Is it difficult to make chocolate from cocoa beans?

Làm socola từ hạt cacao - bước 1 lên men sau thu hoạch.

Step 2: Roast the Seeds

The cocoa beans are fermented and dried in the harvested area before being loaded into pineapple loads, which is essential before the beans are roasted (just like coffee) You can do this in the oven. Commonly used in temperatures of 130*C. In the process of making chocolate from cocoa beans this is also one of the important steps affecting the taste. Roasting time will depend a bit on your oven and how you roast the beans, but typically the beans will be roasted for about 25-32 minutes. Arrange the cocoa beans on a baking tray and start baking for 20 minutes and carefully check the steps to be sure not to burn the beans.

Làm socola từ hạt cacao - bước 2 rang hạt

Step 3 Peel the seeds

Remove the cocoa bean pods from the roasted beans (can be made by hand). The martial part only accounts for about 20% of the seeds in  chocolate making from cocoa beans and should be removed before going to the next step. Then cocoa beans after roasting will have the shell separated (Husk) and inside is the kernel of the bean (Called Cocoa Ngoi). Since the shell is lighter and thinner than the Cocoa Nib, you can use the blowing method to remove the outer shell.

Làm socola từ hạt cacao - bước 3 tách vỏ

4 remaining steps to make chocolate from cocoa beans

Step 4: Grind the Seeds

After being roasted and the skins removed, the next step before going into the grinding process is to reduce the kernels into small sized cocoa nibs This can be done by placing the cocoa beans in a plastic bag and Use a rolling pin to grind. The smaller the cocoa nibs, the less overload the crusher will have.

Làm socola từ hạt cacao – bước 4 xây hạt

Step 5: Crush the Seeds

First, put the cocoa nibs in liquid form or the cocoa nibs in small size into the grinding machine .Mix the cocoa nibs into the grinder slowly until they become loose (it takes 5-10 minutes) .We will need to heat it up a bit while grinding, use a hot dryer to put the heat in until it comes out. In the next step in  making chocolate from cocoa beans, we will mix more sugar (should not use any sugar that is larger than the diameter). If making Milk Chocolate, add milk powder

Làm socola từ hạt cacao – bước 5 nghiền hạt

Step 6: Lower the temperature

This will be the last step before placing the Chocolate in the mold. Place the Chocolate (at 45 degrees) in a plastic or glass bowl (make sure it's not hot). Chocolate must be cooled before pouring into molds. It will take about an hour depending on room temperature and you will need to stir the chocolate for 5-10 minutes to even out the chocolate temperature. The temperature to freeze Chocolate will depend on the type of Chocolate we make.

• Dark Chocolate – Cool at 28-29*C and then warm at 30-31*C

• Milk Chocolate – Cool at 27-28*C and then warm at 29-30*C

• White Chocolate – Cool at 26-27*C and then warm at 28-29*C

Làm socola từ hạt cacao - bước 6 giảm nhiệt độ

Step 7: Cool and pour the mold

After reducing the temperature of chocolate, it is ready to be placed in the mold. Tap the mold skillfully several times to remove air bubbles from the surface and place in the refrigerator. The cooling process will take about 30-60 minutes depending on the width of the mold and the cool temperature of the refrigerator, take out the Chocolate after about 60 minutes, gently tap the mold to take out the Chocolate. Now we are ready to enjoy the wonderful chocolate bars.