Dark chocolate is made of 50-90% cocoa solids and butter. Milk chocolate is made of at least 12% dairy. This recipe meets both requirements, making it dark milk chocolate. It's our favorite. :)
To make chocolate from nibs, you will need a refiner/melanger. I have this one. I get my nibs and cocoa butter from https://www.cocoasupply.com.
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| Re-Tempered, not perfect but makes me happy, and tastes great! |
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| Beans roasted in the Combi Oven |
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| Toasted powdered dairy mixed with sugar |
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| Mostly-melted cocoa butter |
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| Cocoa butter added to Refiner/Melanger |
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| Cacao nibs added to cocoa butter |
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| Half the dairy/sugar added. Machine labors a bit |
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| Once machine smooths out a bit, added remaining dairy/sugar; machine labors again. |
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| After 30 - 45 min, starting to look like chocolate |
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| After a day in the refiner/melanger, very smooth and creamy |
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First attempt at tempering. Started out in temper, but room conditions (too warm, maybe too humid), began degrading. Needed re-tempering. |
Dark Milk Chocolate
(w/o Benefiber: 60% Chocolate (44% cocoa butter), 14%
milk, still is Dex+)
- This would be a 70% dark chocolate if the dairy and fiber was not added.
3.3 lb batch; ~ 6.6 cups, melted.
Ingredients
500
g (3.33 cup) cacao nibs (480 g if already roasted)
125
g (1.84 cup) fat-free powdered milk
84
g (0.88 cup) cream powder
381 g (1.75 cup) Cocoa butter
78
g (0.39 cup) sugar
309
g (2.45 cup) anhydrous dextrose*
76
g (0.9 cup) Benefiber
50
drops Propylene
Glycol-based Bourbon Vanilla Flavor**
16 g Cocoa butter silk***
Directions
1.
Roast the cacao nibs.
2.
Caramelize the milk powder:
a.
Preheat oven to 300° true convection.
b.
Combine milk and cream powders; spread on
parchment-lined baking sheet.
c.
Bake until milk takes on a lightly
golden-caramel color, about 10 minutes. Stir half-way through.
3. Melt the cocoa butter in the microwave, add to the refiner/melanger bowl, and start it. Gradually add roasted cacao nibs.
5. Mix
together toasted milk & cream powder, sugar, anhydrous dextrose, and
benefiber. Add some to the refiner/melanger, waiting until it smooths out before
adding more. The motor may labor noticeably as the powders are added. The chocolate mixture will start out thick and grainy, but all of the dry ingredients will
eventually work in and become smooth.
6. Add
Propylene Glycol-based vanilla flavor (not extract, not vanilla bean paste).
7. Refine for 20 - 24 hours, or until smooth and lovely.
8. Temper your chocolate by this or other method of your choice:
a. Check the temperature of the chocolate while still running in the melanger. If it is below 104°F, heat it gently using a hair dryer.
b. Turn off the melanger, and wait for the temperature to drop to 94°F. Optionally turn it on occasionally to equalize the temperature of the chocolate.
c. Add the cocoa butter silk, and stir in for a minute, or pulse the machine on a turn or two to mix fully. Try to keep the temperature between 90 - 92°F, and pour immediately into chocolate bar molds.
d. Place setting chocolate in a 59°-68°F low-humidity room until completely firm and snappy. Cycle in and out of the fridge if necessary to achieve the right temperature.
* You can substitute regular sugar, but that adds back a bunch of fructose, which I am trying to avoid. Using dextrose gives a less-intense sweetness, which we prefer. To make anhydrous from dextrose monohydrate, preheat oven to 175°F. Spread the dextrose monohydrate onto a cooking sheet, then bake for 2 hours. It is now anhydrous dextrose.
** Use Propylene Glycol based flavor
so it doesn’t seize the chocolate. Like this one: https://shop.perfumersapprentice.com/p-8262-madagascar-bourbon-vanilla-flavor.aspx;
*** Buy tempered cocoa butter and shave it fine, or temper yourself per https://chocolatealchemy.com/how-to-make-cocoa-butter-silk/ I did the sous vide method, and it was pretty straight-forward. Or you can substitute 48 g finely shaved tempered chocolate.
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