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Make Your Own Bittersweet Chocolate
Making your own chocolate at home is a life-changing experience. No, this is not the glistening, perfectly smooth chocolate you see in stores but the flavor is so big and so pure you will be amazed. It’s sort of like making your own peanut butter - you just grind up cacao beans with some sugar and voila!
This formula is the equivalent of a chocolate with about 80% cacao, which is pretty intense, so add more sugar if you’d like. You might also add tiny amounts of chile powder or spices. Respected chocolate-maker John Scharffenberger likes to use a tiny pinch of chile, along with pinches of ground cardamom and cinnamon. The best way to clean the grinder afterwards is to grind raw rice in it. Then wash out the top and carefully wipe out the bottom.
Ingredients:
- 1/4 cup SCHARFFEN BERGER Cacao Nibs or DAGOBA Cacao Nibs
- 1 tablespoon granulated sugar
Directions:
In a clean coffee or spice grinder, grind the nibs with the sugar to the finest paste possible. It will take about 5 minutes of continuous grinding. Your grinder may get hot or warm during the process. To cool it off and to help expedite the process, open the grinder and scrape down the sides after each minute of grinding. The chocolate will begin to liquefy.
Transfer the mixture to a ceramic or stone mortar and pound the mixture with a pestle until liquefied and smooth. (It may help to warm the mortar and pestle in a microwave first). You can then either mold the chocolat, place it in a small dish, or eat it warm with a spoon.
Makes about 3 tablespoons