How To Make Chocolate From Scratch At Home

Did you know that with the right equipment, some instructions and some time you can make chocolate at home? Absolutely! Imagine being able to give chocolate gifts, not just chocolates that you had melted and molded but super luxurious chocolates that you had controlled every step, from roasting the beans to pouring the melted chocolate into the molds! Making chocolate is a difficult craft but one you can learn. If you are up for the challenge of experimenting and creating creamy chocolate on your own then read on!

This is an important step. Like coffee, cacoa beans come in different varieties and flavors. There are four main varieties in use today.

The Criollo beans are the original beans that Christopher Columbus "discovered" in 1502The are grown in South America, these beans are considered to be the best for producing the finest in chocolates. They grow in a mild climate and require rich soil. The beans are highly aromatic and have low acid levels, helping to create an incredible, fine chocolate.

Forasteros come from the Amazon. These beans account for about 80 percent of the world's cacao production. They are not considered as fine as the Criollo because they produce a weak aroma and have a bitter taste prior to processing. After processing, however, they can create a fine end product. They have a higher yield than the Criollos and are more disease resistant.

Less common for chocolate making than the Forasteros and not as high quality as the Criollo, the Trinitario is a hybrid bean. This combines the superior taste of the Criollo with the more generous yields of the Forasteros. It is a hardier tree, and is grown in several areas including South America, and various Caribbean islands.

The Nacional is mostly cultivated west of the Andes. It is difficult to grow, partially because it is disease prone, but does have an excellent aroma. It is the least known or used of the cacao bean varieties in common use.

Within the types of beans there are differences according to the area it is grown and how it is harvested. Because there is an upsurge in interest in making chocolate from scratch there are more varieties of beans showing up. You can find more of them in the resources below.

Cacao beans can be roasted in your oven at home. If you are going to do this as a hobby, though, you are probably going to want to invest in a roaster which you should be able to find for about $200.00 or so.. In general cacao beans can be roasted from 5-35 minutes from 250-325 F.

Initially the beans should be at a higher temperature and the temperature should slowly be reduced. The roasting process should be stopped when the beans are "cracking", but before they start to burn.

The cocoa beans will begin to crack as water vapor is released. This begins when the cocoa bean temperature is around 300 F. When this happens you know that the roasting process is about done.. As with so many food related things, experience is the key to knowing when the beans are finished roasting. There should be no burnt smell. When the beans are roasted and have cooled try slipping the husk from one. If the bean has been properly roasted the husk will slip off and the bean will have a roasted flavor with out any burnt taste..

Now it is time to remove the husk from the chocolate. You will need to first crack the cacao bean and then blow the husk away. A coarse grinder will crack the husks or you can purchase a special roller to crack the beans. You can also, if you are just experimenting, crack them with a hammer and use a blow dryer to blow the loose husks away. A meat grinder does not work. At the Chocolate Alchemy site (link below) they have instructions for using a champion juicer. This step must be done before grinding.

Again, at the Chocolate Alchemy site they show how to use a Champion Juicer for grinding. You can also buy a special grinder for chocolate. Do not use a wheat/grain grinder! As you grind the cacao beans they will exude liqueur and pulp. You will continue to pass the nibs through the grinder to remove more husk and refine the chocolate.

Now the process is coming to an end but this is one of the most important parts of making your chocolate. This is where you will add milk, cocoa butter, lecithin, sugar and what ever else you will be adding to your chocolate. You will need a machine that agitates and folds the chocolate for many hours. This process can take anywhere from 12 hours to a couple of days depending on the chocolate, what you are trying to accomplish, and the beans used. Conching is used to remove the grittiness from the chocolate and turn it into that melt in your mouth luxury that we all know and love.

Tempering chocolate changes the texture of the finished product as well as adding a glossy finish to your chocolate. Proper tempering will also prevent chocolate from producing "bloom" after a few days.. Bloom is a whitish discoloration that sometimes develops on chocolate. It makes it look bad and makes the texture somewhat gritty, but does not affect the taste. Tempering brings the cocoa butter to the place where it is most stable and will have the longest shelf life with the best quality. It is important that it is done properly and that no water comes in contact with the chocolate because it will cause it to clump and the damage is irreversible. You can invest in a special machine to temper chocolate or you can do it yourself with careful attention to the temperature.

To temper chocolate by hand you will need to melt it carefully. Chocolate Alchemy recommends using no less than one and one half pounds for best results. . The temperature should be between 110 and 120 degrees F. You can melt the chocolate by putting it in a gas oven with a pilot light on for a few hours or by using a double boiler. Again, be very careful that no water splashes into th chocolate or all your hard work will be wasted. Be sure that the water is simmering but not touching the bottom of the melting pan. Stir constantly until chocolate is melted. Maintain the chocolate at 95-100 degrees as you begin the next tempering process. Using a marble slab pour some of the chocolate out on the slab and begin working it back and forth with a rubber spatula for about 15 minutes or until the chocolate reaches 82-85 degrees. It will be thickened. At this point you will add more of the warm, 100 degree chocolate and begin the process of working it again. Carefully stir it back into the chocolate that is being held at 100 degrees. Stir gently and slowly so you don't introduce air into the chocolate. Check the chocolate temperature. It should now be between 90-92 and not over 92 degrees. The chocolate is now tempered and ready to pour into molds. If you find that there is a problem the tempering process can be repeated.

I have also read that you can temper chocolate in a microwave by following the following directions: Place the chocolate in a microwave safe bowl and microwave uncovered on medium (50 percent) power for 1 to 3 minutes, depending on the amount. Using a rubber spatula, stir the chocolate gently after a minute and a half. Continue microwaving in increasingly shorter time increments, and stirring, until most of the chocolate is melted. Place the bowl on the work surface and continue stirring until the chocolate is smooth and shiny.

To Mold: You can use almost anything to mold your chocolate. Plastic molds are available at many craft stores like Michael's and Hobby Lobby, as well as online at stores like Wilton. You can also find antique tin molds in fascinating shapes and patterns.

Carefully pour the melted chocolate into your chosen mold, using a syringe, a small ladle or a spoon. Tap to get any air bubbles out of the chocolate and place in the refrigerator until hard. For hollow chocolates you would remove the mold when there was a thick outside layer and pour the still melted chocolate out of the mold.

To Dip: While chocolate is in a liquid state carefully dip your chosen centers in it. You can dip the center first in dark chocolate and let it set, and then dip in milk chocolate, or vice versa, for an interesting coating. Some centers that you might like to try are:

Truffle- Bring ½ c cream just to the boil. Remove from heat and add 8 oz chocolate. Stir until melted and smooth. Chill until firm. Round into balls with a melon baller and, using a dipping fork, dip in melted chocolate. Refrigerate.

Earl Grey Truffle: Heat cream as above but then steep 2 Earl Grey tea bags (or loose tea) in it for 20 minutes. Remove tea bag (or strain) and heat just to the boil again and proceed as above.

Coffee: Proceed as above but substituting coffee for tea.

Fondant:

Part 1

4 c sugar

½ c hot water

pinch salt

1 ½ c heavy cream

1/4 c light corn syrup

Part 2

1 tsp vanilla

2 tbs unsalted butter

Combine part 1 ingredients in heavy pan and place over low heat until sugar dissolves and mixture boils. Cover and cook 3 minutes and then remove cover and cook without stirring until a candy thermometer reaches 240. Without scraping pan pour fondant onto a marble slab. Add butter, but do not stir. Let sit until center of fondant is lukewarm. Beat with a broad spatula or (clean!) Putty knife until the fondant is white and creamy. Use a pushing motion to turn it over and fold it into itself from underneath. When it is cool enough knead with the hands until completely smooth. Add vanilla and knead into fondant. Cover and let ripen in the refrigerator at least 24 hours before using.

Most of all have fun! Chocolate making, like anything else, is a learning experience. It is an unusual hobby that could lead to many other opportunities. Who knows, perhaps your recipe will be the next luxury chocolate!