Yes, you can add coconut oil to tempered chocolate.
Adding coconut oil to tempered chocolate can modify its properties, primarily affecting its fluidity and melting point. This is often done to create a smoother, easier-to-work-with chocolate, particularly for applications like chocolate coatings or molded chocolates.
Considerations when adding Coconut Oil:
- Quantity: Typically, a small amount of coconut oil is sufficient. A tablespoon or two per pound of chocolate is a common starting point. Experiment to find the ideal ratio for your specific needs.
- Type of Coconut Oil: Refined coconut oil is usually preferred because it has a neutral flavor, preventing any coconut taste from overpowering the chocolate. Unrefined coconut oil will impart a coconut flavor.
- Impact on Temper: Adding oil can slightly alter the tempering process. Keep a close watch on the chocolate's temperature and adjust your tempering technique as needed.
- Molding: The addition of coconut oil can make the chocolate easier to mold and release from molds.
- Texture: Coconut oil will make the chocolate softer at room temperature.
- Flavor: Using refined coconut oil should not impart a noticeable coconut flavor.
Why add coconut oil?
- Increased Fluidity: Coconut oil thins the chocolate, making it easier to coat items or fill molds evenly.
- Smoother Texture: It contributes to a smoother mouthfeel.
- Easier Molding: It assists in the release of chocolates from molds.
In summary, adding coconut oil to tempered chocolate is a viable technique to alter its properties, mainly related to fluidity and texture. Experiment with small amounts of refined coconut oil to achieve the desired consistency and avoid impacting the chocolate's flavor negatively.
