For this cheesecake, the cocoa mass is made in-house by grinding cacao nibs with cocoa butter in a granite melanger for about 24 hours. The long grind reduces particle size and produces the smooth, fluid chocolate base used in the filling.
Servings 1batch
Ingredients
90gcacao nibs
10gcocoa butter
Instructions
Add the cacao nibs to the granite melanger and begin grinding.
Melt the cocoa butter and add it gradually as the nibs begin breaking down.
Continue grinding for about 24 hours, scraping down the melanger as needed, until the mixture is fluid and noticeably smooth rather than gritty.
Weigh 100 g for the cheesecake formula.
If made ahead, hold covered and remelt gently before incorporating into the ganache.