Chocolate Bar from Cocoa Beans

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.