Dark Chocolate

Name: Dark Chocolate
Cuisine: Indian
Ingredients: As required Cocoa Butter; as required Cocoa Powder (use Dutch Processed Cocoa for best results); As needed Honey (as much or as little as you like); as needed Nuts & Dry Fruits

Shikhar Dabas @Shikhar

#cookingwithmuskan

Shikhar Dabas @Shikhar

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Ingredients

As required Cocoa Butter
as requiredCocoa Powder (use Dutch Processed Cocoa for best results)
As neededHoney (as much or as little as you like)
as neededNuts & Dry Fruits

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Steps

1

Prepare a double boiler by heating water in a pot. Place a glass bowl on top of it in such a way that it doesn’t come in contact with the water directly.
Add grated/finely chopped cocoa butter into the glass bowl. It helps melt it faster and evenly.
2

Keep whisking the cocoa butter until it is completely liquid. Remove it from heat.
3

Let the cocoa butter mixture cool down for a couple of minutes.
Sieve in the cocoa powder.
4

Whisk it well making sure there are no lumps.
5

Whisk it well making sure there are no lumps.
Now add the honey. Whisk the mixture as fast and quick as you can for a couple of minutes. The mixture will seize and can split if not whisked properly.
The mixture should be silky smooth.
6

Pour the mixture into silicone chocolate moulds. I found that the chocolate blooms well in silicon, rather than in plastic.
If you are using dry fruits and nuts, add them in and cover up with some more chocolate mixture.
Put them in the freezer for 20 mins or in the fridge for an hour.
The chocolate can be unmoulded very easily.