70% Dark Chocolate Bar – From Bean to Bar

Ingredients

• 150 g Cocoa beans (origin Peru) (Whole, unroasted, organic and fair‑trade beans)
• 10 g Cocoa butter (Pure, non‑hydrogenated cocoa butter)
• 70 g Granulated white sugar (Fine sugar for quick dissolution)

Instructions

1. Weigh the cocoa beans

   Weigh 150 g of whole cocoa beans and place them near the roaster. Clean your work surface.

   Time: PT5M

2. Roasting the beans

   Pour the beans into the roaster, set the temperature to 130 °C and roast for 20 minutes. Stir lightly halfway for even roasting.

   Time: PT20M

   Temperature: 130°C

3. Cooling the roasted beans

   Spread the roasted beans on the cooling tray and let them rest for 10 minutes until they are warm to the touch.

   Time: PT10M

4. Winnowing (shell removal)

   Transfer the cooled beans to the Tara machine. Activate the blower: the light shells are expelled, the nibs remain in the container.

   Time: PT5M

5. Grinding the nibs (refining)

   Pour the nibs into the grinder. Run the grinding cycle until you obtain a smooth paste (cocoa mass). This process takes about 15 minutes.

   Time: PT15M

6. Incorporating cocoa butter and sugar

   Add 10 g of cocoa butter then 70 g of sugar to the cocoa mass. Mix at medium speed until the sugar is fully dissolved.

   Time: PT5M

7. Conching (final refining)

   Transfer the mixture to the tempering machine (conching mode). Run at 45 °C for 30 minutes to develop texture and aromas.

   Time: PT30M

   Temperature: 45°C

8. Tempering the chocolate

   Heat the chocolate to 45 °C, then gradually lower to 31‑29 °C following the machine’s profile. Hold this temperature for 20 minutes to properly crystallize the cocoa butter.

   Time: PT20M

   Temperature: 45°C

9. Molding and de‑bubbling

   Pour the tempered chocolate into 75 g molds each. Activate the vibrating table for 5 minutes to eliminate air bubbles.

   Time: PT5M

10. Final cooling

    Place the molds in the refrigerator for 30 minutes so the chocolate solidifies completely.

    Time: PT30M

11. Unmolding and tasting

    Remove the bars from the molds, gently break to check the snap. Enjoy at room temperature to appreciate the banana and red‑fruit aromas.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

7 g

Carbohydrates

45 g

Fat

38 g

Fiber

10 g

Ingredient Substitutions

• Instead of Cocoa beans (origin Peru): Cocoa beans from Madagascar, Cocoa beans from São Tomé
• Instead of Cocoa butter: More cocoa paste (increases cocoa percentage)
• Instead of Granulated white sugar: Whole cane sugar, Erythritol (for sugar‑free version)

Equipment Needed

• Cocoa roaster
• Cooling tray (sieve)
• Winnowing machine (Tara)
• Grinder / Refiner (conche)
• Chocolate tempering machine
• Polycarbonate molds (Bordeaux topography)
• Vibrating table (de‑bubbling) (optional)
• Refrigerator or cold room
• Digital kitchen scale
• Silicone spatula
• Cooking thermometer
• Knife or spatula for unmolding

Critical Steps — Do Not Skip

• Roasting the beans
• Winnowing (shell removal)
• Tempering the chocolate

Chef Tips from the Video

• Choose cocoa beans with fruity notes (banana, red fruits) for a unique flavor profile.
• Roasting time strongly influences taste: hotter = roasted notes, milder = fruity notes.
• Let the chocolate rest 24 h after tempering so the flavors fully stabilize.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 2 weeks maximum.

Freezer: Can be frozen up to 6 months, well wrapped to prevent moisture.

Room temperature: In a cool, dark place away from humidity, up to 1 week.

Make-Ahead Tips

• Roasted beans can be stored for 1 month in an airtight jar before winnowing.
• Tempered chocolate can be prepared ahead and kept in the refrigerator before molding.