Ingredients
| 250g | 2 ¼ cups | 25% | Domori Cocoa Nibs |
| 250g | 1 cup + 1 tbls | 25% | Cocoa Butter |
| 210g | 1 cup | 21% | Granulated White Cane Sugar |
| 220g | 2 cups + 1 tbls | 22% | Milk Powder |
| 70g | ⅓ cup | 7% | High-Quality Instant Coffee Powder |
Instructions
- Melt the cocoa butter in a Bain Marie. For best results, never heat cocoa butter above 140°F/60°C.
- Pour the melted cocoa butter into the Premier Chocolate Refiner and gradually add the nibs to the drum. With a hair dryer on the high heat setting, warm the drum of the refiner to speed up processing, never exceeding 140°F/60°C.
NOTE: To further shorten the processing time, warm the nibs in the oven at 300°F/150°C for 5 minutes and pulse-crush in batches in a Mixer-grinder/Cuisinart for 1 minute.
- Next, add the sugar, 50g - roughly ¼ cup at a time, making sure it is fully incorporated before adding more.
- After one hour, add in the milk powder and the instant coffee. Slowly add the milk powder until well-incorporated, carefully scraping the sides of the drum;
- Let run for at least 10-15 hours.
- Once you are pleased with the consistency of the chocolate, proceed with removing the contents of the drum to temper or store as needed.
- Temper the chocolate and shape into molds, then place in refrigerator until solid, approximately 10-15 minutes.
- Enjoy your silky smooth and creamy Espresso Macchiato Chocolate!
Yield: Approximately 1kg/2.2lbs of Espresso Macchiato Chocolate, equal to 10 x 100g bars.
Storage: Up to 12 months in a cool, well-ventilated, odorless place in an airtight container.
