Chocolate AlChemical Formulations (Recipes)
If the thought of making chocolate right off the bat is a bit daunting, I would suggest you get you feet wet with just baking
with some fresh cocoa. Actually, any recipe you find that calls for unsweetened baker's chocolate, you can just use your own cocoa liqueur. That is all it is after all.
Pick your bean of choice (a rich Carenero or maybe a fruity Ocumare), roast it, shell it (for this amount, doing it by hand is not that bad) and grind it in your champion for a smooth liqueur or just
a whilry blade grinder for more texture (really nice in the brownies).
All of the recipes in this first section are from Alice Medrich: Bittersweet; Recipes and Tales from a Life in
Chocolate. All of the recipes in this section call for cocoa nibs. A nice light introduction to cooking with
fresh cocoa beans. Just roast up your cocoa beans of choice and then remove the husk by hand or with our cocoa mill.
If you get the chance to get this book, please do. It is amazing. Also, a thank you to Martha Simmons who got me the original recipes.
I have personally experimented with the following and really love results. These are recipes either that I have worked out or have collected from an unknown source over the years. In general, they call for you to roast your
own beans and then make your own cocoa liqueur. Sort of the intermediate step to full chocolate making.
If you find a recipe that calls for bittersweet chocolate, just read this as 70% cocoa, 30% sugar. So if you find
a chocolate cake recipe that calls for 8 oz of bittersweet chocolate, I just put in 5.6 oz (actually I round up to 6 oz, I figure you can't have too much chocolate really) of cooca liqueur, and 2.4 oz of sugar.
Once all the rest of the ingredients are added, the sugar will dissolve and no one will be the wiser (except, of course, this may well be richer - life is so tough)
Once you have the feel of working with the fresh cocoa liqueur, go ahead and try some actually Chocolate Alchemy.
Really, there are no rules for making chocolate but I know it is nice just to be able to follow a recipe. Give a couple of these a try, and go from there to suite your tastes.
If you come up with a recipe either for a desert or a nice chocolate, let me know and I will see about putting it up here.
To quote a fellow Alchemist "you can deprive the body, but the soul needs chocolate" - Frederick Shilling - Dagoba Chocolate.
I could not agree more.