Did any of all you chocolate lovers around the globe know that making chocolates whenever you wished isn’t a rocket science? Yes, you read that right. In fact, today you will find numerous people loving home made chocolates. And this is the reason why making chocolates at home is a good business. Being âsinfulâ — since chocolate lovers cannot do without it — ensures that business can never go down. If you plan to make your own chocolate, there is a wide variety to choose from. Like white, milk, and dark chocolates. And a lot more. Read ahead to get some really interesting tips of making this delight at home from the scratch.
Complexity Level: Moderate
Time Required: Approx 10 days to a week.
Estimated Cost: Depends on the type and amount of chocolate.
Resources required:
1. Cocoa beans
2. Cocoa liquor
3. Roasting pan
4. Milk powder
5. Sugar
6. Lecithin
7. Vanilla Pod (optional)
8. Cocoa butter
9. Hot water
10. Baking cocoa
Instructions:
1. Choose your chocolate beans:
Just like coffee, you need varied beans. Cocoa beans come is four main types. You can choose from criolo, forasteros, trinitario and nacional. Criolo – the one with most aroma – is the best for making chocolates. Forasteros are good for making dark chocolates because they have a slightly bitter taste. Trinitario is rarely used for production of chocolates. Nacional has a great aroma, too, but is rarely used because it is prone to diseases.
2. Roast the chosen bean:
You will really want to invest in a good roaster for your chocolate beans. Alternatively, your oven can also be used. When it gets to a temperature of 300 degree F, you will see that the beans are cracking. With this sound, you will know that the beans are done.
3. Winnowing:
Before you grind the beans, you have to get the husk out of it. And this is done easily only when they are roasted well. You can get a roller from the market or try doing it using hammer and then blowing the husk away. When the husk is entirely removed, the beans are ready for grinding.
4. Grinding your beans:
Here again, you can purchase a grinder made especially for chocolate beans. While grinding, the beans will emit pulp and liqueur. Continue grinding till all the husk is removed and you are left with refined powder.
5. Refine your chocolate:
In this step you will add all the other ingredients to this. Here a machine will also be needed to keep mixing the chocolate for many hours. (depending on the beans and the type of chocolate you want to make). Also, you will have to remove the grittiness from it. This is how the texture is made smooth to melt in your mouth.
6. Tempering and pouring into moulds:
You will now have to perfect the looks of your chocolate to get that finished, glossy appearance that you see on the chocolates in the market. Melt it in your hand between 110 degrees to 120 degrees F. A double boiler can be used but make sure not a drop of water goes in the chocolate. Stir continuously at 95 to 100 degrees F. When it thickens, pour some hot 100 degrees F chocolate to it stirring slowly. When this is between 90 and not more than 92 degrees F, your chocolate in tempered and ready for your moulds!
FAQ
1. What can be done if the chocolate isnât melting easily?
Stirring it halfway through on low flame will help.
2. What do I do if my chocolate is too thin?
Add glycerin to your thin chocolate to help make it thin.
Quick Tips:
- Stir your chocolate slowly. This prevents air from getting into it.
- Decorate anything with your melted chocolate; like cakes, drinks, sweets and other puddings.
Things to watch out for:
- Do not use a meat, flour or grain grinder.
- When you roast the beans, make sure they aren’t reaching the burning point or your chocolate will have the odour in it.
