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Old 11-11-2018, 01:49 PM #1
Illuminate
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Smile Calling all chocolatiers....

I followed this recipe:

Cocao butter
Cocao powder
Icing sugar
Full fat milk powder

It went fine until i added the milk powder last like the recipe said, it went grainy af and no amount of whisking made it smooth. Nor will it set, i have not tempered it at all just like the recipe says: mix it and pour.

I am not a chef, why did this happen? Is it the recipe?

Tia
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Old 11-12-2018, 05:29 PM #2
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The milk powder crystallized lumps in the chocolate.

Consider condensed milk.
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Old 11-12-2018, 06:35 PM #3
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Thats a winner right there.
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Old 11-12-2018, 08:54 PM #4
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Keep it simple and clean...

1/2 cup canna coconut oil
1/2 cup cocoa powder
3 TBSP honey
1/2 tsp vanilla

And..... don't forget the lecithin. It will assist in emulsifying the ingredients and is a GIANT booster to the bioavailability factor. Lecithin generally makes my edibles 2x stronger (simply because more is absorbed and less is passed through).

Melt the oil over low heat, Add the cocoa, honey and vanilla. Add lecithin as tolerated.

Generally speaking, the more the better... as long as it doesn't affect the taste. I use a single TBSP in this mix.

Also, I don't use soy lecithin. I use sunflower lecithin and I like the liquid over the powder.




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The American Psychiatric Association's standard reference for psychiatry defines over 450 different mental disorders. I suffer from most of them.
Please be understanding if I act a tiny bit unusual at times. Thank you.
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Old 11-12-2018, 09:00 PM #5
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Thanks man!
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Old 11-12-2018, 10:38 PM #6
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Another thing about home made chocolate is that it always melts in your hand and gets all over everything.


One thing you can do to help harden your chocolate is to "temper" it.


This is a 'must do' for me when I make chocolate for friends.


https://www.ghirardelli.com/tempering-chocolate


I almost always use Ghirardelli cocoa.
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The American Psychiatric Association's standard reference for psychiatry defines over 450 different mental disorders. I suffer from most of them.
Please be understanding if I act a tiny bit unusual at times. Thank you.
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Old 11-12-2018, 10:40 PM #7
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Tbh im just making a chocolate to make truffles from, using canna butter. But condensed milk may have solved my grainy issue, im familiar with seed tempering but havent tried it yet.
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Old 11-12-2018, 10:42 PM #8
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In that case, condensed milk would have worked much better.


However, even with the powdered milk, lecithin probably would have homogenized it. Stuff works miracles for blending.










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The American Psychiatric Association's standard reference for psychiatry defines over 450 different mental disorders. I suffer from most of them.
Please be understanding if I act a tiny bit unusual at times. Thank you.
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Old 11-12-2018, 10:49 PM #9
Illuminate
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I will look at getting the liquid form like you mentioned, i did have a kilo of soy lecithin but i went bad so i threw it, incorrectly stored. Thanks for the heads up bro, my cocao comes from peru and its really tasty.
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Old 11-13-2018, 01:59 AM #10
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Here is the stuff I use...


https://www.walmart.com/ip/NOW-Veget...ta&athena=true


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Please be understanding if I act a tiny bit unusual at times. Thank you.
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