before adding more.
4.
After an hour, slowly add the milk powder until well-incorporated, carefully scraping the
sides of the drum.
5.
Let the Premier Refiner run for at least 10-15 hours.
6.
Once the desired consistency of the chocolate has been reached, proceed with
removing the contents of the drum to temper or store as needed.
7.
Temper the chocolate and shape into molds, then place in refrigerator until solid,
approximately 10-15 minutes.
Yield:
Approximately 1 kg/2.2lbs of dark milk 55% chocolate, equal to 10 x 100g bars.
Storage:
Up to 12 months in a cool, dark, well-ventilated and odourless place in an airtight
container.
Espresso Macchiato Chocolate
With intense notes of coffee and caramel this is a wonderfully indulgent bar, perfect to be
enjoyed with an Espresso Macchiato.
Ingredients:
▻▷
250 g
2 ¼ cups
28%
Domori cocoa nibs
▻▷
250 g
1 cup + 1 tbls
28%
Cocoa butter
▻▷
210 g
1 cup
21%
Granulated white cane sugar
▻▷
220 g
2 cups + 1 tbls 23%
Milk powder
▻▷
70 g
⅓
cup
7%
High Quality Instant Coffee 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
