🍫 FROM BEAN TO BAR - HOW TO MAKE CHOCOLATE AT HOME 🍫

in #vegan11 months ago

00100lrPORTRAIT_00100_BURST20200901174603204_COVER.jpg

When life gives you cacao beans make chocolate, right? To be fair I had so much fun doing this. I just might have found a new hobby. Though my 100% cacao chocolate bars tasted amazing, there is still a lot of room for improvement.

While I love dark chocolate, for many people the taste might be a bit too bitter. So if I ever want to make it for other people I might have to find a few ways to make a chocolate that’s still super healthy but less bitter.

Also, since I don’t have the right materials yet, the chocolate paste I produced was still a little coarse. You can’t taste it in the bar but to produce and even better product I will need a stone or wet grinder instead of the coffee grinder I used.

Secondly, once your beans are ground into a liquid you slowly need to cool it down to a certain temperature, a step called tempering, I skipped this step and poured the chocolate straight into the molds. That’s why my chocolate melts quite fast once you take it out of the fridge.

Anyhow, I must say I am quite proud of my first go on a bean-to-bar product.

00100lrPORTRAIT_00100_BURST20200901174633061_COVER.jpg

Cacao Beans


Recently I came across a page of the only cacao farm in Cambodia, called Kamkav Farm. Inspired by a Colombian chocolate lover and connoisseur I met recently, I emailed the farm to ask if they could send me some beans. One week later they arrived and the bean-to-bar soon happened after.

00100lrPORTRAIT_00100_BURST20200831130534115_COVER.jpg

I can’t wait to go visit the farm in a few weeks when we close our bakery for a while to take a much-needed break.

cacao3.jpg
Photo credit Kamkav farm)

cacao.jpg
Photo credit Kamkav farm)

cacao2.jpg

Photo credit Kamkav farm)

From bean-to-bar experiment


Roasting of the dried and fermented beans


Cacao beans are dried after fermentation. Fermentation of the beans is important to destroy the seed coat, kill the germs, and give the cacao a good taste. I am so looking forward to visiting the farm and learn more about the harvesting, fermentation, and drying process.

00000PORTRAIT_00000_BURST20200831130557652.jpg

When I received the beans, they already went through these steps. So my journey started with the roasting of the beans to enhance their flavor and make them easier to peel.

IMG_20200901_140359.jpg

Peeling of the roasted beans


This is a lot of work but it kinda works therapeutically. I am pretty sure commercial chocolate makers have a machine for this.

IMG_20200901_143200.jpg

And the best part, nothing goes to waste. The peels make a great mild chocolate flavored tea.

00100lrPORTRAIT_00100_BURST20200901153434395_COVER.jpg

00000PORTRAIT_00000_BURST20200901153442992.jpg

Grinding


Like mentioned before, for the best result this step should be done with a stone grinder. However they are fairly expensive so I started my experimenting journey=y with a small, simple coffee grinder.

When grinding you have to make sure the mixture doesn’t get too hot so I had to stop several times to let the grinder and mixture cool down a little.

IMG_20200901_150308.jpg

00100lrPORTRAIT_00100_BURST20200901153911344_COVER.jpg

00000PORTRAIT_00000_BURST20200901151041335.jpg

00100lrPORTRAIT_00100_BURST20200901151135951_COVER.jpg

00100lrPORTRAIT_00100_BURST20200901152520909_COVER.jpg

00100lrPORTRAIT_00100_BURST20200901165107492_COVER.jpg

Pour in molds and let set in the fridge


I just love dark 100% cacao chocolate, but if you don’t fancy the bitter taste you could add some raw palm or coconut sugar to the mix to sweeten things up before pouring the chocolate into molds.

For extra crunch and beautiful looks, I added roasted cashew nuts, roasted coconut flakes, dried mulberries, and dried goji berries.

Let set in the fridge.

00000IMG_00000_BURST20200901165758886_COVER.jpg

00100lrPORTRAIT_00100_BURST20200901165753854_COVER.jpg

00100lrPORTRAIT_00100_BURST20200901174631028_COVER.jpg

00100lrPORTRAIT_00100_BURST20200901174549497_COVER.jpg

00100lrPORTRAIT_00100_BURST20200901174622170_COVER.jpg

00000PORTRAIT_00000_BURST20200901174457073.jpg

Soooooo gooooood! Believe me. Wish I could send you all a piece.

WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ


signature-new.png

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600 AND/OR GOOGLE PIXEL 3 XL


LET'S CONNECT!


Website - Facebook - Google+ - Twitter - Pinterest - YouTube


🥑🍓🍆 FIND MORE YUMMY PLANT-BASED CREATIONS BELOW 🥑🍓🍆

DIY GRATEABLE VEGAN CHEDDAR CHEESE

HOMEMADE TRICOLOR BUCKWHEAT FAJITAS (VEGAN AND GLUTEN-FREE)

CHOCOLATE HAZELNUT PRALINE SQUARES

ALMOND BUTTERNUT SOUP WITH HOMEMADE RYE SOURDOUGH BREAD


DQmeghPGYhwUy1Bafh4LpeqbRKFykxNwtufJxJtMCCuCNom.gif

7ohP4GDMGPrUMp8dW6yuJTR9MKNu8P8DCXDU9qmmoBZUcHz58m3pP6QX7KjeCNfAsekinuSbJ8Snb8X4RZ5GchCZ7iRBkBC.png

Sort:  

These look amazingly delish Amy thank you for the inspiration

Coin Marketplace

STEEM 0.49
TRX 0.06
JST 0.049
BTC 39929.49
ETH 2392.35
USDT 1.00
SBD 7.22