I think that I had shared some time ago that I received a gift card from my work for my birthday. I had been planning on buying a new Kindle Fire and putting the money towards that. But I have not been content with the options available for sugar free chocolate. I decided that I would try to make some myself. I started by doing some research. Although the recommendation was to buy cacao beans in the shells, I was not able to find them but I did find unroasted cacao beans at the Good Earth Food Co-op.
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| Cacao beans and cocoa butter |
I also learned that cacao beans are raw cocoa beans. Once they are roasted and processed they are no longer referred to as cacao beans. From that point on you have cocoa. I like to learn at least one new thing a year. This year I have been learning many things both professionally and personally. My research recommended using a small amount of cocoa butter during part of the process. I was surprised to find out that cocoa butter is often used as a hand/body cream but it is produced as a food grade product.
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| Mortar & Pestle |
You will see that the process starts in an electric food processor. The next step is to use a mortar and pestle. I bought one at Bed, Bath and Beyond. The final step is to temper the chocolate. It is recommended that you should use a marble slab. I bought one at Pier 1 Imports and I still have a little money left on my gift card.
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| Marble for tempering chocolate |
If chocolate making in small batches doesn't work out for me, the mortar & pestle can be use for grinding spices or making other cream sauces. The marble slab is sold as a meat and cheese tray. Put it in the refrigerator or freezer and when you serve the meat and cheese on it, it will stay cold for hours. I am looking forward to learning this new art of making chocolate.
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