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Chocolate is a food that is simultaneously ubiquitous and mysterious. Chocolate is everywhere - in cakes, in candies, in beverages. Yet few people really know how chocolate is ...
The ingredients you'll want are as follows: Cocoa beans. These can be troublesome to find locally. Fortunately, we have the internet! I bought my beans from Chocolate Alchemy, ...
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: ...
Now that the beans have cooled, the outsides (hulls) need to be separated from the insides (nibs). There are two ways to do this. You can always peel ...
The next step in the process is to grind the roasted nibs into a smooth, uniform mass. You want to take the nibs and "refine" the cocoa solids ...
After refining, the chocolate needs to be "conched." Conching serves two purposes. First, it helps to drive off undesirable flavor compounds developed during fermentation and roasting, and it ...
Tempering the chocolate is optional, but recommended. Tempering is necessary because cocoa butter can crystallize into several different forms with differing stability and properties. Unless the cocoa butter ...
If you need some hints on how to use the chocolate, I think Instructables might have your back. Bon appetit!
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