I have researched and worked pretty hard to develop this recipe. At this point I challenge anyone to make this recipe, give it to a friend, and see if they think it is at all "different". So far, I have had not a single person think it was anything other than "regular" milk chocolate. Oh, and if you were wondering, I have a lot of requests from people with allergies to milk. This recipe is for them. This is made with a full fat soy milk powder called "Better Than Milk". It is more than just soy powder. I will probably start carrying it, but for the time being, check your local health food store.
This formulation will make almost 5 pounds of "40 % cocoa" "Better than Milk" Soy milk chocolate.
- 10 oz Roasted Cocoa nibs 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%)
- Roast the cocoa beans until just cracking. I do this in a drum roaster, until the bean temperature is 250-260 F taking 15-20 minutes. I like this bean a little lighter roasted, but roast to your tastes of course. Only you know what you like. In the Behmor 1600 you need to roast 2 lb and I often use P1 for 18 minutes.
- Crack and winnow the beans
- Place the melted cocoa butter in your Melanger. It is very helpful to have your solid ingredients warmed up to at least 120 F, including the drum and wheels. Slowly add the sugar and soy milk powder once the nibs have turned into liquor. Run the Melanger until the chocolate is of the smoothness you desire. I find 18-24 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).