Ingredients:

  • 12 oz (340g) high-quality dark chocolate (60-70% cacao)
  • 4 oz (113g) finely chopped milk chocolate
  • 2 tbsp (28g) food grade cocoa butter
  • 1/2 tsp (2.5ml) pure vanilla bean paste
  • 1/2 tsp (2g) sea salt

Instructions:

  1. Chop the chocolate. Cut both the 12 oz dark and 4 oz milk chocolate into uniform, pea sized pieces.
  2. Prepare the bain marie. Fill a pot with two inches of water and bring to a simmer.
  3. Combine the fats. Place the chopped chocolate and 2 tbsp cocoa butter in the glass bowl.
  4. Begin the melt. Set the bowl over the pot, ensuring it is not touching the water.
  5. Stir gently. Use a silicone spatula to move the chocolate until the mixture is 75% melted and looking glossy.
  6. Remove from heat. Let the residual heat finish the job.
  7. Incorporate the aromatics. Fold in the 1/2 tsp vanilla bean paste and 1/2 tsp sea salt.
  8. Agitate for shine. Stir vigorously for 2 minutes until the surface reflects like a mirror.
  9. Monitor the temperature. Let the mixture cool to roughly 88°F (31°C) before using for dipping.
  10. Set the finish. Allow dipped items to rest at room temperature until the chocolate is firm and matte finished.