g Caster sugar (blended to extra fine for best results)
2 Vanilla beans (seeded)
Method
1
Step 1
Prepare a bain-marie.
2
Step 2
In a heat-proof bowl, add the cocoa butter and vanilla bean seeds and melt over bain-marie completely not surpassing 42ºc.
3
Step 3
Once at the correct temperature, let cool and infuse for a minimum of 1 hour. The cocoa butter might set, this is ok. Just needs to be re-melted to 42ºc. This allows for a stronger vanilla flavour to pull through.
4
Step 4
Once the vanilla has been infused and the cocoa butter is brought back to the correct temperature, add the cocoa powder and sugar.
5
Step 5
Blend thoroughly to temper and eliminate any lumps (best with a hand-blender). Be careful not to incorporate too much air into the mixture.
6
Step 6
Once mixture has been blended and is a smooth fluid mixture, check that the temperature has been brought down to 31-32ºc. If temperature is too warm still, stir the chocolate mixture until the correct temperature is achieved.
7
Step 7
Pour into the prepared chocolate bar moulds.
8
Step 8
Leave to set completely in a cool temperature. (Tip: if in a hurry, let set in the refrigerator).
Ingredients
105 g Cocoa Butter
57 g DeZaan true dark cocoa powder
57.2 g Caster sugar (blended to extra fine for best results)