1. In a jacketed vessel, heat the chocolate liquor until smooth and fluid. 2. Add lecithin. 3. Add sugar-when using MALTRIN M040 maltodextrin, add it to the sugar, mix well, and then add the sugar-maltodextrin mixture. 4. Add vanillin. 5. Mix for 10 minutes minimum, taking care that the temperature does not exceed 120'F. 6. Refine the material from step 5 by double roll grinding at 400-500 psi for the front rolls and 300-400 psi for the rear rolls. Collect the flakes and regrind if needed. 7. To the finely ground chocolate from step 6, slowly add previously melted cocoa butter, mixing until the batch is smooth. 8. Temper at 90-92'F. For this, remove half of the batch for heating while cooling the other half. Temper for 5-8 minutes. Combine. 9. Pour into molds. Cool to finish and set. Note: Grinding and tempering depend upon individual formulations and processing conditions. The procedure is outlined asa suggested starting point only.
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