Chocky and processing it

[Dennis]

Re: Chocky and processing it

OK, having roasted half the beans I then started the peeling "winnowing" process. The beans were in a colander and I started by shelling one bean at a time - way too slow for my liking. I found that by picking up a handful at a time and massaging the beans against each other, they would either peel themselves or at least start the process.

I then looked at the mortar and pestle and decided it looked like too much hard work, and besides, I knew that all the beans wouldnt fit in there and end up all over the kitchen. Could always go back outside but still shivering from the early morning winnowing. Out came the Sunbeam food processor and in went the nibs. A few pulses later and the nibs had turned to the consistency of sand. After 3 or 4 minutes there was little change and I found the need to pause, open the processor and spoon down and break up the grains that were now starting to cling together.

I decided it was time to add about 60% by weight of caster sugar and 5 drops of good vanilla extract before turning on the processor again. Processing for about 90 seconds at a time and then pausing for 30-60 seconds so as not to overheat the chocolate or the processor.

Ive stopped for the time being as the processor has warmed up and the chocolate is just slightly warm to the touch too. It looks very glossy.

Oh and of course, Ive tried it. A rich smell with some earthy pungency and yes, it is still quite gritty but not objectionably so. Im undecided now as to whether to continue further processing, make a mess trying to temper it, or just attack it with a spoon!

Sorry I didnt take more than one pic, but will do so with the next batch. You can see on the top of the processor the sugar-sized particles from the start of the processing.

[julsajet]

Re: Chocky and processing it

Sounds good. Too bad I dont have one of those hanging around.

I wonder if I start off in the mortar & pestle then put it through my moulinex (thingy that purees soups). Although it may not be able to handle it - Not that it gets used for anything else.

[Javaphile]

Re: Chocky and processing it

Hhhmmm....As an alternative to using a mortar and pestle how about using one of the old hand operated grinders? I have an old one here that has different heads/plates for producing different grinds. These heads/plates range from one for producing a very coarse grind suitable for sausage to one for making peanut butter.

Using such a grinder would be much faster and more efficient than pounding away with a mortar and pestle. Given the correct head/plate and tension adjustment you could reduce the nuts to a paste very quickly. Whether it would be capable of grinding to the point of removing all the grittiness only experimenting will tell.


Java "So many tools, so little time!" phile

[julsajet]

Re: Chocky and processing it

Keep us updated Dennis. I wanna see how you go. I got some cacao beans too.

Im envisioning me, pounding away in mortar & pestle. Then the result, me and the kitchen covered in chocolate spatters and not much left in the bowl.

Not that I really care what the result is, my goal is just to try it out. Got to do it at least once.

Juls

[Dennis]

Re: Chocky and processing it

ROFL - I kept going back to that link and couldnt find much information...all about conching really. Until this morning when I noticed the "previous" and "next" links at the top of the page!

Ooops! :-[ ;D

Have now roasted them - 180* for 11 minutes. They started cracking at 7 minutes and stopped at 10. I feel like an Inca. Off to do some winnowing!

[andy]

Re: Chocky and processing it


JFDI Dennis. (Just Do It!)

Roast in your coffee roaster, less heat than coffee, keep them moving (same as coffee beans), stop when it cracks.

The beans are not roasted
(did you read the very first line on the link http://www.chocolatealchemy.com/roasting.php )

Most cocoa beans that you will encounter for chocolate making are fermented, but are not roasted yet. The fermentation process does darken them up considerably and you may think they are already roasted,

It is really easy to get basic results.

Just do it!

[Dennis]

Re: Chocky and processing it

Has anyone started on their chocolate yet? So far, Ive bought a mortar and pestle, then realised I dont even know if these beans have already been roasted :-/ Although I suspect they havent, I began to doubt myself when I tried peeling a couple and found the skins slipped off easily to reveal a very dark bean inside.

If anyone has any "roasting notes" please share. Temp and time would be a good start. Personally, Im guessing 160* in a pre-heated, fan forced oven for oooh, say...13 minutes?

[andy]

Re: Chocky and processing it


To quote myself from earlier in the thread...

I have done this before and the results are... fun, interesting, ummm... ummm... and something like chocolate with sand.

and

Fun?
Maybe!
tis mostly messy and hard work (mortar and pestle in front of telly for a night... most of the night!) but at the end of it you can say "Sure, I made my own chocolate once."

Roasting is easy (cracks are loud)
Winnowing is easy (outside on a windy day).
Conching is a pain (RSI type pain).
I would avoid using the food processor as I expect it would just make a mess.
I used castor sugar in the mortar to get it finer (I guess icing sugar would work too)

The best step by step resource really is:
http://www.chocolatealchemy.com/roasting.php

Give it a read and have a play.

I look forward to reading how others go.

[Dennis]

Re: Chocky and processing it

Hey Andy, Ive been reading up on conching, refining, etc. and am beginning to think we are going to need a hell of a lot of advice - even with the links posted at the start of this thread.

Can you or other CSrs provide a step by step guide and include info on other ingredients eg. how long to roast for, can I use a food processor on the beans to start the process, do we use castor sugar or how about glucose(?), what type of milk powder is best, tempering methods, and the list goes on.

I understand its all in fun and experimentation is great, though if someone could provide some answers to these and other queries it might help everyone.

mmmmm........choc - o - late !!!

[Baristacrat]

Re: Chocky and processing it

Cadbury in Tassie have conching machines that are as big as buses and look like the mechanics of a steam train.  

In reality, they are really the size of a Tarago, its just that Tassie is quite small, so everything looks bigger  ;D

[coastal_coffee]

Re: Chocky and processing it

Oooh - are we getting a chocolate sponsor?

I hear that Willy Wonker is coming on board,

the business will be known either as,

Company Of Chocolaty Organic Antics.

or Chocolate Odours Create Orgasmic Attitudes,

Being of course C O C O A !

Regards ,

Craig.

[andy]

Re: Chocky and processing it

errr... that was in reply to the previous post from CK.

"how to make chocolate at home"

I didnt want to restart the 4 pages of thread again.

[Dennis]

Re: Chocky and processing it

well, you said there were more clues on page 1 Andy...so I looked there and 2mcm had suggested it would be good to have a choc sponsor!

Gee - got all excited there for a moment!

[andy]

Re: Chocky and processing it

nup.

where did that Q come from?

[Dennis]

Re: Chocky and processing it

Oooh - are we getting a chocolate sponsor?