Certifications : Organic, Gluten free, kosher and vegan.
On a weekly basis I receive a question about making milk free ‘milk chocolate’. Some people like coconut milk powder but I find it too domineering in its coconut flavor profile and it interferes with tempering. And pretty much all others alternatives (oat powder, potato, nut, etc) I find missing a certain creaminess or have a distinct grain flavor....until now.
This Oat milk powder address all these issues.
- It has three ingredients. Oats, enzymes and a touch of coconut oil
- It has a great creamy flavor without any graininess
- It does not cause any issues with tempering
For calculation purposes for your recipe it has following proportions:
- 28% fat by weight
- 32% sugar (natural converted by enzymes)
- 57% total carbohydrates
- 11% protein
Give it a try with this really simple 50% milk chocolate recipe
8 oz Cocoa nibs (25%)
8 oz Cocoa butter (25%)
8 oz Oat milk powder (25%)
8 oz sugar (25%)
This ‘milk’ will also work quite nicely for a white chocolate.
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