First melt the cacao butter on a low heat. Then pour it into a wet grinder and turn it on. Also add the sugar, the milk powder and the dried cherries.
Now let it grind for at least 8 hours. Because the cherries can be quite sticky I had to grind it for 12 hours, but if you use freeze dried cherries or powder it’s done much faster. Once the chocolate is completely smooth you know it’s done.
Then we need to temper the chocolate. For that pour four fifth of the hot chocolate on your worktop and while moving it with a big pallet knife cool it down till it’s 27 °C. We temper the chocolate for a shiny finish, a satisfying snap when broken, it prevents the chocolate from easily melting and the chocolate will shrink slightly.
Transfer the chocolate back into the bowl and mix it well till it has a temperature of 30 °C. I made my own chocolate bars by pouring the chocolate into a mold and tapping it a couple of times to removing any excess chocolate. Then let it set out of the fridge.
Once the chocolate has set gently remove the chocolate from the mold.
Here I also used the chocolate to decorate some delicious cherry macarons!
