HOW TO MAKE CHOCOLATE AT HOME bean to bar Ann Reardon

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while being dairy-free.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar is often less expensive.

milk powder

🥗Healthier: almond milk powder

💰Cheaper: nonfat dry milk

Almond milk powder is dairy-free and adds a nutty flavor.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants.

Buy cocoa beans, preferably raw, and look for different varieties for unique flavors.

Spread cocoa beans in a single layer on a lined baking tray, removing any shriveled beans.

Preheat oven to 54C (130F), then roast beans at 121C (250F) for 15 minutes.

After 15 minutes, reduce oven temperature to 50C (120F) and open the door for 1 minute to cool down.

Leave beans in the oven for another 12 minutes, then remove and let cool for 5 minutes.

Remove the shells from the beans by hand or crush them with a rolling pin and blow away the shells with a hairdryer.

Mill the cocoa beans using a blender until reasonably fine, then microwave for 30 seconds to melt the cocoa butter.

Add powdered sugar to the blended cocoa and blend again, using normal white sugar if powdered sugar isn't available.

Grind the mixture using a mortar and pestle or a chocolate grinder until as fine as possible, adding melted cocoa butter to achieve a smoother consistency.

Temper the chocolate and pour it into molds, allowing it to set at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens