Today is day 1 of my bean to bar adventure. I began by roasting the beans at 400F for 10 minutes than 350F for 10 min and finally 300F for the remaining 10 min. Stirring every 5 minutes through out the process.
Roasting Beans
The whole house was scented in a yummy cloud of roasted chocolate – I did find it odd that every time I opened the oven to stir the beans my nose was assaulted by a slight acidic almost vinegary scent which quickly went away.
Cocoa beans in coco mill
Once the roasting was done and the beans had cooled completely it was time to place them in the coco mill. Which cracks the husk from the nibs of the bean. As soon as everything was cracked it was time to move outside to begin winnowing the beans – I used a blowdryer to blow the husks away from the nibs. It felt like I was out there forever baking under the hot Florida sun. I was covered in coco husks from head to toe and so was our patio. Luckily we still had Don’s leaf blower to blow the discarded husk into the flower beds (where they will do some good).
After winnowing
I got most of the husks separated from the nibs so now it was time to extract the coco liqueur from the nibs and remaining husks using the Champion Juicer. A very long and noisy process and after running it through twice it was time to clean the juicer to get it ready to run the liqueur through a final time (but that will have to wait until tomorrow as the juicer components need to dry 100% because if even 1 drop of water gets onto the liqueur its ruined). So tomorrow I will run the liqueur through a final time in the juicer then place it in the melanger to conch it with sugar and coco butter.
Extracting chocolate liquor from the nibs and husk
Chocolate liqueur
That’s it for now
