recipe by infekt
ingredients:
- 50g cacao butter
- 50g cacao powder (preferably raw)
- 15g coconut sugar
equipment:
- digital scale
- double boiler (you can use a pot + heatproof bowl on top, just make sure the water inside the pot doesn’t touch the bottom of the bowl)
- silicone spatula
- digital candy thermometer (important)
- food processor or blender
- chocolate molds
instructions:
- blend your coconut sugar into a fine powder
- add about 1 inch of water in the pot, set DRY bowl on top (it’s important that the top bowl is dry), heat low-medium
- heat cacao butter to max 50°C celsius to melt
- stir in chocolate powder + sugar
- take the mixture off the stove
- stir for quite a while until it reaches exactly 27°C (take temperature often)
- heat back up to 30°C while continuing to stir (should only take a few seconds)
- fill into chocolate mold, let it cool down at room temperature
the temperature stuff is important so the bar has a nice shiny look and a firm texture that snaps, instead of being weirdly soft and dull (process is called tempering). makes a big difference