Lactose added separately to Milk Chocolate?
Posted in: Tech Help, Tips, Tricks, & Techniques
Lind uses 'artifical flavor' to round of their product. I have experimented with many industrial flavours at varying dosages but the main issue I hit (I use a combination of Belgiumchocolateand compound chocolate) is that the flavour stability starts to degrade after few weeks.
Usage of flavour gives an amazing lift to the product but unable to nail the reason for loss. I have tried Soy lecithin but that has not helped.
Does using pure chocolate (i.e. no vegetable fat) have better stability. Because of weather conditions and handling difficulties mixing compound chocolates keeps my chocolate stable and yet gives a reasonable soft texture.
Thanks