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Here is a list of some chocolates that may be more available in your area.
http://vegnews.com/articles/page.do?pageId=4371&catId=2
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Making chocolate is easier if you start with unsweetened baker's chocolate (which is dairy free)
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How did you try to make it?
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Coconut oil and cocoa powder would work too- but you need a LOT of cocoa powder. Â Chocolate also requires some form of sugar and often salt to bring out the flavor. Â Many cocoa powders, however, are just bland- you have to start with the right cocoa. Â I suspect much of it is effectively stale.
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As to Maltesers... it won't be an easy matter to make that fluffy core.
That's a matter of specialized equipment.
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You may very well need to rig a vacuum chamber to fluff it in.
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I'd try using a whipped cream charger on a mix of coconut oil (maybe 30%) and super-saturated melted malt.
Then transfer it into a home made vacuum chamber and inflate it (and cool it) as much as you can.
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Something like what this guy is doing:
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http://www.youtube.com/watch?v=mqcErDStLfQ
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There are a lot of different configurations that can create a vacuum chamber.
I'm sure you can find instructables on that.
You'll probably have to spend $100 - $200 though, on building one.
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