Does anyone know whether you can make a milk chocolate bar from a dark chocolate one? Is it just a case of melting the dark chocolate and slowly mixing milk into it?
This may sound like a stupid question and you may wonder why I don’t just buy milk chocolate. Well, it’s because I cannot have dairy milk and so can only but dark bitter chocolate. I don’t like the taste of this so am trying to find out if I can use soy milk instead.
Any advice would be greatly appreciated. Thanks.
Well according to cadbury all it takes is a glass and a half of pure milk and voila you magicaly get a milk choc bar!
I thinks genneraly though it is the case. Add enough milk (soy in your case) that the choc stays thick and can set (if its in a hard form you require). add too much and I don’t think it will set. Maybe add something like some kind of setting agent. Read what milk choc manufacturers use or research on home use setting agents. You may need to add sugar to tate as by adding milk you may make it tasting bland.
But why bother. Just pop into the shops and get it ready made. Its a different matter if you have cocoa beans and need to strat from scratch. If you have a bar of dark and don’t like the taste on its own, melt it up and serve on fruit/ ice cream or use its shavings on deserts and just use it up in cooking. Don’t bother using it to make your own milk chock I’m sure its not worth the hassel when theres plenty of variety around, you can even get special dietry ones so theres no need to go through all that.
Good luck anyway.
December 31st, 2009 at 4:29 am
I have no idea if that would work… but this looks pretty good
Chocolate Espresso Soy Dreams
(Soy Pots de Creme)
i n g r e d i e n t s
1(16-ounce) package Azumaya Silken Tofu (drained)
12 ounces good quality semi-sweet or bittersweet chocolate cut into small pieces
2 teaspoons instant espresso powder
2 to 4 tablespoons sifted powdered sugar if desired
2 teaspoons pure vanilla extract
Garnish (Optional)
1 Whipped cream or non-dairy whipped topping
6 Dark chocolate covered espresso beans
i n s t r u c t i o n s
Microwave chocolate in microwavable bowl on MEDIUM-HIGH (50%) for 1 to 3 minutes, stirring occasionally until melted and smooth.
Puree tofu in food processor; add melted chocolate and powdered sugar and instant espresso powder, process until completely blended, scraping sides down. Add vanilla; blend well.
Spoon mixture into Pots de Creme cups or small custard cups.
Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving (to enhance the flavor).
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December 31st, 2009 at 5:05 am
Well according to cadbury all it takes is a glass and a half of pure milk and voila you magicaly get a milk choc bar!
I thinks genneraly though it is the case. Add enough milk (soy in your case) that the choc stays thick and can set (if its in a hard form you require). add too much and I don’t think it will set. Maybe add something like some kind of setting agent. Read what milk choc manufacturers use or research on home use setting agents. You may need to add sugar to tate as by adding milk you may make it tasting bland.
But why bother. Just pop into the shops and get it ready made. Its a different matter if you have cocoa beans and need to strat from scratch. If you have a bar of dark and don’t like the taste on its own, melt it up and serve on fruit/ ice cream or use its shavings on deserts and just use it up in cooking. Don’t bother using it to make your own milk chock I’m sure its not worth the hassel when theres plenty of variety around, you can even get special dietry ones so theres no need to go through all that.
Good luck anyway.
References :
December 31st, 2009 at 5:11 am
They sell soy bars all over the internet and in health food stores. Just google "soy chocolate" or "soy bars".
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December 31st, 2009 at 5:47 am
I don’t know if that will work, but i do have an alternative.
I think you’ll like it. ( I know my lactose-intolerant daughter does.)
http://chocdec.stores.yahoo.net/index.html
Enjoy!
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December 31st, 2009 at 6:23 am
I think it might go grainy and yuk.
Just go and buy soy chocolate. Tesco has it and so does Holland and Barrett and loads of other places.
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December 31st, 2009 at 6:50 am
Sure you can use soy milk to melt it down, and you can probably add a little sugar while the chocolate is melting to detract from the bitterness of the dark chocolate
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