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Post by Chip on Sept 23, 2018 16:03:06 GMT -5
Ok, so yesterday I went grocery shopping with my lovely bride of 42 years. We are in the bread aisle and my eyes light upon something called "PB2." This is peanut butter powder. The ingredients say "peanuts, salt, vanilla". So, I think to myself, no water, why not try to mix some of this directly with chocolate from the melange and make peanut butter dark chocolate? Or peanut butter milk chocolate. I bring it home, take some dark chocolate out of the melange, mix in the powder (no, I did not temper the chocolate for this experiment) and put it in a soft silicone mold I hand handy. It got very thick and I had to kind of ooze it into the mold. Put it in the fridge. 10 minutes later took it out. It molded fine. It tasted really, really good. Like a peanut butter cup without the soft peanut butter center. Next step: I will take some of this peanut butter powder and pour it directly in the mileage while making a small batch of chocolate. I will need to play with the cocoa butter content a bit to make up for the density of the powder. The powder contains about 4% fat, so that shouldn't have a huge impact on the chocolate. I'll keep you all posted.
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Post by Ben on Sept 24, 2018 8:43:37 GMT -5
Thanks Chip. This sounds great. I just recently bought another of Patric's PBJ OMG bar that incorporates peanut butter directly into the chocolate. In that case, I believe he is adding roasted peanuts directly into the grinder along with the nibs. You could do that with just regular peanut butter, too, which may be easier than the powdered stuff.
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jmm
Neophyte
Posts: 46
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Post by jmm on Feb 22, 2021 4:07:35 GMT -5
How did it come out when you put it in the Melanger? I came across this yesterday.. and even tho I absolutely to the core hate peanut butter.. I wanna try this lol
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Post by islandcocao on Apr 23, 2023 10:01:14 GMT -5
Ben, if you were to add regular peanut butter, ballpark, how many grams would you add per 1kg?
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Post by Ben on Apr 24, 2023 8:47:14 GMT -5
I've not tried it, but my guess is that you could go as high as 1/3 peanut butter and still have a moldable chocolate (soft, but moldable). I do a gianduja bar that's about 1/3 hazelnuts. Hazelnut butter is far runnier than peanut butter, so it's possible you could go even higher that 1/3 peanuts. Flavor-wise, my guess is that you wouldn't need to. I've always wanted to do a peanut butter bar using local Virginia peanuts. Someday I'll get around to that and then would have a better answer. If you try it, let us know how it goes.
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Post by torch on Apr 21, 2024 11:09:25 GMT -5
Ok, so yesterday I went grocery shopping with my lovely bride of 42 years. We are in the bread aisle and my eyes light upon something called "PB2." This is peanut butter powder. The ingredients say "peanuts, salt, vanilla". So, I think to myself, no water, why not try to mix some of this directly with chocolate from the melange and make peanut butter dark chocolate? Or peanut butter milk chocolate. I bring it home, take some dark chocolate out of the melange, mix in the powder (no, I did not temper the chocolate for this experiment) and put it in a soft silicone mold I hand handy. It got very thick and I had to kind of ooze it into the mold. Put it in the fridge. 10 minutes later took it out. It molded fine. It tasted really, really good. Like a peanut butter cup without the soft peanut butter center. Next step: I will take some of this peanut butter powder and pour it directly in the mileage while making a small batch of chocolate. I will need to play with the cocoa butter content a bit to make up for the density of the powder. The powder contains about 4% fat, so that shouldn't have a huge impact on the chocolate. I'll keep you all posted. Chip did you ever revisit this by combining it in a large batch in the melanger? I’m curious how this would pair with heavy cream powder.
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Post by Chip on Apr 21, 2024 16:02:48 GMT -5
torch, Yes! I had to add about 10% more cocoa buttter to make up for the powder, but it was deliscious. I have also used just plain peanut buttter as well. I've tried the "Jif" stuff and the ground peanuts only pb, and can't tell the difference. When you use regular PB, you need to decrease your butter a tad, not a lot, just a little.
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