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Diamond Custom Machines Corp.
7. RECIPES
7. RECIPES
70% Dark Chocolate
This is a basic recipe for a classic dark chocolate. It can be used to make chocolate bars,
confections, hot chocolate, and for a variety of baking needs.
Ingredients
▻▷
2100 g
▻▷
900 g
Directions
1. Gradually pour the nibs into the drum of the DCM Melanger. With a heat gun, heat
the drum of the refiner to speed up processing, never exceeding 140°F/60°C.
NOTE: To further shorten the processing time, warm the nibs
in the oven at 215°F/100°C for 5-10 minutes and pulse-crush
in batches in a Mixer-grinder/Cuisinart for 1 minute.
2. Once all the cocoa nibs have been put in the DCM Melanger, let run for 3 hours
minimum.
3. At this point, add the sugar, 300g - roughly 1 ½ cups at a time, making sure it is fully
incorporated before adding more.
4. Let the DCM Melanger run for at least 10-15 hours. The refining time is approximate
and depends on the desired end product. Once you are pleased with the
consistency of the chocolate, proceed with removing the contents of the drum to
temper or store as needed.
5. Temper the chocolate and shape into molds, then place in the refrigerator until solid,
approximately 10-15 minutes.
6. Enjoy your silky smooth and creamy dark chocolate!
Yield : Approximately 3kg/6.6lbs of 70% dark chocolate, equal to 30 x 100 g bars.
Storage : Up to 12 months in a cool, dark, well-ventilated and odourless place in an airtight
container.
Version 1 : 16 April 2018
17 ¾ cups
70% Domori cocoa nibs
4 ½ cups
30% Granulated White Cane Sugar
U ser Manual Model: DCM - 20
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