Rustic Gold Chocolate

You are here:

Print to PDF

[X]

Print recipe

Rustic Gold Chocolate

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

24 piece(s)

Rustic Gold Chocolate

200 grams Rapadura Sugar
1 pod vanilla bean, (or 1tsp vanilla bean paste)
400 grams cacao butter
1 pinch Ground himalayan salt

Add to shopping list

6

15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Biscuit/cookie Cake Custard/mousse Praline/sweets Birthday Everyday Gift Party Easy Natural Christmas Easter Mother's Day Valentine’s Day Dessert

Recipe's preparation

Cover TMX Bowl with greaseproof paper;

200g Rapadura - 1 minute Sp9;

Vanilla bean - drop onto Sp6 blades then turn up to Sp9 - 30 seconds or until ground. Scrape down sides as needed; (if using vanilla bean paste, add after cacao butter);

Scrape down sides;

400g Cacao Butter - grind 20seconds Sp9;

Scrape down sides - 20 secs Sp9 until finely ground.

Scrape and cook 37degrees 10 minutes Sp2. Add pinch salt and vanilla bean paste if using.

NB The more vanilla and salt, the more gold and caramel flavour you will get.

Pour into ice cube trays and place in the freezer.

Leave a portion in the bowl and use for making 'blondies' in place of melting required chocolate in the bowl ;

Accessories you need

Spatula TM5/TM6
buy now

Tip

Add some coconut cream for a rustic gold ganache! Perfect with raspberries!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.