has been reached, proceed with removing the contents of the drum to temper or store
as needed.
8.
Temper the chocolate and shape it into molds, then place in refrigerator until solid,
approximately 10-15 minutes.
Yield:
Approx. 1kg/2.2lbs of 70% dairy-free Gianduja 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.
Dark Milk 55%
This is a recipe for both milk and dark chocolate lovers. The high cocoa content brings an
intense flavor to the chocolate that is sweetened by the milk.
Ingredients:
▻▷
280 g
2
⅓
cups
28%
Domori cocoa nibs
▻▷
280 g
1
⅓
cups
28%
Cocoa butter
▻▷
210 g
1 cups
21%
Granulated white cane sugar
▻▷
230 g
2 cups + 2 tbsp
23%
Milk Powder
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 and gradually add the
nibs to the drum. 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.
3.
Next, add the sugar, 100g - roughly ½ cup at a time, making sure it is fully incorporated
