How To Conch For Chocolate
Chocolate is it God's gift to us? It's certainly rich in calories but is also one of nature's best sweeteners. I've often wondered how chocolate is made and if there's any type of secrets to it. What comes from the earth doesn't always stay in the earth. Chocolate gets its start in the kitchen when cocoa beans are ground down and roasted.
Put cocoa powder chocolate liquor in a bowl. Warm over low heat, stirring constantly, until smooth and creamy (not boiling). Add sugar and stir constantly. Once the mixture begins to cool, remove from heat and store in an airtight container, away from children and pets.
For this classic chocolate drink, you will need: half a cup of dark chocolate, a tablespoon of cocoa mass, three to four fresh or dried, reconstituted drops of red or green food coloring, a teaspoon of vanilla essence, and approximately two to three tablespoons of powdered sugar. Have your electric ice cream maker ready. Using the conching process described above, fill a mixing bowl with approximately three-quarters of the chocolate mixture. Add the sugar, vanilla, and food coloring to the chocolate mass. Once mixed, allow the chocolate to cool until it begins to break down.
The next step is to take the chocolate apart. Remove the chocolate from the refrigerator and unwrap it. There should be about an inch of unbroken chocolate left over. In a food processor or a blender, crush the remaining chocolate in the bowl until it is a smooth white powder. If the mixture is too dry, add more cocoa butter.
Next, you will want to clean out your freezer so that you have a fresh supply of raw cacao beans. Bring your old packets of cocoa beans out to the refrigerator and allow them to sit for about a week before you use them again. Alternatively, purchase a great little coffee roaster like the Coffee Bean Roaster that can make wonderful, fresh tasting chocolate in about five minutes. Just preheat the oven and roast for your beans according to the package directions.
When done, pour the chocolate into small airtight containers and let it set. Let it sit for about one week before you start enjoying your new found chocolate treat. You will find that coaching takes some practice to master. It can get frustrating at times, but it will also get you into the mood to create wonderful chocolate treats each time you make them. So go ahead, give it a try, you might just fall in love with this fun fact.
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