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Post by annoyingtwit on May 13, 2007 13:37:35 GMT -5
Dear Alchemist/All,
Would it be possible to make a passable "milk" chocolate by taking a bar of dark chocolate, melting it in a bowl over boiling water, mixing in powdered soy milk, and letting it set again. I do frequently melt chocolate like this, and then let the chocolate solidify in moulds, make chocolate biscuits, or mix it with dessicated chocolate for a "coconut rough" bar. And the results I get without proper techniques and equipment are sufficient for my purposes. Would just mixing in the powdered soy milk do a reasonable job? One fake "milk" chocolate bar available in the UK mentions "20% soy .... something" on the ingredients label. Hence that would be a starting point for experimentation.
Any advice and/or other comments?
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Post by sugaralchemy on May 14, 2007 22:42:05 GMT -5
Short answer: No.
Long answer: It won't really be anything like milk chocolate. The particle size of powdered soy milk is too coarse to be much like the particle size of real chocolate, so your result will be rather grainy. Furthermore, dark chocolate is less sweet than milk chocolate and more dark tasting, and while adding soy milk powder would make it less dark, it would make it even more less sweet. So now you'd have a less-sweet, rather dark, rather grainy soy milk chocolate.
To correct this imbalance to get a more milk-like blend of sweetness and darkness, you'd have to add sugar and cocoa butter. But the sugar has to be refined into the chocolate. At this point you might as well make it yourself from sugar, liquor, cocoa butter and soy milk powder.
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Post by annoyingtwit on May 15, 2007 5:18:41 GMT -5
Thank you. I had a quick look around, but I'm not going to be able to save money by making my own fake milk chocolate compared to buying it. The only source of Cocoa liquor in the UK I found in a few seconds search was some organic liquor, which was £34/kilogramme. I'd presume that the price would be bought down by the addition of cheaper sugar and soya milk powder, but overall, that would be very expensive.
I do plan to make some speciality bars by melting some soya (or other non-dairy) "milk" chocolate and mixing them with other things. Such as raisins and crushed biscuits. But making chocolate from scratch is going to require more time and money than I could sensibly allocate.
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Post by joyojoy on Oct 18, 2007 20:44:41 GMT -5
Okay... this thread has been dormant for a few months, but since I'm new and actually have some constructive input, I figured I'd post: Since I am about to hit the market with a new line of allergen-free chocolates, I've been doing a LOT of experimenting with milk alternatives (my products will be totally free of dairy, soy and nuts). I am currently making white chocolate using a maltodextrin-based non-dairy powder called DariFree (you can check it out at vancesfoods.com), and have been very happy with the results. Before I got my own Santha, John actually did some test batches for me with powdered rice milk, but it had a bit of a granular texture to it. Since soy is one of the allergies I'm addressing, I can't risk contaminating my equipment with it, but I know there are some soy bases out there, such as 'Better Than Milk', which is actually available on Amazon.com (they have a rice-based forumula as well, but I couldn't use it because it includes tocophorols, which are derived from soy). By the way, my shop isn't up on-line yet, but my web site is www.wheyoutchocolate.com
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Post by yochy on Dec 17, 2008 14:53:23 GMT -5
Hi, I have recently launched a business selling high end chocolate specifcally to the milk and nut free chocolate market. To my knowledge this is one of the only of it's kind. We are selling nice high quality pieces using real cocoa butter and quality ingredients only and substituting soy for milk powder. We already have launched the truffle and there are many more to come. If you have issues with milk, lactose intolerant, pareve, vegan etc. this is the place for you. Yochy www.premiumchocolatiers.com
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zen
Neophyte
Posts: 15
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Post by zen on Jul 14, 2009 22:02:27 GMT -5
hey i got a good idea of milk and chocolate
thanks for sharing
Zen
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