Hi guys, anyone successfully made a milk chocolate that sets properly?
I did one yesterday with Cacau Butter, Cacau powder, some full cream powder and sweetener and tempering it but it was still very “dark” and not as “milk chocolate” as I’d like and it seems the more powder (Cream powder and/or sweetener) that goes in the grainier it all gets (even with blending)…
Was wondering if anyone had any milk chocolate success 
Welcome to this forum @TubbyChocolateGiant.
Sorry to rain on your parade, but do you really want to keep your sweet tooth?
How long have you been following a keto lifestyle? Are you maintaining or aiming to lose fat?
Thanks for the comment Polly. I’ve been on this way of life for 5 years. Do I want to keep my sweet tooth? I don’t really have one but what I like is abit of variety and occasionally I like something sweet. I don’t think that’s a bad thing.
I have a recipe for white chocolate from a fat bomb book. You could use that as a base and then add chocolate powder to it. Right now, I’m waiting for a call to the cable company, but will see if I can find it.
I also eat sweets sometimes.
Nothing wrong with liking sweets. People who can’t control themselves around them are a totally separate issue.
I did, I’ll try to find the recipe I used, it used milk powder, didn’t even know cream powder was a thing. Had the lighter brown look, definitely didn’t look like dark chocolate. It was bacially the same recipe Cocoa powder, butter, sweetener (think it was monk/erythritol and something weird, was either a lecithin or soluble corn fiber or something. I’ll try to find it, came out awesome though. We started buying Choc Zero stuff and I haven’t made it since. But I’ve been thinking about it because I use a lot of chocolate chips and they’re a little pricey when you go through a lot of them.
This is the book I have:
I got it back when I was trying Jimmy Moore’s “eat fat!” variety of low carb. I went from that to Ted Naiman’s “eat low fat, higher protein!” low carb, so I stopped making fat bombs. I’ve come back to making them infrequently, as after almost 7 years low carb, I don’t mind a sweet thing every once in a while.
This book has three different ways of making dark chocolate: (1) using unsweetened chocolate; (2) using cocoa powder; or (3) using coconut oil (instead of cacao butter).
Which one would you like?
Note: I have not made these. In an effort to increase my saturated fat intake (and decrease oxalate), I was making the white chocolate instead.
Haha mine might be the same!! Mine definitely comes out darker no matter how much of the cream powder I put in. Maybe I need a different Cacau powder 
It’s still nice, much nicer than dark chocolate I’m just curious how milky I can go with this.
Interesting I’ll check those books out. I’ve never really been into fat bombs either, I just like cooking and experimenting and it’s nice to have something to grab
I appreciate everyone’s input 
Here’s the one for cacao powder:
4 ounces (112g) cacao butter
1/2 cup (40g) unsweetened cacao powder
1/3 cup (50g) powdered erythritol or Swerve (I use Swerve)
1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
Pinch salt
Few drops liquid Stevia (optional)
Melt the cacao butter in a double boiler (over medium heat). Remove from heat. Stir in other ingredients. I you want it sweeter, add the Stevia. Poor into molds and let harden at room temp, or in the fridge.
Keep in airtight container or refrigerate. Says “up to 3 months”, but I’m not sure what that means (both not in fridge and in fridge?).
This makes “Dark chocolate”. I’d try it once, and if it’s too dark, back off on the cacao powder.
The recipe for white chocolate is similar, but you use coconut milk powder instead of the cacao powder. My kids like it better with Stevia.
As a test, I made these this morning. I have not tried them (still cooling), but they look awfully dark. You might want to start at 2/3 the chocolate.
I did try these and thought they were good. My kids liked them too.
I made them with some stearic acid, to up the saturated fat content. Only 2 tablespoons, I seem to remember. The detriment is that if kept in the fridge, these set up really hard. So, I had to take them out and put them on the counter for a while. That might not be necessary for the normal recipe.
Also, I think all I had for cacao powder was Hershey’s mixed (both regular and dutch process)…which apparently they don’t make anymore. Hmm…I wonder how old it is?