- Wet stone grinder
- 26.5 ounces cacao nibs
- 26.5 ounces cocoa butter
- 26.5 ounces coconut milk powder
- 26.5 ounces cane sugar
- Melt the cocoa butter in a metal bowl in the oven at 200 degrees. When melted add to the grinder and turn it on.
- Slowly add the nibs, making sure not to overload the machine. Once all of the nibs are added put the lid on and let grind for 15-20 minutes
- Slowly pour in the coconut milk powder over a 5 minute period. Put the lid on and let grind for 15-20 minutes.
- Slowly pour in the sugar over a 5 minute period. It should take about an hour from start to finish. Leave to grind for at least 2 days.
- Remove the lid regularly to scrape any gritty bits off the side wall down into the grinding mass. The smoothest chocolate comes from a good laminar flow.
- Taste regularly. Once your tongue can’t sense any texture the grinding part is done. The chocolate is ready to be tempered.
Michael Caines co-founded Moksha Chocolate with his wife Jennifer. Moksha Chocolate is made in Colorado with chocolate from their Shanao Cacao Collective in Peru. Their Collective is a non-profit co-op which allows its farmers to be paid directly for their cacao beans. Moksha produces many different chocolate flavors and varieties, including dark chocolate, milk chocolate, white chocolate, and various flavors infused with CBD.