Toasted brioche chocolate

200 grams	brioche bread
200 grams	cacao butter
100 grams	milk powder
100 grams	sugar

Take the brioche bread and slice it in thick slices. Now place them on an oven tray and toast the brioche at 160 degrees Celsius till golden brown on both sides. I like a darker color, but if you prefer a lighter color toast the bread at 140 degrees Celsius to insure all the moisture has evaporated. Set it aside for later. Then transfer the cacao butter into a pan and melt it on a low heat. Meanwhile spread the milk powder on a metal tray and toast it at 160 degrees Celsius. Mix it every couple of minutes to insure an even golden brown color. Now pour the melted cacao butter into a wet grinder and also add the toasted milk powder with the sugar. Start grinding the chocolate. Then while grinding also add the toasted brioche bread. And now it’s all about patience. It’s going to take a couple of hours, but then you’ll end up with a smooth and incredibly rich toasted chocolate. Once the chocolate is done we need to temper it. For that first pour it into a bowl. Now pour 4/5 on your worktop and while moving the chocolate cool it down till it’s 27 degrees Celsius. I do this with a big pastry pallet knife. Then transfer the chocolate back into the bowl and mix it well till it has a temperature of 30 degrees Celsius. To process it I’m going to make my own chocolate bars. Fill you molds with the chocolate and tap it a couple of times to remove any air bubbles. Then let it set out of the fridge. We temper the chocolate to create stable, uniform crystals in the cocoa butter. This results in a smooth, shiny finish, a satisfying snap when broken, it prevents the chocolate from easily melting and the final reason is that the chocolate will shrink slightly so you can easily tap it out of the mold. Once the chocolate has shrunken you know it’s done. Then keep it out of the fridge for later.