40 Percent Milk Chocolate

Preparation info
  • Yield:

    2.01 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


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


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