The following recipe is morally put under the LGPL you can fork it on our repo as you can do for many projects. {:.alert}
- Cocoa mass, Ecuador.
- Cocoa butter, Ecuador.
- Unrefined sugar cane, Guadalupe.
- Guaranà (Paullinia cupana) powder, Brazil.
- Liquorice (Glycyrrhiza glabra) powder, Italy.
- 75% Chocolate Base: 97.05%
- Liquorice Powder: 2.1%
- Guarana Powder: 0.4%
Guarana has a bitter-spicy flavour that is countered by liquorice.
Blend every ingredient together to make guarana and liquorice subtly enhance the chocolate flavour without being noticed too much. The liquorice aftertaste remain strong after the last bite.
- Melt the 75% Chocolate Base at 48.5C never go under 42C
- Temper the 75% Chocolate Base at 29.2C
- Warm it again at 30.8C and mix the Guarana Powder and the Liquorice Powder.
- Dry and warm the molds at 30.8C.
- Press the chocolate in the molds.
- Cool it down gradually from 14C to 7C in 25min.