Ingredients:

  • 1 cup (150g) food-grade cocoa butter
  • ¾ cup (90g) powdered sugar
  • ½ cup (60g) full-fat milk powder
  • 1 pinch fine sea salt
  • ½ tsp vanilla bean paste

Instructions:

  1. Prep the double boiler. Fill a pot with 1 inch of water and bring to a simmer. Note: Ensure the bowl doesn't touch the water.
  2. Melt the cocoa butter. Place 1 cup of cocoa butter in the bowl and stir until completely liquid and translucent.
  3. Sift the solids. While melting, sift the ¾ cup powdered sugar and ½ cup milk powder together.
  4. Incorporate the powders. Gradually whisk the dry mix into the melted butter until no lumps remain and it looks glossy.
  5. Season the mix. Add the sea salt and vanilla bean paste.
  6. Emulsify the batch. Continue whisking over the heat for 2-3 minutes. Note: This ensures the sugar is fully coated in fat.
  7. Cool slightly. Remove from heat and stir until the temperature drops to about 90°F.
  8. Fill the molds. Pour the liquid into your silicone molds carefully.
  9. Tap out bubbles. Tap the molds firmly on the counter until all air bubbles rise to the surface and pop.
  10. Set the chocolate. Refrigerate for at least 2 hours until the bars feel rock hard and matte.