Where Chocolate REALLY Comes From

Ingredients

• 500 g Fermented Cacao Beans (raw beans removed from pod and fermented for 5‑7 days)
• 100 g Granulated Sugar (fine white sugar, adjust to taste)
• 50 g Cocoa Butter (melted, optional for a smoother mouthfeel)
• 1 tsp Vanilla Extract (optional, adds depth)

Instructions

1. Open the Cacao Pod

   Place the cacao pod on a stable surface and use a sharp knife or machete to give it a clean, decisive chop, splitting the pod in half to expose the beans.

   Time: PT5M

2. Extract the Beans

   Scoop out the white pulp‑covered beans with a spoon, discard the pulp, and rinse the beans briefly under cool water.

   Time: PT10M

3. Ferment the Beans

   Transfer the beans to a glass fermentation jar, cover loosely with a cloth, and let them sit at room temperature (20‑25°C) for 5‑7 days, stirring once daily.

   Time: PT120H

   Temperature: 20-25°C

4. Dry the Fermented Beans

   Spread the fermented beans on a baking sheet and dry them in a low oven (50°C) for 2‑3 hours, or until they feel dry to the touch.

   Time: PT3H

   Temperature: 50°C

5. Roast the Beans

   Preheat the oven to 150°C. Roast the dried beans on a baking sheet for 30 minutes, shaking the pan every 10 minutes.

   Time: PT30M

   Temperature: 150°C

6. Winnow – Remove Shells

   Cool the roasted beans, then place them in a large bowl and gently crush with a rolling pin. Blow away the light shells, keeping the heavier nibs.

   Time: PT10M

7. Grind into Cacao Liquor

   Transfer the nibs to a coffee grinder or stone grinder and process until a smooth, glossy paste forms (cacao liquor).

   Time: PT10M

8. Blend with Sugar (and Cocoa Butter)

   Add the granulated sugar (and melted cocoa butter if using) to the cacao liquor and blend until fully incorporated and smooth.

   Time: PT5M

9. Temper the Chocolate

   Set up a double boiler. Heat the mixture to 45°C, then cool to 27°C, and finally re‑heat to 31°C, stirring constantly. Use a thermometer to monitor temperatures.

   Time: PT15M

   Temperature: 31°C

10. Mold and Set

    Pour the tempered chocolate into silicone molds, tap gently to release air bubbles, and let it set at room temperature for 30 minutes, then refrigerate for another 15 minutes to fully harden.

    Time: PT45M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

15 g

Fat

12 g

Fiber

3 g