Make your own chocolate from cocoa nibs, without added emulsifiers or other additives. This recipe makes 500g, the equivalent of 5 bars of chocolate.
No preservatives or additives in this recipe so its not just easy to make but also healthier than store bought nuggets which contain these ingredients.
Tempering your chocolate
Tempering chocolate is a process done to get the fats in the cocoa butter to align correctly. Tempered chocolate is shiny in texture and snaps when broken into pieces. Temper by raising and lowering the temperature. First, heat the chocolate over a double boiler until you reach around 49ºC/120ºF for dark or 46ºC/115ºF for milk chocolate. Next, you’ll want to cool the chocolate over ice or over a marble slab. You’ll want to cool dark chocolate to 28ºC/82°F, milk chocolate to 27ºC/80°F. Finally, you need to reheat the chocolate to32ºC/90ºF for dark chocolate or 30ºC/86ºF for milk chocolate.
70% chocolate
So, let’s say you want to make 500g of 70% chocolate. You’ll want to use 350g cocoa nibs which is the equivalent of 70% of the 500g of chocolate. What do you end up using for the other 30%? Well, you could add 150g of sugar, or you can divide up those 150g and use several other ingredients.
85% Chocolate (500g)
425g cocoa nibs and 75g sugar. If using cocoa butter: 425g cocoa nibs + 15g cocoa butter + 60g sugar
95% Chocolate (500g)
475g nibs + 25g sugar If using cocoa butter: 475g nibs + 20g sugar + 5g cocoa butter
