8 ounces of whole bean Dark Roast Organic Kona Coffee
1 ½ pounds of Organic Hawaiian Cacao Nibs
2 pounds Cold Organic Unsalted Butter
3 pounds Organic Cane Sugar
2 dozen large locally sourced Organic Eggs
1 quart Bottled Spring Water
3 tablespoons of Organic Sea Salt
For Cacao mixture: (Yes, we actually make our own chocolate!) Using a chocolate refining machine, melange cocoa nibs for 8 hours – start 7 hours before starting Coffee Butter and brewing coffee.
For Brewing Coffee: Measure out and grind ¾ cup of fine ground coffee. Make 5 cups of coffee with the 3/4 cup of grounds. Please use a high-quality coffee filter and good quality spring water, it does make a huge difference. For the best tasting coffee your brewing temperature should be 200 degrees F. Set aside coffee.
For Coffee Butter: Beat eggs with a whisk until frothy and even in color and set aside.
In a large bowl stir together brewed coffee, cold butter and sea salt. Slowly whisk in sugar and eggs. Make sure that the butter has cooled down the coffee sufficiently (medium-high is fine) so that it doesn’t cook the eggs.
Pour mixture into a double boiler and cook over low heat for 20 minutes, stirring frequently.
Add cacao mixture, cook an additional 15 minutes, stirring constantly. Mixture should be even colored and smooth.
Remove from the heat, cool and refrigerate.
yield: approximately 14 (8oz) jars