This is a really nice dark milk chocolate, but probably nothing like you have ever had. It has a higher than traditional cocoa content. I find I really like it this way as you are not trying to hide any cocoa defect flavors behind the milk and sugar. A few milk chocolates out there have Criollo, but not many. This formulation will make about 5.5 pounds of "45 % cocoa" chocolate.

If you decide to adjust the recipe, some of the proportions my need to be recalculated as there are both percentage losses (about 20-25% husk) and gross losses (always 4-6 oz in the Champion) that will need to be accounted for. In general, it is much easier to scale up than down.


  • 2.0 lb Cocoa beans or (24 oz nibs)

  • 16 oz Cocoa butter

  • 16 oz powdered Whole dry milk (yes, this is what the professionals use)

  • 32 oz granulated sugar

  • You can also consider added a few ounces of milk fat (clarified butter) as in done by most professionals. It make a different but great chocolate also.


  • Roast the cocoa beans until just cracking. I do this in a drum roaster, 300-325 F for 15-20 minutes. I like beans for milk chocolate a little lighter roasted, but roast to your tastes of course. Only you know what you like. You might try 325 F for 20-30 minutes for a little roasted flavor.

  • Crack and winnow the beans - you should have about 24 oz of nibs remaining.

  • Since you are using such a small amount of nibs you can them directly to the Melanger.

  • Place your warmed cocoa butter in your Spectra Melanger. It is very helpful to have your solid ingredients warmed up to at least 120 F, including the Melanger drum and wheels. Slowly add the nibs.

  • When running smooth, about 15-30 minutes you can add the sugar and milk powder a bit at a time. Run the Melanger until the chocolate is of the smoothness you desire. I find 12-16 hours is about right. Your tastes may vary.

  • After it is out of the Melanger temper and mold up your chocolate into the shape of your choice.

  • Place into a cool, dry place to solidify and then unmold, usually 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).