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Post by chocochemistjrl on Mar 15, 2007 15:52:22 GMT -5
On Chocolate Alchemy, the recipe for milk chocolate says to use Jamaican Beans. Why is that?
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Post by Alchemist on Mar 17, 2007 20:59:29 GMT -5
I like the balanced mild flavor.
The current Panama would also be a nice choice if you are looking for balance.
Conversely, any bean should work well if you like the base bean.
Also, to answer a more general question, I found in the past people liked specific recommendations for recipes - hence Jamaican. Use which ever you like to your taste.
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Post by chocochemistjrl on Mar 19, 2007 23:23:33 GMT -5
Do you happen to know where I can buy some of these Jamaican beans? I understand that you may sell some but unfortunately, since i'm under age, I can't buy some from you. Plus, my parents had a very bad experience buying through the internet, so I couldn't possibly convince them to buy it for me. Thanks for the reply.
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Post by Brad on Mar 20, 2007 0:25:30 GMT -5
Chocochemistjrl; First of all, I would like to say that while John's business is small and internet based, I have had 100% great service from him in the past year. I believe I've spent close to $1,000 on product from him and have never been led astray. Your parents, if they are uneasy, may call toll free 1-877-807-2067 (my business number) and speak with me directly. My name is Brad Churchill, and I'm located in Calgary Alberta, Canada. Now, with regard to milk chocolate, you can use whatever beans you like - Jamaican or otherwise. Typical milk chocolate has a cocoa liquor content of anywhere from 12% for premium creamy eating chocolate, to as high as 35%. I have made milk chocolate with Ocumare Criollo beans, Cuyagua Criollo beans, and a couple of types of forastero beans. It's important to note that because the cocoa content is considerably smaller than with dark chocolate, the vanilla becomes more prominent, and you lose a lot of the nuances in flavour in the chocolate liquor. I would suggest you try the recipe below. I've found it great for both eating, but also using in confections such as truffles, etc. Liquor - 18% Sugar - 38% Whole Milk Powder - 9% Skim Milk Powder - 9% Cocoa Butter - 25% Vanilla Beans - 0.5% Lecithin - 0.5% This should give you a very creamy milk chocolate with a premium fat content of about 36%. The reason for the two milk powders is to allow a higher milk content, but keep the milk fat content (which if too high will prevent the chocolate from tempering) down. A premium eating milk chocolate has a fat content of about 36 +/- percent. Have Fun!
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