Nutritious & Creamy Black Bean Pave Chocolate
Nutritious & Creamy Black Bean Pave Chocolate
Special Black Bean Pave Chocolate using Junggamsal Black Bean Soy Milk
Reduce the heavy cream and add nutritious, creamy black bean soy milk for a melt-in-your-mouth pave chocolate. It’s a guilt-free, delicious treat!
Ingredients- 200g Dark Couverture Chocolate (Using high-quality dark chocolate enhances the rich flavor)
- 60g Junggamsal Black Bean Soy Milk (Pure soy milk without additives is best)
- 20g Fresh Heavy Cream
- 10g Honey (Can be substituted with sugar or corn syrup according to taste)
- 15g Butter (at room temperature for easier mixing)
- Cocoa Powder, for dusting
- Toasted Soybean Powder (for dusting, optional for extra nutty flavor)
- 1 Square Mold
- 2 Small Ziplock Bags or Plastic Bags
Cooking Instructions
Step 1
First, prepare all your ingredients by measuring them out. Tip: You can combine the heavy cream and black bean soy milk beforehand.
Step 2
Pour the fresh heavy cream and Junggamsal black bean soy milk into a small saucepan. The nutty essence of the soy milk will elevate the chocolate’s flavor profile.
Step 3
Add the honey to the saucepan from step 1. This will help the ingredients emulsify beautifully.
Step 4
Gently heat the mixture over low heat until tiny bubbles just begin to form around the edges. Avoid boiling, as high heat can diminish the nutritional benefits of the soy milk. Be patient for the best texture.
Step 5
Remove the saucepan from the heat. Add the dark couverture chocolate and stir slowly with a spatula until it’s completely melted and smooth. Gentle stirring prevents the chocolate from seizing.
Step 6
Once the chocolate is perfectly smooth and glossy, add the room temperature butter and stir until it’s fully incorporated. The butter will add a luscious, creamy texture to the ganache.
Step 7
Line your square mold with plastic wrap. Ensure it covers the bottom and sides generously. This lining will make removing the chocolate much easier later.
Step 8
Carefully pour the melted chocolate mixture into the prepared mold. Smooth the surface with the spatula. Refrigerate for 5 to 6 hours, or until the chocolate is firm to the touch.
Step 9
Once the chocolate is set, you can cut it into desired shapes. For clean cuts, dip a knife in hot water, wipe it dry, and then slice. Alternatively, gently warm the blade over a flame before cutting. Aim for uniform squares.
Step 10
Divide the cocoa powder and toasted soybean powder into two separate small ziplock bags or plastic bags. You can adjust the amount of soybean powder to your preference or omit it.
Step 11
Place half of the cut chocolate pieces into each bag. Seal the bags tightly and gently shake to coat the chocolates evenly with the powders. Be gentle to avoid breaking the chocolates.
Step 12
Lightly dust off any excess powder. Your incredibly smooth and nutty black bean pave chocolate is now ready! Enjoy this delightful, melt-in-your-mouth treat.
