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Diamond Custom Machines Corp.
Espresso Macchiato Chocolate
With intense notes of coffee and caramel this is a wonderfully indulgent bar, perfectly enjoyed
with a cup of espresso macchiato.
Ingredients
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750 g
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750 g
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630 g
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660 g
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210 g
Directions
1.
Melt the cocoa butter in a bain marie. For best results, never heat cocoa butter
above 140°F/60°C.
2.
Pour the melted cocoa butter into the DCM Melanger and gradually add the nibs to
the drum. With a heat gun, warm 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.
3.
Next, add the sugar, 300g - roughly 1 ½ cups at a time, making sure it is fully
incorporated before adding more.
4.
After one hour, add in the milk powder and the instant coffee. Slowly add the milk
powder until well-incorporated, carefully scraping the sides of the drum;
5.
Let run for at least 10-15 hours.
6.
Once you are pleased with the consistency of
removing the contents of the drum to temper or store as needed.
7.
Temper the chocolate and shape into molds, then place in the refrigerator until solid,
approximately 10-15 minutes.
8.
Enjoy your silky smooth and creamy cappuccino chocolate!
Yield : Approximately 3kg/6.6lbs of espresso macchiato chocolate, equal to 30 x 100g bars.
Storage : Up to 12 months in a cool, well-ventilated, odorless place in an airtight container.
Version 1 : 16 April 2018
6 ⅓ cups
25% Domori cocoa nibs
3 ½ cups
25% Cocoa butter
3 ¼ cups
21% Granulated White Cane Sugar
6 ¼ cups
22% Milk Powder
2 cups
7% High quality Instant Coffee Powder
the chocolate,
U ser Manual Model: DCM - 20
proceed with
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