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
before adding more.
4.
After one hour, add in the instant coffee and then slowly add the milk powder until
well-incorporated, carefully scraping the sides of the drum.
5.
Let 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 1kg/2.2 lbs of Espresso Macchiato 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.
White Chocolate
In its simplicity, white chocolate is always an indulgent treat. This recipe calls for fresh vanilla
beans for a classic white chocolate. Enjoy as is, or use as a great base for experimenting with
creative flavors. Try adding your favorite freeze dried fruit for a colorful chocolate. Or get
creative with spices!
Ingredients:
▻▷
350 g
1
⅔
cup
35%
Cocoa butter
▻▷
330 g
1
⅔
cup
33%
Granulated white cane sugar
▻▷
320 g
3 cups
32%
Milk powder
▻▷
2
2
-
Fresh vanilla beans
▻▷
50 g
1 cup
-
Freeze-dried fruit (optional)
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
.
