- 105 g Kakaobutter
- 57 g Kakaopulver - True Dark
- 57,2 g Puderzucker werden für beste Ergebnisse extra fein gemischt.
- 2 Vanilleschoten (entkernt)
Dieses Rezept kann leicht mit anderen Kräutern, Tees und Gewürzen versetzt werden.
Alternative Vorschläge für Kakaopulver:
- Reiches Terrakotta
- Crimson Red: Reduzieren Sie die Kakaobuttermenge um 3 g und fügen Sie 3 g dieses Kakaopulvers hinzu, um einen ausgewogeneren samtigen Geschmack zu erzielen.
- True Gold: für einen fruchtigeren, blumigen Geschmack.
- Prepare a bain-marie.
- In a heat-proof bowl, add the cocoa butter and vanilla bean seeds.
- Melt over bain-marie completely not surpassing 42ºC.
- Once at the correct temperature, let cool and infuse for a minimum of 1 hour. (the cocoa butter might set, this is ok. Just needs to be re-melted to 42ºC) This allows for a stronger vanilla flavour to pull through.
- Once vanilla has been infused and cocoa butter is brought back to the correct temperature, add the cocoa powder and sugar.
- Blend thoroughly to temper and eliminate any lumps (best with hand-blender). Be careful not to incorporate too much air into the mixture.
- Once mixture has been blended and is a smooth fluid mixture, check that the temperature has been brought down to 31-32ºC. If temperature is too warm still, stir chocolate mixture until the correct temperature is achieved.
- Pour into prepared chocolate bar moulds.
- Leave to set completely in a cool temperature. (TIP: if in a hurry, let set in the refrigerator).
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