How to Make Chocolate from the Bean On
Take 100 grams of cocoa beans and spread them on your roasting pan., When the beans have cooled, put the cocoa beans in a plastic bag., Pour the beans into a bowl and gently direct the hairdryer over it., Figure out the amount of chocolate you would...
Step-by-Step Guide
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Step 1: Take 100 grams of cocoa beans and spread them on your roasting pan.
Roast for 5 minutes at 400 °F (204 °C), and then for 5-10 minutes on 250 °F (121 °C).
At first, the smell will be very acidic and vinegary, but when your kitchen smells like brownies you know the beans are done! Take the beans out and let them cool. , Seal the bag and crush the beans with a cast-iron skillet or rolling pin.
Don't be gentle; the hull (outside) of the bean needs to be separated from the nib (yummy inside)., Agitate the bowl slightly, either by stirring with your hands or shaking the bowl.
IF you have to hairdryer at the right distance, the hulls will fly right out of the bowl! Check the nibs carefully to make sure the hulls are completely removed., A 100 gram batch of 60% dark chocolate requires 60 grams of nibs and 40 grams of sugar.,, If your grinder cannot take 5 minute at a time, grind for about one minute and let the grinder cool down before starting it up again.
At a certain point, the cocoa butter will be released, creating a thick, tar-like appearance.
At this point, you need to scrape off the mass that is stuck to the side and bottom of the grinder.
The grinding is done when the mass flows easily., This step is optional., Add in your chocolate after the mortar and pestle is heated and grind away!, When it tastes done, you know it's done! The next step is optional but is very recommended., Take about 2/3 of the total batch and pour it on to the marble slab.
Fold and agitate the melted chocolate with the scraping tools, ensuring that no lumps are forming., When it does, pour it back into the rest of the batch and mix.
At this point, you can now pour it into molds.
Enjoy! -
Step 2: When the beans have cooled
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Step 3: put the cocoa beans in a plastic bag.
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Step 4: Pour the beans into a bowl and gently direct the hairdryer over it.
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Step 5: Figure out the amount of chocolate you would like to end up with (100 grams is a good starting point).
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Step 6: Add the sugar to the spice grinder and grind until it is a superfine powder.
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Step 7: Add in the nibs and grind for about 5 minutes.
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Step 8: When the chocolate is refined as much as possible
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Step 9: add in spices.
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Step 10: Heat up your mortar and pestle by placing it in a warm microwave for a few minutes.
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Step 11: Taste the mixture every 5 minutes or so.
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Step 12: Melt the chocolate to be tempered at 110 °F (43 °C).
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Step 13: Eventually
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Step 14: the chocolate will take a sludgy consistency.
Detailed Guide
Roast for 5 minutes at 400 °F (204 °C), and then for 5-10 minutes on 250 °F (121 °C).
At first, the smell will be very acidic and vinegary, but when your kitchen smells like brownies you know the beans are done! Take the beans out and let them cool. , Seal the bag and crush the beans with a cast-iron skillet or rolling pin.
Don't be gentle; the hull (outside) of the bean needs to be separated from the nib (yummy inside)., Agitate the bowl slightly, either by stirring with your hands or shaking the bowl.
IF you have to hairdryer at the right distance, the hulls will fly right out of the bowl! Check the nibs carefully to make sure the hulls are completely removed., A 100 gram batch of 60% dark chocolate requires 60 grams of nibs and 40 grams of sugar.,, If your grinder cannot take 5 minute at a time, grind for about one minute and let the grinder cool down before starting it up again.
At a certain point, the cocoa butter will be released, creating a thick, tar-like appearance.
At this point, you need to scrape off the mass that is stuck to the side and bottom of the grinder.
The grinding is done when the mass flows easily., This step is optional., Add in your chocolate after the mortar and pestle is heated and grind away!, When it tastes done, you know it's done! The next step is optional but is very recommended., Take about 2/3 of the total batch and pour it on to the marble slab.
Fold and agitate the melted chocolate with the scraping tools, ensuring that no lumps are forming., When it does, pour it back into the rest of the batch and mix.
At this point, you can now pour it into molds.
Enjoy!
About the Author
Carolyn Graham
Professional writer focused on creating easy-to-follow pet care tutorials.
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