|
Post by seijinn on Jul 12, 2018 16:30:56 GMT -5
Anyone experienced with heavy cream powder? Can it be used as a substitute for milk powder to make milk chocolate or it would not taste the same ? Kind of interested due to the fact there no sugar in heavy cream powder.
|
|
|
Post by mark on Jul 13, 2018 0:05:08 GMT -5
Yes John the Alchemist even sells that powder and I recall reading about one of his recipes somewhere on the site.
|
|
|
Post by seijinn on Jul 13, 2018 7:59:20 GMT -5
Yes John the Alchemist even sells that powder and I recall reading about one of his recipes somewhere on the site. Amazing, yes I placed an order but I couldn't find the recipe, would be nice to have one to start working with!
|
|
|
Post by Ben on Jul 13, 2018 9:30:10 GMT -5
According to the cream powder page on the CA site, heavy cream powder is 12.5% lactose (sugar), so if you're looking for something sugar-free, that may be an issue.
|
|
|
Post by seijinn on Jul 13, 2018 10:27:34 GMT -5
According to the cream powder page on the CA site, heavy cream powder is 12.5% lactose (sugar), so if you're looking for something sugar-free, that may be an issue. Oh! Thanks for pointing it out, do you know what is the best alternative for milk powder in sugar free milk chocolate?
|
|
|
Post by Ben on Jul 13, 2018 11:50:37 GMT -5
No. Sorry. I've never done any research into this sort of thing.
|
|
gap
Apprentice
Posts: 390
|
Post by gap on Jul 14, 2018 23:21:26 GMT -5
I've never heard of a milk powder that doesn't have lactose. I'm not saying it doesn't exist or you couldn't find it, but I haven't heard of it before.
|
|
Jim B.
Novice
Newbie
Posts: 118
|
Post by Jim B. on Jan 8, 2020 12:15:51 GMT -5
I see it's been a while since anyone has posted on this topic.... Has anyone done any more with heavy cream powder? Since it has 2-1/2 times the milk fat, I was wondering if we could use less (like 40%) of the heavy cream powder as a substitute for milk powder. Would the taste be really different? (I'm also thinking that with 1/3 the lactose, further reduced by the 40%, would dramatically lower the sugar content for diabetics.)
|
|
|
Post by Chip on Feb 1, 2020 12:19:48 GMT -5
jim B. I have used whole cream powder frequently. I does add a slightly "milkier" taste to the chocolate. Not overpowering by any stretch of the imagination. It does make it a little harder to work with and I'm still tinkering with the formulations with cocoa butter and fat content.
|
|
Jim B.
Novice
Newbie
Posts: 118
|
Post by Jim B. on Feb 26, 2020 10:24:57 GMT -5
I just made a small batch of chocolate using only heavy cream powder as my "milk". Also, this was with Allulose with some Monk Fruit to push up the sweetness. The blend was made to imitate a 45% sugar recipe and about 10-15% milk. (Using allulose - and now heavy cream - throws all the normal recipe percentages out the window; you can go by the weights which are different for each substituted ingredient, or by the relative taste they impart.)
So, bottom line: it was a very good test, albeit a very sweet mix (which was expected at 45%). The very little bit of heavy cream needed (about 40% of what would have been whole milk) worked well, and it reduced the sugars from lactose to about 0.18g per ounce - great for my diabetes!
I used 10 oz Nibs (Ghana RFA 2016); 15 oz Natural Cocoa Butter; 22.5 oz Allulose (with about 1/2 tsp. Monk Fruit [25% or 64x strength]); and 2.5 oz Heavy Cream Powder. Again it is a sweet mix, maybe on the order of Hershey's Kisses, but much, much creamier! Next up will be a less sweet version (after I eat all of this....)!
|
|
fred
Novice
Posts: 144
|
Post by fred on Feb 27, 2020 17:53:36 GMT -5
Jim B. - that sounds really good! Is the idea to replace lactose with allulose and get butterfat from the heavy cream?
|
|
Jim B.
Novice
Newbie
Posts: 118
|
Post by Jim B. on Feb 27, 2020 18:39:00 GMT -5
Fred, The idea is to reduce the overall sugar content to make it safe for diabetics. So, the allulose is to replace the sugar, the heavy cream to replace the milk. Heavy cream has much more fat but also much less lactose. That enables me to use less heavy cream than I would have to, when using milk powder, which further reduces the lactose - a double win. (And it might make it keto-friendly too.)
Allulose is only 70% as sweet as sugar, so I usually have to add some monk fruit (or other super-sweet alternative like stevia) to boost the sweetness of a recipe. It is also supposed to have more "moisture-grabbing" properties making the batches thicker (more viscous) which then means I need a higher percentage of cocoa butter to make it more fluid. All this means is that I have to really tinker with a recipe to get an approximation of a sucrose-sugar & whole milk recipe. As for the sugar reduction, a close match (45% cocoa/45% sugar/10% whole milk) would have 13.8g sugar per ounce (if I've done the math right) compared to 50% cocoa/45% allulose (which doesn't count toward sugars)/5% heavy cream, having 0.18g sugar all from lactose. That's only 1.3% of the original sugar! And because the fat content of heavy cream (powder) is 2.55 that of whole milk, it is still very creamy (more creamy?) when only using half (3.5% compared to 2.8%).
My biggest problem becomes "how do I label this?" Allulose is technically a sugar, so "sugar free" is incorrect, and can I call it "milk chocolate" if the heavy cream provide enough milk solids? 😁 - Who cares as long as it's good!
|
|
fred
Novice
Posts: 144
|
Post by fred on Feb 28, 2020 17:26:15 GMT -5
Jim B. - thank you for the explanation! That sounds like quite a remarkable recipe for low sugar (and low carb) chocolate!
|
|
Jim B.
Novice
Newbie
Posts: 118
|
Post by Jim B. on Mar 2, 2020 12:45:20 GMT -5
Thanks Fred, I'll be making a "real sugar" batch soon for my wife. Still deciding on proportions....
|
|
fred
Novice
Posts: 144
|
Post by fred on Mar 2, 2020 17:01:38 GMT -5
Jim B. - I noticed that Hoosier Farm sells "butter powder". This looks pretty intriguing - but maybe it is just clarified butter with some solids? Anyway it occurred to me you could use that if you wanted to further reduce the lactose. I'm about to make a milk chocolate recipe as well. The last batch I made was like this (2kg batch): 50% cacao 10% cocoa butter 20% sugar 15% milk 5% heavy cream powder vanilla powder I'm not sure if I'll do that again or not. The cacao is pretty strong - I probably should have run the melanger for longer or maybe it was the reduced lactose. I also think I have to go back to using vanilla pods (the flavor really can't be beat) - unfortunately the cheapest I've been able to get recently are about $2/pod ...
|
|