Making chocolate from cocoa beans is difficult or not

"Is it hard to make chocolate from cocoa beans?" It is one of the familiar questions that housewives or questions. Today, we will help you understand the most basic steps we have made to make a perfect chocolate bar with a passionate cocoa flavor.

7 basic steps to making chocolate from cocoa beans

3 The first step of making chocolate from cocoa beans

Step 1: ferment after harvest

After harvesting, cocoa beans will be placed on top of the heated, wide-area tray surface, which is then covered with a layer of banana leaves. day. The fermentation process is when the beans turn brown, which is one of the most important processes to make chocolate from cocoa beans.

Making chocolate from cocoa beans - step 1 fermenting after harvest.

Step 2: Roasted Seeds

Cocoa beans are fermented and dried in the harvested area before being loaded into pineapple loads, which is essential before going into the roasting process (just like coffee). You can do this in the oven. common in temperatures of 130 * C. In the process of   making chocolate from cocoa beans   this is also one of the important steps affecting the flavor. Roasting time will depend a little on the oven and how you roast the seeds but usually the beans will be roasted in about 25-32 minutes. Put the beans on the baking sheet and start baking for 20 minutes and carefully examine the steps to make sure they do not burn.

Making chocolate from cocoa beans - step 2 roasting seeds

Step 3 Separate the seed coat

Remove cocoa beans from roasted beans (can be done manually). The martial part only accounts for about 20% of the grain in the process of   making chocolate from cocoa beans   and should be removed before proceeding to the next step. After roasting, the cocoa beans will have the shell removed (Husk) and the inside is the kernel of the beans (called Cocoa Nibs). Because the shell is lighter and thinner than the Cocoa Nib, you can use the blowing method to remove the shell.

Make chocolate from cocoa beans - step 3 remove shells

4 Steps left to make chocolate from cocoa beans

Step 4: Grind the seeds

After roasting and removing the shell, the next step before going into the grinding process is to reduce the kernel into small cocoa nibs. This can be done by putting cocoa beans in a plastic bag and Use a rolling pin to crush it. The smaller the cacao beans, the less the overload for the mill.

Making chocolate from cocoa beans - step 4 to build beans

Step 5: Crush the seeds

First, put the cocoa beans in liquid form or small size cacao nibs into the grinding machine  . Mix the cocoa nibs into the mill slowly until it becomes loosened (takes 5-10 minutes) We will need to heat up a little while grinding, use a hot dryer to put the heat in until it comes out. In the next step in the process of   making chocolate from cocoa beans, we will add sugar (do not use any sugar that is larger than the diameter). If making Milk Chocolate, add more milk powder

Making chocolate from cocoa beans - step 5 grind the beans

Step 6: Reduce the temperature

This will be the final step before placing the chocolate into the mold. Put Chocolate (At 45 degrees) in a plastic bowl or glass bowl (make sure the bowl is not hot). Chocolate must be cooled before being poured into molds. It will take about an hour depending on the room temperature and you need to stir the chocolate in gold for 5-10 minutes to evenen the chocolate temperature. The temperature to freeze chocolate will depend on the type of chocolate we make.

• Black Chocolate - Cool at a temperature of 28-29 * C and then warm up at 30-31 * C

• Milk Chocolate - Cool at a temperature of 27-28 * C and then warm up at 29-30 * C

• White Chocolate - Cool at a temperature of 26-27 * C and then warm up at 28-29 * C

Making chocolate from cocoa beans - step 6 to reduce the temperature

Step 7: cooling and molding

After reducing the temperature of the chocolate, it is ready to be put into the mold. Skillfully tap the mold several times to remove air bubbles from the surface and place in the refrigerator. The cooling process will take about 30-60 minutes depending on the width of the mold and the cooling temperature of the cabinet, take out the chocolate after about 60 minutes, skillfully tap the mold to remove the chocolate. We are ready now to enjoy the great chocolate bars.

Making chocolate from cocoa beans is not easy, is it?