Make one bar of chocolate from the raw bean
“Grinding drags on and tempering feels like guesswork the whole way; then it sets with a snap you made yourself.”
The Recipe
- Book the next bean-to-bar taster at the nearest chocolate maker that runs one; take the earliest date, not the best-reviewed.
- Roast a batch of raw cacao beans until they crack and start to smell like chocolate.
- Crack the roasted beans and winnow the papery husk off by hand.
- Grind the nibs until the paste turns liquid and glossy, however long it takes.
- Temper it, pour one bar into a mould, and leave once it has set hard.
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