http://www.google.ca/#sclient=psy&hl=en&source=hp&q=why+people+are+addictive+to+chocolate&aq=f&aqi=&aql=f&oq=&pbx=1&fp=a4af0ccfac033562&biw=1003&bih=562http://www.allchocolate.com/understanding/where_chocolate_comes_from/
http://www.dacnet.nic.in/cashewcocoa/ctech.htm
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Step 1- Roast the cocoa beans. The process is similar to roasting coffee beans, except with gentler requirements: 5-35 minutes at temperatures between 120-160 degrees C(250-325 degrees F). You must generally expose the beans to an initial high temperature, lower the temperature gradually, and stop roasting when the beans start to crack (but not burn). The first image shows the cocoa beans before roasting, and the second image shows the after-result. You can accomplish this in your oven or by using a store-bought roaster.
step 2-Crack and winnow the beans. After roasting, the beans must be cracked into nibs and winnowed, whereby the husks (chaff) are removed.
- You can crack the beans with a hammer and remove the husks (which should be loose after proper roasting) by hand if you are working with a small batch.
- For larger batches, you can use a very coarse, Corona type mill or purchase a specialized mill [1] (shown here, also see Citations below) to crack the beans into nibs. (In case you were wondering, a meat grinder doesn't work.)
- step 3-Grind the nibs into a cocoa liqueur. You will need equipment strong enough to liquefy the nibs and separate the remaining husks. General food processors, Vita-Mix, coffee grinders (burr and blade), meat grinders (manual and electric) mortar and pestles, and most juicers will not work. You may need to experiment to find equipment that gets the job done. Many home chocolatiers find success with a "Champion Juicer"[2] (see Citations below). Feed the nibs into the juicer one handful at a time, being sure to push them in gently (not forcefully) or else the motor may overheat. Cocoa liqueur will come through the screen and a mixture of husks and liqueur will find its way through the spout. Feed this mixture through the juicer again until only the husk comes through the spout.
- step 4-
- Melt the chocolate and the cocoa butter in the oven to about 120 degrees F.
- Combine with non-fat dry milk powder, sugar, lecithin and a vanilla pod (split and soaked in the cocoa butter 1 hour; this is an optional flavoring).
- Pour the chocolate mixture in the grinder, periodically pointing a hair dryer at it for 2-3 minutes to keep the chocolate melted during the first hour (until the friction created by grinding keeps the chocolate liquid without additional heat being needed).
- Continue refining for at least 10 hours and no more than 36 hours, until the chocolate tastes smooth and balanced, but be sure not to over-refine (or it will get gummy).
- To take a break from refining (e.g. at night while you're sleeping, see Warnings), turn off the grinder, put the covered bowl into an oven that's preheated to 150 degrees F but turned off, and leave it there overnight. It shouldn't solidify but if it does, take the cover off and turn the oven on to about 150-175 degrees F until the chocolate melts (be careful not to let the bowl itself melt, though).
- Step 5-Temper the chocolate. This is likely the most difficult part of the process, but it ensures that the chocolate will be shiny and have a "snap" to it, rather than being matte and soft enough to melt in your hands. However, the great thing about tempering is you can do it as many times as you like and the chocolate won't be ruined. Alternatively, you can purchase a tempering machine on the Internet for $300-400 (US). The most important thing is that you do not let any moisture in the chocolate, or it will be ruined.
- Melt your chocolate carefully. You can accomplish this in the oven if you are using larger quantities of chocolate, or you can use a double broiler on the stove. It's your choice, just make sure that the chocolate does not burn (keep stirring) and you melt more than 1.5 pounds of chocolate. Any less and tempering could prove difficult. When the chocolate is melted to a temperature of around 110 or 120 degrees F, transfer it to a dry, cool bowl and stir until the chocolate temperature drops to about 100 degrees F. Use a candy thermometer to gauge the temperature. The chocolate in the bowl should remain at the same temperature while you work with chocolate outside of the bowl.
- step 6-
Mold the chocolate while it is still at about 90 degrees F. Pour the chocolate into the molds, careful not to spill. Some people find it effective to use a large syringe to place chocolate in the mold, but it is all about personal preference. When all of the chocolate has been added to the molds, you may either freeze, refrigerate, or let them harden at room temperature. Again, it's all about personal preference, and there is no right way to do it. - step 7- LAst step!
Remove the chocolate from the molds when the chocolate is hardened. The molded chocolate should have a glossy appearance and should snap cleanly in two. If you are unsatisfied with your chocolate, you may re-temper the chocolate as long as the chocolate remains dry and you haven't burned it.
