Vegan raspberry chocolate
With this recipe, you can make your own raspberry chocolate in the MSK Twin Stones Wet Grinder.
Makes 900g.
Allergens and dietary requirements
- Vegan
Ingredients
300
g
cocoa butter200
g
freeze-dried raspberries400
g
sugarPreparation method
- Melt the cocoa butter.
- Place the cocoa butter with the freeze-dried raspberry in the thermoblender and blend for 5 minutes.
- Pour into the Twin Stones Wet Grinder and add the sugar.
- Grind for 18 hours.
- Process like untempered chocolate.
Serving suggestions
- Delicious in a dish with pistachio, rose, and raspberry.
- Pairs well with pomegranate, macadamia, and caramel.
- Perfect with praline, blackcurrant, and ginger.
