May 24, 2018 0 Comments

 

 

 

Ingredients:

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700g

5 cups

Domori cocoa nibs

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300g

1⅓ cups

Granulated sugar

 

Directions:

  1. To shorten the processing time, heat the nibs in the oven at 180°C/ 350°F for 5 minutes and pulse crush them in a Mixer-grinder/Cuisinart for 1 minute;
  2. Slowly pour the nibs into your Premier Chocolate Refiner while heating up the drum with a hair dryer set on maximum heat setting;
  3. Once cocoa nibs have become a thick paste, add the sugar 100g - ⅓ cup at the time, making sure it is fully incorporated before adding more;
  4. Let the Refiner run for at least 10-12 hours;
  5. Temper the chocolate and set into molds, and place in refrigerator until solid approximately 30 minutes.
  6. Share these treats with family and friends. Enjoy your incredibly smooth and creamy dark chocolate!


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