theo
Neophyte
Posts: 1
|
Post by theo on Aug 9, 2021 6:31:21 GMT -5
Hello Dear chocolate alchemists,
I am a beginner at chocolate making. I started making test batches for 8 months. Since then, I never made a batch that is very fluid and thin. They are all hard to work with and temper. I want to make chocolate for bonbon shells and chocolate bars. My recipe for milk chocolate is:
15% cocoa bean 23% cocoa butter 42% sugar 20% milk powder
I like this recipe but it’s very thick and very hard to pour into molds. Please help me make my chocolate more fluid.
|
|
|
Post by mark on Aug 9, 2021 20:32:43 GMT -5
Your chocolate is very viscous due to the low cocoa butter content. Assuming your cocoa beans have 50% cocoa butter, your total cocoa butter content is only around 30%. Add more cocoa butter or nibs and it will become less viscous.
|
|