The craft chocolate making

“I am a chocolate maker, from the cacao bean to the chocolate bar”

Elsa chocolate maker, hand work of cocoa beans

The chocolate maker produces chocolate from the cacao bean.

The chocolatier buys chocolate couverture to transform it into pralines and ganaches, or other chocolate candies.

To produce chocolate from the cacao bean in an artisanal way , it requires a lot of time , know-how and passion for the original product.

Here are the main steps I follow to make my chocolate, which ends with molding it into delicious bars, carracks or pralines that you can find in the shop !

1. Selection and sorting of beans

This is where I clean the beans of impurities that could have gotten mixed in the bags, and I discard the defective beans.

2. Roasting

This step is decisive in the final aromatic result of the chocolate, it is the signature mark of each chocolate manufacturer

3. Winnowing

Here, you have to separate the bark from the inside of the bean to keep only the nibs: initially done by hand, my precious "winnower" now helps me to carry out this long and meticulous task.

4. Grinding and conching

The nibs will be crushed for more than 24 hours, and it is during this operation that I will also add the beet sugar, and nothing else !

5. Tempering

This step is necessary to obtain a shiny chocolate that does not melt in your fingers but in your mouth: I carry out this process by hand for small quantities (micro batch) and using a tempering machine for larger quantities. .

1 5