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Create your own from-scratch chocolate using real cocoa, maple sugar, and cocoa butter; add dry milk solids and voilá! You have delectable maple chocolate! Making your own chocolate may seem daunting, but the final product is definitely worth the time. Using maple as the sugar makes it unique and special for whomever's lucky enough to try your chocolate.
64% Dark Maple Chocolate
64% Dark Maple Chocolate
Created by: Chef Frank Vollkommer
Created by: Chef Frank Vollkommer
Prep Time: 5 minutesCook Time: Total Time: 1 day
Ingredients
- 500 g cacao nibs- 360 g maple sugar, granulated- 140 g cocoa butter- 1 ea vanilla bean, scrapped- 2 g liquid soy lecithin
Instructions
- Pre-grind nibs using a stone mellanger. Add sugar to nibs slowly in 3 stages, 15 minutes apart. Add vanilla lecithin, and cocoa butter. Heat the outside of the container by blow torch to 120 - 125˚F, grind for 24 hours. The heat of the machine will keep the temperature stable for the entire duration.
- Remove chocolate from stone mellanger and temper 1/3 of the mixture. Add back to the rest and place in molds to set. Fully cover molds and store in a cool, dry place.
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