Introduction
Bean-to-bar chocolate making demystifies every step between raw cacao and a finished bar. This guide walks you through the small-scale workflow so you can craft nuanced chocolate at home without industrial machinery.
What You’ll Learn
- How to choose ethically sourced cacao for home roasting
- The purpose of roasting, cracking, and winnowing
- Refining, conching, and tempering steps for a glossy bar
Getting Started
Step 1: Source and Sort Beans
Look for single-origin cacao with transparent fermentation notes. Sort out flat or moldy beans before roasting.
Step 2: Roast for Flavor Development
Roast in a drum or convection roaster at 250-280°F (120-138°C) for 20-35 minutes depending on bean size. Agitate for even heat and record aromas as they evolve.
Step 3: Crack and Winnow
Use a hand cracker or rolling pin to break shells, then winnow with a small shop vac or hair dryer on cool to separate husks from nibs.
What does effective winnowing remove from roasted cacao?
Step 4: Refine and Conch
Melt cocoa butter and add sugar gradually to a melanger. Run 12-24 hours until the grit falls below 20 microns and volatile acids mellow.
Step 5: Temper and Mold
Temper between 88-90°F (31-32°C) for dark chocolate, aiming for stable beta crystals. Mold immediately and tap out bubbles.
Tips & Tricks
Conclusion
Home-scale bean-to-bar production rewards patience and note-taking. Iterate roast curves and conching times until the bar texture and snap align with your flavor goals.
Frequently Asked Questions
How long can nibs store before refining?
Up to 6 months in an airtight, odor-free container at 60-70°F (15-21°C).
What if my temper streaks?
Re-melt to 115°F (46°C), cool to 82°F (28°C), and reheat to working temperature while stirring gently.
