Make your own allergy free chocolate

I probably receive a request a week from people wanting to make milk free “milk” chocolate. After a bit of experimenting, some suggestions from various customers and numerous taste tests, I am really pleased to submit the following two recipes for those with milk allergies and/or sensitivities.

My daughter can not consume anything with cow’s milk, but does just fine with goat’s milk, so this recipe is for her.

This formulation will make almost 7 pounds of “40 % cocoa” Goat’s milk chocolate.

Ingredients

  • 1.0 lb Cocoa liqueur from a well flavored cocoa bean – I like Ghana (15 %)
  • 27 oz Cocoa butter (25 %)
  • 1 t lecithin
  • 22 oz Meyenburg full fat dry milk (20%)
  • 43 oz sugar (40%) (powdered yourself, the prepowdered has cornstarch that makes the chocolate gummy)

Proceedure:

  • Roast the cocoa beans until just cracking. I do this in a drum roaster, 320 F for 15-20 minutes. I like this bean a little lighter roasted, but roast to your tastes of course. Only you know what you like. You might try 325 for 20-30 minutes for a little roasty flavor.
  • Crack and winnow the beans – you should have about 30 oz of nibs remaining.
  • Grind in your Champion juicer. Go ahead and add your cocoa butter and lecithin at this time, mixed with some of the trace husk you have running back through.
  • Place your Cocoa liqueur and butter mixture in your Santha Wet Grinder. It is very helpful to have your solid ingredients warmed up to at least 120 F, including the Santha drum. Slowly add the sugar and Goat’s milk powder into the melted cocoa liqueur while the Santha is running. Run the Santha until the chocolate is of the smoothness you desire. I find 12-16 hours is about right. Your tastes may vary. If you pre-grind your sugar in a small food processor or coffee grinder (about 2 minutes work), you can usually reduce refining time by 3-4 hours.
  • After it is out of the Santha temper and mold up your chocolate into the shape of your choice.
  • Place into a cool, dry place to solidify and then unmold, ususally about 24 hours later to be safe. This can be done in a refrigerator if you wish.
  • Let the chocolate rest for another 24 hours before eating (well, eat it earlier, but it does benefit from the rest).


For others that can’t abide any dairy products at all, I submit the best soy “milk” chocolate you will ever taste.

This formulation will make almost 5 pounds of “40 % cocoa” “Better than Milk” Soy milk chocolate.

Ingredients

  • 10 oz lb Cocoa liqueur from a well flavored cocoa bean – I like Ghana (14 %)
  • 19 oz Cocoa butter (26.5 %)
  • 1 t lecithin
  • 8 oz “Better than Milk” Soy milk powder(11.2%)
  • 33 oz sugar (47.8%) (powdered yourself, the prepowdered has cornstarch that makes the chocolate gummy)

Proceedure:

  • Roast the cocoa beans until just cracking. I do this in a drum roaster, 320 F for 15-20 minutes. I like this bean a little lighter roasted, but roast to your tastes of course. Only you know what you like. You might try 325 for 20-30 minutes for a little roasty flavor.
  • Crack and winnow the beans – you should have about 30 oz of nibs remaining.
  • Grind in your Champion juicer. Go ahead and add your cocoa butter and lecithin at this time, mixed with some of the trace husk you have running back through.
  • Place your Cocoa liqueur and butter mixture in your Santha Wet Grinder. It is very helpful to have your solid ingredients warmed up to at least 120 F, including the Santha drum. Slowly add the sugar and soy milk powder into the melted cocoa liqueur while the Santha is running. Run the Santha until the chocolate is of the smoothness you desire. I find 12-16 hours is about right. Your tastes may vary. If you pre-grind your sugar in a small food processor or coffee grinder (about 2 minutes work), you can usually reduce refining time by 3-4 hours.
  • After it is out of the Santha temper and mold up your chocolate into the shape of your choice.
  • Place into a cool, dry place to solidify and then unmold, ususally about 24 hours later to be safe. This can be done in a refrigerator if you wish.
  • Let the chocolate rest for another 24 hours before eating (well, eat it earlier, but it does benefit from the rest).


I hope you really enjoy them. Please let me know.

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