|
Post by blodskjegg on Feb 7, 2015 7:28:46 GMT -5
Hi. I've been experiencing with basic chocolate making by melting cacao butter and cacao paste together with sweetener. The result have been ranging from eatable to pure crap. I've almost given up on the making of sugar free and milk free chocolate Last weekend I found this chocolate in a store: thebelgian.com/products/37/dark-no-sugar-added-bar/BarsIt contains no sugar (maltitol instead of sugar) and no milk. It tasted very good. Is it possible to make something similar on my own? The ingredient says coca mass, maltitol 43% , cocoa butter, and the rest of soy lecithin and flavours... If the bar is 43% sweetener, does that mean that coca butter and cocoa mass is the rest of the 57% ? And since cocoa mass is listed first, the assumption is that the bar contains the most of this ingedient. Does that mean you could make something similar by calculating a 100g bar = 43g maltitol and 57g cocoa. Mass comes before maltitol and butter comes after maltitol so the mass could lets say be 44g and butter then the rest, 13g? So, 44g cacao mass 43g maltitol 13g cocoabutter? I've also tried making chocolate with xylitol and tagatose, but maybe I have to melt the sweeting to use it in chocolate so I dont get the crunchy taste?
|
|
|
Post by lyndon on Feb 7, 2015 8:40:16 GMT -5
It seems like most of us go through the "cocoa butter/cocoa powder" combination attempt for our first tries at making chocolate. Recipes aside, you can't make good quality chocolate with low quality products, but it's certainly fun to give it a go anyway as a proof of concept.
A 55/45 combination of powder/butter would give you a rough guide for adding these ingredients together, plus the extra cocoa butter, but the crunchy texture is going to be unavoidable without the right equipment.
|
|
|
Post by blodskjegg on Feb 7, 2015 9:14:50 GMT -5
Ah, Ok. I've been buying cacao from iherb, it's raw, but they don't sell anything else then raw. You know where I can get som quality cacao that's not too expensive and ships to europe?
|
|
|
Post by lyndon on Feb 7, 2015 9:16:15 GMT -5
Right here in the chocolate alchemy shop
|
|
|
Post by blodskjegg on Feb 7, 2015 9:53:16 GMT -5
Ah, so roasted nibs is the same as cacaomass (once melted? ) So i can mix roasted nibs with cacao butter?
|
|
|
Post by Ben on Feb 7, 2015 10:02:14 GMT -5
Hi blodskjegg. Nibs are the 'meat' of the cocoa bean. They're similar to a nut, and need to be ground and refined to a smooth texture. They can't just be melted. Cacao mass is just refined nibs.
|
|