Soy "Milk" chocolate - 40% cocoa

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 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)

  • 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).