This Valentine’s Day, show your special someone that you like them a-Latte!
Whether it’s catching up with friends, stopping by in the morning for your go-go juice, or sparking a new connection, life happens at the coffee shop. For this Valentine’s Day, we wanted to create a recipe to evoke that delicious afternoon Latte at your favorite café.
It's a decadent white chocolate bar with notes of coffee and cacao. It's topped with crushed shortbread cookies that are ideal for dessert or for a mid-afternoon pick-me-up. And to be gifted to your beloved, obviously.
1 ⅔ cup
3 ¼ cup
Full-Fat Milk Powder
1 ½ cup
Freshly ground Coffee
Pinch of salt
rumbled shortbread cookies
Directions for toasting your Milk Powder
1. Preheat a convection oven to 300°F/150°C.
2. 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.
3. 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.
4. Allow it to cool completely.
5. 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
6. 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.
7. Slowly add the granulated sugar, ½ cup at a time. Be sure to allow the sugar to be fully incorporated before adding more.
8. 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).
9. Add the ground coffee, cacao nibs, and salt and process for about 24 hours. Check to see if you are pleased with the consistency.
10. Once you are happy with the texture, remove the chocolate from the Premier.
Tempering and molding:
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.
Storage:Up to 6 months in a cool, well-ventilated place in an airtight container.