This is a dried heavy cream powder. Something you may not have ever seen before nor used in making chocolate. There is no commercial product (yet?) that contains heavy cream powder, so by using this you are in uncharted and exciting territory.
First off some data.
71.5% fat by weight
12.5% lactose (sugar)
7.2% moisture and ash
The first thing you should notice is how high the fat content is. It is cream after all. What that means is that you need to that number in your calculations if you are shooting for a certain fat content chocolate. The other thing to note is that unlike using milk powder you can use this without the addition of extra cocoa butter.
Here is the first batch I made.
2 lbs 75% dark chocolate
1 lb Heavy Cream powder
It was that simple. A full one third Cream powder. I melted the chocolate and refined it with the cream powder for 24 hours. The result?
Alternatively, if you want to try it from the ground up, try this:
1 lb roasted nibs
10.5 oz Heavy Cream powder
5.5 oz sugar
Pick whatever bean you like. I found highly acidic beans react very well with the cream leading to some lovely caramel flavors. Deep, solid flavored cocoa beans are good too and punch through the cream flavor well.
For those drinking this, 1 lb will make approximately 1 gallon of cream. This also translates to about 1 oz or 3 T per 8 oz of water.
Finally, I was told the Canadian import tariff on powdered milk is 243%, if you are ordering from there, you may need to take that into account. I am unsure as of this writing if that applies to Cream powder.