Homemade milk chocolate demands a significant investment of time, but the process itself is relatively simple. It requires just a few basic ingredients and tools. The basic recipe for milk chocolate responds well to adjustments based on personal preferences of sweetness. This might require a certain level of trial and error, but when it comes to tasting milk chocolate, that is not a bad thing.
- Skill level:
- Moderately Easy
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Things you need
- Cocoa beans
- Powdered milk
- Cocoa butter
- Icing sugar
- Juicer or heavy-duty food processor
- Stand mixer
Preheat the oven to between 121 and 149 degrees Celsius depending on your elevation. Spread the cocoa beans over a baking tray in a single layer and roast them for 15 minutes. A distinct cracking sound will be heard when the beans are finished roasting. Fully roasted beans should also emit a rich chocolate odour without any smoky or burnt odour.
Remove the husk from each bean to reveal the nib.
Place the shelled beans into a juicer or heavy duty food processor. Grind them for approximately 30 minutes, or until the beans have been reduced to a liqueur.
Combine 170gr. of the cocoa bean liqueur with 17g of melted cocoa butter, 85.1gr. of powdered milk, 113gr. of icing sugar and a 1/4 tsp of lecithin. Blend the mix until it is smooth and fully combined.
Pour the chocolate mixture into a stand mixer. Blend the mixture on low for approximately eight hours, but it rest for 15 minutes every half-hour. This "conching" process is essential to produce a perfectly smooth product.
Cool the chocolate to approximately 29.4 degrees Celsius and pour it into a mould. Allow it to cool thoroughly before removing and eating.
Tips and warnings
- A juicer is the best way to grind the beans to the proper, exceptionally fine consistency. A food processor will work well in a pinch.
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