Green and Black’s used to make a dark milk chocolate – it used to be about 70% cocoa solids, nevertheless it additionally had the similar milk content material as milk chocolate. It used to be incredible. I additionally think that it used to be much less winning to make and that no longer sufficient folks purchased it, since they do not make it anymore.
I were given a bag of cocoa solids, and I have a crafty plan – I’m going to take a first rate high quality milk chocolate bar and soften maximum of it and upload extra cocoa solids, then mood it.
Recently, Serious Eats got here up with a components for converting the protein proportion of flour the usage of necessary wheat gluten. I used to be questioning if someone had the maths for doing this, and whether or not it used to be the similar?