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1
Grind sugar until it's like a powder
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2
Add the nibs & grind grind grind as much as your machine can take cooling down if necessary and keep scraping down.
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3
If you have choice of blender cup sizes use smallest you can or you will get chocolate all over your hands lol.
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4
Grind until it sloshed around.
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5
This takes time and patience.
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6
When nearly done put pestle bowl in oven to heat through.
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7
Add cocoa butter or almond butter and blend further about 3 minutes, it's better with cocoa butter
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8
Conching....Pour chocolate into pestle and going in round motions grind it down until smooth and it tastes ok. You can add any extras when your happy with flavour
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9
Tempering....Pour chocolate onto slab and using scrapers keep turning inwards agitating it until thick but not too thick.
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10
Pour into moulds and leave to set or let set on the slate.
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11
Excuse my mess I was rushing
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12
Enjoy...This will snap like chocolate and should have no white streaks in it.
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13
You can melt this carefully in a broiler if you want to bake with it and use as normal chocolate.
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14
If you want to make milk chocolate omit about 10g of nibs and add 10g milk powder to the sugar before grinding, but this will add sugar content.
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15
Hearts have goji berries, round have a nut in and square are just block.
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16
They was ok but got bashed in bag on way to gym for taste testing.
