Chocolate making

[Jackamus]

I am using a milk chocolate recipe consisting of 43% cocoa butter, 20% cocoa powder, 19% Milk powder and 25% icing sugar.
the problem is that having gone through a sequence of tempering temps, 55ºC then cooling to 28ºC and finally 31ºC the chocolate is very stiff. I know it hasn't seized but I'm suspecting that it may be a recipe problem.
See the attached photo of my tempering machine showing the final tempering temp and a thermometer showing the ambient temp of 24.1ºC.
Any advice would be appreciated.

 

[retired baker]

Maybe try pouring it into molds instead of tempering.
Its never going to be real choc anyway.

Some things I'd try is full fat milk powder and superfine granulated sugar to get away from the cornstarch in powdered sugar, process the sugar in a coffee grinder until it turns to powder (without melting it).

I blend callebaut white couverture with some 811 dark semisweet to make a smooth milk chocolate, it tempers easy and costs less than callebaut milk choc.

 

[Jackamus]

I've poured into moulds many times and if it isn't tempered then it not very good.
I use full fat milk powder.
I used this recipe to avoid using my melanger but maybe I should go back to using it.
What is 'callebaut white couverture with some 811 dark semisweet'?

 

[retired baker]

callebaut white couverture is white couverture made in belgium by callebaut.
811 is callebaut semi sweet choc.
its expensive stuff.

 

[Jackamus]

Thanks for the information.