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Post by jacobk on Jan 24, 2021 18:45:07 GMT -5
Hi all,
I've been experimenting a bit with a white chocolate for the first time. I'm doing 33% cocoa butter, 33% milk powder, 33% sugar and then some vanilla bean. I'm happy with the taste, but the texture is very buttery - it melts too quickly in both your hands and in the mouth, and the texture is also like melted butter.
Any suggestions on how to improve the texture?
Maybe it is a tempering problem? - However, I do get a nice snap. Tempering is 49C -> 26.1C -> 28.9C and I hit them quite accurately.
Could it be an idea to lower the cocoa butter content?
Thanks, Jacob
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Post by Chip on Jan 24, 2021 19:23:38 GMT -5
jacobk, I make my white chocolate with the same proportions: 200g cocoa butter, 200g whole milk power and 200g sugar, with a tablespoon of pure vanilla powder. That makes a rather "soft" white chocolate that melts easily. You could decrease your milk powder to 25% and up the sugar and cocoa butter to 37.5%. Then you could vary the different ingredients until it is satisfactory to you. when you make milk chocolate is it also soft?
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Post by jacobk on Jan 25, 2021 4:36:17 GMT -5
Okay thanks for the input Chip! My milk chocolate is not as soft as this one - I find this white chocolate way too soft and too easy to melt. The milk chocolate is much better in consistence. So you think that it is the milk powder that makes it this soft and lowers the melting point? As I mentioned it feels very buttery to me, so my instinct was to decrease the cocoabutter content even though it is very low already.
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Post by Chip on Jan 25, 2021 10:26:34 GMT -5
jacobk , I am a neophyte as well, but I am pretty sure it is the overall fat content of the white chocolate that makes it soft. It doesn't have the "structure" of and cocoa liquor or nibs to firm it up a bit. The only difference between white and milk is the addition, and proportion, of cocoa liquor. Therefore I am thinking that it is the overall fat content that makes it soft. Maybe Ben will have a better answer, he is the resident "guru" and knows a lot more than I do!
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Post by Ben on Jan 27, 2021 8:29:02 GMT -5
It's the milk--specifically the milk fat--that makes it softer. Since white chocolate is generally made with more milk than a milk chocolate, it's naturally going to be softer, just like a milk chocolate is softer than a dark chocolate. As cocoa butter is solid at room temperature, more of it would make the chocolate harder, not softer.
So, Chip's suggestion of decreasing the ratio of milk powder to the other ingredients is a good one.
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Post by jacobk on Jan 27, 2021 14:57:13 GMT -5
Thanks both of you! I'll give it a go
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