▻▷
10 g
1 tbsp
1,5%
Baobab powder
▻▷
5 g
3 tsp
-
Turmeric powder
▻▷
1g
1 tsp
-
Ground cardamom
*Coconut shreds are desiccated coconut, while coconut flour is the remaining pulp left from the
extraction of coconut milk. Therefore coconut flour will be too high in fiber and to poor in coconut
oil for this specific recipe.
Directions:
1.
Melt the cocoa butter in a bain marie. For best results, never heat cocoa butter above
140°F/60°C.
2.
Pour the melted cocoa butter into the
Premier Chocolate Refiner
.
NOTE: watch for changes in colour and consistency of the cocoa butter it might
be slowly dropping in temperature and solidifying in the Premier Chocolate
Refiner.
Should this happen, use a hair dryer on high setting, warm the drum of the refiner,
never exceeding 140°F/60°C.
3.
Next, add the sugar, 100g - roughly ½ cup at a time, making sure it is fully incorporated
before adding more.
4.
Let the mixture process for about 1 hour or until smooth.
5.
In the meanwhile, lightly roast the cashew nuts by placing them in a thin layer in a
convection oven at 265°F/130°C for 15 minutes.
6.
Grind the cashews and the coconut by pulse-crushing them in a Mixer-Grinder/Cuisinart
for approximately 1 minute, to obtain a fine flour and pour into Premier Chocolate
Refiner, let run for about 6 hours.
7.
Once the desired consistency of the chocolate has been reached, proceed with
removing the contents of the drum into a bow.
8.
Stir in the baobab powder, turmeric, and cardamom until blended together.
9.
Temper the chocolate and shape into molds, then place in refrigerator until solid,
approximately 10-15 minutes.
Yield:
Approximately 1 kg /2.2 lbs of vegan golden milk chocolate, equal to 10 x 100g bars.
Storage:
Up to 6 months in a cool, dark, well-ventilated and odourless place in an airtight container.