Crafting Bean-To-Bar Chocolate - Honduras Wampusirpi 70% Dark Chocolate - Micro-Factory Style

cocoa beans

🥗Healthier: raw cacao

💰Cheaper: cocoa powder

Raw cacao offers a less processed option with similar flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

cocoa butter

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar texture.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor with natural richness.

Sort and inspect the cacao beans.

Roast the beans in a convection oven at 270°F for 40 minutes.

Cool the roasted beans on the counter.

Crack the beans using a Roller Mill to separate the nibs from the husk.

Use a vacuum system to assist in winnowing the nibs from the husks.

Weigh the nibs and calculate the sugar amount for a 70% bar.

Add cacao nibs to a 100 lb Diamond refiner and refine for 1-2 hours using a heat gun to extract cocoa butter.

Once smooth, add sugar and continue refining for 48 hours to create cacao liquor.

Once solidified, break the cacao liquor into bits and add to a 150 lb Savage tempering machine.

Cool the chocolate, then warm it up to working temperature and temper it using a pneumatic pump system.

Demold the tempered chocolate bars and package them in pouches to minimize air contact.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens