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Post by shannon on Jul 9, 2006 22:56:37 GMT -5
Hello! I noticed through all of your helpful forum topics that there is a little bit of discussion about white chocolate and making it at home, but I also noted that everyone is mentioning the use of milk powder. If I was hoping to flavor my white chocolate with a flavor like raspberries, would I infuse clarified butter with such flavor (before adding it to the white chocolate)? And what in flavor/texture changes when using clarified butter (I remember reading in the homemade white chocolate recipe that clarified butter is optional but changes aspects of the white chocolate)?
Thank you very much for your help!
- Shannon (hopeful chocolatier) =]
p.s. can you recommend any brands of white chocolate that may be less sweet than most (this would also help)?
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Post by ripvanwinkle on Dec 15, 2007 9:34:13 GMT -5
Shannon I have much the same questions so let's hope someone will chime in.
The butter is supposed to add a nice touch to chocolate but I wonder it's effect on storage time of the chocolate product.
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Post by Brad on Dec 16, 2007 3:16:44 GMT -5
Maybe I can help here...
Adding clarified butter (aka Ghee, or anhydrous milk fat) to any "chocolate" related product, which includes white chocolate, dark chocolate, or milk chocolate, can up to a certain extent smoothen out the texture of the product.
HOWEVER.....
If you add too much, the cocoa butter will not be able to crystalize properly and your chocolate will no longer temper. You will effectively have what's called a chocolate "compound", which in the purest sense is no longer chocolate (albeit purists don't call white chocolate "chocolate" either). If you want a smoother product, just ad more cocoa butter. This applies to white chocolate too. You can do so in increments of 2.5% to 5% (by weight) cocoa butter at a time to reach the desired consistency.
Also, if you don't COMPLETELY rid the clarifed butter of water, it could potentially destroy your chocolate batch.
The only time I would ever use clarified butter is in the case of making milk chocolate, and all I have on hand is powdered skim milk. I would add clarified butter in such a manner as the end quantity of skim milk powder and clarified butter would equal the same percentage by weight of the same amount of whole milk powder with about 33% fat.
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Post by joyojoy on Dec 16, 2007 9:11:32 GMT -5
I think if you want to add flavor to your chocolate, you will want to use flavored oils. Obviously, raspberries themselves have too much moisture, but there are all sorts of freeze-dried berries available online.
I'm not even using powdered milk in my chocolate: I'm using a maltodextrin-based non-dairy powder that has a nice vanilla taste to it. I've also found some nice ground vanilla beans.
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Post by Alchemist on Dec 17, 2007 8:21:20 GMT -5
I think infusing the berries in the butter would be a good start - very alchemical. I have never tired it though. Starting with a dried berry would be a good starting place to.
And for those that have not done it, clarified butter is made by taking regular non-salted butter, melting it on the stove until it boils and then letting the milk solids drop to the bottom. I keep the heat on until the popping water in oil reaction stops, but be careful not to burn your butter.
I have successfully add 5% milk fat to a 70% dark chocolate (Conacado 70% cooca, 25% sugar, 5% milkfat) with no tempering problems. It softened the mouth feel just a touch.
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