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February 14, 2022 2 min read 0 Comments

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.

 

Ingredients:

▻▷

370g

1 ⅔ cup

37%

Cocoa Butter

▻▷

300g

3 ¼ cup

30%

Full-Fat Milk Powder

▻▷

300g

1 ½ cup

33%

Cane Sugar

▻▷

100g

¼ cup

5%

Cacao nibs

▻▷

45g

3 tbs

2.2%

Freshly ground Coffee

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1

-

-

Pinch of salt

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Inclusions

-

-

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.
  • Enjoy!

Storage:Up to 6 months in a cool, well-ventilated place in an airtight container.



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