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Post by Brad on Jun 11, 2013 1:48:26 GMT -5
I see two challenges: 1. Your fat content is too low. Good quality bars have a fat content closer to 37%. 2. You are using too much lecithin. Once you go beyond a certain point, lecithin has the effect of actually thickening the chocolate. Try real hard to keep your lecithin below 0.5%.
On another completely unrelated note, I understand that you are using soy flour as a replacement for milk powder. I would like to suggest that you cut back on the soy flour a bit, and also cut back on your sugar a bit, and add in some Malt. Malt will help with the creaminess, is essentially a type of sugar, and adds a very nice flavour to your chocolate, (as opposed to soy ANYTHING). In fact the Swiss are famous for their milk chocolate, and you can quite often find Malt in it.
Hope that helps. Brad
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Post by lyndon on Jun 11, 2013 11:17:26 GMT -5
I see, that shouldn't be a problem then I guess, a little less lecithin/soy/sugar and a bit more cocoa butter. Malt is something I have been trying to find, as I have seen it in a few high quality milk chocolates, eg Lindt as you alluded too. But I have not tried it yet as I have no idea what sort of % I should be looking to add in, and also I am not really sure of what sort of barley malt I should be using (apart from a powdered variety of course) Thank you for the other advice, I will make some changes and see if it improves the situation. I've had no problems with the 70% dark I have been making so far with some cheap peruvian criollo off ebay
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gap
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Post by gap on Jun 11, 2013 18:11:39 GMT -5
lyndon - I've used malt from a beer brewing supply store. It was dark malt and I used it at 1.75% - probably a bit high in hindsight so maybe start at 1-1.5% and adjust to your taste.
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Post by lyndon on Jul 6, 2013 9:37:20 GMT -5
Thanks gap, was there are a particular reason you used dark malt as opposed to light? I presume this was a powdered form?
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gap
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Post by gap on Jul 6, 2013 17:55:32 GMT -5
No reason lyndon - I just had to pick one to try
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Post by lyndon on Jul 11, 2013 11:24:14 GMT -5
Actually clearly I have 1 more clarifying question before I go off and purchase new ingredients to try, when you refer to malt, do you mean the whole roasted grain, or powdered malt extract?
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gap
Apprentice
Posts: 390
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Post by gap on Jul 12, 2013 3:35:23 GMT -5
powdered malt extract
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Post by lyndon on Jul 12, 2013 14:34:05 GMT -5
Great Will have a try few a few different versions of light/amber/dark and see what I get.
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