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Post by applecruncher on Mar 10, 2019 21:52:57 GMT -5
Hi,
I would like to make Compound Chocolate Block for Baking at home. I would like to emulate the taste of Beryl's Dark Chocolate Compound. Could anyone provide a good formulation/recipe to make one?
Thanks,
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Post by Ben on Mar 11, 2019 7:23:21 GMT -5
Looking back at your previous posts, I see that you are a manufacturer of cocoa powder. Are you trying to produce a compound chocolate from your powder? If so, a good starting place may be to just replace the cocoa butter you've extracted from the powder with a different oil like coconut oil. Then just follow any of the formulations in this forum or on the chocolate alchemy website.
On a side note, my understanding is that compound chocolate is usually used to coat things when the person doesn't want to deal with tempering. For baking, you don't need to temper the chocolate anyway, so the 'benefit' of compound chocolate is wasted.
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