Main Ingredients:
Cocoa Liquor: 78g; Cocoa Butter: 14g.
Additional Ingredients:
Powdered Sugar: 13g.
Flavor: Sweet; Process: Other; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Cooking 88% Dark Chocolate
For 75% proportion: 67g cocoa liquor, 12g cocoa butter, 26g powdered sugar. For 88% proportion: 78g cocoa liquor, 14g cocoa butter, 13g powdered sugar. For 100% dark chocolate, use 105g cocoa liquor. Cut into small pieces and put them in a container, melt them with water at 55-65 degrees Celsius, and pour them into the mold when there are no particles left. You can add an almond for a better taste.
Melting in progress.
Refrigerate in the fridge for three hours and then remove from the mold.
Not bad.
Very delicious.
