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
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
the milk powder is whole milk powder from medallion - here is the link:
I've started another batch today and I'm going to use the same ratios and if the same thing happens I will…"
"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…"
"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…"
"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%…"
"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…"
"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…"
"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)."
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
The International Chocolate Awards aims to highlight the best in fine chocolate to consumers by judging bars and filled chocolates (bonbons, pralines, ganaches) in national and regional rounds with a Grand Final judging the best of the best. The first year, 2012 included rounds in Italy, the UK, the USA with the first year’s Grand Final in the UK in October, coinciding with Chocolate Week. 2013 added an Israeli national competition and other country rounds are in development.Entries to the…See More