Infinite chocolate trick explained

Please fill the form! It is class project on this brand. Your insights will be very helpful https://forms.office.com/r/EUXcAuAcdZ

I have allocated one from a friend that thought i could use it. I don't have any use for it and was wondering where one would might be able to sell it. I've posted on facebook and local classifieds yet to actually have any hits. I apologize if not allowed was just looking for suggestions

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Hi all!

I am looking to see if anyone has any good recommendations for chocolate that is individually wrapped. I bought a fancy advent calendar this year and want some fancy chocolates to go inside of it! I was hoping for something a little fancier than the usual, Hersheys or Lindt ball chocolates. Any and all suggestions welcome!

Thanks!

Stuff like supplements or certain physical activities. Also is there any way to know if you are toxic like signs or symptoms?

I kid you not. This is a great deal (hint: it's German). My favorite kinds, within this brand, are: milk chocolate with almonds and dark chocolate with almonds. The almond-chocolate mix was a very good invention (whomever introduced it to the world).

https://www.youtube.com/watch?v=JL2F34s9fBE&t=2s

I know hershey's gets a bit of flak here but I really like this one. I'd love to have suggestions that taste similar to this?

I prefer creamier, milkier chocolate bars, so I'm working on a recipe to create a bar similar to the one made with Alpine milk. This chocolate has a softer texture, so I plan to start with a blend of cocoa nibs from Ghana and Brazil. The bar contains 54% sugar, 33% fat, and at least 30% cocoa, according to the label.

Since this is a milk-forward chocolate, I'll include at least 25% whole milk powder. This milk powder has 28.2% milk fat and 36.5% sugar (lactose). The cocoa nibs in my recipe are 53% fat and 47% cocoa solids. Here's the formulation I’ve created to closely resemble the chocolate bar I’m aiming for:

• Cocoa Butter: 22.94%
• Cocoa Liquor: 5.68%
• Sugar: 44.87%
• Milk Powder: 25.01%
• Vanilla: 1%
• Lecithin: 0.5%

This results in the following composition:

• Total fat: 33%
• Cocoa Butter: 25.95%
• Milk Fat: 7.05%
• Non-fat cocoa particles: 2.67%
• Sugar: 54%
• Total cocoa: 28.6%

A lot of flavor comes from the cocoa particles, but because I’ve added less cocoa liquor and more sugar and milk powder, there’s only a small amount of cocoa solids in this formulation. However, it still meets the legal requirements for milk chocolate in my country, which mandates at least 2.5% cocoa solids and 25% combined fats.

Although the total cocoa percentage in my recipe is 28.6% (cocoa butter + liquor), I haven’t yet reached the 30% cocoa amount stated on the label. I’m wondering if it’s even possible to get closer to that target while maintaining the balance of ingredients.

Do you think this chocolate would resemble a certain bar made with Alpine milk?