This lady shows you how to make chocolate yourself

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There is nothing better than a chocolate bar fresh out of the wrapper. Milk, white with puffed rice or purer than pure: we all like it equally. To our great delight, the chocolate shelf in the supermarket is also expanding; so you won’t hear us complaining! It is, however, important to occasionally reflect on the origin and the complicated production process of such a bar. Either way, this video shows you how to make your own chocolate.

When you see taste scientist Arielle Johnson ( BonAppetit ) with the cocoa bean in her hand, you wouldn’t expect her to end up with a supermarket-worthy bar. And yet she does it!

Make your own chocolate

Making your own chocolate bar is not something you just do. You probably already knew that, but when you see Arielle at work, you know for sure again. In five steps (which may seem little, but it isn’t) Arielle arrives at a perfect chocolate bar.

She starts from the cocoa bean which, when she cuts it open, looks anything but appetizing. Inside such a bean are other small beans: you need them for your chocolate. These beans are wrapped in a crazy, slimy stuff with – as it turns out – the taste of guava.

Not just any bar

Those little beans then have to ferment for a week. These “cheese and natural wine smelling” beans are then roasted and look: now the beans look like we ‘know’ the cocoa bean. These cocoa beans are then crushed and chopped until they look like cocoa nibs .

Then you get to the point where you need to grind up the cocoa nibs. First you use a food processor to get a bumbu-like puree. After that, the chocolate bumbu still has to go through the conche, a hyper-deluxe mortar machine. Due to the two heavy wheels on a stone bottom, this device can grind the chocolate super fine. As a result, the cocoa nibs gradually turn into a chocolate syrup that you can then temper and pour into a mould.

Once that bar has hardened and cooled down? Your homemade chocolate bar should now break with a convincing snap . If not, well, a one-way supermarket might be more your thing…

Source: Culy by
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