Almond Drinking Chocolate
Almond Drinking Chocolate:
1 pound Almond Milk, unsweetened
8 ounces Chocolate, bittersweet, cut into small pieces(62% cacao or more)
2 ounces Almond Butter, creamy*
*May be purchased at retailers such as Whole Foods or made fresh in included recipe
27 ounces Almonds, skin-on
3 ounces Almond Oil
1 ounce Gelatin, unflavored
6 ounces Water
1/2 ounce Vanilla
28 ounces Sugar, granular
6 ounces Water
18 ounces (by wt.) Corn syrup, light
1/2 teaspoon Salt
4 1/2 ounces Almonds, toasted and ground
Small amount Oil, vegetable
1 cup Rice flour
1 cup Confectioners` Sugar
1. Simmer 2 cups of water in a heavy bottomed sauce pan.
2. Place a stainless mixing bowl on top of the pot so that it rests on the edges of the pan to create a double boiler.
3. Heat the almond milk until it reaches roughly 100º F using a pocket thermometer.
4. Begin stirring in the chopped chocolate with a whisk. Continue stirring.
5. Once well blended and one smooth consistency, add the almond butter and continue to stir until completely incorporated.
6. Grind almonds in a food processor until they are minced small and begin to climb up the sides of the processor bowl.
7. Slowly pour in the almond oil in a stream.
8. Continue to grind until smooth.
9. Using the stainless steel bowl from a stand electric mixer, add water and vanilla and begin to sprinkle gelatin over until it begins to soak up the water and look wet or bloomed.
10.In a heavy bottomed sauce pan, add sugar, water, corn syrup and salt and bring to a simmer.
11.Continue to heat until the mixture reaches the softball stage (234º 240º F on a candy thermometer).
12.Using the whip attachment for the electric stand mixer, begin whipping gelatin on low setting. When smooth, slowly add the hot sugar syrup, using care not to spill.
13.When all the hot syrup is added, bring mixer to full speed and whip until fluffy and stiff, about 8-10 minutes.
14.While mixing, line a half-sized sheet tray (12 x 18) with parchment and smooth lightly with oil.
15.When done mixing, fold in toasted ground almonds and stir evenly. Spread mixture onto parchment with oiled offset spatula to create an even layer.
16.Allow to set at room temperature for 10 12 hours to set completely.
17.Cut to size with an oiled, circular pizza cutter.
18.Dust with equal part mixture of rice flower and powdered sugar.
19.Serve a small rich portion with scratch-made almond marshmallows.