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Post by LLY on Nov 22, 2016 1:16:57 GMT -5
Hello,
Whole milk powder is out of my reach where I live as well as try to avoid due to health issues (and please let's not argue about butterfat, this is not the point).
I mix certainly different kinds of nuts (hazelnut, peanuts...), I found that the texture and smoothness is very good but compared to a test batch of dark milk chocolate, he is the winner.
I'm wondering if is just the taste of the butterfat that is perfectly matched the chocolate, the fact that the butterfat is solid at room temperature comare to other nuts oil (except for coconut), or I just hallucinating?
And don't understand me wrong the texture is really good, but the butterfat adds something that I can't explain. So, is there substitute for butterfat in chocolate or it's the same as for the conventional kitchen?
Thank you:)
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