2ーIf you can get cocoa beans Fortunately, we're roasting over 120 degrees for 20 minutes. Change in the way so that the taste of the coffee roasting, roasting the depth of this directly affects the taste of chocolate.
3ーCrushed cocoa beans, set aside the (partial endosperm) nibs except the skin and germ.
After this compounded (blended), in the process of industrial production, we adjust the seasoning of the product.
4ーUsing a food processor, grinding cocoa beans to some extent, to a condition called cocoa mass pasty.
5ーAnd continue on about 1 minute grinding, fine beans will become.
6ーBecause it contains cocoa butter, about 45% to 55% in cocoa beans, oil comes oozing like peanut butter. If you continue to use the food processor in this state, the load is too high, the motor would burn so, I switched to this extent mortar.
7ーPut in a bowl, I'll grind finely.
8ーCocoa butter, leave finely chopped with a knife
9ーAdd cocoa mass, cocoa butter, powdered sugar, powdered milk and continue to. While the temperature control if the cocoa butter to lockups, to the water bath, the temperature of the chocolate to be 45 to 50 degrees, I pickpocket.
10ーAppropriate to the tasting, we will make sure the smooth tongue. Became a smoothness that makes sense, in a finer sieve, while to grind, I'll strain.
11ーWhile the temperature control to the hot water bath what was atomized, the temperature of the chocolate so that 45 to 50 degrees, and I will continue to elaborate further.
12ーYou can knead while keeping the chocolate in a water bath at 45 degrees, I stabilize the organization.
Will pay close attention to prevent water contamination.
13ーSoaked in cold water transferred to a stainless steel bowl for easy temperature control chocolate, I lowered to 27 degrees at one end chocolate dough.
14ーWarm chocolate in hot water again, I want to 30 degrees.
15ーPoured into a mold of your choice, chilled in the refrigerator, I solidify the chocolate.
16ーRemove from the mold chocolate has hardened, it is finished.
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