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DeZaan Vegan Vanilla Chocolate Bar Hero W
Vanilla Chocolate Bar
  • 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.
  1. Prepare a bain-marie.
  2. In a heat-proof bowl, add the cocoa butter and vanilla bean seeds.
  3. Melt over bain-marie completely not surpassing 42ºC.
  4. 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.
  5. Once vanilla has been infused and cocoa butter is brought back to the correct temperature, add the cocoa powder and sugar.
  6. Blend thoroughly to temper and eliminate any lumps (best with hand-blender). Be careful not to incorporate too much air into the mixture.
  7. 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.
  8. Pour into prepared chocolate bar moulds.
  9. Leave to set completely in a cool temperature. (TIP: if in a hurry, let set in the refrigerator).
DeZaan Vegan Vanilla Chocolate Bar Macro


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