The flavor of milk chocolate has always tasted a little blah to me. It always seems too sweet and the chocolate essence is simply lacking. I will even say that most milk chocolate taste old fashioned to me, not current for today’s consumer at all. Even though some of the chocolate manufacturers have bumped their cocoa mass content to about 40%, for certain applications it still does not seem enough to me. For enrobing certain truffles and chocolates it may be, but for eating as is, it leaves me completely underwhelmed. I certainly do not want to be misunderstood as someone who only likes dark or bitter chocolate. Not at all, when eating dark chocolate, pure as in a bar, I like the cocoa mass to be in the mid 60’s, not exactly super high. Much above that and my taste buds have a hard time picking up delicate flavor nuances other than bitter cocoa.
To create milk chocolate with a balance I found appealing, I ordinarily combine milk chocolate with dark chocolate. This gives me a milk chocolate with still has the character of a milk chocolate but with a stronger, more complex personality and a much better mouth feel.
Flavoring chocolate couverture is something I also like to do and I feel it works best in a milk chocolate blend which I make below. Creating current flavor profiles is what I exceptionally find exciting. It could be my Belgian upbringing or simply my eternal chase for delicious combinations. The blend of raspberry and chocolate is not especially new or current but rather a great classic. To obtain a natural raspberry flavor into the chocolate bar I simply add freeze dried raspberry powder into the chocolate mixture. The tangy freshness of raspberry balances very well with the milk and dark chocolate. This combination can also be used for molding or dipping chocolates or for petit four sec etc. The amount of raspberry powder can be increased or decreased depending on your requirements or flavor desired.
Getting it all together!
Select both a milk chocolate and a semi sweet chocolate couverture for making a good blend. The milk chocolate I use contains 40% cocoa mass and the semis sweet 58% cocoa mass.
Raspberry flavored milk chocolate
16 oz (1 lb) Milk chocolate couverture 40% 480 g
|10 oz||(10 oz)||Dark couverture 58%||300 g|
|1 -1.5 oz||(1 -1.5 oz)||Dehydrated raspberry powder||30 -45 g|
- Melt and pre-crystallize (temper) the chocolate. Add the raspberry powder; adjust if a stronger raspberry flavor is desired.
- Mold the chocolate or use for dipping fruit, filling thin cookies etc.