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Post by sweettooth on Nov 19, 2006 9:33:34 GMT -5
Ok I Have read that you must use powdered milk dry essence ect... But has anyone Had success at making chocolate with real cream and essence Or is never going to happen??? Regards Sweettooth
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Post by Sebastian on Nov 19, 2006 15:58:42 GMT -5
There are cream powders available, from 40%-70% fat.
If you try with liquid cream, the water in it will give you quite a bit of trouble, unless you find a way to de-moisturize the cream before you use it.
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Post by chocdoc on Nov 19, 2006 18:23:47 GMT -5
Sebastian,
Who are the suppliers of cream powders?
Kerry
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Post by Sebastian on Nov 19, 2006 19:12:41 GMT -5
Off the top of my head, i know Kerry Ingredients and Dietrich's have them...Closer to home for you, you may have some luck with Parmalot, but that's just a guess on my part...
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