May 24, 2018 0 Comments

70% Dark Chocolate Bar without cocoa butter

  

Ingredients:

▻▷

700g

5 cups

Domori cocoa nibs

▻▷

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!

 



Also in Recipes

Freshly Ground Tahini
Freshly Ground Tahini

October 04, 2018 0 Comments

Read More
Vegan Golden milk
Vegan Golden milk

September 07, 2018 0 Comments

A surprisingly fresh dairy free white chocolate, combining the health benefits of turmeric and baobab with the sweetness of coconut and cardamom.
Read More
Non-Dairy Hazelnut Spread
Non-Dairy Hazelnut Spread

August 24, 2018 0 Comments

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.
Read More