Milk chocolate - 45% cocoa

This is a really nice milk chocolate, but probably nothing like you have ever had. It has a higher than traditional cooca 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 Jamaican Cocoa beans (20 %)
  • 22 oz Cocoa butter (25 %)
  • 1 t lecithin
  • 12 oz powdered dry milk (20%) (yes, this is what the professionals use)
  • 32 oz sugar (35%) (powdered yourself, the prepowdered has cornstarch that makes the chocolate gummy)
  • You can also consider added a few onces of milk fat (clarified butter) as in done by most professionals. It make a differant but great chocolate also.

  • Roast the cocoa beans until just cracking. I do this in a drum roaster, 300 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 16 oz of sugar and 8 oz of 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).