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Post by Alan on Feb 5, 2006 20:02:24 GMT -5
Dear all,
I have read that some milk chocolate makers add extra butter fat to their chocolate in addition to what is contained in the powdered milk.
Since I will, at some point, try making some milk chocolate, I started to think about where to acquire some butter fat. At first I considered making my own clarified butter with some very good butter; for example "Beurre Barratte de Celles sur Belle."(my favorite!)
However, then I realized that there might be too much of a risk of me accidentally getting some of the water based milk solids into the chocolate along with the clarified butter, and we know what problems that could bring.
Have any of you done this yourselves? Is it less risky than I'm thinking?
If no one has any experience doing this, or if it really is too dangerous, I assume that I am stuck with having to find a factory made clarified butter. However, I also assume that they are not all of equal quality.
So, my question is, for any of you that have experience with this, where do you find the highest quality jars of clarified butter?
Thank you for all responses.
Sincerely,
Alan
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Post by Alchemist on Feb 6, 2006 8:43:06 GMT -5
I can't tell you where to find clarified butter, but I will attest that it is simple to make and you should not have to fret about water.
Just bring stick of butter to a boil, being careful not to burn it, and then turn it off. The solids will all setting to the bottom.
Then just pour off your clarified butter before it solidifies.
Actually, you might check a good ethic (like Indian) store for ghee.
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Post by Alan on Feb 6, 2006 8:53:49 GMT -5
Dear John, Thank you for the clarification that you have done so before and haven't run into any trouble. Actually I have some home made Ghee in the freezer right now, but it might add an odd note to the chocolate as ghee isn't simply clarified butter, but the milk solids are browned first to impart their smoky/nutty flavor to the butter fat. Then again, maybe this will be the next generation of milk chocolate making. Curry spiced chocolate with ghee. At any rate, I feel better about making my own clarified butter now, so I'll probably go that route. I realized I didn't give a link to my favorite type of butter for those who are interested. Luckily there is a store that sells it around here, but it can be purchased online here for those who can't find it in stores: Beurre Barratte de Celles Sur BellesIt should be the first one at the top. When I was in Lyon, France for a year, I never found any butter that tasted better. I have tried what is supposedly the top butter in Italy too, and still like the Celles Sur Belles butter much better. I'll stop with the alliteration now. Sincerely, Alan
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Post by Alchemist on Feb 6, 2006 13:26:57 GMT -5
There is actually a spiced butter that various Ethiopian recipes use. I have wondered what an Ethiopian spiced milk chocolate might be like.
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Post by Brad on Feb 9, 2006 8:01:37 GMT -5
Good morning all...
With regard to the addition of clarified butter to the chocolate, my understanding of the use of it is in the case where whole milk powder is not available, and one has to use Skim milk powder. I believe the reason for the clarified butter (which in essence is the pure fat from the milk) is to increase the fat content without increasing the amount of cocoa fat.
I had a real hard time finding whole milk powder at first. However I've since found that most good organic food stores carry it. The "chocolate gods" I've talked to have all said that the use of whole milk powder negates the need for clarified butter.
However if you do feel the need to use it, make sure it's unsalted butter that you buy!
Best regards.
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