Ingredients for 8 to 10 tablets
- 950 g of raw, fermented and dried cocoa beans,
- 300 g of raw sugar (unrefined),
- 5 g of cocoa butter.
The Taste of M
The preparation
Preheat the oven to 150 ° C. Spread the beans on a baking sheet and bake them for 20-30 minutes at medium height. When out of the oven, use a rolling pin to crush them, leaving them on the baking sheet. Separate the small skin (shell) of the bean (nib) using a hair dryer.
Put the cocoa nibs in a blender heating to 30 ° C, add the desired amount of sugar. Mix until a smooth paste is obtained (about 10 minutes).
Pour the liquid mass obtained in a kneader or a stone mill (used to make rice flour) to carry out the conching for at least 18 hours, in order to deacidify and obtain the desired viscosity. Melt the cocoa butter in a bowl in the microwave or in a double boiler. After 1 hour of conching, add the liquid butter to the cocoa mass while letting the kneader or stone mill turn.
Using a pastry bag, insert the material into a mold of the desired shape.
Pat the mold carefully to remove any air bubbles. Let cool completely in cool ambient air, until the product is fully hardened. Unmould by gently inverting the mold on the work surface.