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