Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Melanger experimentation


Recommended Posts

On 2/11/2021 at 12:18 PM, EsaK said:

 

Not sure if there's a baseline per se, but I think somewhere around 40% seems to be fine. Can go higher for really punchy flavours, and lower for more subtle ones. Haven't tried banana, but could imagine it being a tough one to bring out the flavour? Interested to hear if you have issues with the powder getting stuck (guessing that was the issue with corn?). 

 

Thanks! Actually, the issue with the corn was it took a lot of cocoa butter to get it firm enough to work with. It was softer than a gianduja initiallý, using the typical ratios.

  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
  • 2 months later...

For those who've played around with it, any consensus on the best type of non-dairy milk powder for making dairy-free milk and white chocolate? I'm trying to stay away from the coconut flavor that comes with coconut milk powder. The plan right now is to get a bag each of soy and rice milk powder and see which I prefer, just interested in thoughts and other options from those who've already done it.

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...