Small Truths About Chocolate

Making Chocolate at Home: Is It Possible?

Yes! But you should know that the result will be a rustic chocolate,closer to what was eaten centuries ago. The taste and texture will be very different from industrial bars. Here’s how to do it.

Essential Equipment:

  • Fermented and dried cacao beans

  • Granulated sugar

  • Cocoa butter (optional)

  • Non-stick pan or oven

  • Small powerful blender or mortar

  • Sieve or small fan for winnowing

Step-by-Step Process:

  1. Roast the beans

– Heat the beans in a pan or oven (convection mode).

– Temperature: approx. 120 °C / 250 °F – Duration: 15–25 minutes.

– Stop roasting as soon as you smell chocolate aroma.

– Cool the beans quickly.

  1. Winnow the beans

– Lightly crush the beans to separate the husk.

– Use a sieve or small fan to remove the husk from the nibs.

– Also remove the central germ.

  1. Grind the nibs

– Lightly warm the nibs (about 60 °C / 140 °F).

– Blend or crush until you obtain a paste (more or less smooth).

– This process takes time and may remain grainy.

  1. Add sugar

– Add granulated sugar to the paste.

– Continue grinding to achieve the finest texture possible.

At this stage, you’ll have a rustic chocolate,dense, sometimes acidic or bitter. You can already mold it and taste.

Optional: Go Further

  1. Conching (refining taste and texture)

– Pour the paste into a small domestic conche (melanger).

– Run it for several hours (up to 48h) to smooth texture and reduce acidity.

  1. Add cocoa butter (optional)

– For improved fluidity, add a little melted cocoa butter.

– This eases molding and makes the chocolate more velvety.

Orfève Tips:

The quality of the beans is essential.

Choose traceable beans, well-fermented and sun-dried.

Don’t be discouraged if the result isn’t perfect at first.

The goal isn’t perfection, but the joy of rediscovering a fascinating ancestral craft.