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Diamond Custom Machines Corp.
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Dark milk 55%
This is a recipe for both milk and dark chocolate lovers. The high cocoa content brings an intense
flavor to the chocolate that is sweetened by the milk.
Ingredients
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840 g
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840 g
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630 g
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690 g
Directions
1.
Melt the cocoa butter in a bain marie. For best results, never heat cocoa butter
above 140°F/60°C.
2.
Pour the melted cocoa butter into the DCM Melanger and gradually add the nibs to
the drum. With a heat gun, warm the drum of the refiner to speed up processing,
never exceeding 140°F/60°C.
NOTE: To further shorten the processing time, warm the nibs
in the oven at 215°F/100°C for 5-10 minutes and pulse-crush
in batches in a Mixer-grinder/Cuisinart for 1 minute.
3.
Next, add the sugar, 300g - roughly 1 ½ cups at a time, making sure it is fully
incorporated before adding more.
4.
After an hour, slowly add the milk powder until well-incorporated, carefully scraping
the sides of the drum.
5.
Let the DCM Melanger run for at least 10-15 hours.
6.
Once you are pleased with the consistency of
removing the contents of the drum to temper or store as needed.
7.
Temper the chocolate and shape into molds, then place in the refrigerator until solid,
approximately 10-15 minutes.
8.
Enjoy your silky smooth and creamy dark milk chocolate!
Yield: Approximately 3kg/6.6lbs of dark milk 55% chocolate, equal to 30 x 100g bars.
Storage : Up to 12 months in a cool, dark, well-ventilated and odourless place in an airtight
container.
Version 1 : 16 April 2018
7 cups
28% Domori cocoa nibs
3 ¾ cups
28% Cocoa butter
3 ¼ cups
21% Granulated White Cane Sugar
6 ½ cups
23% Milk Powder
the chocolate,
U ser Manual Model: DCM - 20
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