Dark Chocolate

• 1
  Whole Milk— 588 g
• 2
  Sugar (Sucrose)— 130 g
• 3
  Dextrose (Glucose)— 35 g
• 4
  Cocoa Powder 22-24%— 40 g
• 5
  Dark Chocolate 70%— 40 g
• 6
  Carob Seed Flour— 2 g
• 7
  Salt— 1 g
• 8
  Heavy Cream 40%— 114 g
• 9
  Glucose Syrup DE42— 25 g
• 10
  Skim Milk Powder— 25 g

1. Warm the milk and cream. 2. At about 40 C add the milk powder, sugars, cocoa and carob dry-mixed together, plus the chopped chocolate. 3. Pasteurize at 82 to 85 C, stirring to dissolve the chocolate. 4. Cool to 4 C, age 6 to 12 hours. 5. Churn.