This is my first blog post so I figured I would give you all a little introduction. I am 27 years old living in the greater Los Angeles area and recently taken on the challenge of learning how to make great chocolate.
Currently I am reading, "The Science of Chocolate" by: Stephen T Beckett. And although it has been very informative and I have no complaints about it, its been difficult not to have someone to bounce off questions I have. So, with all that being said, I'll start to get into what I'm doing and where I'm running into difficulties.
I have a Spectra 11 melanger that I am using and my problem is I don't know how much cocoa butter I should have in my recipe? I have read that my total fat content should be in-between 25-35% but what does that mean with my cocoa butter. Right now my recipe is 25% butter, 19% cocoa mass, 19% milk powder (I'm using a combo of non-fat and whole milk to keep my fat content down), and 37% sugar.
Does anything stand out thats wrong with that? Is my butter content too high?
updated by @mattworks: 04/11/15 01:28:08PM