On a weekly basis I receive a question about making milk free ‘milk chocolate’. Some people also like coconut milk powder but I find it too domineering in its coconut flavor profile. And pretty much all others alternatives (oat powder, potato, nut, etc) I find missing a certain creaminess or have a distinct grain flavor....until now.
This Oat milk powder address all these issues.
It has two ingredients. Oats and enzymes (amylase)
It has a great creamy flavor without any graininess
It does not cause any issues with tempering
For calculation purposes for your recipe it has following proportions:
7% fat by weight
40.5% sugar (natural converted by enzymes)
72% total carbohydrates
15.5% protein
Give it a try with this really simple 50% milk chocolate recipe
8 oz Cocoa nibs (25%) 8 oz Cocoa butter (25%) 8 oz Oat milk powder (25%) 8 oz sugar (25%)
This ‘milk’ will also work quite nicely for a white chocolate.
Oat milk powder should be stored in a cool, dry place in an airtight container to prevent moisture absorption and clumping. Keep it away from direct sunlight and strong odors to maintain freshness.