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Post by run222 on Aug 19, 2010 10:45:54 GMT -5
Hi all,
Sorry if this is a stupid question. I recently made my first batch of milk chocolate and it was absolutely delicious! But I did notice that despite my "best" efforts tempering, the milk chocolate I made is definately softer than the dark chocolate I make, it doesn't have as good snap. I did temper and mold at the proper temperatures for milk chocolate and the chocolate looks good with no obvious signs of bloom. Is it just typical that milk chocolate is softer than dark chocolate? Just for information, the milk chocolate was around 43% cacao (used Johns recipe) and the dark chocolate I make is typically 80%.
Thanks, Adam
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Post by cheebs on Aug 19, 2010 12:53:15 GMT -5
Yes, the milk fat changes the "snap" properties to something definitely softer.
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