Noticias

Milk chocolate made with "milk chocolate crumb" (aka chocolate crumb) tastes richer and more complex than milk powder varieties due to Maillard reactions during its unique vacuum cooking, which develops desirable caramel, cooked, nutty, and roasted notes. This "crumb process" offers a significant opportunity for enhancing vegan milk chocolate by generating complex flavours.

Daniel Peter, a Swiss chocolatier, invented the first commercially successful solid milk chocolate in 1875 by utilizing Henri Nestlé's condensed milk, which overcame the long-standing challenge of integrating milk into chocolate.

Forget bland dairy-free alternatives! At Tiger & Bean, we've unlocked a richer flavour profile with the humble tiger nut. This tuber brings a delicious sweetness and creaminess to our innovative dairy-free crumb, creating a truly satisfying chocolate experience.

The article discusses how high cocoa prices are challenging artisanal bean-to-bar chocolate makers. It proposes a strategic shift to vegan milk chocolate, which uses less cocoa, as a way to restore profit margins and tap into the growing vegan market. The article also explores the ingredients and techniques for making quality vegan milk chocolate.

En algunos países, el crumb es un ingrediente clave del chocolate con leche, y se elabora a partir de sólidos de leche, azúcar y licor de cacao, que luego se cocinan al vacío y se secan. Este proceso crea un sabor caramelizado único debido a la reacción de Maillard, lo que lo distingue del chocolate con leche elaborado con leche en polvo. El futuro del crumb incluye innovaciones en sabores, esfuerzos por la sostenibilidad y el desarrollo de versiones sin lácteos por parte de empresas como Tiger & Bean.