After making dark chocolate for a couple of years, I have ventured off into the world of making milk chocolate. The first batch ended up being a dark milk and came out fairly nice. I used 42% liquor, 7% butter, 27% sugar and 24% milk powder. Using the small CocoaTown Melanger, I let the liquor work by itself for 6-12 hours, then add the sugar and butter so it can grind down, takes 4-6 hours. Then I add the milk powder and was working with a thicker mix than usual. Now I am trying a milk around 40%. I dropped the liquor to 30% and raised the butter to 10%. Did a sweet 33% sugar and 25% milk powder. As I put the milk powder in the machine, it is way to thick and needed to double the butter content and it is still too thick to get all the milk powder in. This is really messing with my percentages. We will see how it turns out.
As a general rule you want to have your cocoa fats (calculated from liquor and added cocoa butter) between 35 and 45%. My milk chocolates are down around the 35% and dark chocolates can be up to 45% but generally about 40%. You are going way too heavy on the milk powder in my opinion, the most I have ever had in a formulation has been 20%. Good luck, formulating milk chocolate is tricky to get just how you would like it, with the desired rheology.
When I think about the next batch it is still unclear to me. Assuming all milk chocolate is not as think as the last batch, the only way it would be less viscous, is to increase the percentage of butter. The liquor is around 53% fat and with the added butter being an 20% - 25% butter getting to the 35% + total cocao fats. I used 26% liquor on the last batch and it still is a little dark.
I still have another 55-60% left of sugar and milk powder. I tend to stay above the 35% (total bar) sugar content. That still gets me over 20% and probably closer to 30%. Do I need to add more sugar, keep the milk powder content to 20 and lower the liquor and raise the butter a little to get a good milk bar.
My last batch of milk chocolate (which we were pretty happy with) was:
11% cocoa nibs
26% cocoa butter
28% sugar (I split it 19% sucrose and 9% lactose)
4% skim milk powder
28% full fat milk powder (26% fat) - spray dried milk powder
1.75% dark malt extract
This recipe gave total milk fat of 7.5% which means the tempering can be tricky. Also, the milk powder I was using was spray dried - if it was some different sort, there may be more free fat available meaning 7.5% total milk fat is too much. I added malt because I like the taste, but 1.75% was probably too much - would try 1% next time.
Wow that is almost a white chocolate!
It gives a result pretty close to what most people associate milk chocolate with. For me, I prefer a darker milk but this keeps a lot of friends and family happy.
My darker milk is:
32% cocoa nibs
13% cocoa butter
27% sugar (sucrose)
9% skim milk powder
19% full fat milk powder (26% fat) - spray dried milk powder
To me, this one tasted like a chocolate milkshake