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Post by ethan on Mar 24, 2024 1:26:45 GMT -5
Whenever I make a batch of chocolate, after it has set and I try it, when it melts in your mouth it is very thick. It isn't the smooth sensation that you are supposed to get, its a very thick melt that sticks all around your mouth. It has happened to me with both milk chocolate and white chocolate. Here are my current recipes:
White chocolate:
Skim Milk powder (30%) White cane sugar (39.5%) cocoa butter (30%) (60 g of fat) Lecithin (0.5%)
Milk Chocolate:
Cocoa butter (6%) Whole milk powder (25%) Cocoa liquor (26%) White Sugar (43%) Sunflower Lecithin (>1%)
I have ground both of these for both 12 hours and 24 hours but it hasn't changed anything.
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Post by lyndon on Mar 24, 2024 5:53:30 GMT -5
You could try using a little more cocoa butter and a little less milk, try perhaps swapping them by 5%. Maybe a little less sugar? And there's really no need for the lecithin at all IMO.
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Post by Ben on Mar 26, 2024 14:10:44 GMT -5
Agreed with lyndon. Your fat level is too low. Currently, the white chocolate is 30% cocoa butter and the milk is somewhere around 22% (depending on how much is in the liquor). I'd shoot for at least 35% overall cocoa butter.
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