This is a lovely, creamy, whole milk powder fully suitable for your best milk chocolate. Please don’t let the goat part of this put you off. There is no goat flavor.

I started experimenting with it a couple years ago because my daughter has trouble with cow’s milk products. What I found was in blind head to head tastings this milk powder kept getting the most favorable reviews and comments.

It has some nice malty overtones (no maltose is added) and contributes a nice mouth feel due to the full fat content. For calculation purposes for your recipe it has following proportions

24.7% milk fat by weight
38.8% sugar (natural lactose, none added extra)
75.3% milk solids
(yes, that is more than 100%, the lactose counts as a ‘milk solid’).

I have a page for the Goat’s Milk Chocolate Recipe I use quite a bit. It gives full directions. If you use the following ratios (a little different from the recipe above), you can make a smaller batch of 45% milk chocolate.

9 oz Cocoa liqueur from a well flavored cocoa bean – I like the Ivory Coast and Tabasco, but any will do. Go by your own tastes.(15%)
15 oz Cocoa butter (25%)
12 oz Meyenberg Goat’s milk powder (20%)
24 oz sugar (40%)

This ‘milk’ will also work quite nicely for a White Chocolate.