"Impossible to tell from the info you provided. You'd need to post the details of the formula and the process for it to be properly troubleshooted. My best guess is that it's either moisture, lactose, or emulsifier related."
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Maria's Discussions
White chocolate
Started this discussion. Last reply by Sebastian Nov 29, 2012. 4 Replies 1 Like
Hello,I would like to make some white chocolate with my cocoa butter. Does anyone have a recipe for delicious white chocolate?thank you in advance!Continue
Ecuadorian cocoa beans
Started Jun 28, 2012 0 Replies 0 Likes
Hello!For my chocolate I use cocoa beans from Venezuela, and I would like to try to make chocolate with Ecuadorian cocoa beans. Have you ever tried to roast Ecuadorian cocoa beans? The taste of the…Continue
The best way to include coffee into chocolate
Started this discussion. Last reply by Gap Mar 15, 2012. 5 Replies 0 Likes
Hello !I have just found someone who roasts freshly coffee and I have some ideas to make chocolate with this coffee. Can I put the coffee in the grinder with sugar and other ingredients ? How do you…Continue
Milk chocolate from the beans
Started this discussion. Last reply by Felipe Jaramillo F. Mar 3, 2012. 3 Replies 0 Likes
Hello ! I make dark milk chocolate ( 60%) and I would like to try to make milk chocolate... 25% or 30% of nibs. Do you have some advices for the quantity of cocoa butter I have to add ?Thank you in…Continue
Maria's Page
Latest Activity
Goran Vjestica replied to Maria's discussion White chocolate"Hello everybody,
I make similarly white chocolate but it is dense fluid. I have the problem when I m melting it. It is because of whole milk powder or cocoa butter? I make it in grinder 2 hours."
Maria replied to Maria's discussion White chocolate"Hello Gap! thank you for the recipe! I will try it next week, may be withoyt lecithin.
Have a nice week-end!"
Gap replied to Maria's discussion White chocolate"I made this recipe last weekend and enjoyed it
Cocoa butter - 33%
Sugar - 36%
Skim milk powder - 7%
26.4% fat whole milk powder - 23%
Vanilla - 0.2%
Lecithin - 0.4%
I left that in the grinder for 20 hours."
Maria posted a discussionWhite chocolate
Hello,I would like to make some white chocolate with my cocoa butter. Does anyone have a recipe for delicious white chocolate?thank you in advance!See More
Maria posted a discussionEcuadorian cocoa beans
Hello!For my chocolate I use cocoa beans from Venezuela, and I would like to try to make chocolate with Ecuadorian cocoa beans. Have you ever tried to roast Ecuadorian cocoa beans? The taste of the raw beans is not acidI think I will try to roast them at low temperatures ( 260F-280F).What do you think?Thank you in advance!See More
Gap replied to Maria's discussion The best way to include coffee into chocolate"Interesting post here
http://www.thequenelle.com/2009/10/cappuccino-chocolate-bar-or-using.html
Chef Migoya uses coffee beans to produce "liquor" and adds sugar and cocoa butter to make chocolate. The post is interesting as is the Comments…"
Tom replied to Maria's discussion The best way to include coffee into chocolate"2-5% coffee ground into whatever chocolate you are making makes a fantastic mocha bar of chocolate. I reccommend it with a really fruity chocolate like Madagascar or Australian with a little milk powder it is by far the prefered bar that I make…"
Mark Heim replied to Maria's discussion The best way to include coffee into chocolate"I saw a bar at Fancy Food Show a couple years ago, made somewhere in PA, he used ground coffee, sugar, and cocoa butter, processed it like you would make chocolate, into a fine paste, then formed it into bars. Very nice work."
Andy Ciordia replied to Maria's discussion The best way to include coffee into chocolate"I agree I wouldn't grind it in there, it's going to create a grain you're customers are going to notice. The few thoughts which flit by my mind is to either make it into a simple syrup (make extra strength coffee, boil it down…"
Brad Churchill replied to Maria's discussion The best way to include coffee into chocolate"My suggestion would be to figure out a way to use the coffee in your confections, and not grind it at all into your chocolate. Coffee is a very strong flavour, which could very easily find its way into other chocolate you make regardless of…"
Maria posted a discussionThe best way to include coffee into chocolate
Hello !I have just found someone who roasts freshly coffee and I have some ideas to make chocolate with this coffee. Can I put the coffee in the grinder with sugar and other ingredients ? How do you make it ? The problem is that I have just one grinder and I make other types of chocolate too..Thank you in advance for your help !See More
Felipe Jaramillo F. replied to Maria's discussion Milk chocolate from the beans"María,
Others should be able to correct me but the issue with the 'stale' fat in supermarket dried milk is more of a 'stale' or less than optimal taste than shorter shelf life.
It seems that commercial manufacturers…"
Maria replied to Maria's discussion Milk chocolate from the beans"Hi Felipe !
thank you so much for your help ! The information is very useful, really... just one question about whole milk. when you say that the full milk goes stale quickly, do you mean that it can happen some weeks after, or the chocolat can be…"
Felipe Jaramillo F. replied to Maria's discussion Milk chocolate from the beans"I have had good success with formulations shared by others, including Chocolate Alchemy and some notes by Brad Churchill.
From my notes Cocoa Butter is generally 25% with the Cocoa Liquor ranging from 18% to 20% although taste is an…"
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