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Post by islandcocao on Jul 6, 2021 17:05:47 GMT -5
I'm about to start experimenting with making a dark-milk (50% cocao) espresso bar.
This being my first time using coffee when making chocolate:
1. Of the total recipe, what % of coffee is added?
2. Am I correct to grind coffee beans and add to refiner?
3. If I'm adding, say, 3% ground coffee beans, do I reduce sugar content by a corresponding %? milk? cocao beans? A combination?
Any guidance is welcome and appreciated!
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Post by Thomas on Jul 7, 2021 14:13:40 GMT -5
I make a 55% Dark Milk which I also add coffee. I prefer to add the coffee after I make the chocolate. I grind it as fine as my burr grinder will go. This gives the bar some texture. If you add it to the melanger, you will need less as the coffee will have a stronger flavor. Of course your bar will be smoother using this method. My percent of inclusions is per the weight of the chocolate itself. That is, if I'm making 1000g of milk chocolate and 3% coffee, then I add 30g of coffee. I do not alter my chocolate formula. The amount of coffee to add is all based on your taste. 3% added to the melanger is very strong for me but 3% to 5% fine ground coffee added to tempered chocolate then poured into bars is fine. I would recommend adding it to the tempered chocolate at first as it will be easier to experiment.
Hope this helps,
Thomas
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Post by islandcocao on Jul 8, 2021 10:08:05 GMT -5
Thanks Thomas! Appreciate you clarifying that you do not alter the chocolate formula, and simply add a percentage coffee.
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Post by islandcocao on Jul 9, 2021 19:39:43 GMT -5
Thomas, many thanks for condensing my learning curve. Made a batch of 48% milk. Based on total weight of all ingredients, added 2.5% coffee grinds to the refiner. You were right on; even this small amount of coffee packs a punch, though tasty. I'll play with coffee percentage until satisfied but this is super helpful starting point.
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Post by tomotter on Jul 7, 2022 20:31:08 GMT -5
In what way do you grind coffee? Do you have coffee beans or other type of it? I'm afraid to have lumps of coffee powder inside the chocolate. I have this grinder, not sure that it suits for that purposes... what do you use? Thanks!
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Post by Thomas on Jul 8, 2022 16:58:51 GMT -5
Hi tomotter,
I use a Breville Coffee Grinder which is also a Burr grinder. I put mine on the finest setting for coffee added to the chocolate. After the chocolate is tempered, it is placed in a melter that will keep it at a consistent working temp. This is my normal procedure for any chocolate. I then add the ground coffee and stir, and stir, and stir some more. Adding the coffee will lower the temp just a little so I allow it to rise back to my working temp. And then I stir some more. All that stirring will removed any lumps and fully incorporate and evenly distribute the ground coffee within the chocolate. I'll also test to make sure the chocolate is still in temper and then put it in the mold to make my bars. I've never noticed any lumps of coffee in my bars. My batch sizes are approximately 3Kg.
Hope this helps,
Thomas
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