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Hi! We make bean-to-bar chocolate, but our milk chocolate (39%)
has begun to "break", like falling apart and it's not having a
decent flow. Does anyone knows why? My first guess was humidity
or something concerning the cocoa butter. Pics attached.  Tags:
apart, breaking, chocolate, falling, humidity, milk  Views: 348
Reply to This  Replies to This Discussion  Hard to know without
your recipe formulation.  Also its hard for me to see the issue
from your photos - is the cocoa butter just separating when the
chocolate is left sitting? Does it come back together if you
temper and mould it?  it has 30% of cocoa butter plus 7% coming
from the milk, once it's tempered it doesn't break anyone, so
that leads to a cocoa butter issue, Is it too much fat? Weird
thing is that it didn't happen before, plus it gets quite thick
now.  I'd bet you a cold drink it's moisture.  You're working in
a very humid environment?  Well it's Costa Rica, so yeah, pretty
much