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70% Dark Chocolate Bar – From Bean to Bar
Learn how to transform raw cocoa beans into a homemade 70% dark chocolate bar, from roasting to tasting, by following the steps of a Bordeaux chocolatier workshop. Ideal for enthusiasts who want to master the full process: roasting, winnowing, grinding, conching, tempering, and molding.
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Cost Breakdown
Critical Success Points
- • Roasting the beans
- • Winnowing (shell removal)
- • Tempering the chocolate
Safety Warnings
- • Handle the roaster with heat‑resistant gloves.
- • Molten chocolate exceeds 45 °C; avoid burns.
- • Use silicone or metal utensils, not plastic ones that could melt.
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