Chocomami

Name: Chocomami
Yield: 1000 ml
Ingredients: 690 ml Walnut, Hazelnut & Almond Milk; 140 g Valrhona Chocolate; 70 g Caramel Miso Syrup; 104 g Simple Syrup; 0.3 g Protease Enzyme; 0 top Lactic Acid Solution 6%

Yield

Yield: 1000 ml

Prep ingredients

690 ml Walnut, Hazelnut & Almond Milk
140 g Valrhona Chocolate
70 g Caramel Miso Syrup
104 g Simple Syrup
0.3 g Protease Enzyme
0 top Lactic Acid Solution 6%

Instructions

Melt chocolate into nut milk. Add caramel miso syrup and simple syrup. Add lactic acid solution until pH reaches 4.60 (clarification trigger). Add 0.30 g protease, stir and rest 40 min. Perform milk clarification (curd, rest, separation) and fine filter to brilliance. Yield: ~1 L clarified.