40 Percent Milk Chocolate

Name: 40 Percent Milk Chocolate
Yield: Yield: 2.01 kg/4 lb 6.9 kg
Cuisine: United States
Ingredients: Superfine or bakers’ sugar 900 g 1 lb 15.75 oz 44.78%; Whole milk powder 260 g 9.17 oz 12.94%; Salt 20 g .71 oz 1%; Lecithin powder 10 g .35 oz .5%; Cocoa liquor 300 g 10.58 oz 14.93%; Vanilla powder 20 g .71 oz 1%; Cocoa butter, heated to 45°C/115°F 500 g 1 lb 1.64 oz 24.88%

Preparation info

Yield:
2.01 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Superfine or bakers’ sugar 900 g 1 lb 15.75 oz <

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Grind the sugar in a coffee grinder until it is very fine and powder-like. Do the same with the whole milk powder.
Warm the cocoa liquor to 45°C/115°F. Place the warm cocoa liquor and the cocoa butter in the mélangeur.
Slowly add the whole milk powder and the sugar (20 percent of each at a time, alternating).
Refine for 24 hours, adding the