Dark chocolate
With this recipe, you can make your own 70% dark chocolate in the MSK Twin Stones Wet Grinder.
Makes 1000g.
Allergens and dietary requirements
- Vegan
Ingredients
600
g
cacao nibs200
g
dark Mauritian sugar100
g
fine sugar100
g
cocoa butterPreparation method
- Place the cocoa nibs and both sugars in a thermoblender and blend for 25 minutes at 50°C.
- Add the cocoa butter and mix well again.
- Pour into the Twin Stones Wet Grinder.
- Grind for 18 hours.
- Process like untempered chocolate.
Serving suggestions
- Delicious in a dish with earl grey tea, blackcurrant, and sea buckthorn berry.
- Pairs well with passion fruit, yoghurt, and olive.
- Perfect with vanilla, cherry, and whipped cream.
