Cherry chocolate
Ingredients
- 200 g cacao butter
- 75 g sugar
- 100 g milk powder
- 75 g dried cherries
Instructions
- 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!
