Jaffa ‘Gold’ Bars
Giving someone a gold bar is always an ice breaker at any function, but when the gold bar turns out to be the most delicious chocolate ever ... need I say more? Friends for life! This is basically making chocolate from scratch without the fiddly bits! There is still some texture in the bar without it having been conched, but it seriously is good! You will love it.
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- 250 Grams Brew Choc granules BUY
- 170 Grams coconut sugar
- 100 Grams cacao butter
- 2 Teaspoons vanilla bean paste BUY
- 1 Teaspoon pink salt flakes BUY
- 4-5 doTERRA wild orange oil BUY
- Edible gold leaf to garnish (available at cake decorating stores)
Place all ingredients except gold leaf into Thermomix bowl and blend 30 sec/speed 10.
Scrape down sides of bowl.
Blend 1 min/37°C/speed 8. Scrape down sides of bowl.
Temper 20 min/37°C/speed 1.
Spread into a mini bar cake silicone mould and allow to set at room temperature. Place into fridge for a few hours, turn out and just touch in a few places with the edible gold leaf to decorate.
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