How To Make Milk Chocolate At Home | Ep.117 | Craft Chocolate TV
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- เผยแพร่เมื่อ 6 ก.พ. 2025
- "How do I make milk chocolate at home?" - a question we get asked a lot! This is our recipe for making a beautiful, silky smooth milk chocolate using just four ingredients.
Ingredients:
300g cacao nibs
300g cane sugar
200g milk powder
200g cocoa butter
Equipment:
Stone melanger
Food scale
Scraper/spatula
Cloth for cleaning
Heat gun
We hope you enjoy this recipe as much as we do!
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I love milk chocolate! I make mine with a lot of freshly made milk crumbs instead of store-bought milk powder (needless to say it's not commercial production), and I use a hint of malt extract. And with some crunchy caramelised almond bits to contrast with the perfect smoothness of chocolate, this goes to another level. 😋
That sounds delicious!
I love these videos. It's really helping me learn more about chocolate. Thanks for sharing I really appreciate it.
Comments like these are why we do it! So glad you're enjoying them! Thanks for watching!
I would really love to see a the process for extracting cocoa butter and see if it's even feasible at home
We don’t do that in our factory, so we’re can’t show you, but we’ll key it in our post if we end up in a factory that does! It’s usually done with a hydraulic press, as it requires a lot of pressure to extract.
It's possible to do it at home, or at least it was, John Nanci from Chocolate Alchemy has a video about it (How To Make Cocoa Butter At Home). The problem is that the countertop oil press in question (NutriChef) is not sold anymore and, to date, nobody has found a valid replacement.
Yeah, traditional milk chocolate is mainly cocoa butter and milk powder, so being able to make cocoa butter at home would be really cool! Moreover, I think you could use the melanger to make a fine cocoa powder but I haven't tried yet.
Love your videos. Been doing chocolate for 8years now but ill start my own from scratch soon🙏🏻🙏🏻🙏🏻
Yes! That's exciting! Much success to you!
Thank you SO MUCH for sharing your journey here on youtube, its VERY helpful and insightful!!. As you always seem to be asking for questions I have one topic we could use some guidance with. Our current challenge (there are many !!) is streamlining the way we clean chocolate molds. I'm curious how you approach this process and any lessons you've learned along the way ? Our process is very manual at this point and our portions are not as precisely measured as what your automated line produces so there is a bit more to clean up when we're done with a batch ;-) Thanks !!
Thanks for your lovely comment! We'll add cleaning molds to the list, as this is a great subject and one we have learned some lessons with!
This seems like the same way I do it. I would say though, I don’t ever run the melanger empty. I put a few tbs of cocoa butter in before I turn it on, then use the heat gun to warm it up before and while putting the nibs in (slowly).
That's a great way to prime it for action!
Thank you for all the inspiration in your videos. Has really helped me with my bean-to-bar!
So happy to hear that!
You are the best Dylan 🎉
No, you are!
❤❤❤ I'm learning so much. ❤❤❤
You're so welcome! It's a fun education!
Thank you!!! Was waiting for this!
It's been a long time coming! Hope you enjoy it!
@ I did thank you. Wondering if I don’t have a hear gun could I use the butter to heat up the stones? Tanks
Do you ever have an issue with caramelization of the milk?
I'm buying myself a melanger for christmas. This was a really well timed video. I have everything except the machine and the cocoa butter. Any reccomendations on buying the butter?
That’s amazing! Check out Chocolate Alchemy for your cocoa butter.
Thank you
You're welcome!
Just curious, how warm does the chocolate get in your melanger, i have to run a fan or my chocolate will get to the 120° range sometimes a little higher. One good thing is that I just have to cool it down and back up for tempering.
Thanks for the videos
For this video, it was in our cooler studio, so the heat gun was really useful. Temperatures will depend on where you’re refining. That does sound like a useful process to temper!
Great video! Is their any specific brand of milk powder in making chocolate? 😊
There’s no one option. We use Humboldt Creamery, but you can use what’s available to you and even experiment to find the one you like best.
cool video! Maybe a stupid question - do I still need a stone grinder machine if I have cacao mass instead of nibs? Or is a tempering machine enough? Thanks :)
Absolutely. Even if you start with fully refined and conched cocoa mass, you will still have to refine sugar and milk solids (and any other ingredient, like malt extract, fruit powder etc..). And without a melanger, you'll get not only a coarse chocolate but also something that won't actually taste like milk chocolate, like not well blended flavors.
Zach is right. Unless you have couverture chocolate, you'll need to refine the cacao mass and any additional ingredients together before tempering to achieve a smooth consistency and mouthfeel with a small enough particle size.
Deodorized cocoa butter or regular? Plus, how do you store the cocoa butter so that it doesn't start taking in odors from the surrounding, either from the container or the air itself?
Either works! Store in a cool dry place wrapped in plastic (ziplock, wrap, etc).
May I ask? What would happen if you aim the heat gun around the bowl ?
Woow thanks for always sharing, when you are tired of the grinder dispose at me in uganda, much love though ❤
There are some great beans grown in Uganda!
@@CraftChocolateTV yes we do have them
I love it milk chocolate watching from Saudi Arabia 🇸🇦 new friend thank you for sharing your vedio sir
Welcome, friend!
Hey dude just wanna let you know that I want to know how to ferment I get that until 5-7 days but but ingredients do you add yeast in the fermentation
The majority of cacao producers do not add yeast, as there is typically enough in the environment that spring into action pretty quickly during the process.
OK, I'll do it exactly as in your video.
I still have a question,
why is the cocoa butter added later?
wouldn't the cocoa butter work as a kind of lubrication for the device?
I think 1 kg is the absolute maximum for the Premier device (partly made of plastic)
what tension is the screw in the middle turned to?
I broke parts for the first time years ago & added the ingredients too quickly
Thank you so much for your video! I watched one of your older videos where you compare the Premier Wonder Grinder and the Cocoatown Melanger ECGC-12SLTA. I was thinking of getting one for home use and noticed that Cocoatown has released a new model, the 'Abi 10 Melanger,' which is cheaper at $350. Unfortunately, I haven't been able to find any reviews on it. As an expert, what do you think about this model?
We haven't use that particular model before, so we can't say for certain, but we have used (and still use) Cocoatown melangers for some of our products.
Thank you my bro
You're very welcome! 🤙
Great input for craft chocolate but in south east Asia their are less regulations and more products are either based on white chocolate, compounds using Dutch powder and cocoa butter substitutes , equalists, replacements like rbd canola, palm oil etc. pls share some video for small scale commercial chocolate production for such markets as well. though its not chocolate as per regulations but they can improve over the time sure.
We’re focused on Craft Chocolate, not commercial chocolate. We consider them to be two totally different markets. Craft chocolate doesn’t use palm oils and other replacements. Not to mention you will only be competing with the giant corporations should you go in that direction. We can’t offer information to help in that regard.
@@CraftChocolateTV really thanks for your insightful advise about giants but we focus on domestic pockets avoiding the MNC's as selling compounds to small baking chains. hope to see some video on chocolate spread as well soon.Thanks
In the market ther is tilting chocolate refinning machine do you recomend it?
Do you know what the machine is called or brand name? Is it the Cocoatown?
Good 😍
Thank you!
How it would be if we add sugar powder in nibs than sugar crystals
It not worth it , the super fine sugar make dust clouds. And it not even that faster much
It would work OK. We use organic cane sugar instead of powdered sugar because it costs less and will refine before the chocolate does any way.
Why don’t you add all the cb in the beginning? I’m lazy, I add all the butter with the nibs lol😅
It doesn’t works as well because the cocoa butter becomes less accessible as it refines and binds to the cocoa fibers and sugar crystals.
Good morning Boss..... What is Brix point Belgium chocolate?
Do you mean the sugar content of Belgium chocolate? If so, it will depend on each bar and company.
Why add the cocoa butter in batches? Thank you
If you add it so at once, it binds to the cocoa fibres and sugar crystals faster. Adding it incrementally helps the texture and process develop the refinement.
@@CraftChocolateTV Thank you very much
@@CraftChocolateTV Mmm... interesting. Would you say that there is a sweet spot when it comes to fluidity in the melanger, like too much fluidity is as bad as too much viscosity? I never thought about this untill now.
This is milk chocolate 50% yes ?
Correct! 300g of nibs and 200g of cocoa butter make up half of the recipe.
If this machine runs continuously for two days, won't the motor be damaged? Thank you
Great question! The stone melangers are made to run continuously. This is a Premier Wonder Grinder and it was made to run for days.
@@CraftChocolateTV Thank you very much my bro.
why not use powdered sugar?
We use organic cane sugar instead of powdered sugar because it costs less and will refine before the chocolate does any way.