May 24, 2018 0 Comments

70% Dark Chocolate Bar without cocoa butter

  

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, warm the nibs in the oven at 150°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. With a blow dryer set on high, heat the drum of the refiner to speed up processing.  
  3. Once the cocoa nibs have been crushed into a thick paste, add the sugar 100g - ⅓ cup at a time making sure it is all completely mixed in before adding more;
  4. Let the Refiner run for at least 10-12 hours;
  5. Temper the chocolate and shape it into molds, then place in refrigerator until solid, approximately 30 minutes.
  6. Enjoy your silky smooth and creamy dark chocolate!

 



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