I have tried to make milk chocolate about four times now using 2 different recipes. I am very happy with the taste of the chocolate, but the problem is- it will not become solid! I ahve placed batches in the fridge for hours ( even overnight) but when it come out, its still in a viscous liquid state.
For the ingredients I use: butter, icing sugar, cocoa powder, milk powder, and vanilla essence
I have studied chocolate wrappers and most contacin emulsifiers- could this be the missing link?
Any ideas what the problem might be?
updated by @tinashe-chakawa: 05/09/15 10:48:38AM