Homemade bean 2 bar
Spread out your beans on a tray and roast it in your home oven.Bean temperature should be around 110-140 degrees celcius when they are done. If you generalize the roasting profile you can roast like this: 110-120 is a low roast (more acidity) 120-130 medium roast (more flowery,fruity) 130-140 high roast or french roast (more chocolate, nutty) Take it out and let it cool down.
Time to sort out the bad beans to get top quality. If they stick together, are black, super small and hard or white just throw them away.
Put your beans on a table and use your rolling pin to crush the beans. You have successfully created nibs!
Now you have done the hard work and it is time to put the nibs into the melangeur. Meassure your nibs and suger. Exampel: 700g nibs and 300g sugar = 1kg 70% chocolate.
Start the machine with some cacao nibs (never start it empty) alternate adding sugar and cacao nibs. It is important to listen to the machine engine not adding to much each time because this may cause the machine to stop. Patience! Better to add more times then destroying the machine. Use a heating pistol to keep the melangeur warm but do NOT aim it at the plastic because this will melt fast. Tighten the stones as hard as you can and let it run for about 16 hours. After this you can loosen up the stones and let it conch for as long as you want 0-72 hours. Taste the chocolate all the time and when you are happy stop the machine.
Enjoy your fresh chocolate in pastery or temper it to mold chocolate cakes or bon bons. Now you are a chocolate maker and an important part of changing the chocolate industry! #Slavefreechocolate