Milk chocolate

To achieve a uniform and smooth texture of milk chocolate, it is recommended to use a blender. This is especially important since the particles of erythritol and dry milk may not fully dissolve in cocoa butter.

Pour a little water (3-4 cm) into a pot, cover with a lid, and bring to a boil, then remove from heat.

Meanwhile, chop the grated cocoa (100 g) and cocoa butter (100 g) into small pieces. Combine them in a metal bowl and add dry coconut milk (100 g) on top. Also, add erythritol (60 g), ground into powder.

Place the bowl over a water bath, ensuring that the bottom of the bowl does not touch the water.

Dip a immersion thermometer into the mixture and wait for it to start melting.

Continuously stir with a silicone spatula while monitoring the temperature. The mixture needs to be heated to 42 degrees, but keep in mind that the bowl will retain heat, so you can remove it from the bath a little earlier, at 38-39 degrees.

Remember to wipe the bottom of the bowl from condensation with a dry towel.

After reaching the desired temperature, pour the mixture into a blender and blend for a couple of minutes to break up any remaining lumps of butter and achieve a uniform consistency.

If you do not have a blender, continue to stir the mixture with a spatula until all components are completely dissolved.

Then return the chocolate back to the bowl. While constantly stirring, cool the mixture to 27.5 degrees.

Next, place the bowl back over the water bath and heat the mixture to 30 degrees. After that, you can pour the chocolate into molds.

For stabilization, milk chocolate will require more time, so leave it in the refrigerator for 30-40 minutes.

Properly tempered chocolate does not melt in your hands, has no streaks, and easily separates from the mold.

The texture of milk chocolate is softer compared to dark and bitter chocolate, so when it is broken, there may not be a pronounced snap.