- 105g Cocoa Butter
- 57g Cocoa Powder - True Dark
- 57.2g Caster Sugar blended to extra fine for best results.
- 2 Vanilla Beans (seeded)
This recipe can be easily infused with other herbs, teas, and spices.
Alternative cocoa powder suggestions:
- Rich Terracotta
- Crimson Red: lower cocoa butter quantity by 3g and add 3g of this cocoa powder for a more balanced velvety flavour.
- True Gold: for a more fruity, floral flavour.
- 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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