California Farm Hand Made Chocolate

Name: How to cook California Farm Hand Made Chocolate - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 8 large quarter pound bars
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Hand Made Chocolate

Ground Peruvian Chocolate Cacao beans have intense chocolate flavor, and can be made into dark and milk chocolate bars and truffles at a fraction of the cost of luxury chocolate bars. Grown in Peru, roasted and ground in Amsterdam, delivered worldwide through Amazon for $8 a pound, amazing. Dark chocolate must be 35% or more cacao solid, which is both dark cacao powder and white cacao butter. This recipe is 440 gram solids, or 44%. Milk chocolate must be 25% solid, or 250 grams, this recipe is 25%. Makes 1 kilo, more than 2 pounds of dark, bittersweet chocolate, or semi sweet milk chocolate. I made vegan based recipes, they stay fresh longer when frozen. For dairy, substitute my coconut cream with your heavy whipped cream.

Ingredient

Food ration :

2 people, 8 large quarter pound bars

Cooking time :

1 hour

1 Cup

ground cacao powder, 220 grams

1 Cup

cacao butter or coconut butter, 220 ml, (amazon)

2 cups

coconut cream or heavy dairy cream (440 ml)

1/2 cup

california mountain honey (80 ml)

Tsp

vanilla extract (5 grams)

Tsp

seasalt (5 grams)

Cooking instructions

* Step 1

For dark chocolate: keep mix under 85F degrees at all times. Melt 220 grams cacao butter, one cup, in glass bowl in microwave, cool down with 1/4 cup honey till 85F. Whisk in vanilla, seasalt and 220 grams cacao powder till smooth. Add 2 cups of 85F degree warmed coconut cream or heavy dairy cream.

* Step 2

Whisk till smooth, Cool, break into pieces. Harden off in fridge. Sprinkle with cacao powder, roll into balls. Place in plastic container with lid. Fresh for a year with coconut cream, six months with dairy cream. Enjoy.

* Step 3

For milk chocolate bars: keep mix under 85F degrees at all times. Melt cup of coconut butter in glass bowl in microwave, cool down with 1/4 cup honey till 85F degrees, add seasalt, vanilla, 250 grams (25%) cacao powder, whisk till smooth. Stir in 2 cups of 85F degree warmed heavy dairy cream or coconut cream. Whisk.

* Step 4

Transfer to two preformed aluminum forms, cool, cut in eight bars, harden off in fridge. Dust with cacao powder. Wrap in aluminum. Fresh for a year with coconut cream, six months with dairy cream. Enjoy.