fred
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Posts: 144
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Post by fred on Dec 17, 2019 21:30:09 GMT -5
So I got some great feedback on the 50% cacao milk chocolate above. The level of enthusiasm seemed a little higher than for some of my other attempts lol! Chip - your suggestion of running the milk chocolate a little longer was a great one! I made a 2kg batch and ran for maybe a little over 24 hrs. There are subtle caramel notes, but they really add a lot. Some previous batches definitely needed to run longer (I was running for around 12-14 hours) - in some cases there was a milk powder taste or texture...
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Post by Chip on Jan 1, 2020 11:33:16 GMT -5
Just made a batch and used some heavy cream powder. I just substituted weight for weight with the whole milk powder. Subtracted 50 grams of whole milk powder and replaced it with 50 grams of heavy cream powder. My wife, who is the milk chocolate lover, gave it two thumbs up.
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fred
Novice
Posts: 144
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Post by fred on Jan 1, 2020 14:52:02 GMT -5
Chip - what was the recipe you used the heavy cream powder in? I'm thinking of getting some for my next 50% cacao milk chocolate
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Post by Chip on Jan 1, 2020 15:52:32 GMT -5
fred, I just used the 50% recipe: equal amounts of cocoa butter, whole milk, sugar, liquor(nibs). I also added 1tbs of vanilla powder. I started with 250g of each, and used 200g whole milk, 50g heavy cream powder instead of just 250g whole milk powder. Good luck! PS: Makes it a teeny bit soft.
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fred
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Post by fred on Jan 3, 2020 13:38:04 GMT -5
Chip - thanks! I really like the 50% nibs, 10% cocoa butter, 20% sugar, 20% milk recipe (+ vanilla - I used 3 scraped pods last time). It's a strong milk chocolate. I'd like to try this sub'ing in some heavy cream powder. I'm thinking I could do 5% cream and 15% milk. Do you think that in general increasing the milk fat leads to a softer chocolate? I can easily imagine this might be the case since butter is so much softer at room temperature than cocoa butter.
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Post by Chip on Jan 3, 2020 14:33:53 GMT -5
fred, It leads to a slightly, minutely softer chocolate, but the taste is so unique!
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fred
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Posts: 144
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Post by fred on Jan 22, 2020 17:28:00 GMT -5
Thank you Chip! I just tried a slightly different recipe myself. This one was 40% cacao, 15% c. butter, 25% whole milk powder and 20% sugar (then 4 vanilla beans). Comparing this to the 50%/10%/20%/20% version of the same recipe it is definitely a little less astringent, but I'm not sure if I like it better. I'm using the Peruvian Ucayali nibs for this from John. I'm putting in an ordre for heavy cream powder and vanilla powder
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fred
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Posts: 144
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Post by fred on Jan 27, 2020 16:20:23 GMT -5
Chip - so I got the vanilla powder and cream powder. The results are very good! The temper is honestly pretty good (I made the mistake of demolding a few too soon). Here's my recipe for a 2Kg batch: 50% cacao 10% c. butter 20% sugar 15% whole milk powder 5% heavy cream powder 1.5 tbs vanilla powder The chocolate is not that soft, but I may have a little less cocoa butter overall than the 25/25/25/25 recipe. Chip - thank you for the tip on Vanilla powder and heavy cream powder! I think also in the future I want to try the cacao liquor you recommended before.
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Post by etalococh on Jan 29, 2020 17:01:14 GMT -5
Chip that is amazing what you are doing for your community! You know what, I'm going to start donating bars around my neck of the woods. Thank for the inspiration! The vanilla that you purchase from Amazon is quite expensive. I highly recommend Bakers and Brewers for vanilla. www.facebook.com/bakersandbrewersingredients/
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Post by Chip on Feb 1, 2020 12:21:30 GMT -5
fredThank you for your kinds words. It means the world to me that my "hobby" can help feed over 120 families a week! And thank you for that link!!!!!!
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fred
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Posts: 144
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Post by fred on Feb 1, 2020 22:33:31 GMT -5
Chip, I think you might have meant etalococh However, please know that I also think very highly of your commitment to helping so many in need. All the better that you can do it through a hobby that you enjoy! BTW, I got my cream powder and vanilla powder and used them in a batch of 50% cacao milk chocolate - I really like the result! and I plan to try this again with different ratios. The only thing I noticed with this last run is that this time I made a 2Kg batch and I think I should have run the melanger for a little longer than I did for the 1Kg batch (which was 24 hours, so I may try 36 or more hours next time I make 2Kg). I do notice some subtle caramel notes when I run the melanger a little longer.
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Jim B.
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Post by Jim B. on Feb 26, 2020 15:00:25 GMT -5
I just did a batch with Heavy Cream Powder; but posted under that thread... didn't want to cross post... Jim
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