Fruity desert chocolate - 60% cocoa

This reminds me of any number of varietal "dark chocolates" out there that are typical of Criollo cocoa bean. Nice, fruity and good. This formulation will make about 3 pounds of chocolate.

If you decide to adjust the recipe, some of the proportions my need to be recalculated as there are both percentage losses (about 20-25% husk) and gross losses (always 4-6 oz in the Champion) that will need to be accounted for. In general, it is much easier to scale up than down.

Ingredients

  • 2.0 lbs Ocumare Criollo Cocoa(of course you can use others, the Jamaican would do very well)
  • 18 oz sugar (powdered yourself, the prepowdered has cornstarch that makes the chocolate gummy)
  • 4.0 oz Cocoa butter
  • That's it - Simplicity itself
  • You could also add a little fresh vanilla bean or extract

Proceedure:
  • Roast the cocoa beans until just cracking. I do this in a drum roaster, 350 F for 15-20 minutes. You might also try 325 for 20-25 minutes if you want to roast the nibs alone. The oven will work also.
  • Crack and winnow the beans - you should have about 1.5 lbs of nibs remaining.
  • Grind in your Champion juicer, adding the cocoa butter at the very end to push any remaining cocoa liqueur and husk out. Keep running the cocoa butter and husk through until it is separated.
    • Place your Cocoa liqueur and cocoa butter mixture in your Santha Wet Grinder. Slowly add the 18 oz of sugar into the melted cocoa liqueur while the Santha is running. I find it helpful to pre-heat both the Santha drum to about 150 F and the sugar. It helps keep the chocolate of thickening up too much. Run the Santha until the chocolate is of the smoothness you desire. I find 10-14 hours is about right. Your tastes may vary. If you pre-grind your sugar in a small food processor or coffee grinder (about 2 minutes work), you can usually reduce refining time by 3-4 hours.
    • After it is out of the Santha temper and mold up your chocolate into the shape of your choice.
    • Place into a cool, dry place to solidify and then unmold, ususally about 24 hours later to be safe. This can be done in a refrigerator if you wish.
    • Let the chocolate rest for another 24 hours before eating (well, eat it earlier, but it does benefit from the rest).

    Enjoy!