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Post by mousepad87 on Feb 21, 2019 19:40:48 GMT -5
First what is a good range for milk powder % in white chocolate? Secondly is my only option for adding Vanilla flavor with the bean or is there an oil based extract?
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Post by Chip on Feb 21, 2019 20:38:05 GMT -5
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Post by etalococh on Feb 23, 2019 22:21:21 GMT -5
Is that the cheapest option for vanilla?
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Post by Chip on Feb 24, 2019 8:12:51 GMT -5
It's not the least expensive, but vanilla extract won't work due to the water that is in it. Water is a big no-no with any type of chocolate. You could buy beans, but they are pricey too. Then you would cook the bean in cocoa butter, peel it, scrape it, and add it back into the hot cocoa butter and cook some more. Then strain and add to your melange.
You could also just use a DRIED bean and cut it up into very small pieces and put that directly into your melange, then strain the chocolate as you pour.
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Post by dubmaji on Feb 24, 2019 8:45:58 GMT -5
While is true that water shouldn't be near chocolate, I think it's a matter of proportions. I have made several successful batches using .5% of a homemade extract. However,
1.- I would say the extract needs to be really intense in order to add some flavor. You should made batches with and without it, in order to perceive a difference. 2.- Yes, you are at risk of ruining your chocolate. The only thing I'm sure, is that it has work for me sometimes and hasn't others. I only need to figure out what was the reason behind the failure. I think the result is also affected by the temperature of the chocolate.
That being said, I think there are cheaper but riskier alternatives to natural vanilla beans, which obviously are the best option. But I'm not telling you that you should try this. Be aware that there's a chance of seizing your chocolate.
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Post by Chip on Feb 24, 2019 8:55:20 GMT -5
The vanilla bean powder is the safest way to get vanilla into chocolate. It is a fairly intense flavor so you don't have to use a lot. I have done a "pedestrian" cost comparison between using dried vanilla beans and vanilla bean powder, and you get more "bang for the buck" by using the powder.
As far as formulations go, you have to use as much as you think you like. I don't think there is a set amount. Everyone's palette is different.
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Post by dubmaji on Feb 24, 2019 9:42:04 GMT -5
Actually, I didn't know there was that kind of powder for sale, and should definitely try it.
What I meant about the intense flavor has to do only with homemade vanilla extract. You cannot use as much as you want because of seizing risk, so you have to deal with the flavor in terms of intensity instead of quantity.
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Post by Brad on Feb 24, 2019 23:42:38 GMT -5
Due to the cost of vanilla and the amount we use here at Choklat, I have looked extensively into options, and can tell you that almost all of the vanilla powder on the market today is ground "expended" vanilla beans. What this means is that in the vanilla extract business, almost all of the vanilla flavour is chemically extracted from the fibres, and then the fibres are ground into a fine powder. By the time you get the powder there's almost no value in it at all.
I've been told by very reliable sources that many icecream companies use this in their vanilla bean icecream to give the appearance of the seeds. The little flecks you see are actually flecks of vanilla powder and not the seeds themselves, as they are far too expensive.
Many vanilla companies sell ground vanilla, or vanilla chunks, or even grade b or c vanilla beans which are just fine for making chocolate as they don't have to be pretty. they are ground up with the beans and sugar anyway.
You can try an extract in a small amount of chocolate, but probably need no more than 1tsp for a table top machine. If you heat the vanilla up to the same temperature as the other ingredients in the machine, and pour it in while it's mixing you shouldn't have a problem. I've mixed 1/3 of a cup of water with chocolate before and not seized it, so it's doable. Just be mindful of the temperature. They need to both be warm.
Cheers Brad
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Post by dubmaji on Feb 26, 2019 9:24:36 GMT -5
Due to the cost of vanilla and the amount we use here at Choklat, I have looked extensively into options, and can tell you that almost all of the vanilla powder on the market today is ground "expended" vanilla beans. What this means is that in the vanilla extract business, almost all of the vanilla flavour is chemically extracted from the fibres, and then the fibres are ground into a fine powder. By the time you get the powder there's almost no value in it at all. I've been told by very reliable sources that many icecream companies use this in their vanilla bean icecream to give the appearance of the seeds. The little flecks you see are actually flecks of vanilla powder and not the seeds themselves, as they are far too expensive. Many vanilla companies sell ground vanilla, or vanilla chunks, or even grade b or c vanilla beans which are just fine for making chocolate as they don't have to be pretty. they are ground up with the beans and sugar anyway. You can try an extract in a small amount of chocolate, but probably need no more than 1tsp for a table top machine. If you heat the vanilla up to the same temperature as the other ingredients in the machine, and pour it in while it's mixing you shouldn't have a problem. I've mixed 1/3 of a cup of water with chocolate before and not seized it, so it's doable. Just be mindful of the temperature. They need to both be warm. Cheers Brad Thank you very much for this response, Brad. Do you know the reasons why both temperatures should be high at a similar degree? Now that I think about it, it makes sense; but before, I thought they should be at ambient temperature.
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Post by Chip on Feb 26, 2019 10:08:16 GMT -5
Unlike Brad, I have found the vanilla bean powder that I use very effective and potent. And I do not run any risk of seizing my chocolates.
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Post by Brad on Feb 27, 2019 0:48:21 GMT -5
Hey Chip. Would you care to share your vanilla source and pricing with the rest of us? I would LOVE to find vanilla that's less than $300 per lb, as I am sure others here on the forum would too!
Brad
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Post by Chip on Feb 27, 2019 9:34:25 GMT -5
Brad, as I said in my earlier post on this thread, I get mine on Amazon and it is pricey. Now, I do NOT use the amount of vanilla you, a commercial retailer, do. For me, making chocolate to sell to support Outreach Ministries and a Food Pantry at Grace Episcopal Church in Windsor, CT, yes, the powder is just what I need. I do not buy it by the pound. And, IT IS PRICEY.
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Post by bankston on Mar 17, 2019 10:04:25 GMT -5
Chip how much chocolate are you producing for your Ministry? I would love to donate some Uganda vanilla beans to you for a good cause. It really is the best vanilla I have ever smelled and tasted and we use it in our white chocolate. A little goes a long way too. Let me know and ill send a gift. www.amadeusvanillabeans.com/ there are others that have uguanda beans too.
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Post by Chip on Mar 17, 2019 12:54:58 GMT -5
Hi! I am humbled that you would do this. Thank you.
I produce about 30 to 70 pounds a month for this ministry. It is being overwhelmed. Our food pantry has been open since January 2, is open 1 day a week right now for three hours on Wednesday, 4pm to 7pm and we are giving out, on average, 1250 pounds of food PER WEEK to an average of 120 family members per week. The agency we purchase our food from tells us that you take the pounds distributed and multiply that times 1.5 to get actual meals. So per week we are providing, on average, 1875 meals. The chocolate I make puts a small dent in the money we need to buy food to distribute. However, the agency we use only charges, on average, $.17 a pound. So $100 buys you 588 pound of food!!
Food poverty is a huge issue here in New England. The other ministry the chocolate supports through my church is we have a house that used to be a rectory (house for the priest) that sits next door to the church. Since I have my own home we use the Rectory to house homeless veterans. It is a 4 bedroom house so we can house 4 veterans at a time. We hook them up with other services as well. The house comes fully furnished including all linens, utensils, appliances , beds etc. We also provide all utilities except cable tv and phone. They are responsible for food and clothing, however many times we help them out with that as well.
Phew. A long answer but I love knowing my chocolates does some amazing good in this world. I don’t accept any money for it, all proceeds go to these ministries. I buy all the supplies too 😁
So again, thank you!!!!
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fred
Novice
Posts: 144
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Post by fred on May 29, 2019 20:51:27 GMT -5
Chip, wow that is really awesome that you do that! For milk chocolate I add a few vanilla beans - I try to get the cheapest ones that look reasonable on amazon so I can usually get down to around $3 per bean which is still really pricey. However, I've been just scraping the seeds directly into the melanger and discarding the rest of the bean. Do you think I can put the whole bean (cut up) into the melanger...?
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