62% Milk Chocolate with Haiti Cacao Infused with El Salvador Coffee
Hello there! Today, I'm diving into the fascinating world of chocolate-making to share the process behind my 62% milk chocolate masterpiece. This chocolate blend combines the unique flavors of Haiti cacao nibs with the intricate aromas of El Salvador coffee. Join me as I guide you through the steps that result in the delightful mix of caramel, orange, and hazelnut flavors in this chocolate.
Discovering Haiti Cacao Nibs from the Grand Anne Region:
At the heart of my chocolate creation is the careful selection of Haiti cacao nibs from the Grand Anne region. These nibs come from a cocoa tree that's a blend of Criollo and Forastero cocoa trees. This combination lends a special flavor to the chocolate, with hints of fruity, floral, and slightly bitter notes. The star of the show is the "Cacoma" variety, which adds captivating touches of caramel, orange, and hazelnut, creating a truly one-of-a-kind chocolate experience.
The Perfect Match: El Salvador Coffee Aromas
To complement the distinct cacao flavor, I turn to coffee from El Salvador's Los Pirineos region. This coffee is well-suited to volcanic areas and undergoes careful fermentation after harvesting. The result is a symphony of flavors like rose, cranberry, cherry, and apricot. These flavors blend harmoniously with the caramel undertones of the main cacao, highlighting its nutty character.
Source: Artisthub
Images from the Los Pirineos coffee farm in El Salvador - Credit: ArtistHub
Crafting the Chocolate Foundation: Before we delve into the aromatic infusion, let's lay the foundation for our milk chocolate.
Ingredients:
1256g Roasted Haiti Cacao Nibs
364g Cocoa Butter
156g Whole Milk Powder
775g Cane Sugar
9.5g Sunflower Lecithin
Directions:
To initiate the process, gently introduce the Haiti cacao nibs into the preheated melanger. Concurrently, add the pre-melted cocoa butter to expedite the blending. Allow the nibs and cocoa butter to integrate seamlessly.
While the nibs and cocoa butter are combining, gradually incorporate the cane sugar. For larger batches, it's advisable to introduce the sugar on the second day of the 72-hour grinding process.
At this stage, introduce the whole milk powder, a crucial element enhancing the chocolate's creamy texture.
For the coffee infusion, begin by pre-grinding the coffee beans using a blender. Combine the ground coffee with the nibs and cocoa mixture in the melanger, facilitating the melding of aromatic notes with the Haiti cacao.
Let the blend undergo the grinding and conching process. During this phase, flavors harmonize and intensify, leading to the creation of the chocolate base.
One hour prior to the cycle's completion, add the sunflower lecithin. This inclusion enhances the texture of the mixture, ensuring consistent amalgamation.
As the process nears its conclusion, transfer the resulting blend into containers, initiating the transformative phase.
Infusing the Coffee Aroma and Tempering: The infused blend requires time to mature, with the grand finale being the tempering process that crowns our creation.
After hours of conching, the flavors have melded to perfection. Now, it's time to prepare the chocolate for its final journey.
As you approach the end of the conching cycle, remember to pre-grind the coffee beans and let them infuse their aroma into the chocolate blend.
An hour before the cycle concludes, introduce the sunflower lecithin, allowing it to become an integral part of the blend.
As the process nears its zenith, pour the blend into containers, readying it for the transformation that awaits.
Tempering and Savory Delight: The culmination of your patience and artistry is the tempering process, which ensures the chocolate's shine, snap, and enchanting texture.
62% cacao milk + Coffee
Shine & Snap
Take the time to temper the chocolate as per the dark milk chocolate settings of your tempering machine. This process bestows upon your creation the hallmark qualities of professional chocolate.
So, here you are! You've successfully revealed the techniques behind creating an impressive 62% milk chocolate masterpiece. The blend of Haiti cacao nibs, caramel, orange, hazelnut notes, and the infusion of El Salvador coffee creates a remarkable combination. As you enjoy each bite, remember that your creation represents the effort, dedication, and joy of crafting exceptional treats.
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