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Post by kellymon on Sept 21, 2010 15:51:45 GMT -5
I guess the earlier thread regarding a non-dairy white chocolate got me thinking.... especially after Brad mentioned milk powder as an essential part....."why is milk powder needed?" What does it provide that cannot be found from a vegetable source? We discussed coconut powder and pulp.... but that's probably just because the eye see's powdered milk and powdered coconut as similar.....which of coarse is not really true.....
Is it the type of fat...or protein.... or? Logically, the question also extends to milk chocoalate I guess.... Any ideas? peace, robert
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Post by Sebastian on Sept 21, 2010 16:13:03 GMT -5
Flavor is the primary driver.
However, milk does contain both a reducing sugar, and lots of protein. These contribute to both mouthfeel, structural integrity of the chocolate, and of course, taste.
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