Dark Chocolate Cocoa Nib Bar
Mix roasted cocoa nibs into 75% dark chocolate, temper, and mold into a bar.
Ingredients
Fortissima 75% Dark Chocolate (tempered)
1 kg
Cocoa Nibs (Valrhona)
100 g
Instructions
1
Roast the Cocoa Nibs
Spread the cocoa nibs in a single layer on a baking sheet and bake in a 165-170°C oven for 10 minutes. Store in a sealed container for later use.
2
Prepare the Mold
Use a standard bar mold (7.5 x 15.5 cm). Wipe it clean with a cotton cloth first. Bring the mold to 22°C.
3
Mix and Mold
Fold the cocoa nibs into the tempered chocolate. Spoon the chocolate into the mold, tap the edge of the mold with the handle of a triangle spatula to bring air bubbles to the surface, then smooth the top.
4
Crystallize and Demold
Let set at 18°C. Demolding is recommended after 24 hours of crystallization. Package directly.
