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Post by drischerer on Sept 8, 2023 8:35:05 GMT -5
Hello everyone. Im starting my journey on chocolate making here and Im having issues on making a nice milk chocolate. It is thick, dense or heavy on the tongue. Not sure what is the best way to describe.. The taste is good though. How can I make it more thin and smooth in the mouth? -- I did a 51% milk chocolate (1,2Kg) on a Premier chocolate refiner. - 34% nibs - processed in the blender
- 18% cocoa butter - melted
- 18% cane sugar - processed 30min previously in the melanger
- 31% milk
I warmed the nibs and run for 24h. Then I put butter + sugar, and after 8h i put the milk. I Im not sure if make so much difference but this is the nutritional values from the powdered milk Im using portion of 25g Total Fat: 6,7g Saturated fat: 3,8g I am tempering with silk, but even melted is noticeable that the chocolate is thick/ dense. Thanks in advance!
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