My milkshake turns out watery and thin everytime time what am I doing wrong?
I am trying to replicate the UK thick, cold texture dessert shop Ferrero Rocher style shake but every time I make it, it turns out watery, frothy and slightly warm, and the cocoa tastes slightly chalky/dusty.
I'm trying to make a sugar free one with a standard budget blender (small one) and I use natural non dutch Luker 22/24% high fat cocoa butter cocoa powder. I bloom it first with a little boiling water to make a syrup (as read on Google) I also use pure Reb A 98 percent Stevia powder and standard UK whole milk stored at a 3°C.
Even though the milk is cold, when I blend it, the milkshake comes out a bit warm/neutral in temperature it’s quite watery and thin and not smooth and thick like the dessert shop milkshakes and the cocoa still leaves a slight chalky, dusty mouthfeel. I want to avoid wasting money on expensive ingredients if they won't work, so I am trying to figure out which food item/thickener is the absolute best to fix this (as read on Google I need a thickner)
Can someone explain how these options compare for thickness and texture
Is sugar free ice cream TRULY essential to get that thickness supermarket sugar free tubs are quite expensive in the UK I heard it is as it's sub zero temperature and has natural emulsifiers etc
Do I need Double cream, single cream, or whipped cream? (I have tried these creams in the past but noticed it only adds richness and more fat not necessarily making it thicker
I tried half a frozen banana once but it didn't seem thick. Would freezing a whole banana rock solid actually give a heavy gelato texture
Will Xathan gum actually bind the milk and cocoa fat into a gel texture without ice cream
Would freezing high fat (5% or 10%) authentic Greek yogurt (or any other yogurt) work to make it thick and very cold
How do I sequence the blend so it stays freezing cold, smooth, and thick enough? The taste is nice anyways it just tastes like a 60-70% darkish chocolate but what else can I add do get that ferrero taste? hazelnuts or hazelnut butter? when I added about 10 almonds and blended it it didn't fully mix through and sank to the bottom and it didn't give me a almondy taste like how the ferrero milkshake does I'm guessing because the chocolate balls have the nuts in anyway and when it's mixed through the nuts stay throughout instead of sinking
What am I doing wrong and what do I need? is the reason why the ferrero richer milkshake thick because it has stuff in it that holds it all together for example the chocolate balls? even the dessert shops use whole milk too