My job has been in the chocolate business for twenty years. I started out as a chocolatier and now I make chocolate. Most people don’t realize that there is a big difference between chocolate makers and chocolatiers. I was a chocolatier when I opened my first store. I bought chocolate chips from Guittard Chocolate, melted them, reshaped them, and added my own flavors. You could also call me a confectioner or candy maker.
As a chocolate maker in San Francisco, I sold my store and fell deeply in love with Dandelion Chocolate. That’s where I learned how to make chocolate. Every day began with selecting, roasting, cracking, and grinding cacao beans. Most people who make chocolate don’t know much about sweets and candies, and chocolatiers don’t really know how to make chocolate. It it two different and distinct industries.
From the cocoa bean, making chocolate from scratch is a very specialized skill that takes a long time and a lot of hard work to learn. Even though I’m giving you a step-by-step guide, it will likely take you more than one try to make a product that you are pleased with.
Here are some of the best chocolates if you want to know what high quality chocolate is:
You will need some basic machines and tools to start making chocolate. They are not required, but you will need them if you want good chocolate. You can roast in your home oven and use a basic hair dryer to winnow. The Premier Wonder Grinder is the best, smallest, and cheapest machine on the market. If you only buy one thing to get serious about making chocolate, this is it.
The Premier Wonder Grinder is referred to as a melanger, grinder, or wet grinder. This specific model is meant to grind spices, nuts, coconut, or cacao. They have several sizes and models, always updating for better results. The newer the model, the more expensive. They range from $150 to $250 usd. Capacity is 1 to 4 kilos. The blue is the oldest model and cheapest. It works well and I would suggest as your first machine if you are testing the waters. The brown color model follows and the most recent is the red model. The current models have now been modified especially for chocolate and renamed to Premier Chocolate Refiners. I have all three models and they have the same function- depends how much you want to spend.
Almost every chocolate maker has one of these melangers. After they buy bigger machines to make more, they keep these to test sample beans or make small batches. I have 6 of these. Keep in mind that these machines can get hot and catch fire! I’ve worked with them for six years and none of them have ever caught fire. If you want to make changes, always keep an eye out and listen for them. Change the belts and other parts once a month, open and clean the machines once a month, only fill them below the wheel, let them rest between batches, and put in some kind of off switch (I haven’t done this myself but know people who have).
Finding cocoa beans is easy, finding good cocoa beans is extremely difficult. A trusted source to buy cocoa beans is at Chocolate Alchemy or Meridian Cacao. You should pay more than what you would at a grocery store, but it is worth it. Amazon. com has unroasted cocoa beans, but I guarantee they are second tier compared to MeridianCacao. com and Chocolate Alchemy. com. There’s also the option of going to a chocolate maker in your area or their website and asking them to sell you 3 kilograms of cacao. This can cost around $20 USD per kilogram, but it will give you about 20 bars of chocolate, each weighing 5 grams. It would be great if they could sell you cocoa nibs, which are roasted cocoa beans without the shells. The price would probably double to $40 US for a kilo, though. But is saves you the time of roasting and winnowing. Start with 3 kilos of beans to have enough to experiment with.
If you are not in the United States and need to buy cocoa beans, look for ones that:
The cocoa beans that were sent to me in the same bag were clearly not from the same batch, since they were fermented and dried at different times. If I had to guess this was not even done by the same producer. The person I bought from may have mixed his beans with fermented and dried beans from a nearby farmer. This is common and can be ok if there is a standard to follow. The right beans haven’t been fermented properly; the smooth, clean, light color of the shell makes this clear right away. What about the beans on the left? Their dark color and flat shape make me think they’re over-fermented. It doesn’t even take me making chocolate with these beans to know they won’t make good chocolate. The cocoa should look uniform.
See below for some mold on the outside that looks like white dots or chalk. When cut open, they are fine. These pass the test; you could use them if they met all the other quality standards, but they don’t.
above showing broken beans, flat beans, cut beans … these I would not use to make chocolate. Reserve for making cocoa butter or for using to clean your machines the first time you use them.
Below an of perfectly fermented and dried cacao beans. These are 5 different origins, that is why they look different. But each origin looks the same in terms of color and size, with not too many broken or trashy beans. They also smell great. Beans from different origins do not need to look the same or be the same size. But the beans you get in one bag do.
1. Clean the cacao beans. The below shows the beans that will be removed when I roast the cacao. I remove the beans that are broken, stuck together, flat, or look like they might have mold. These beans didn’t dry or ferment properly, so they will be too dark, can carry bacteria that you don’t want, and will make your chocolate taste bad. There are many chocolate makers that include these beans in the batch, but I suggest you remove them. Put them in your new machine and grind them up after roasting them to clean it. You can also use them to make cocoa butter.
2. Decide what chocolate you will make. For my 70% chocolate bar I need 700 grams of cacao nibs and 300 grams of sugar. When I winnow (remove the husks), some of the cacao weight will go away, so I need to add more cacao for the roast. I will start with 1 kg (1000g) of cacao beans to make sure I get 700 grams of nibs. To make an 80% chocolate bar, roast 1100 grams of cacao beans to get 800 grams of nibs, then add 200 grams of sugar. 3. Choose a roasting method. It’s possible to roast in a regular oven, a small oven, a small convection oven, a small coffee roaster, or on the stove in a pot or comal. Anything that heats to above 120c (248f) will work. The best chocolates are roasted in coffee roaster or convection oven. I put my beans on a half-sheet pan with a wire rack inside to help air flow around them while they roast more evenly. You can also use a perforated sheet pan or a regular sheet pan.
4. Roasting time and temperature. One thing that sets one chocolate maker apart from another is that they all have their own recipes for how long and at what temperature to roast the chocolate. I roasted these beans for 35 minutes at 140c. With some practice you will figure out if you prefer light or dark roasts. When it comes to my Bahia, Brazil, cacao beans, I want them to be between 125c and 135c. People in the places where I work roast until they hear the first beans pop, which sounds like popcorn and can be over 140c. There is no simple recipe for all beans. Ecuadorian cacao beans will be a different roast than Venezuelan cacao beans. And a 2014 harvest might be a different roast than 2015 harvest. When making high-end chocolate, there isn’t a single recipe that will work for all beans. A good chocolate maker working with different beans, will have a unique recipe for each bean. They could roast their beans from Venezuela at 105°C for 50 minutes and their beans from Belize at 128°C for 20 minutes. These are all tests you have to do.
This is the oven’s temperature, and because my oven is pretty accurate, it’s pretty close to the final temperature of the cocoa beans. Did you catch that? My oven temperature is almost the same as my cacao bean temperature. I use an infrared thermometer to measure the temperature of the beans. When I set my oven temperature at 130c within 15-25 minutes my bean temperature will be the same. This is very important to note. If the oven temperature is set to 130c and you want the beans to reach 130c in 20 minutes, but they are only 110c after 30 minutes, you may need to raise the oven temperature to 150c to get the beans to 130c in time.
Plus, you can start with a high temperature and end with a low one, or you can start low and end high. You can also start with the oven off or on. You have to figure it out for your beans depending what appliance you are using. My home oven, my coffee roaster, wouldn’t work with the time and temperature I use in my convection oven. An infrared thermometer is nice for this step. Keep the cacao moving as much as possible while roasting, no matter what method you use. This will keep some beans from burning and others from roasting too little.
When you are finished roasting, remove from the oven and use a fan to help cool them down. A normal house fan can help do this. You want to cool the beans to STOP the roast. Once they’re cool, leave them alone for at least 6 hours, but 24 hours is best. The beans continue to release moisture for up to 6 hours after roasting. Do not place in a closed container, you have to let them breath for at least 6 hours. Putting them in a closed container will cause water to build up, which will then get back into the beans.
Have you ever wondered how chocolate bars are made? Making chocolate from scratch is an incredibly rewarding process that allows you to have full control over the ingredients and quality of your chocolate. In this complete guide I’ll walk you through the step-by-step process of turning raw cocoa beans into delicious homemade chocolate from bean to bar.
An Overview of the Chocolate Making Process
While commercial chocolate production relies on complex machinery, it’s entirely possible to make chocolate at home with simple kitchen tools. Here are the seven essential steps we’ll cover in this chocolate making tutorial:
- Harvesting and Cleaning the Cocoa Beans
- Fermenting and Drying
- Roasting
- Cracking and Winnowing
- Grinding and Refining
- Conching
- Tempering and Molding
It can take up to a week to go from raw cocoa beans to finished chocolate bars. But the hands-on time is minimal, since most steps involve just waiting for the beans to ferment, dry, or roast. With a bit of patience and effort, you’ll be rewarded with the rich flavor and silky texture of homemade chocolate made completely from scratch.
Step 1: Harvesting and Cleaning Cocoa Beans
Cocoa beans grow inside large pods on cacao trees, which thrive in tropical environments To harvest the pods, they are cut from the tree using a machete or club without damaging the tree’s flowers or buds.
When the pods are first cut open, the beans will be surrounded by a sweet, gooey white pulp. The pulp can be made into juice, wine, or vinegar, but for chocolate production, it needs to be cleaned off the beans.
Traditionally, the beans are piled up and covered for several days to naturally ferment which helps loosen the pulp (more on fermentation later). To manually clean off the pulp at home simply rinse the beans under running water while rubbing gently to remove the sticky film.
Step 2: Fermenting and Drying
Once cleaned, the cocoa beans need to be fermented. Fermentation develops key flavors and reduces bitterness in the finished chocolate. The fermentation process takes 5-8 days.
There are a few methods for home fermentation:
- Heap beans and cover with banana leaves – Turn the pile and drain liquid daily
- Line a container with banana leaves, cover beans, replace leaves as needed
- Spread beans on trays in a warm area around 105°F (40°C)
During fermentation, the internal temperature of the pile will rise up to 122°F (50°C). As the beans ferment, their color will change from purple to reddish brown. Draining away the liquid each day is important.
After fermenting for several days, the beans need to be thoroughly dried. Traditionally this is done in the sun, but you can also use a food dehydrator at around 105°F. Drying removes any remaining moisture and prevents mold growth during storage. The beans are ready when they feel lightweight and brittle.
Step 3: Roasting
Roasting develops the signature chocolate flavor and aroma compounds. It also helps separate the bean into the nib (the inside portion) and shell (the outer covering).
There are a few ways to roast at home:
- Oven at 250°F for 15-20 minutes
- Popcorn popper
- skillet or pan on the stovetop, stirring frequently
A light roast will maximize fruity, acidic flavors, while a darker roast brings out more roasted and earthy notes. The beans will crack, pop, and eventually release chocolatey aromas when ready.
Step 4: Cracking and Winnowing
After roasting, the nib must be separated from the shell. This process is known as cracking and winnowing.
To crack the shells, spread the beans on a towel and press them with your fingers or the flat side of a knife to break them. You can also place the roasted beans in a bag and roll with a rolling pin to crack.
To winnow, you’ll need to separate the cracked pieces from the shells. Do this by tossing small batches in a bowl or rolling them on an inclined surface. The lighter shells will rise to the top while the nibs fall below for collection.
Step 5: Grinding and Refining
This is where the chocolate really starts coming together! The nibs must be ground into a smooth liquid called chocolate liquor.
You can use a few methods to grind the nibs:
- Food processor or blender – Finer grind achieved with multiple batches
- Electric coffee grinder – For very small batches
- Stone grinding machine – Produces ultra-smooth chocolate liquor
Expect to grind for several hours to release the cocoa butter and reduce particle size. The liquor will become fluid and glossy when ground small enough.
Refining is the final part of this step. Refining further reduces particle size and rounds the particles’ sharp edges to improve mouthfeel. Conching and tempering (covered next) also help refine the chocolate.
Step 6: Conching
Conching is a chocolate refinement process that smooths texture, intensifies flavor, and reduces acidity. It’s called conching because originally chocolate was ground in large conch shells.
Modern conching uses machines that continuously stir and agitate the chocolate at controlled temperatures for hours or days. But it’s also possible to conch chocolate at home:
- Use a stand mixer with paddle attachment on low speed for 1-3 hours
- Stir frequently in a double boiler for up to 3 hours
- Repeat grinding and refining (prior step) for a longer time
The finished chocolate liquor should have a smooth, fluid texture with a rich chocolate taste.
Step 7: Tempering and Molding
The final steps in chocolate making are tempering and molding.
Tempering heats and cools chocolate to form stable crystals with a glossy finish that snaps when broken. Look for chocolate chips or streaks on the surface as signs of successful tempering.
There are a few common tempering methods:
- Seeding – Add tempered chocolate to melt untempered chocolate
- Tabling – Spread melted chocolate on a cool surface and work it
- Machine – Use a temperature controlled device designed for chocolate
Finally, the tempered chocolate can be poured into molds and allowed to set before demolding and wrapping the finished chocolate bars.
And that’s how chocolate is made, from bean to bar! While it takes time and labor, making chocolate from scratch is an incredibly fun and rewarding DIY food project. Once you taste your own homemade chocolate, you’ll never look at a store-bought bar the same way again.
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Farms in Brazil that will sell small quantities:
- Fazenda Camboa- 100% organic- [email protected]
- Fazenda Venturosa- [email protected]
- Fazenda Lajedo do Ouro- [email protected]
Best machines and tools for making small amounts of chocolate
- Sylph Winnower (USA) This is what I use.
- Hair dryer
- Jafinox (Brazil)
- ChocoVision C116DELTA110V Revolation Delta Chocolate Tempering Machine. This is what I use.
- jb prince chocolate tempering machine P110 Tabletop
- Jafinox (Brazil)
- Mol d’art chocolate warmer, 3 kg, made in Belgium These are the best melters on the market, and I have one.
- Not the best choice because it’s cheap; I have three of them and they all read different temperatures.
- The Tempra Non-Contact Infrared Thermometer is the best, but it’s usually sold out.
- iGaging 0-1″ Digital Electronic micrometer w/Large Display Inch/Metric. Checks the texture of your chocolate. I started with this one, but now I just use my tongue to see how creamy it is.
Cocoa POD to CHOCOLATE Bar — How to Make A DIY Bean-to-Chocolate Bar at Home
FAQ
How is chocolate extracted from cocoa beans?
How many cocoa beans does it take to make 1 chocolate bar?
Can chocolate be made from cocoa?
How to make chocolate from cocoa beans?
Here is a step-by-step guide on how to make chocolate from cocoa beans: 1. Roast the Cocoa Beans The first step in making chocolate from cocoa beans is to roast the beans. This process brings out the flavors of the beans and helps to remove any excess moisture. Preheat your oven to 250°F and spread the beans in a single layer on a baking sheet.
Are Cocoa beans a fruit or a vegetable?
Cocoa(or cacao) beans are not technically a fruit or a vegetable, but rather the seeds of the fruit of the Theobroma cacao tree. The cocoa pod is berry-like and produces seeds(or beans) that are surrounded by a sweet pulp. The pod and the pulp surrounding the seeds constitute the fruit of cacao. After harvest, cocoa seeds are fermented and dried then roasted and can be used to create products like cocoa powder.
How to choose the best cacao beans for chocolate making?
Picking techniques play a crucial role in ensuring the best quality cacao beans for chocolate making. When picking ripe cacao pods, it is important to differentiate them from unripe or overripe ones. Ripe pods will have a rich, deep color, such as red, orange, or yellow, depending on the cacao variety.
Can I make my own bean to bar chocolate?
This is no beginner journey, but one worth taking if you are serious about making your own chocolate. Get comfortable as Prish walks you through each step to make your own authentic bean to bar chocolate at home.