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Post by linda on Sept 22, 2011 9:21:01 GMT -5
I have made two batches of chocolate so far, so I am new to this. The first batch was a dark which tasted great. My second was a milk chocolate. I would have liked to add some vanilla to the recipe but was unsure how to do this. At what point in the process would you add the vanilla and can you use a whole bean or only an extract? Approximately how much would you add?
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Post by cheebs on Sept 22, 2011 9:29:12 GMT -5
A lot depends on the strength of the vanilla, but I normally add about 1/4 bean, chopped up, along with the initial batch of nibs. You can also use vanillin but it's tricky because of its extreme character. Better stick to beans. For white chocolate I infuse 75 grams of cocoa butter with 2 split and chopped beans for ~24 hours, then filter the infusion with a very fine mesh to remove all vanilla seeds, and add it to the grinder about 12 hours before the chocolate is done...
HTH
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