|
Post by jack123 on Aug 29, 2020 1:20:24 GMT -5
Hi All,
So from last month I am learning to roast and trying out some recipes for selling. One from that recipe is Caramel Milk Chocolate and it was a catastrophe, lucky my grinder is safe. My production environment is in 1st floor and during this event the grinder lid was closed.
Here are the steps that I followed.
As usual like any recipe I roasted the bean, removed the husk after 8 hrs or so. Then added the nibs to the grinder and after 3 hours added Milk powder, left it to grind for 8 hrs.
Now instead of sugar I wanted to add caramel here. So in the heated pan I added 300 gms of sugar, once sugar was completely melted added pinch of baking soda and immediately transferred to the tray. Allowed it to cool, and then powdered it and immediately went into the grinder. Now initially it was fine maybe after 6 hrs or so the caramel got hard and my grinder has moved several feet away from where it was initially and noise was like thud, thud, thud. I didn't mind to switch it off before going to bed, since everything was normal and flowing smooth. But after 6 hrs this happened. I usually sleep in the ground floor was in deep sleep and I couldn't hear anything, but my mom alerted me and she had switched it off.
I don't know where I went wrong, if experts can shed some light on this, would really appreciate. Thank you for your valuable time.
|
|
|
Post by Ben on Aug 31, 2020 13:03:12 GMT -5
Caramel is very hygroscopic, so it may have absorbed moisture from the air or the chocolate and clumped.
|
|
|
Post by jack123 on Sept 3, 2020 10:47:48 GMT -5
Hi Ben,
Thank you for your time.
I would like to know how other bean to bar manufacturers make white caramel chocolate or Milk Caramel Chocolate. If you could help me with the exact procedure, it would be very helpful.
Thank you so much.
|
|
|
Post by Ben on Sept 3, 2020 11:16:41 GMT -5
What exactly are you referring to when you say 'Milk Caramel Chocolate' or 'White Caramel Chocolate'? Are you referring to something like Valrhona's Dulcey? If so, there's a few different ways to make it. I think the normal way is to toast it in the oven after grinding. You could also toast the milk powder beforehand, and/or caramelize the sugar but without melting it. See here for that last one: www.seriouseats.com/recipes/2016/05/dry-toasted-sugar-granulated-caramel-recipe.html
|
|
|
Post by jack123 on Sept 8, 2020 6:43:19 GMT -5
|
|
|
Post by flori1234 on May 11, 2022 6:28:06 GMT -5
Hi! Just wanted to pick up on this thread. I also made a test where I caramelized sugar.. then blended it and used it as an ingredient in the melanger. I had the same problem with the caramel settling on the wheels over the period of 4 hours.. creating that bumpy sound and obviously it keeps the stones from running optimally and grinding well. any tipps as to how to incorporate the caramel powder so that this doesnt happen? I am very curious and have no good solution. As Ben said.. caramel is very much in love with moisture:) Thanks! Flo
|
|
|
Post by Ben on May 11, 2022 9:17:38 GMT -5
I haven't tried this myself. Did you follow the instructions in the xtcchocolate.com link to add the caramel powder slowly and give it a couple minutes to incorporate?
|
|
|
Post by Ben on May 11, 2022 10:00:08 GMT -5
If I was going to try this, my first attempt would be to caramelize the sugar without melting it per the link I sent previously. Only if that didn't give good results would I try it the way described in the xtc chocolate link.
|
|
|
Post by flori1234 on May 24, 2022 6:04:20 GMT -5
Hi Ben, the article in your link is one of the most interesting reads in a LONG TIME, thanks for sharing! I am blown away by this...and can't wait to try out this week. As they say.. a new caramel is in town:)
|
|
|
Post by Ben on May 24, 2022 9:15:29 GMT -5
Let us know how it goes! It's something I've always been interested in trying, but have never gotten around to.
|
|
|
Post by Chip on May 24, 2022 9:41:16 GMT -5
Yes, please let us know!
|
|
|
Post by alisha on Jul 13, 2022 23:23:35 GMT -5
I used toasted sugar and toasted milk powder in white chocolate (yes, just like valrhona Dulcey) and it came out awesome. No clumping or anything. I added a little sunflower lecithin to lower the viscosity a bit but since I’m only planning to use it for tablets, it probably wasn’t necessary. Going to do the same thing in a milk chocolate next.
|
|