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Post by Alan on Mar 14, 2006 17:39:59 GMT -5
Dear all,
Reading in Minifie's book, I have come across "milk crumb" again and his comment that it tastes much better, creamier, and slightly caramelized compared to powdered milk when added to milk chocolate. He talks about the method employed for making it which would be very time consuming for a home chocolate maker. I wonder, however, if it would be feasible to buy bulk sweetened-condensed milk, condense it a bit more (to 90% solids) at a low temperature, and then mix in the requisite cocoa liquor and dry it in an oven?
Perhaps it still wouldn't be cost-efficient, but I just thought I would ask. After all, if milk crumb really does taste that much better then it would probably be a better choice than the powder.
Alan
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Post by Alan on Mar 15, 2006 19:52:49 GMT -5
Any thoughts?
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Post by sugaralchemy on Mar 18, 2006 23:06:14 GMT -5
Sounds like a mess. I'd sooner look into milk crumb flavor... it would be dramatically easier, and eliminate the moisture problem that would dog you if you tried to make it using this technique. I admit the taste probably wouldn't be nearly so good, but considering you could add just a tiny amount of a powder, it could be a very convenient shortcut until you have a better system in place.
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Post by scarlet on Oct 31, 2010 12:26:58 GMT -5
I couldn't find milk crumb anywhere, so did a bit of reserch and found out you can use malt as well. I got mine from The Beverage People. 3 lbs cost $10.95. I tried it in a first batch, not bad. Bries Light Dry Malt. www.thebeveragepeople.com
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