To make chocolate using the cocoa or cacao beans would obviously be the most natural way.
Choosing fine quality cocoa beans will greatly contribute to the aroma and taste of your homemade chocolate.
For this reason, the fragrant Criollo cocoa beans, a variant that hails from Central America, would be an excellent choice. These slightly but also pleasantly bitter fine cocoa beans produce a unique aroma and flavour that is second to none and makes for irresistible, fine–tasting and flavourful chocolates.
- 230 g fermented cocoa beans
- 200 g fine sugar
- 100 g milk powder; full cream
- 20 g cocoa Butter; melted
- 1/4 tsp lecithin; as emulsifier
- 1/2 tsp chocolate liqueur
Roast cocoa beans in preheated oven at 450°C for 15 to 20 minutes. Then lower heat to 160°C until the beans begin to crack and turn brown. Allow beans to cool.
Remove the shells. Using a good food processor, grind beans to fine powder. The grinding process will result in formation of liqueur and residue. The liqueur will start to solidify.
Separately mix fine sugar together with milk powder, cocoa butter, chocolate liqueur and lecithin. Melt the solidified chocolate mixture and add in cocoa butter mixture. Continue to process with a food grinder until smooth and glossy.
The mixture should remain warm throughout grinding process.
Pour into moulds and allow chocolate to turn solid. Keep refrigerated.