(Reply to foodpump, saying this because as a new member my post are approved by a mod and the latency in their appearance may make things confusing if more people comment before they are posted)
Sorry about the improper terminology I'm quote an amateur at this, but on the upside, you just witnessed a European calling milk chocolate just chocolate.
Because I was unable to find a "good" page with recipes for chocolate (Are there any recipes here btw?) I used a YouTube tutorial, so perhaps there's a flaw in my procedure.
So first of the ingredients are:
50g cocoa butter
50g icing sugar
3 TBL cocoa powder
2 TBL powder milk
A pinch of salt
Because of all the questions about the "kettle" I started wondering whether my translation is a bit off and it turns out it is. Sorry for that. What I meant is a pot. In my native language Finnish it's called a "kattila" so a minor mishap took place.
So, to my procedure.
As per the tutorial, I put my cacao butter in a metallic bowl over a pot filled with boiling water and then added rest of the ingredients to the molten butter. I do not have the capability to measure the temperature of the mix so one of my theories was that the sugar did not properly melt. I noticed small sand like texture in the final stages of mixing the ingredients. During the process I few times removed the bowl form on the top of the pot allowing considerable amounts of vapor to escape. That vapor is my main suspect at the moment. After mixing the ingredients I tempered the chocolate on my table that I had previously cleaned and dried as thoroughly as I could. Also I must add, how long does tempering around 100 g of chocolate usually take? I tempered it for around 10 minutes and got a bit desperate as nothing seemed to happen but as I left the chocolate on the table alone for a while I noticed it going solid and quickly put it in molds.
And also, in addition to affecting the shelf life, do you know if the fat freeness of the milk powder has any considerable effect on the taste of the finished product?