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Diamond Custom Machines Corp.
Golden Vegan Milk Chocolate
A surprisingly fresh, dairy-free white chocolate, combining the health benefits of turmeric and
baobab with the sweetness of coconut and cardamom.
Ingredients
▻▷
1200 g
▻▷
1050 g
▻▷
450 g
▻▷
300 g
▻▷
45 g
▻▷
22 g
▻▷
9 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.
3.
With a heat gun, warm the drum of the refiner to speed up processing, never
exceeding 140°F/60°C.
4.
Next, add the sugar, 300g - roughly 1 ½ cups at a time, making sure it is fully
incorporated before adding more.
5.
Let the mixture process for about 1 hour or until smooth.
6.
In the meanwhile, lightly roast the cashew nuts by placing them in a thin layer in a
convection oven at 265°F/130°C for 15 minutes.
7.
*If toasted coconut shreds are unavailable, take the same quantity of dried,
unsweetened coconut or coconut flour and place it in a thin layer in a convection
oven at 285°F/140°C for 25 minutes, stirring from time to time.
8.
Grind
the
Mixer-grinder/Cuisinart for approximately 1 minute, to obtain a fine flour and pour
into your DCM Melanger.
9.
Let run for about 6 hours.
10.
Once you are pleased with the consistency of
removing the contents of the drum into a bowl and stir in the baobab powder,
turmeric and cardamom until blended together.
11.
Temper the chocolate and shape into molds, then place in the refrigerator until solid,
approximately 10-15 minutes.
12.
Enjoy your golden vegan milk chocolate!
Version 1 : 16 April 2018
5 ½ cups
39% Cocoa butter
5 ¼ cups
35% Granulated White Cane Sugar
4 ½ cups
14% Toasted unsweetened coconut shreds*
2 ½ cups
10% Lightly roasted cashews
3 tbsp
1,5% Baobab powder
4 tbsp
2 tbsp
cashews
and
the
- Turmeric powder
- Ground cardamom
coconut
by
pulse-crushing
the chocolate,
U ser Manual Model: DCM - 20
them
in
proceed with
Page 1
a
of 2 8
8
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