31 minutes ago, pastrygirl said:
I'd go with 70% or above.
Are you trying to avoid milk, or just sugar?
I don't know, honestly. I assumed the sugar would be the primary issue since diabetic friendly milk chocolate exists but I've never actually looked into what goes in those chocolates.
I was picturing taking a formula for maybe a 40 - 45% milk chocolate, calculating the sugar added by the milk powder and then replacing enough actual sugar with ground macadamias to get the sugar level in line with a 70 - 80% chocolate and spinning it in the melanger but I have no scientific reason behind any of that. Also, no idea what that'll do texturally but that's easy enough to find out if the rest of it makes sense.
Edit: I was trying to see if I could do this without resorting to sugar substitutes but the friend never actually said using them was off the table.
