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Post by modena27 on Dec 5, 2008 1:49:51 GMT -5
Hi, I'm wondering if anybody knows what difference it makes to have that added cocoa butter that I'm seeing in all "recipes" for milk chocolate.
Suppose I built: 40% Cacao 30% Powdered Milk 30% Sugar
It doesn't sound like it'd be wretched at all, but has anybody tried it?
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Post by jamescary on Dec 5, 2008 15:20:37 GMT -5
My guess is that it would work, but be more of a dark milk chococlate -- more bitter with the added cocoa solids. Here's an interesting paper in which the authors experimented with differing levels of sugar and fat in milk chocolate: www3.interscience.wiley.com/journal/62501609/abstract?CRETRY=1&SRETRY=0One of their surprising findings was that a fatty/oily taste was inversely related to the fat concentration.
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Post by Brad on Dec 6, 2008 19:43:39 GMT -5
The problem you will run into with that recipe is that your milk chocolate will be VERY thick - almost too much so to do anything with. It will need to be thinned out with either cocoa butter, and/or a small amount of lecithin.
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