Our Milk Chocolates

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  • Опубликовано: 5 окт 2024
  • Picking milk chocolate for your sweets shouldn't be hard. Creamy or cocoa-rich? Chef Minette lays out your tasty options.

Комментарии • 1

  • @Ticklenutts
    @Ticklenutts 7 месяцев назад

    I am considering which Callebaut milk chocolate to use for a chocolate infused with a powdered suppliment.
    Two grams per bar (approximately 75-80 ml) of the supplement - dried and pulverized mushroom fruit bodies - will be added to chocolate before moulding. The species of fungi used can have a foul flavor. The fungus has a mild to strong putrid taste, which luckily, is hidden wonderfully in chocolate.
    So my questions are:
    - Which milk chocolate would you recommend for this purpose?
    - What are the implications of adding a dry, powdery substance at room temperature to a tempered milk chocolate? Suggestions?
    - At what temperature should the chocolate be when mixing in the suppliment powder.
    - When ready, would the concentrated form of the supplement be better incorporated into chocolate in the form of an alcohol tincture, or a resinous oil?
    I am currently testing extraction methods of the key suppliment alkaloid to produce a concentrated and soluable form, but until I perfect method and have the product lab analized, I am forced to work with the substance in a dry bulk form.
    I appreciate any advice you can give me.
    thank you