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Edible Espresso Pucks:
Yield: 5 double basket pucks

Edible Dirt:
100g white sugar
30g water
70g Good 70%+ dark chocolate

- Add sugar to pan, distribute evenly
- Add water to pan
- Heat on medium high. Do not stir.
- Once the syrup reaches 135C, or as it begins to brown at the edges, add the chocolate
- Immediately remove from the heat and stir aggressive with a whisk until it becomes soil-like in texture
- Cool on silicone mat or baking paper. Work aggressively to get everything out of the pan.,
- Once cool, blend in a blender or food processor to a fine powdery texture.

Scaling the recipe:
- Weigh your yield (it should be 140g to 150g)
- To calculate your butter requirements multiply by .2 to .235%
- As I starting point I’d recommend 30g of butter, but substituting 5g of that for dark chocolate
- Add 5g (approx 3% of the yield) cocoa powder
- Add 1.5g of salt

Finishing the recipe:
- Melt the butter and chocolate together
- Make sure the dirt, cocoa powder and salt are fully mixed
- Stir in the melted butter and chocolate to the dry mix and combine throughly
- Form in double espresso baskets by filling and tamping
- Add a screw indentation if you’d like
- Tap out onto a plate, or into a freezer bag
- Chill in the fridge for 2 hours
- Allow to return to room temperature a little before serving
- Enjoy!

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