- Synopsis
- A rich dark milk chocolate made with creamy buffalo milk powder.
- Author
- Dom Ramsey
- Version
- 1.0
- License
- Creative Commons Attribution 4.0 International
- Short URL
- xtc.tc/103
- Last Updated
- 15 October 2018
Ingredients
- 45% Roasted cocoa nibs
- 10% Cocoa butter
- 15% Whole Buffalo Milk Powder
- 29.6% Cane Sugar
- 0.4% Sunflower Lecithin
Technical Information
- Roast: Standard (20 minutes @ 120°C)
- Grind / Conch time: Standard (24 hours for 3kg Premier grinders, 72 hours for 30kg CocoaTown melangers)
Method
- Sort and roast beans.
- After cooling, break and winnow.
- Slowly add nibs to heated melanger.
- Add pre-melted cocoa butter. This can be added in parallel with the cocoa nibs to help speed the process.
- When nibs and cocoa butter are flowing freely, slowly add the sugar. For larger batches, this can be done on the second day of the 72 hour grind.
- One the sugar has been combined, slowly add the milk powder.
- Allow to grind / conch for prescribed time.
- One hour before the end of the cycle, add the lecithin.
- Pour into containers and allow to set.
- Temper as per the dark milk chocolate settings of your tempering machine.
Notes
In the UK, organic whole buffalo milk powder is available from Laverstoke Park Farm in Hampshire. It has an extremely creamy flavour with very few of the strong flavours associated with sheep or goat’s milk. As such, relatively little can produce a good cream flavour, meaning we can keep the cocoa content high.
The choice of cocoa bean is up to you. We have used beans from Vietnam, Nicaragua and Trinidad, all of which produced great flavours. You may want to avoid strongly citrus flavour notes in beans as these could clash with the creamy flavour of the milk. We like a more chocolatey or floral instead.
Tempering any high cocoa milk chocolate can take a little trial and error. We had success tempering this using the milk chocolate settings on our Chocovision tempering machine, but you may want to push your temperatures towards the dark chocolate range if you have problems.
We like to use Sunflower Lecithin in all our milk chocolates as it can significantly aid with viscosity and make moulding much easier. We use it in preference to Soy Lecithin which some people have allergies to. Again, if your chocolate flows readily you may want to omit this entirely and increase the cocoa nib or sugar content accordingly.
We find ageing the chocolate can have a significant beneficial effect on the final flavour of single origin chocolates, particularly those with high acidity. Normally this would be done after grinding and before tempering. Simply set the chocolate aside for 2-4 weeks before tempering and packaging.
License
Buffalo Milk Chocolate by XTC Chocolate is licensed under a Creative Commons Attribution 4.0 International License.
Based on a work at https://xtc.tc/103.
Permissions beyond the scope of this license may be available at https://xtcchocolate.com/licensing/.