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Post by psulou64 on Feb 25, 2013 16:00:39 GMT -5
I am new to attempting to make chocolate and really need a lot of guidance. I have been reading for a few weeks on different forums and still have a ton of questions.
Here is my problem. I am a diabetic and I really like chocolate but I can't do sugar alcohols. They just don't sit well with me. I really like stevia but no one makes a milk chocolate using it. I know that using milk will increase the glycemic index of the chocolate but I honestly don't care for dark chocolate. I have tried many different high end brands and don't care for any of them.
I would like to make milk chocolate from unsweetened chocolate. I cannot start from bean but I was thinking of starting with Cacao Barry Grand Caraque or Callebaut 100% cocoa liquor. and working my way from there. Here are my initial questions.
1. What should my proportions of chocolate, cocoa butter and milk powder be (a range is fine, i know everyone has their own taste)? Would 8 oz of liquor, 8 oz of cocoa butter and 8 oz of milk powder be a good ratio?
2. Since i would not be using sugar and stevia is much sweeter (so i will be using considerably less volume) does the amount used have to factor in my ratio? Do I have to increase my cocoa butter or milk powder?
3. Do I need to refine/blend the ingredients for hours like i would if i had started from beans and used real sugar? I can't afford a melanger and would have a hard time making that much chocolate at one time to make it worthwhile. What would my options be?
I appreciate any help that you may have in answering my questions.
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Post by Brad on Mar 9, 2013 22:20:45 GMT -5
I've read your post a few times.
You don't like dark chocolate. I get that. However I would have to say that you're probably eating crappy dark chocolate. A really good quality cocoa bean made into chocolate will have none of the bitterness and chalkiness commonly associated with dark chocolate.
We make a 70% here at Choklat that milk chocolate lovers really enjoy. Mind you, it's higher in fat than most darks, it is also much milder.
It's too bad you can't start with the bean, although I'm confused because you mention using Stevia and powdered milk - neither of which will dissolve in the cocoa butter. You will still need to grind everything, and IF you are doing that, why no start with beans?
In any case, try this recipe: 40% liquor 30% cocoa butter 30% sugar equivalent (stevia will have to be adjusted because the percentages are by weight)
I have settled on this recipe for our customers, and bars FLY off the shelves. In fact I can't stand dark chocolate, and in the past few months have found myself thinking that I should make the bars a bit more intense. Then my pragmatic business side slaps me in the head and says "If it aint broke, don't fix it!". Just as everyone's palate in an industry does, mine is becoming accustomed and somewhat desensitized to the product.
If that's too strong, reduce the liquor by a few percent, and add in anhydrous milk fat (also called ghee or clarified butter). If you add more cocoa butter, in place of the liquor, you will find your chocolate to begin feeling waxy on the palate. AMF will melt faster and give the chocolate a softer, creamier feel.
You don't necessarily need milk powder to make chocolate taste good.
Hope that helps.
Brad.
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