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.
updated by @thomas-forbes: 04/11/15 01:30:21PM