WELL….wasn't quite expecting this to be so amazing. I knew it was possible, but seriously…you may never eat a purchased chocolate bar again. I am SO happy with this result. I almost didn't want to share it, rather keep it for the next book, but it is fantastic…I hope you enjoy it. I have to say that whilst in the States, I purchased an amazing chocolate bar that was called 'Mexican' chocolate, and it was very rustic, a little gritty, but extremely delicious. It cemented the idea of how a whole chocolate bean bar should be. I had played around with it already, but without a result I was happy with…But this one, I am happy with. Hopefully you will be too, and now I am ready to start playing around with flavour variations; Orange zest, mint leaves, freeze dried raspberries, dried fruit, nuts, chilli…oh the possibilities.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 250 Grams Brew Choc dry granules BUY
- 1 Cinnamon Stick(s)
- 1 Vanilla Bean roasted BUY
- 50 Grams Cacao Butter
- 200 Grams Raw Caster Sugar BUY
- 150 Grams Almonds roasted BUY
- 2 Pinches Pink Salt Flakes BUY
Place Brew Choc granules, cinnamon stick and vanilla bean into Thermomix bowl and mill 30 sec/speed 8. Scrape down sides of bowl and continue to blend 30 sec/speed 8.
The mixture will start to liquefy as the fat content from the chocolate will start to melt. At this point you can either add the cacao butter, or leave it out. I tried it both ways, but prefer it with the cacao butter.
Add remaining ingredients and blend 1 min/speed 8. Stop and scrape down sides of bowl as needed.
Press into mini muffin tin, tap to level and refrigerate. Push out and wrap in baking paper.