Honey orchid oolong milk tea chocolate bar

Notes

• Trying to replicate my favorite Fossa bar, which has this order of ingredients:

  • Cocoa, sugar, cocoa butter, milk powder, tea leaves

• Aim for 35%+ fat (50% from the nibs, 2% from milk, plus cocoa butter)

  • Our standard 70% bar is 36%

• Going with Tanzania Kokoa kamili cocoa beans @ 18:30 P1

• Using Honey Orchid Dancong Oolong Tea from KuCha Tea (Boulder, CO)

• First attempt

  • Ratios

    • 40% nibs (750g)

    • 30% sugar (562.5g)

    • 15% cocoa butter (281g)

    • 10% milk (187.5g)

    • 5% tea (94g)

  • Added tea after 12 hours or so, pre-ground in spice grinder

  • Good, but very different from Fossa. Far more aggressively tea, but also less... flat?

• Second attempt

  • Increasing milk & reducing tea

  • Ratios

    • 40% nibs (1400g)

    • 30% sugar (1050g)

    • 15% cocoa butter (525g)

    • 13% whole milk powder (455g)

    • 2% tea (70g)