| I1: | 🍬 | 215 g sugar |
|---|---|---|
| I2: | 💧 | 2.25 cups water |
| I3: | 🧂 | ¼ tsp salt |
| I4: | 🌾 | ½ tsp vanilla |
| I5: | 🍫 | 2.75 Lindt 90% bars |
| Step 1: | Add to pot and heat until sugar is dissolved (medium heat) |
|---|---|
| ↖ | I1: 🍬 215 g sugar |
| ↖ | I2: 💧 2.25 cups water |
| ↖ | I3: 🧂 ¼ tsp salt |
| ↖ | I4: 🌾 ½ tsp vanilla |
| Step 2: | Stir until melted |
| ↖ | I5: 🍫 2.75 Lindt 90% bars |
| Step 3: | Blend |
| Step 4: | Filter through a fine mesh sieve. Then filter on board |
| Step 5: | Churn |
| I1: | 🍬 | 250 g sugar |
|---|---|---|
| I2: | 💧 | 2.75 cups water |
| I3: | 🧂 | ¼ tsp salt |
| I4: | 🌾 | 1 tsp vanilla |
| I5: | 🍫 | 3 Lindt 90% bars |
| Step 1: | Add to pot and heat until sugar is dissolved (medium heat) |
|---|---|
| ↖ | I1: 🍬 250 g sugar |
| ↖ | I2: 💧 2.75 cups water |
| ↖ | I3: 🧂 ¼ tsp salt |
| ↖ | I4: 🌾 1 tsp vanilla |
| Step 2: | Stir until melted |
| ↖ | I5: 🍫 3 Lindt 90% bars |
| Step 3: | Blend |
| Step 4: | Filter through a fine mesh sieve. Then filter on board |
| Step 5: | Churn |
| I1: | 🍬 | 250 g sugar |
|---|---|---|
| I2: | 💧 | 3 cups water |
| I3: | 🧂 | ¼ tsp salt |
| I4: | 🌾 | .5 to 1 tsp vanilla |
| I5: | 🍫 | 3 Lindt 90% bars |
| Step 1: | Add to pot and heat until sugar is dissolved (medium heat) |
|---|---|
| ↖ | I1: 🍬 250 g sugar |
| ↖ | I2: 💧 3 cups water |
| ↖ | I3: 🧂 ¼ tsp salt |
| ↖ | I4: 🌾 .5 to 1 tsp vanilla |
| Step 2: | Stir until melted |
| ↖ | I5: 🍫 3 Lindt 90% bars |
| Step 3: | Blend |
| Step 4: | Filter through a fine mesh sieve. Then filter on board |
| Step 5: | Churn |
| I1: | 🍬 | 240 g sugar |
|---|---|---|
| I2: | 💧 | 2.7 cups water |
| I3: | 🧂 | ¼ tsp salt |
| I4: | 🌾 | .5 to 1 tsp vanilla |
| I5: | 🍫 | 3 Lindt 95% bars |
| Step 1: | Add to pot and heat until sugar is dissolved (medium heat) |
|---|---|
| ↖ | I1: 🍬 240 g sugar |
| ↖ | I2: 💧 2.7 cups water |
| ↖ | I3: 🧂 ¼ tsp salt |
| ↖ | I4: 🌾 .5 to 1 tsp vanilla |
| Step 2: | Stir until melted |
| ↖ | I5: 🍫 3 Lindt 95% bars |
| Step 3: | Blend |
| Step 4: | Filter through a fine mesh sieve. Then filter on board |
| Step 5: | Churn |
I thought I was onto something with the darker chocolate recipes, but I was getting bad feedback from my tasters. They liked the lessened sweetness, but the texture was really sub-optimal. The good that did come out of those experiments was scaling up to a full 3 chocolate bars. Scaling up, and adding a little water seems to be a good move. I made a batch today which I very much enjoyed. After sitting in the freezer for a few hours, the texture was still good, and not too firm. Will try it again, but am sure this is superior to the “darker chocolate” variations. I went with 1tsp of vanilla as Rita seems to like vanilla. I’m curious how much vanilla I can add, and what effect that has on the end product.
General notes on the instructions. We melt the chocolate after melting the other ingredients as applying too much heat too quickly to chocloate can damage the chocolate.
Also, "filter on a board" may be a confusing instruction. I tried pouring the chocolate mixture down a wooden board into a fresh container to remove particulates. It's not clear of this is needed, but but it is something that I was trying. You can probably just filter through the sieve.
## Variant 1 I1: 215 g sugar I2: 2.25 cups water I3: ¼ tsp salt I4: ½ tsp vanilla I5: 2.75 Lindt 90% bars I(1-4) O1: Add to pot and heat until sugar is dissolved (medium heat) I5 O2: Stir until melted O3: Blend O4: Filter through a fine mesh sieve. Then filter on board O5: Churn ## Variant 2 I1: 250 g sugar I2: 2.75 cups water I3: ¼ tsp salt I4: 1 tsp vanilla I5: 3 Lindt 90% bars I(1-4) O1: Add to pot and heat until sugar is dissolved (medium heat) I5 O2: Stir until melted O3: Blend O4: Filter through a fine mesh sieve. Then filter on board O5: Churn ## Variant 3 I1: 250 g sugar I2: 3 cups water I3: ¼ tsp salt I4: .5 to 1 tsp vanilla I5: 3 Lindt 90% bars I(1-4) O1: Add to pot and heat until sugar is dissolved (medium heat) I5 O2: Stir until melted O3: Blend O4: Filter through a fine mesh sieve. Then filter on board O5: Churn ## Variant 4 I1: 240 g sugar I2: 2.7 cups water I3: ¼ tsp salt I4: .5 to 1 tsp vanilla I5: 3 Lindt 95% bars I(1-4) O1: Add to pot and heat until sugar is dissolved (medium heat) I5 O2: Stir until melted O3: Blend O4: Filter through a fine mesh sieve. Then filter on board O5: Churn ## Notes I thought I was onto something with the darker chocolate recipes, but I was getting bad feedback from my tasters. They liked the lessened sweetness, but the texture was really sub-optimal. The good that did come out of those experiments was scaling up to a full 3 chocolate bars. Scaling up, and adding a little water seems to be a good move. I made a batch today which I very much enjoyed. After sitting in the freezer for a few hours, the texture was still good, and not too firm. Will try it again, but am sure this is superior to the “darker chocolate” variations. I went with 1tsp of vanilla as Rita seems to like vanilla. I’m curious how much vanilla I can add, and what effect that has on the end product. General notes on the instructions. We melt the chocolate after melting the other ingredients as applying too much heat too quickly to chocloate can damage the chocolate. Also, "filter on a board" may be a confusing instruction. I tried pouring the chocolate mixture down a wooden board into a fresh container to remove particulates. It's not clear of this is needed, but but it _is_ something that I was trying. You can probably just filter through the sieve.