Tonight I'm conching Dominican Zarzal milk chocolate.
100 grams nibs [roasted for one hour over a temperature profile] then hand shelled and winnowed.
300 grams tanzanian cacoa butter
300 grams roasted turbino sugar
300 grams roasted full fat dry milk
25 grams roasted peanuts
A dash of lecithin to maintain the crystal structure and prevent seizing.
1/16 tsp baking soda to neutralize acidity.
This is as good a place as any to save the recipe. I get $10.00 a bar. Got 16 40g bars and two 20 g pieces. Just need to label them.
300 grams tanzanian cacoa butter
300 grams roasted turbino sugar
300 grams roasted full fat dry milk
25 grams roasted peanuts
A dash of lecithin to maintain the crystal structure and prevent seizing.
1/16 tsp baking soda to neutralize acidity.
This is as good a place as any to save the recipe. I get $10.00 a bar. Got 16 40g bars and two 20 g pieces. Just need to label them.
61-69, M