8. RECIPES
A series of recipes has been added to help you get started. To view more, please visit
melangers.com.
70% Dark Chocolate
This is a basic recipe for a classic dark chocolate. It can be used to make chocolate bars,
confections, hot chocolate, and for a variety of baking needs.
Ingredients:
▻▷
700 g
6 cups
70%
Domori cocoa nibs
▻▷
300 g
1 ½ cups
30%
Granulated white cane sugar
Directions:
1.
Gradually pour the nibs into the drum of the Premier Chocolate Refiner. With a heat
gun, heat the roller stones, drum or outside wall of the drum of the refiner to speed up
processing, never exceeding 140°F/60°C. (For further info, please see section on
Production Steps.)
NOTE: To further shorten the processing time, warm the nibs in the oven at
215°F/100°C
for
5-10
minutes
and
pulse-crush
in
batches
in
a
Mixer-grinder/Cuisinart for 1 minute.
2.
Once all the cocoa nibs have been placed in the Premier Chocolate Refiner, let run for 3
hours minimum.
3.
At this point, add the sugar 100g - roughly ½ cup at a time, making sure it is fully
incorporated before adding more.
4.
Let the Premier Chocolate Refiner run for at least 10-15 hours. The refining time is
approximate and depends on the desired end product. Once chocolate has reached
the desired consistency, proceed with removing the contents of the drum to temper or
store as needed.
5.
Temper the chocolate and shape into molds, then place in refrigerator until solid,
approximately 10-15 minutes.
6.
Enjoy your silky smooth and creamy dark chocolate!
Yield:
approximately 1 kg/2.2lbs of 70% dark chocolate, equal to 10 x 100 g bars.
Storage:
up to 12 months in a cool, dark, well-ventilated and odourless place in an airtight
container.
