Cacao beans (I used raw unshelled)
10 scoops Stevia powder (1 scoop = 45 mg)
Flat blade blender
Mortar and Pestle
I started by measuring out the amount of cacao beans that I was going to work with. A video I saw on the internet recommended working with 2.5-3.5 ounces so I used 3.5 ounces.
|Measure out cacao beans|
|Roasting Cacao beans|
The video recommended using a spice blender with a flat blade. The other style of spice blender can get clogged up in the process.
|Load with Roasted Cocoa beans|
|Stage 1 equal to coffee grounds|
|Stage 2 like clay|
|Add cocoa butter|
At this point, put your mortar and pestle in the oven and warm it slightly. (You need to be able to hold and work with the mortar and pestle. As you can see, the cocoa will process to a form that is more liquid. More is the key factor, it is still fairly grainy.
|Stage 3 is more liquid|
|Work up in Mortar and Pestle|
The final step is tempering the chocolate. This step went much faster than I expected. If you want to make a special flavor, you should do it between these two steps. When you want to add coconut, nuts, etc to the chocolate add it to the liquid right after you have poured it onto the marble slab.
|Homemade Chocolate with added sea salt - done|