Chocolate Bar from Cocoa Beans
Ingredients
- Raw cocoa beans (with shells)
Equipment Needed
- Large glass or ceramic container for fermenting
- Baking sheet
- Hair dryer or heat gun (optional, for shell removal)
- Food processor or melanger (for grinding)
- Chocolate molds
Instructions
1. Fermentation (3-5 days)
Place raw cocoa beans in a shallow container. Cover with banana leaves or a clean cloth. Let them ferment in a warm place (30-35°C) for 3-5 days, turning daily. The beans will develop complex flavors and change color from purple to brown.
2. Drying
Spread fermented beans on a drying rack or baking sheet. Dry in the sun or a low oven (50°C) for 1-2 days until completely dry and brittle.
3. Roasting
Preheat oven to 150°C. Spread dried beans on a baking sheet in a single layer. Roast for 15-20 minutes, stirring occasionally, until fragrant and the shells begin to crack. Watch carefully to prevent burning.
4. Cracking and Winnowing
Once cooled, crack the roasted beans using a rolling pin or mortar and pestle. Separate the cocoa nibs from the shells: - Use a hair dryer or heat gun to blow away the lightweight shells - Or manually pick out the shells - The goal is clean, shell-free nibs
5. Grinding into Chocolate Paste
Process the nibs in a food processor or melanger: - First, the nibs will break into a coarse powder - Continue grinding as the natural cocoa butter releases - Eventually transforms into a smooth, liquid chocolate paste - This takes 15-30 minutes depending on equipment
6. Molding
Pour the finished chocolate paste into molds. Tap to remove air bubbles. Let set at room temperature until solid.
Notes
- Fermentation is crucial: This develops the chocolate flavor. Don't skip this step!
- Roasting time varies: Lighter roasts = more acidic/fruity; darker roasts = more bitter/chocolatey
- Grinding duration: The longer you grind, the smoother your chocolate will be
- Storage: Keep finished chocolate in a cool, dry place. It will last several months
- Pure cocoa: This recipe uses only cocoa beans - the natural cocoa butter in the beans creates the smooth texture