fred
Novice
Posts: 144
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Post by fred on Aug 29, 2018 1:36:31 GMT -5
I find most commercial milk chocolate to be too sweet. I was thinking following the Alchemists 4 equal parts recipe (cocoa butter, sugar, nibs, milk powder) and replacing the sugar with allulose would be just about right.
Has anybody tried this?
Also, I tend to like a lighter milk chocolate. Could I get there by increasing the amount of milk powder in the recipe?
Lastly, any suggestions on using goats milk?
Thanks!
-Fred
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Post by Ben on Aug 29, 2018 10:16:57 GMT -5
I don't have any experience with using allulose, so can't comment on that.
You can increase the ratio of milk powder and/or sugar to make a lighter milk chocolate. Just keep in mind that you'll need 30+% overall cocoa butter content (either through nibs or added CB) to keep things flowing.
I haven't tried goat's milk either, but I see no reason why it shouldn't work more or less just like cow's milk.
-Ben
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Post by Chip on Aug 29, 2018 11:33:16 GMT -5
I find most commercial milk chocolate to be too sweet. I was thinking following the Alchemists 4 equal parts recipe (cocoa butter, sugar, nibs, milk powder) and replacing the sugar with allulose would be just about right. Has anybody tried this? Also, I tend to like a lighter milk chocolate. Could I get there by increasing the amount of milk powder in the recipe? Lastly, any suggestions on using goats milk? Thanks! -Fred I asked this question of John and he gave a really great and detailed response. I just can’t find it right now! DOH! I think the answer was in “Ask the Alchemist” section. Maybe Ben has a better search process than I do. 🤔
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fred
Novice
Posts: 144
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Post by fred on Aug 29, 2018 17:25:11 GMT -5
I find most commercial milk chocolate to be too sweet. I was thinking following the Alchemists 4 equal parts recipe (cocoa butter, sugar, nibs, milk powder) and replacing the sugar with allulose would be just about right. Has anybody tried this? Also, I tend to like a lighter milk chocolate. Could I get there by increasing the amount of milk powder in the recipe? Lastly, any suggestions on using goats milk? Thanks! -Fred I asked this question of John and he gave a really great and detailed response. I just can’t find it right now! DOH! I think the answer was in “Ask the Alchemist” section. Maybe Ben has a better search process than I do. 🤔 Chip - I think I found your Thread here - just reading through it now, thanks! chocolatetalk.proboards.com/thread/2118/high-protein-chocolate-whey-powder
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fred
Novice
Posts: 144
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Post by fred on Aug 30, 2018 17:08:18 GMT -5
I think maybe the safest thing to do is try the goats milk chocolate with regular sugar first to make sure I like the flavor. From there I can adjust as needed and then try sub-ing in the allulose.
I'm always tempted to change too many things at once before I even get started lol!
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Post by Ben on Aug 31, 2018 10:36:49 GMT -5
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Post by Chip on Aug 31, 2018 10:59:01 GMT -5
YES!!!!!!!!! Thank you 🙏 👍
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fred
Novice
Posts: 144
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Post by fred on Sept 1, 2018 15:46:44 GMT -5
Ben Chip - Thank you guys - very helpful reading those!
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Post by Ben on Sept 3, 2018 11:59:35 GMT -5
You're welcome.
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