Ingredients
Dark Chocolate Bar (Mexican Dark)
• 90g (3.17 ounces) cocoa nibs
• 40g (1.41 ounces) or 1/3 cup (icing) powdered sugar
• 26g (0.92 ounces) cocoa butter
Milk Chocolate Bar (Somalia Milk)
• 46g (1.62 ounces) or 3 Tbsp plus 2 tsp sugar
• 16g (0.56 ounces) or 1 Tbsp plus 1 tsp cocoa butter
• 14g (0.49 ounces) or 1 Tbsp plus 2 tsp cocoa nibs
• 24g (0.85 ounces) or 1/4 cup milk powder
• Additional 8g (0.28 ounces) or 2 tsp cocoa butter
Dark Chocolate Bar (80%) (Peru Dark)
• 35g (1.23 ounces) or 1/4 cup cocoa nibs
• 30g (1.06 ounces) or 1/4 cup unsweetened cocoa powder
• 25g (0.88 ounces) or 2 Tbsp cocoa butter
• 13g (0.46 ounces) or 1 Tbsp sugar
• 2g (0.07 ounces) or 1/2 tsp vanilla seeds scraped form a vanilla pod
Directions
1) Spread the beans out in a single layer onto a lined baking tray. Take out any shriveled beans
2) Preheat your oven to 129ºF (54ºC) , put the beans in and turn the heat up to 250ºF (121ºC) for 15 minutes.
3) Turn the oven back down to 122ºF (50ºC) and open the oven door for a minute to let it rapidly cool down. Then close the oven door and leave the beans in there for another 12 minutes. Take them out of the oven and let them cool for 5 minutes.
4) Now start peeling the beans. The easiest way to do this for small quantities is by hand. Gently twist the bean and then remove the shell. The other way you can do this is to crush the beans using a rolling pin. Tip them onto a bowl and gently blow with a hairdryer to remove the lighter shells.
5) Use a blender or food processor to make the beans as fine as you can.
6) Use a mortar and pestle or grind the beans as finely as you can.
7) Warm the mixture to melt the cocoa butter in it and continue to grind. If you are using a morat and pestle you will need to add the additional melted cocoa butter now.
8) Make sure you temper your chocolate before you mold it or it will not set at room temperature
Tips:
1)Cocoa butter is optional but needed if you are making by hand without a chocolate melanger
2)If you're ordering some beans, then 115g (4.06 ounces) of beans produces around 90g (3.17 ounces) of roasted, peeled cocoa nibs
3)If you can't get hold of cocoa beans, you can swap out the nibs in each recipe for half cocoa butter and half cocoa powder by weight.
Servings: Two bars each
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