Sugar-Free Milk Chocolate Recipe (1 kg Batch)

Sugar-Free Milk Chocolate Recipe (1 kg Batch)

Made with Cocoa Mass, Cocoa Butter & True Sweet Blend™

If you love chocolate but want to avoid sugar spikes, this sugar-free milk chocolate recipe is for you.
This recipe uses cocoa mass, cocoa butter, milk powder, and True Sweet Blend™ to create a smooth, rich milk chocolate that tastes like traditional chocolate — without added sugar.

Perfect for:

  • Diabetics

  • Keto & low-carb lifestyles

  • Clean-label chocolate lovers

  • Home chocolatiers & small-batch brands

Why This Sugar-Free Milk Chocolate Works

Traditional milk chocolate relies heavily on refined sugar. In this recipe, True Sweet Blend™ replaces sugar 1:1, delivering sweetness without bitterness or aftertaste.

Key benefits:

  • Zero added sugar

  • No erythritol, maltitol, or artificial sweeteners

  • Smooth melt & authentic chocolate mouthfeel

  • Stable for molding, bars, and desserts

Ingredients – 1 kg Sugar-Free Milk Chocolate Batch

Ingredient Quantity
Cocoa Mass (Chocolate Liquor) 400 g
Cocoa Butter 200 g
Full Cream Milk Powder 200 g
True Sweet Blend™ 190 g
Sunflower Lecithin 5 g
Natural Vanilla 5 g
Total 1000 g

💡 True Sweet Blend™ is a clean sugar replacement designed to measure like sugar and dissolve smoothly in chocolate.

Equipment Required

  • Chocolate melanger or refiner

  • Cocoa butter / chocolate melting unit

  • Silicone spatula

  • Precision weighing scale

  • Chocolate molds

  • Cooling cabinet or temperature-controlled room

Step-by-Step Method

Step 1: Melt Cocoa Mass & Cocoa Butter

Gently melt the cocoa mass and cocoa butter at 45–50°C until fully liquid and uniform.

Step 2: Begin Refining

Transfer the melted mixture into a chocolate melanger or refiner.
Start the machine and allow it to run for 30 minutes.

Step 3: Add True Sweet Blend™

Slowly add True Sweet Blend™ over 10–15 minutes while refining.
This gradual addition ensures:

  • Smooth texture

  • No graininess

  • Even sweetness distribution

Step 4: Add Milk Powder

Add full cream milk powder in small portions.
Let the chocolate refine for 6–8 hours until particle size becomes smooth (<20 microns).

Step 5: Final Additions

Add:

  • Sunflower lecithin

  • Natural vanilla

Refine for another 30–45 minutes.

Step 6: Temper the Chocolate

Temper using your preferred method:

  • Machine tempering

  • Seed tempering

Target temper curve for milk chocolate:

  • Melt: 45°C

  • Cool: 27°C

  • Working temperature: 30–31°C

Step 7: Mould & Set

Pour into molds and allow to set at 16–18°C with controlled humidity.

Taste & Texture Profile

  • Smooth, creamy mouthfeel

  • Balanced cocoa and milk notes

  • Clean sweetness without cooling effect

  • No bitter aftertaste

This chocolate performs exceptionally well for:

  • Bars & slabs

  • Coated nuts

  • Baking applications

  • Sugar-free desserts

Is This Chocolate Diabetic-Friendly?

This recipe contains no added sugar and uses True Sweet Blend™ as a sugar replacement.

⚠️ Individual glucose response may vary. Consume in moderation.

Why Use True Sweet Blend™ for Chocolate?

True Sweet Blend™ is specifically designed for:

  • Heat stability

  • Baking & chocolate applications

  • Indian taste preferences

  • Clean ingredient philosophy

Unlike many sugar alternatives, it does not overpower cocoa flavour and blends seamlessly with fats.

Where to Buy True Sweet Blend™

True Sweet Blend™ is available in:

👉 Shop True Sweet Blend™ on our store

Final Thoughts

Making sugar-free milk chocolate at home or commercially is no longer complicated.
With the right ingredients and a reliable sugar replacement, you can enjoy real chocolate — without compromising on health or taste.

If you try this recipe, tag us or share your experience.
Sweetness can be clean. 🍫✨

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