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Today I tried to make "milk chocolate". Searching the web I gathered that milk chocolate is about equal parts of cocoa and milk powder. Instead of milk powder I used whey powder, which is low carb. That plus about 1.5 parts of coconut oil.

It's pretty good but still much darker and more chocolatey than typical milk chocolate from the sugar realm. Also the high content of whey powder makes it a little granular feeling on the tongue instead of smooth silky chocolate texture.

I am thinking to add butter and liquid cream along ith even more whey to try to ameliorate these issues. Any suggestions?
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