mgood86
Active Member
Hello. Here is my recipe:
2 Pound Hot Cocoa
CPOP Wood Mold
Grapeseed Oil 2 oz
Coconut Oil 8 oz
Olive Oil 22 oz
10 oz water
4.4 oz lye
6.5% superfat
2 oz hot cocoa fo from BB
Cocoa powder added until a brown color is met
Soaping temp 120 F
Soapcalc used
I warmed oils, mixed lye into water, waited until temps were right. Added lye water to oils. Used stick blender on and off until light trace was met. Poured some of mixture into another bowl. added cocoa to largest amount remaining. Stick blended together. Added hot cocoa FO. hand stirred together. Poured other bowled into big bowl at five evenly spaced places, moved a spatula through them all once. Poured into mold. Drizzled leftover original color to top and swirled top. Stuck mold into preheated 170 F convection oven for 1 hour. Left in for 12 hours.
Here is my question. When I took the mold out of the oven, the top looked like it had a bunch of super small bubbles or something all over it...no biggie just adds something different I guess and I can research how to stop it from happening. Took the loaf out of the mold and it was oily feeling. Sliced it up and each slice had a sheen of oil that had to be gently wiped off. The oil has not returned since I wiped it off. But what would cause the oily sheen in the first place? I have done this exact same process before, except I have not added cocoa or FO's to it. Could I have messed up something in my calculations when adding in the FO?
Thank you.
2 Pound Hot Cocoa
CPOP Wood Mold
Grapeseed Oil 2 oz
Coconut Oil 8 oz
Olive Oil 22 oz
10 oz water
4.4 oz lye
6.5% superfat
2 oz hot cocoa fo from BB
Cocoa powder added until a brown color is met
Soaping temp 120 F
Soapcalc used
I warmed oils, mixed lye into water, waited until temps were right. Added lye water to oils. Used stick blender on and off until light trace was met. Poured some of mixture into another bowl. added cocoa to largest amount remaining. Stick blended together. Added hot cocoa FO. hand stirred together. Poured other bowled into big bowl at five evenly spaced places, moved a spatula through them all once. Poured into mold. Drizzled leftover original color to top and swirled top. Stuck mold into preheated 170 F convection oven for 1 hour. Left in for 12 hours.
Here is my question. When I took the mold out of the oven, the top looked like it had a bunch of super small bubbles or something all over it...no biggie just adds something different I guess and I can research how to stop it from happening. Took the loaf out of the mold and it was oily feeling. Sliced it up and each slice had a sheen of oil that had to be gently wiped off. The oil has not returned since I wiped it off. But what would cause the oily sheen in the first place? I have done this exact same process before, except I have not added cocoa or FO's to it. Could I have messed up something in my calculations when adding in the FO?
Thank you.