By Miss Little Ears
Stage 1
To make chocolate, you obviously need a cocoa tree. These take 15-20 years to grow and must be grown in a tropical climate. When the bean pods are fully grown, cut them off of the tree. Split open the pods and take out the beans. Cover the beans with banana leaves and leave for a week. This gives them a better color and flavor. Take off the banana leave and let them dry in the sun for three days.
Stage 2
Next, you will clean the beans and remove the pulp. Roast the beans at 121C in a revolving oven. Crack open the shells of the beans into the edible nibs. grind the nibs with a roller to make the chocolate liquor or cocoa mass, which is the base for all chocolate. It will still be gritty and grainy. In a heavy press, extract half of the fat (cocoa butter) from the liquor but don't throw it away.
Stage 3
Mix condensed milk and sugar with the chocolate liquor to make a paste. The paste is passed through some big rollers to make a fine, flaky powder called "chocolate crumb". The cocoa butter you saved earlier is added back into the chocolate crumb to make another paste. This paste is put into heated vats. Giant rollers go slowly over it. This makes it smooth and melt-in-your-mouthy. This takes many days. The temperature is reduced slowly and the now liquid chocolate is poured into metal molds. After the chocolate sets in the molds, you will have your very own bar of chocolate!
Stage 1
To make chocolate, you obviously need a cocoa tree. These take 15-20 years to grow and must be grown in a tropical climate. When the bean pods are fully grown, cut them off of the tree. Split open the pods and take out the beans. Cover the beans with banana leaves and leave for a week. This gives them a better color and flavor. Take off the banana leave and let them dry in the sun for three days.
Stage 2
Next, you will clean the beans and remove the pulp. Roast the beans at 121C in a revolving oven. Crack open the shells of the beans into the edible nibs. grind the nibs with a roller to make the chocolate liquor or cocoa mass, which is the base for all chocolate. It will still be gritty and grainy. In a heavy press, extract half of the fat (cocoa butter) from the liquor but don't throw it away.
Stage 3
Mix condensed milk and sugar with the chocolate liquor to make a paste. The paste is passed through some big rollers to make a fine, flaky powder called "chocolate crumb". The cocoa butter you saved earlier is added back into the chocolate crumb to make another paste. This paste is put into heated vats. Giant rollers go slowly over it. This makes it smooth and melt-in-your-mouthy. This takes many days. The temperature is reduced slowly and the now liquid chocolate is poured into metal molds. After the chocolate sets in the molds, you will have your very own bar of chocolate!
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