocolate gently (very gently) with a low heat setting hairdryer, take your time! Slowly is accurate!
Once your chosen chocolate has reached +32oc, it is ready to use
Do not store the silk bar in a cold refrigerator, as it will not melt into the chocolate sufficiently as its too cool. Store at room temperature only around +18oc - +22oc
When warming any chocolate after silk is added, you MUST adhere to the rules of temperature. The Bar of Silk is fully saturated with Beta5 crystals (FormV) these melt when a temperature of +33.8oc is reached. It is vital the quality for your tempering that you do not overheat or aggressively heat the chocolate, Excessive heat will break the Beta5 crystals (this is a common mistake by novice chocolatiers!
As you are adding silk to a chocolate, you are essentially adding Beta 5 crystals directly into the chocolate (fact), you can now choose what temperature you wish to shell or use your tempered chocolate at. This is the opposite of the graph that is seen on the sides of many chocolate(s) packaging.
Warming your chocolate before adding silk- you can melt your chocolate to any temperature you wish that is over +34oc, actually nothing really happens after +33.8oc, so there really is no point in reaching a higher temperature than say +35oc or +36oc, you’ll just have to wait longer for the chocolate to cool before adding the grated silk.
How fine to grate the silk Bar?- the finer you can grate the silk bar, the easier it will melt into the chocolate, the larger the pieces or particles, the longer it will take to melt and you will probably need to warm the chocolate (gently) to keep the temperature up.
How much to use? 1% of total weight of chocolate should be enough, over stirring or over mixing will cause your chocolate to thicken. Some chocolatiers will use 2% for white or milk chocolate. It’s up to you and your processes
Can I add silk to chocolate that has already had silk added to it? Yes you can… when you add the grated silk to the chocolate, it is only 1%, it will not change the fluidity at all. 7% would change the fluidity of the chocolate, its unlike that you would add silk 7 times to the same batch
A Solid 80g Silk Bar
Made with Organic Cocoa Butter
How to use the SoSaSe 80g Silk Bar
Pure Organic Tempered Silk Bar
This Bar will Temper Approximately 8kg of Chocolate
Open the packet and finely grate over melted chocolate that is at a temperature of no higher than +34oc
For most applications 1% is more than enough 10g in 1000g (10g per Kg)
Stir the grated silk into the chocolate, until it is all melted, and no particles are visible
If particles are still visible, warm the surface of the chocolate gently (very gently) with a low heat setting hairdryer, take your time! Slowly is accurate!
Once your chosen chocolate has reached +32oc, it is ready to use
Do not store the silk bar in a cold refrigerator, as it will not melt into the chocolate sufficiently as its too cool. Store at room temperature only around +18oc - +22oc
When warming any chocolate after silk is added, you MUST adhere to the rules of temperature. The Bar of Silk is fully saturated with Beta5 crystals (FormV) these melt when a temperature of +33.8oc is reached. It is vital the quality for your tempering that you do not overheat or aggressively heat the chocolate, Excessive heat will break the Beta5 crystals (this is a common mistake by novice chocolatiers!
As you are adding silk to a chocolate, you are essentially adding Beta 5 crystals directly into the chocolate (fact), you can now choose what temperature you wish to shell or use your tempered chocolate at. This is the opposite of the graph that is seen on the sides of many chocolate(s) packaging.
Warming your chocolate before adding silk- you can melt your chocolate to any temperature you wish that is over +34oc, actually nothing really happens after +33.8oc, so there really is no point in reaching a higher temperature than say +35oc or +36oc, you’ll just have to wait longer for the chocolate to cool before adding the grated silk.
How fine to grate the silk Bar?- the finer you can grate the silk bar, the easier it will melt into the chocolate, the larger the pieces or particles, the longer it will take to melt and you will probably need to warm the chocolate (gently) to keep the temperature up.
How much to use? 1% of total weight of chocolate should be enough, over stirring or over mixing will cause your chocolate to thicken. Some chocolatiers will use 2% for white or milk chocolate. It’s up to you and your processes
Can I add silk to chocolate that has already had silk added to it? Yes you can… when you add the grated silk to the chocolate, it is only 1%, it will not change the fluidity at all. 7% would change the fluidity of the chocolate, its unlike that you would add silk 7 times to the same batch
Spec Sheet Silk Bars
