Ingredients
▻▷ | 700g | 5 cups | Cocoa nibs |
▻▷ | 300g | 1⅓ cups | Granulated sugar |
Directions:
- To shorten the processing time, heat the nibs in the oven at 180°C/ 350°F for 5 minutes and pulse crush them in a Mixer-grinder/Cuisinart for 1 minute;
- Slowly pour the nibs into yourPremier Chocolate Refiner while heating up the drum with a hair dryer set on maximum heat setting;
- Once cocoa nibs have become a thick paste, add the sugar 100g - ⅓ cup at the time, making sure it is fully incorporated before adding more;
- Let the Refiner run for at least 10-12 hours
- Temper the chocolate and set into molds, and place in the refrigerator until solid (approximately 30 minutes).
- Share these treats with family and friends. Enjoy your incredibly smooth and creamy dark chocolate!