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Post by run222 on Oct 20, 2010 14:53:19 GMT -5
Hi all,
I have been making several batches of 40-45% cacao milk chocolate using John's recipe on his website and I want to try to make some even darker. Has anybody tried to make >50% cacao milk chocolate? If i use more cacao liquor, what is the minimum %'s of dried whole milk powder and sugar I need to have, % wise, for it still be considered milk chocolate and not have any major problems with tempering at the end?
Thanks, Adam
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Post by ephramz on Oct 21, 2010 20:38:34 GMT -5
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Post by run222 on Oct 22, 2010 12:05:14 GMT -5
After doing some research, I'm going to try making a 65% milk chocolate using:
60% cacao liquor (Ghana Forastero) 5% cacao butter 15% sugar 20% whole milk solids/powder
and see how it turns out. The 45% milk chocolate I made is great but its still a little too sweet for me
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Post by reelchemist on Oct 26, 2010 22:06:34 GMT -5
This recipe is killer, I only make dark chocolate and this dark milk chocolate recipe and it is by far the most well received chocolate I make. Appeals to the masses.
30% sugar 10% milk powder 15% cocoa butter 45% cocoa liquor
10% milk powder is more than enough to make this a super creamy bar. It is like a rich hot chocolate in bar form.
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Post by run222 on Oct 28, 2010 13:50:49 GMT -5
Thanks, I will try that. But technically, to be classified as "milk chocolate", doesn't the chocolate have to contain a minimum of 20% milk solids (at least in the United States)? Just curious if anybody can clarify that for me.
The 65% milk chocolate I made was good, definately bitter (and darker in color, almost as dark as a real dark chocolate bar) but you could also detect that smoothness from the milk powder.
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Post by deborah on Oct 28, 2010 15:44:08 GMT -5
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