Premium milk chocolate baking block Ingredients:
- Cocoa Butter
- whole milk powder
- cocoa mass
- brown sugar
- GMO free soy lecithin (emulsifier)
- natural vanilla
- barley malt extract
Because this premium milk chocolate baking bloc is in a large 1 pound block it is great for the kitchen. Wether you chop it up small for a truffle recipe or simple grate it over a finished dessert, this sturdy size is excellent. When you make a recipe with this milk chocolate baking bloc we would be thrilled if you posted it on your social media and tagged Forte Chocolates in it. We always love to see what cool new creations you can come up with, or what good traditional recipes people enjoy making.
Milk Chocolate Baking Bloc Truffle recipe
454g Milk Chocolate (1pound)
114g heavy cream
17g BuTTer (warm, but not melted)
alcohol free: omit butter and alcohol. Add a few Drops of orange oil
1. First off, be sure to taste your chocolate. You want to be sure the chocolate is delicious before putting in this effort!
2. Next, it is time to chop your chocolate. Chopping the chocolate can be done by hand or in a food processor. A uniform size is necessary, smaller than a pea but larger than powder. Be sure not to melt the chocolate. Once the chocolate is chopped, transfer it to a heat safe bowl.
3. In a separate container, carefully bring your cream to a full boil. Then quickly but carefully pour it all at once over the chocolate. Using a stir stick/spatula, submerge any chocolate on top of the cream. Wait a full minute for the chocolate to begin melting before starting your next step.
4. Create an emulsion by stirring only in the center of the bowl with your stir stick in small but quick circles, until the ganache looks shiny and darker. As the emulsion forms you can gradually stir in larger and larger circles until the whole bowl is combined.
5. The ganache may still have a few chunks of solid chocolate in it. These can be carefully melted out with a heat gun or hair dryer. However be careful not to over-heat the ganache as this could cause the emulsion to break.
6. Now that the ganache is stable, you can add whatever flavorings you would like. If adding alcohol, stir in the warm butter first then stir in the alcohol with the same technique as the cream. If just adding an oil, simply stir in the desired amount.
7. Pipe your ganache into molds or in coin shapes onto parchment paper, allow to set up and then coat with your favorite toppings such as: cocoa powder, tempered chocolate, toasted nuts, or even crushed peppermint candies!
Because you looked at the Milk Baking Bloc you might also enjoy something lighter. Try our White Chocolate Baking Bloc
Because you looked at the Milk Baking Bloc you might also enjoy something darker. Try our Dark chocolate Baking Bloc