70% Dark Chocolate Bar without cocoa butter
Ingredients
▻▷ | 700g | 5 cups | Domori cocoa nibs |
▻▷ | 300g | 1⅓ cups | Granulated sugar |
Directions:
- To shorten the processing time, warm the nibs in the oven at 150°C/350°F for 5 minutes and pulse crush them in a Mixer-grinder/Cuisinart for 1 minute;
- Slowly pour the nibs into your Premier Chocolate Refiner. With a blow dryer set on high, heat the drum of the refiner to speed up processing.
- Once the cocoa nibs have been crushed into a thick paste, add the sugar 100g - ⅓ cup at a time making sure it is all completely mixed in before adding more;
- Let the Refiner run for at least 10-12 hours;
- Temper the chocolate and shape it into molds, then place in refrigerator until solid, approximately 30 minutes.
- Enjoy your silky smooth and creamy dark chocolate!