How to make 1 kg of dark chocolate in a Premier Chocolate Refiner / Melanger? In the below video you will see a method to make dark chocolate in a stone melanger. There are many different ways to add ingredients into a refiner and we will cover them in other videos.
700 g Madagascar Nibs
300 g sugar
10 g of cocoa butter (You can increase or decrease cocoa butter based on your preference)
Tip: Warming up the stones ( drum and the roller stones) in an oven at 120 deg F (49 deg C) for 20 minutes will help to load the nibs quicker.
Please share us your thoughts and your tips and tricks.
The ultimate treat for both kids and grownups, this luxurious spread is completely dairy-free, as the original recipe for gianduja demands. Ideal on virtually anything: bread, ice cream, mixed in with hot coffee or simply on a spoon directly out of the jar.