Step 2: Roasting the Beans

Take some beans. I'm weighing them out, because I know no other way to live.

I'm starting with 100 grams. Spread them on your roasting pan.

The basics: you want to start roasting at a high temperature, to make the shells nice and hot. This sterilizes them, the encourages the bean to separate from the shell. Eventually, you need to decrease the heat so that the beans don't burn.

Roasting the beans seems to be much more of an art than a science, especially without a "real" roaster. You want to wait for two things - first, the beans will crack and pop. This indicates that the bean has separated and breached the shell, which will make removing the shells much easier in the next step. Second, keep an eye (a nose?) on the aroma of the roasting beans. At first, the smell will be very vinegary and acidic - when your kitchen starts smelling like brownies, that's when you know they're done!

Here's how I roasted this batch:
  • Five minutes at 400 degrees,
  • Five to ten minutes at 250 degrees.

Take them out, let them cool. Time to separate the good bits from the bad.
<p>hey your cocoa beens came from hawaii... i will have to find that farm</p>
What food processor are you using? I tried a Hi-Blend food processor and it still came out a tad gritty.... <br>Great video!! <br>Thanks.
<p>Check out the Melanger / Grinder on Ebay</p><p>http://www.ebay.com/itm/331780436477?ssPageName=STRK:MESELX:IT&amp;_trksid=p3984.m1555.l2649</p>
<p>Grinder on Ebay </p><p>http://www.ebay.com/itm/331780436477?ssPageName=STRK:MESELX:IT&amp;_trksid=p3984.m1555.l2649</p>
<p>great tutorial! Thank you! A masticating juicer would make this go by a lot quicker!</p>
<p>Could you clarify if the oven temperatures you mentioned (at ~1:27) are in Fahrenheit or Celsius?<br>(From you accent I assume these are in Fahrenheit, but better safe ...)</p>
<p>Thank you very much, I have been practicing making chocolate a while and this is the most clear instruction I found. </p>
<p>Excellent instructions-I would like to sweeten with maple syrup instead of sugar-anyone's opinion on what step to add it?</p>
<p>Hi, thanks so much for taking the time to prepare such a thorough tutorial. I already had raw organic cocoa nibs so I just roasted them for 12 mins at 150 degrees celcius. When I took them out, the whole kitchen smelt like brownies, as promised by someone's blog I followed. However, a quarter of the nibs were almost black. I went ahead with the recipe, following the instructions closely (except for the cocoa butter suggestion &ndash; I didn't add it as my machine was handling it fine). In the end, it had a bitter aftertaste, but maybe that's to be expected as I probably slightly burnt the beans and plus it is a 70% chocolate. To distract from the bitterness I spread the chocolate on some baking paper and added roasted almonds and Craisins. Thanks again :)</p>
<p>I just want to thank you for your fine instructable! I was having second thoughts about this but, after seeing your video, I did it! It came out sub par, but I know what I did wrong and I will have this down in no time. I did kill my spice grinder. </p><p>CHeers and thanks again!</p><p>Don</p>
<p>I like chocolate......<br><br></p>
<p>Hi loved your instructable, I actually got my beans from a fresh cacao pod, I followed another tutorial I found on how to ferment them. I roasted them per your directions but I never got the grinding to liquify like yours and it turned a deep purple color instead of brown. I was wondering if I roasted them for to long.</p>
How can i find cacao beans in Turkey?! <br>
I learned how to make chocolate powder when I was eight because my grandmother owned a cacao tree. We even ate the flesh. Too bad they had to cut that beautiful plant down when they had to renovate the house. Goodbye homemade chocolate.
Wow - talk about from 'scratch' - this was cool, thanks for putting it out here for us. <a href="http://www.ChocoholicWorld.com" rel="nofollow">http://www.ChocoholicWorld.com</a>
Hi Mongpoovian, <br> <br>Congrats on your winning! I followed your tutorial...but used sugar cane instead of white sugar...my end product tastes tarty/sour...and once held after the tempering it melts in the hands...is it possible that I am not tempering enough? Any suggestions would be appreciated!
Thanks for the great instructable. My cocoa tree just started producing fruit, and because it grew so well, I plan on replacing the Macadamia nut trees with cocoa trees.<br>
wow! hey so cocoa trees can grow where macadamias do? awesome!
doesn't cocaine come from the cocoa tree? is it legal to grow those in the US?
No. this is Theobroma cacao - chocolate, cocaine is from the Coca, Erythroxylum coca plant. <br>These are two entirely different plants.
That's awesome! You'll have to keep us all posted on any fermentation you're planning on doing!
Will do. Right now, I want to focus on creating more trees (and fruit) and once I have that, I need to figure out how to ferment small batches successfully. <br>From what I've seen, it takes several hundred pounds to generate enough heat to ferment properly. <br>Alternatively, there is a company in town that buys the pods from the farmers. I would prefer to do my own though.
Very cool!
so jealous!<br>
very impressive! Mongpoovian I would like to know, can you make chocolate Cadbury's unsweetened cocoa powder? 70%cocoa +30% sugar. The reason why i ask is because in the past i made my own chocolate,which was cready made unsweetned cocoa powder and sugar and water,after a week out of the fridge it became moldy.I was surprised since I didnt think cocoa could get mouldy.It was kept at room temperature in the kitchen. Thanks
The water's the problem - chocolate has very little water in it (less than 1% by weight!) and so is inhospitable to bacteria and mold. Instead of using water to mix the solids together, you should use a fat that's solid at room temperature. Cocoa butter would be ideal for this, as it was what was originally removed from the cocoa solids to make the cocoa powder in the first place! Many drugstores sell pure cocoa butter for cosmetic use.<br><br>A mixture you might use for a &quot;dark&quot; chocolate containing additional cocoa butter might be something along the lines of 60% cocoa powder, 20% cocoa butter, 20% sugar.<br><br>If you can't find cocoa butter, coconut oil might serve as a reasonable substitute, but it melts at a much lower temperature (76 &deg;F/24 &deg;C) than cocoa butter (approximately body temperature).
Such a thorough Instructable that yells &quot;YES, YOU CAN DO IT!&quot;<br><br>Huge congrats on this well-deserved Grand Prize Winner!!!
Celcius or farenheight for the temperatures??<br>
I've tried to stick to Fahrenheit, since that's the custom here in the US. In the Metric world, that would be about 200 C for the high stage, and 120 C for the low stage.
Hmm. I like the idea of spicing up the chocolate. Thanks!
Me too - I am a big ginger lover. I'm thinking a little powdered ginger and some chrystallised ginger chunks MMMMMMM
Ooh, ginger sounds delicious! I'll have to try that one. :)
tried it with pre-made chocolate this weekend, very yummy. Got my chocolate nibs today - can't wait to make my own!<br>
If I want milk chocolate - do I just stir in milk to the melted heated chocolate during the Tempering process? Can't wait to try this - thanks
I&quot;m guessing you want to use powdered milk, if you're adding milk, but probably at the time you add the sugar or spices.
Good point - thanks
Milk itself won't work, because the moisture will cause the chocolate to seize. Cream wouldn't seize the chocolate, but you'd end up with something closer to ganache. :)<br><br>PearlZenith's got it right - you'd want to add powdered milk, either at the end of the grinding process or during the conching step - that will ensure that the milk is evenly distributed. Typical milk chocolates are around 45-55% cocoa solid, so you'd want to add about 30% sugar (by weight) and then 20% powdered milk (also by weight). For a hundred gram batch, that would be 50 grams cocoa nibs, 30 grams sugar, and 20 grams powdered milk.
Thanks. Just got my roasted chocolate nibs today in the mail - can't wait to try this.
Mongpoovian; Hi! I've sent your Instructable video links to my sister-in-law and daughter, who both like to cook. (And of course they both like chocolate!)<br><br>This process reminds me of watching my grandad and grandmother make ice cream from scratch on the back patio, at their home in Birmingham: a lot of work but oh so fun to watch and get to eat.<br><br>Good on ye! :)<br>Site
Hi! Thanks for the lovely comment!<br><br>I've had some friends tell me &quot;that looks like a whole lot of work for not a lot of product.&quot;<br><br>They must not like chocolate enough, I think. :)
Good recipe!<br><br>Here in Brazil, cocoa trees are relatively easy to found, but I never realized what the processing for the seeds to become in chocolate.<br><br>Thank you to share this!
You're welcome! I'm glad you enjoyed it!
your demonstration was so professional!loved it!!!!!!
It was one of thw best instructables I have seen, it is well explained and the video is excelent. <br> <br>Please keep up the good work, and thanks for this instuctive.
Thank you!
Congratulations on winning the chocolate compo!<br>A well-deserved win for a great instructable and a very useful video!
Thanks! I'm glad you liked it!
No wonder it won first prize. This is amazing!

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