R E C I P E S for G R I N D E R
R E C I P E S for G R I N D E R
Ingredients
| Cocoa Butter | 370 g | 1 2/3 cup | 33,2 % |
| Full-Fat Milk Powder | 300 g | 3 1/4 cup | 26,9 % |
| Cane Sugar | 300 g | 1 1/2 cup | 26,9 % |
| Cocvoa Nibs | 100 g | 1/4 cup | 9,0 % |
| Freshly ground coffee | 45 g | 3 tbs | 4,0 % |
| 1 Pinch of Salt | |||
| Inclusions: rumbled shortbread cookies | |||
Directions for toasting your Milk Powder
- Preheat a convection oven to 300°F/150°C.
- Spread the milk powder in a thin layer on a baking sheet and bake for a total of 45 minutes, until fragrant and golden brown.
- During roasting, take out of the oven and mix up well every 15 minutes, to promote evenly browning. Break up any lump with the help of a whisk.
- Allow it to cool completely.
- Milk powder tends to absorb humidity from the air. If you're not going to use it immediately, store it in an airtight container.
Making the chocolate
- Gently melt the cocoa butter in a pan or in a microwave, making sure not to exceed 160°F / 70°C. Once the butter has melted, pour it into your Refiner.
- Slowly add the granulated sugar, ½ cup at a time. Be sure to allow the sugar to be fully incorporated before adding more.
- Add the roasted milk powder and let refine for about 3 hours. If necessary, gently increase the temperature using a blow dryer or a heat gun (while never exceeding 140°F/60°C).
- Add the ground coffee, cacao nibs, and salt and process for about 24 hours. Check to see if you are pleased with the consistency.
- Once you are happy with the texture, remove the chocolate from the Premier.
Tempering / Molding / Storage
- Temper your chocolate using the method of your choice.
- Gently incorporate the cacao nibs and the crushed shortbread cookies, folding them into the chocolate.
- Place it into molds or create a bark to break into pieces once hardened.
- Enjoy!
- Up to 6 months in a cool, well-ventilated place in an airtight container.
