My guild to how to make your own small batch chocolate from scratch, from bean to bar at home or in a restaurant.
I take you through the craft chocolate steps of choosing your beans, roasting them, cracking them, winnowing, choosing your chocolate percentage, grinding your beans to make your chocolate and how to conch chocolate, to produce your own truly unique chocolate you can temper and use how you would like. And I show you how I use my homemade 65% dark chocolate on my menu to make small chocolates filled with roasted hazelnut puree that I serve at the end of my tasting menu.
Full recipe and method bellow.
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INGREDIENTS I USE - https://specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - https://www.exploretock.com/thewalledgardens/
MY COOKBOOK - https://carelpress.uk/walled_gardens
My Chocolate Tempering Video - https://youtu.be/7ifZSZjpoVs
Video Timestamps -
00:00 Bean to Bar Chocolate Making
01:08 Why make your own chocolate?
2:25 Choosing your Cocoa Beans
3:40 Roasting the beans
4:30 Cracking and Winnowing
5:20 Chocolate Percentages
6:13 Grinding the Cocoa Beans
8:35 Conching
9:30 Tempering
10:24 Making filled Chocolates
Roasting and Preparing the Beans -
Roast cocoa beans stirring regularly at
160C - 10 mins
135C - 10 mins
80C - 10 mins
Then allow the beans to cool and crack them with a small mill or in a zip lock bag with a mallet. Winnow the cracked beans, removing the skins from the nibs using a hair dryer as shown in the video
65% Dark Chocolate Recipe -
675g Nibs (from roasted and winnowed beans - see above)
395g Sugar - Powdered
56g cocoa butter
4.5g lecithin
Warm the grinder and its stones in a dehydrator or low oven and also warm the prepared ingredients.
Add some cocoa butter to the grinder first.
Pre-blend the cocoa nibs in a blender then add them to the stone grinder bit by bit over the course of an hour. Then add the rest of the cocoa butter.
After a few hours of grinding add in the sugar and lecithin if using.
Let the mix grind for another 36-48 hours after the sugar is added to get the chocolate completely smooth. You should taste it and detect no grainy particles at all.
Thermomix Conching -
For the optional coaching step, pour chocolate into thermomix
Set to 65C and blend on speed 3 or 4 for 2-4 hours.
Then proceed to temper by your preferred method, you can see mine in in my tempering video - https://youtu.be/7ifZSZjpoVs