I just received my first order of custom transfers. The directions said to keep them in the refrigerator. I was surprised as I thought that would cause condensation. I have kept my other transfer sheets in a dry and dark storage area. What do you all suggest?
Hi Clay. I think Callebaut was using rice milk. I don't know if that classifies as dairy. I don't think so, because they are saying it's dairy free. I know that I use clarified butter at times, and although it's dairy, it is casein free and lactose free. I don't say it is dairy free or parve, just casein free. All I really care about is that I can make some casein-free products for my people. Now, while goat's milk does have casein, it's supposedly a different casein then cow's milk and some people can tolerate it. But it's way too complicated to get into that if you know what I mean. And I think the Askinosie bars would most likely be too pricey to use. But I think it's really cool that they are making it. Coconut milk would be awesome-but you are saying they just sell it for chocolate bars? Not couverture. Oh well.
So-it is possible to make? You mean like using cocoa powder, a dairy-free milk product, and clarified butter type thing?
I wonder why it's not being sold in the US. Anyway, what are the sources of the dairy-free milk chocolate brands that you have tried. I know you haven't done too well with them, but I have a group of people who aren't too picky, so I would like to try it. Thanks!!
