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Shelley Bolton
  • vancouver, bc
  • Canada
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Milk Chocolate - emulsification issues

Started this discussion. Last reply by Brad Churchill Jul 12, 2013. 10 Replies

we have tried a few different methods to introduce whole milk powder at different stages of grinding but it doesn't ever completely emulsify - we are trying not to use soya lecithin and know that…Continue

 

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Phillip Davis liked Shelley Bolton's blog post tempering machines in Canada
Nov 11, 2013
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Information on cacao and chocolate in Hawaii and about the Hawaii State-wide -Cacao Variety Trial in 2010. Co-moderated by ChocolateLife member Skip Bittenbender of the University of Hawaii.Group badge photo by ChocolateLife member Koa Kahili.See More
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Jul 17, 2013
Brad Churchill replied to Shelley Bolton's discussion Milk Chocolate - emulsification issues
"Photos would be a big help.  I would also like to see the "separated" chocolate too if you can.   Cheers Brad"
Jul 12, 2013
Shelley Bolton replied to Shelley Bolton's discussion Milk Chocolate - emulsification issues
"Hi Sebastion, the milk powder is whole milk powder from medallion - here is the link: http://www.medallionmilk.com/foodWholeMilk.php I've started another batch today and I'm going to use the same ratios and if the same thing happens I will…"
Jul 11, 2013
Sebastian replied to Shelley Bolton's discussion Milk Chocolate - emulsification issues
"Milk fat is a fat, so it requires no emulsification with cocoa butter.  Emulsification means getting water and oil to mix, essentially.  if you melt cocoa butter and add in melted milk at, and stir, you'll not be able to see any…"
Jul 11, 2013
Shelley Bolton replied to Shelley Bolton's discussion Milk Chocolate - emulsification issues
"Thanks Brad - our dark has turned out beautifully every time and the only thing we did differently in the process was to add the whole milk powder (dry) once the nibs were at the paste stage. So we thought it must be the fat in the milk not…"
Jul 11, 2013
Sebastian replied to Shelley Bolton's discussion Milk Chocolate - emulsification issues
"NOTE: you'll need to ensure you're paste is warm enough to be fluid - ot"
Jul 11, 2013
Sebastian replied to Shelley Bolton's discussion Milk Chocolate - emulsification issues
"Agree with brad.  There should be no separation.  Your milk powder - if it is whole milk powder - will have a fat content between 26-28.5%.  DO NOT RECONSTITUTE IT to make chocolate.  Use it dry. Assuming 54% fat nibs and 28.5%…"
Jul 11, 2013
Jose Manuel replied to Shelley Bolton's discussion Milk Chocolate - emulsification issues
"Hello Shelley! i read your query and want to discus on it. In my opinion you must use cocoa and butter in processor and mix until they form a paste if you don't want to use soya lecithin. this mixture will make your milk chocolate…"
Jul 11, 2013
Brad Churchill replied to Shelley Bolton's discussion Milk Chocolate - emulsification issues
"Something sounds very wrong here.  I make about 100lbs of milk chocolate every week and it doesn't "separate" like you say.   At the risk of asking a really stupid sounding question, do you rehydrate the milk (add water to…"
Jul 11, 2013
Shelley Bolton replied to Shelley Bolton's discussion Milk Chocolate - emulsification issues
"I tried 2 different ways - both unsuccessful: 1: 45% nibs, 30% sugar, 20% milk powder, 5% cacao butter (Total fat 32.5%) 2: 39%nibs, 30% sugar, 20%milk powder, 11%cacao butter (Total fat 35.5%) Our milk powder is whole milk powder - 3.25% butterfat…"
Jul 10, 2013
Sebastian replied to Shelley Bolton's discussion Milk Chocolate - emulsification issues
"That will be one of the most effective emulsifiers you'll be able to use. How do you know it's not emulsifying? What is your total % fat of your recipe, and your ingredient list (with their %'s of formulation to be most helpful)."
Jul 10, 2013
Shelley Bolton posted a discussion

Milk Chocolate - emulsification issues

we have tried a few different methods to introduce whole milk powder at different stages of grinding but it doesn't ever completely emulsify - we are trying not to use soya lecithin and know that other bean to bar operations have had success without it - any suggestions??See More
Jul 10, 2013
Shelley Bolton joined Clay Gordon's group
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International Chocolate Awards

The International Chocolate Awards  highlights excellence in fine chocolate to consumers by awarding prizes for plain/origin bars, flavoured bars, filled chocolates (bonbons, pralines, ganaches) and spreads in national and regional rounds, culminating in our yearly World Final.Competitions are held in an expanding range of countries and World regions, including Scandinavia, Italy, European Semi-final, Canada, Germany/Austria/Switzerland and in the USA for the Americas.The Awards are overseen by…See More
Jul 9, 2013

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Dark, Milk, White?
Dark
Most memorable chocolate experience:
bean to bar tour where we tasted varieties form across the globe
My favorite chocolate is:
hand crafted

Shelley Bolton's Blog

tempering machines in Canada

Posted on February 6, 2013 at 5:05pm 3 Comments

Has anyone out there had any luck finding a decent sized tempering machine that is CSA approved?

We are currently in the process of having our Selmi inspected and it looks like it may be challenging.

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