Raj Breakfast Sugar | 160 gms |
Terra Rossa | 64 gms |
Cocoa Butter | 64 gms |
Almond milk | 230 gms |
Almond Butter | 100 gms |
De odorised Coconut Oil | 30 gm |
Step 1 : This recipe should be done in a cool environment, about 18c-23c. Step 2 : Add almond milk, sugar, and cocoa powder in a pot and heat up to a light simmer, mixing to dissolve the dry ingredients. Step 3 : In a stand mixer, with a whip attachment combine the coconut oil, cocoa butter, almond butter and hot almond milk solution. Mix on low until the fats are fully melted. Step 4 : Turn the speed up on high and keep whipping until the mixture drop to 23C-24C, the mixture will thicken and aerate until it forms a mousse like texture. Step 5 : Transfer to your serving jar and set in the chiller for at least 30 minutes before serving. Step 6 : Recommended to cosume with dark cherries.
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