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Post by neysachocolate on Jul 10, 2010 15:57:34 GMT -5
Hi, I tried a new formula today. 15% cocoa liquor 10% cocoa butter 60% sugar 15% milk powder
I melted the liquor and c. butter together and then added hot sugar. My mixture become Very thick. It was not seized, jut very thick. I then decided to add to the melanger before adding milk powder. I am worried if this formula will turn out. Did I add too much powder ingredients? it doesn't seem like an outrageous formula to try.
Does anyone have advice for me? I am thinking I should have added sugar and milk powder very very slowly while cocoa mixture was in grinder? Or will this formula simply not come out- I possibly needed more cocoa butter?
Thank You
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Post by Sebastian on Jul 10, 2010 16:45:59 GMT -5
it's very, very low in fat - you're only at about 20% total fat - 17% fat if your milk powder is skim - you're going to want to double your cocoa butter (add 10% more cocoa butter - take it out of the sugar):
15% liquor, 20% ccb, 50% sugar, 15% milk powder. consider adding 0.5% fluid lecithin as well.
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Post by neysachocolate on Jul 10, 2010 16:49:44 GMT -5
it's actually soy milk powder I'm using. I have already added the sugar- not the soy milk powder. Do you know if I can add vegetable oil or something like that - instead of more cocoa butter?
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Post by Sebastian on Jul 10, 2010 20:19:50 GMT -5
not if you want the resulting chocolate to solidify you can't. most any vegetable oil you'd add would interfere with tempering.
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Post by neysachocolate on Jul 10, 2010 21:06:01 GMT -5
I will add more cocoa butter. Do you know about Hershey's and other large companies that use vegetable oil... how do they do tempering and get a finished solid choc product?
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Post by neysachocolate on Jul 10, 2010 22:07:42 GMT -5
Also, would you be able to tell me how you calculated the fat content? If you could provide perspective for me on levels of sugar, cocoa butter? I know here on the chocolate alchemy site I've read that you could go anywhere from 0-70% sugar and 0-20% cocoa butter. After what happened to me today though it seems as though there is a balance going on between the ingredients. Is it that you need a certain amount of fat content? or is there another way of looking at it.
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Post by Sebastian on Jul 11, 2010 6:32:31 GMT -5
They are using what are called cocoa butter equivalents, or fats that crystallize similiarly to cocoa butter. you will not find those easy to source as an individual consumer. those veg oils that you will find easy to buy as a consumer will not crystallize properly, or will interfere with the cocoa butter's crystallization.
Chocolate liquor (cocoa beans) are roughly 50% fat (so if your formula is 15% liquor - that's about 7.5% fat). Cocoa butter is 100% fat. Soy/NFDM milk are effectively 0% fat (whole milk powder would be approx 25% fat). There are lots of threads here that cover good starting formulas.
You'll need a certain fluidity for proper processing, and that comes from fat. Addition of lecithin (it's an emulsifier that makes your chocolate more fluid when added in very small amounts - do not add more as over addition of lecithin will actually result in the opposite effect of what you're after).
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