How Chocolate Is Made (ft. MrBeast)

Ingredients

• 200 g Raw Cacao Beans (fresh beans removed from the pod, pulp discarded)
• 50 g Granulated Sugar (fine white sugar, adjust for desired sweetness)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 1 pinch Salt (fine sea salt to enhance flavor)

Instructions

1. Open the cacao pod

   Place the pod on a stable surface and use a firm karate‑chop motion or a sharp knife to split it cleanly in half.

   Time: PT5M

2. Extract beans and remove pulp

   Scoop out the beans, discard the surrounding white pulp, and give the beans a quick rinse to remove excess residue.

   Time: PT5M

3. Ferment the beans

   Place the cleaned beans in a glass jar, loosely cover the lid, and let sit at room temperature (about 24°C) for five days, stirring once daily for about five minutes.

   Time: PT120H

   Temperature: 24°C

4. Dry the fermented beans

   Spread the fermented beans in a single layer on a parchment‑lined baking sheet and dry in an oven set to 45°C (or a dehydrator) for 24 hours until crisp.

   Time: PT24H

   Temperature: 45°C

5. Optional roast for deeper flavor

   Increase the oven temperature to 120°C and roast the dried beans for 15 minutes, stirring once to prevent burning.

   Time: PT15M

   Temperature: 120°C

6. Blend beans with sugar

   Transfer the dried (or roasted) beans to a high‑speed blender, add the sugar, vanilla extract, and a pinch of salt, then blend on high until the mixture is smooth and glossy, about 10–15 minutes.

   Time: PT15M

7. Set the chocolate

   Pour the chocolate mixture onto a parchment‑lined tray, spread to a thickness of about 5 mm, and let it cool and solidify at room temperature for 2 hours.

   Time: PT2H

8. Cut and store

   Once firm, break or cut the slab into bars or shards and store in an airtight container.

   Time: PT5M

Nutrition Facts

Calories

162

Protein

5g

Carbohydrates

15g

Fat

6.5g

Fiber

5g