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.
- Mate (Yerba mate) extract.
- Mint (Mentha spicata) extract, Italy.
- Cardamom (Elettaria) extract.
- 75% Chocolate Base: 97.85%
- Mate (Mate Powder): 2.1%
- Mint (Mint Essence): 0.04%
- Cardamom (Cardamom): 0.01%
Mint and Cardamom are refreshing, Mate is bitter Cardamom and mint will mask almost completely the mate flavour. The aftertaste will clean the mouth deeply.
Mint essence is highly volatile, keep the chocolate in a sealed container once it is done..
- Melt the 75% Chocolate Base at 48.5C never go under 42C
- Temper the 75% Chocolate Base at 29.2C
- Mix Mate Powder and Cardamom and have it soak the Mint Essence.
- Warm it again at 30.8C and merge the previously made mix with the chocolate..
- Dry and warm the molds at 30.8C.
- Press the chocolate in the molds.
- Cool it down gradually from 14C to 7C in 25min.