My home made chocolate has a grainy texture (now not seized regardless that) : AskCulinary
Hey other folks,
I’m following this home made chocolate recipe and I’m the usage of this melting pot to prepare dinner the whole lot over a saucepan. My best variation is the usage of lactose loose milk powder relatively than common milk powder (which is why I’m making my very own, shedding your lactose tolerance is especially egregious whilst you used to like chocolate)
I used the right kind measurements, however my chocolate got here out with a very grainy texture, when I’m looking to produce one thing that is silky easy ala Cadbury’s in the United Kingdom. It was once additionally some distance too sour, once more looking to produce a milk chocolate relatively than darkish chocolate flavour.
Does any individual have any recommendation? I believed it had “seized” however after including the teaspoon of boiling water I temporarily noticed what “seized” in reality approach because it went from a easy combine with a unhealthy texture, to a lump that seemed extra like a baking venture.