Dark Chocolate by Foodhubandrew

Ingredients

• 3 kg roasted cocoa nibs
• 1.5 kg unrefined sugar
• 500 g cocoa butter
• 25 g lecithin

Instructions

1. Grind the roasted cocoa nibs in a stone melanger for 2-3 hours until a smooth liquid chocolate liquor is achieved.
2. Add the unrefined sugar to the melanger and continue grinding for 1 hour until the sugar is fully incorporated and the texture is smooth.
3. Add the cocoa butter and lecithin to the mixture, grinding for an additional 30-60 minutes to ensure a consistent, tempered-ready texture.
4. Pour the finished chocolate into molds or storage containers and allow to set at room temperature for 12-24 hours before tempering or consumption.