fred
Novice
Posts: 144
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Post by fred on Mar 9, 2020 17:38:22 GMT -5
I made the "25/25/25/25" recipe (that is 25% each of cacao nibs, cocoa butter, sugar and milk powder) but for this batch I used powdered whole goat's milk (Meyenberg brand). I also added 3 vanilla bean pods for a 1kg recipe. Cacao nibs are Peru Ucayali ones from Chocolate Alchemy.
I ran the melanger a bit over 24 hours and then used the cocoa seed tempering method. The pieces have a nice snap to them.
There are two things I notice right away: the 25/25/25/25 recipe has gotten too sweet for me - I like a bit more cocoa so I may go back up to 40%-50%.
The goat milk is tastes to me more like something is taken away rather than something being added or replaced in he flavor profile. That is, there isn't really a "goat" flavor so much as a lack of a "cow" flavor. An honestly I kind of miss the "cow" flavor LOL.
Otherwise it is a fine milk chocolate. I think I prefer cow milk over goat milk which is part of what I wanted to know, but the difference is pretty subtle.
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