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Post by jonas on Apr 17, 2018 14:05:35 GMT -5
Hi I'm trying to make my first batch of milk chocolate in Ecuador. Tried using a 40/40/20 nibs/sugar/milk, but its really high viscosity. I believe it's because of the modified milk powder I'm using, spray dried with added vitamins and minerals.(only one i could find) It's refining though and getting nice and smooth and the taste is great. But i would love to have something easier then this to work with for next time so i was hoping someone could help me out sourcing some good milk powder and milk fat in Ecuador. Just some brand names would be a great help.
Also what is the roller method called in spanish?
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Post by dubmaji on Apr 17, 2018 15:28:17 GMT -5
Hello Jonas.
I think the problem has to do with the percentage of cocoa butter in your recipe. Suggested values are around 35%. Considering that beans are approximately half their weight fat (with variations according to their origin), you should add about 15% of cocoa butter because yours is at 20%.
Another solution, although I haven't tried it, is to add lecithin to the mix. You have to use it in very low quantities ⎯less than 1%. Its effect is described as 10 times stronger than that of the cocoa butter.
EDIT: What do you mean by roller method? In spanish you would say, moler and refinar for grind, and conchar for conching.
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Post by jonas on Apr 17, 2018 16:02:09 GMT -5
Thanks, i added 200 grams. Which is what i could get today. Also read that using this powder increases viscosity by 15% compared to roller m powder. Will be interresting tl see if it sets properly.
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Post by jonas on Apr 17, 2018 16:08:49 GMT -5
By roller method i meant how they produce the milk powder. As in spray or roller method. Spraying apparently crystallize the fat, increasing the viscosity of the chocolate. The alternative is to use non fat milk powder and add milk fat. But i haven't been able to source either. This is if i haven't misunderstood the different articles I've read on the subject.
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Post by dubmaji on Apr 18, 2018 9:57:07 GMT -5
Hope it went well!
I did a quick research and the roller method is called "secado de rodillo".
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Post by jonas on Apr 18, 2018 23:49:49 GMT -5
Thanks, it went well. Stored it until i got hold of some butter. Having to add all that fat due to the 28% fat of thr powder being crystalized made it hard to work with. Struggled with tempering and it ended up tasting a bit fatty. Going to wait with milk chocolate until i get hold of some decent quality. Going back to europe soon and Im sure i can find it easily there for my next attempt. Found this supplier for example: www.hochdorf.com/en/dairy-ingredients/products/milk-powder/roller-dried-milk-powder/
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Post by subrosa on Apr 21, 2018 18:18:33 GMT -5
Looks like you may have added the dry components to the melanger too quickly.
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