2. COMBINE -
Now, remove from either the microwave or the stove, and empty the
cocoa powder and confectioner's sugar into the bowl with the melted
cocoa butter. Stir very vigorously about 50 times, until all the
lumps have disappeared.
3. HEAT - Microwave:
Put the mixture back into the microwave and heat it at 100% power
for 40 seconds, but no longer! Double boiler: Put the mixture back
over the boiling water and heat for 6 minutes, stirring frequently.
When you take it out, stir the mixture again, 5 times vigorously.
Note: As you
know, oil and water don't mix well, and by all of this vigorous
stirring, what you're trying to do is to help get rid of some of
the moisture in the chocolate. That way, the chocolate is smoother
and better. You really can't stir too much!
4. COOL - Remove
the backing from the the black temperature indicator, and stick
it on the outside of the pan or bowl, near the bottom, so that it
will measure the temperature of the chocolate. (You could also attach
the temperature indicator to one of your knives and keep dipping
it into the chocolate to take its temperature.) Wait about 10-15
minutes, stirring for about 20 seconds every 2-3 minutes. That ensures
that the chocolate stays all more or less the same temperature as
it cools.
Note: Making
chocolate is really easy, but you do need to pay attention to the
chocolate's temperature as you work. This recipe may look a bit
like a scientific experiment, and in a way it is. Chocolate needs
to be "tempered," which means that it is treated with
heat so that it forms regular crystals. Tempering is what makes
candy bars "crack" when you break them in half, and what
makes them have shiny surfaces. The starter crystals we've included
in this Kit are powdered chocolate bars, and since they're already
crystallized, they "start" the rest of your chocolate
crystallizing, when it hits 94° Fahrenheit. However, if it is too
warm when you add them, they'll melt, and lose their tempering ability,
and if it's too cold, your chocolate will already have begun to
harden, without crystallizing regularly. So, watch the temperature
indicator to make the best chocolate! And, by the way, if it doesn't
seem like your chocolate tempered properly, don't worry, it should
still taste great!
5. While you're
waiting, find the cacao beans, rub them between your fingers to
remove the shells. Then, taste some. Chocolate is just finely ground
beans, along with some sugar. We've just made it a little easier
for you to make your own by having the grinding and separating done
in advance.
6. STARTER CRYSTALS
- When the temperature indicator illuminates "94°F" with
a green background, add the starter crystals. Mix well with the
spatula, pressing any lumps against the side of the mixing bowl.
Add 1/4 teaspoon vanilla, for extra flavor, (if you want) and pour
or stir it into the little candy paper liners. Note: this is the
point where you can be really creative- experiment with adding things,
like nuts or marshmallows to your chocolate!
7. REFRIGERATE
- for about 15 minutes until it's cold. (Note: If the mixture somehow
got too thick to spoon out, you can place the bowl in a pan of warm
water until it is workable, and then spoon it out. Be careful, however.
Don't heat it too much, or you will lose the "temper,"
and then, you might lose your temper, too!)
8. EAT!!! Enjoy
your very own home-made chocolate! Share with your friends.
In Latin, the
name of the cacao tree is Theobroma cacao, which means "food
of the gods." It really is, isn't it?
Now that you know how easy it is to
Make
Your Own Chocolate from scratch, we know that you're going
to want to make more!
Order a new kit for your friends, class, scout
troop or your next birthday party: Order
Now for only $13!
They also make great gifts for kids (ages 8 and up)!
And, if you liked our Chocolate Kit, you'll also
like the Make Your Own Chewing Gum Kit
and the Make Your Own Gummies Kit.
