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Post by vxc0812 on Aug 24, 2021 17:07:56 GMT -5
I used the ratios:
Cocoa butter - 33.3% Milk powder - 33.3% Cane sugar - 33.3%
Mixed it in the melanger for little over 24 hours. Tempered it using the double boiler method. But my chocolate is still very soft at room temperature. How can I fix this?
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Post by Ben on Aug 25, 2021 7:29:06 GMT -5
White chocolate will be softer than dark or milk chocolate, of course, but it shouldn't be overly soft. The first thing I'd check is the tempering and cooling processes to make sure that the chocolate is well tempered.
After that, you could adjust the formulation to have a higher cocoa butter content and reducing the milk powder. You could also try a different milk powder with less milk fat, if you're using a whole milk powder.
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Post by vxc0812 on Aug 25, 2021 12:58:11 GMT -5
Thanks Ben. I am using whole milk powder. I will melt this small batch and increase the cocoa butter and try again.
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