April 19, 2007
I’ve been trying to make milk chocolate bars from couverture for the past day or two, but no matter what I try the finished chocolate comes out grainy from the milk powder. Even just getting the powder so that the chunks aren’t visible takes so much stirring and sieving that the chocolate that comes out is full of air bubbles as well as tiny grains of powder… ewww.
I don’t have a wet grinder or anything like that so I was just wondering if anyone knew a way to make milk chocolate without using powdered milk? Evaporated milk and lecithin maybe?
Any help with this would be super lovely, I’m really stumped at the moment.
You’ll need a wet grinder, and for technical help, I’d recommend the boards at:
If you’re beginning with couverture, you’ll almost certainly need to substantially amend the mass with additional cocoa butter, and you’ll probably need at least 24 hours of refining time.
If I had to offer any advice, I wouldn’t try making a milk this way…better to begin with cocoa mass and add the fats, sugars and milk powders yourself. That way you’ll really understand/control the recipe and be able to get the result you want.