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Post by michaelsf on Jan 8, 2009 13:55:57 GMT -5
Hi,
I have limited time and I like to test many chocolate formulations. I found this to be an imperfect but still somewhat useful way to quickly test how different beans may work as in a milk chocolate.
Method for making milk chocolate: Combine create solution of 50% powdered milk & 50% Cocoa Butter by combining melted cocoa butter with sifted powdered milk in Santha/Ultra Grinder. Run grinder until slurry is homogenized and agglomerates have been broken apart. This took about 12 hours in my experiment. I expect that this could vary widely based upon the composition of the powdered milk you are using and how you introduce it into the cocoa butter. Pour liquid slurry through fine filter. This will catch any remaining clumps. Incorporate liquid slurry into melted dark chocolate. Stir until mixture is homogenized. Temper mixture and Mold.
Has anyone else tried something like this?
I have had mixed results. On a few occasions the chocolate tasted gritty. I think the milk solids did not get completely dispersed. Also may be the result of a poor job tempering
Thanks, Mike
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josh
Novice
Posts: 56
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Post by josh on Mar 10, 2009 22:55:48 GMT -5
YO Mr. Mischief,
Powdered Milk sucks because of the way its processed. Unfortunately, you didn't break down the milk particles enough. Try pre-grinding, like in a food processor first to break the bonds and second, I would lower the amount of milk. Also, keep running it, you need to run the milk longer. This should help dramatically.
Jungle OUT!
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