Homemade Dark Chocolate
Directions
- 1Crack the cocoa pods and take out the seeds.
- 2Crack the cocoa pods and take out the seeds.
- 3Crack the cocoa pods and take out the seeds.
- 4Spread the seeds in a bowl and cover with plantain leaves.
- 5Spread the seeds in a bowl and cover with plantain leaves.
- 6Spread the seeds in a bowl and cover with plantain leaves.
- 7Leave it to ferment for 7 to 10 days.
- 8Leave it to ferment for 7 to 10 days.
- 9Leave it to ferment for 7 to 10 days.
- 10After fermentation, roast them in an oven for about 15 minutes.
- 11After fermentation, roast them in an oven for about 15 minutes.
- 12After fermentation, roast them in an oven for about 15 minutes.
- 13Peel off the roasted cocoa's cover.
- 14Peel off the roasted cocoa's cover.
- 15Peel off the roasted cocoa's cover.
- 16Blend the cocoa nuts and sugar combined.
- 17Blend the cocoa nuts and sugar combined.
- 18Blend the cocoa nuts and sugar combined.
- 19Add oil slowly until it becomes extremely smooth.
- 20Add oil slowly until it becomes extremely smooth.
- 21Add oil slowly until it becomes extremely smooth.
- 22Pour the mixture into a chocolate mold.
- 23Pour the mixture into a chocolate mold.
- 24Pour the mixture into a chocolate mold.
- 25Put in the freezer for about 7-8 hours.
- 26Put in the freezer for about 7-8 hours.
- 27Put in the freezer for about 7-8 hours.
Ingredients
- 3 cocoa pods
- 3 cocoa pods
- 3 cocoa pods
- 1 cup sugar
- 1 cup sugar
- 1 cup sugar
- 1 tablespoon oil
- 1 tablespoon oil
- 1 tablespoon oil
- 1 handful plantain leaves
- 1 handful plantain leaves
- 1 handful plantain leaves
Equipment
knifeblenderaluminum panovenchocolate mold