Pages Navigation Menu

How To Extract The Cocoa Liquor From Cocoa Beans To Make Holiday Gourmet Chocolate Candies

Making chocolate candy to give as a present to family and friends during the holiday season can bring a tremendous amount of joy to you the maker and your loved ones. The first step in making chocolate candy from scratch is to extract the cocoa liquor from the cocoa beans. Here is how you can accomplish this:

What You Will Need:

  • Cocoa Beans
  • Oven
  • Baking (or Cookie) Sheet
  • Hammer
  • Hydraulic Press Machine

Cocoa Beans

There are three types of cocoa beans you can choose from to make chocolate candies: Forastero, Criollo, and Trinitario. Forastero is a strong-tasting bean and is the most common bean choice for making chocolate candy among confectioners. The Criollo is much rarer and harder to obtain than the Forastero bean, but it is known for its luxurious taste. The Criollo bean is commonly used to make high-quality and expensive chocolate. The Trinitario bean is a hybrid of the Forastero and Criollo beans and combines the taste of the two beans

Roasting Beans

You will need to roast the beans you have picked to make chocolate. The beans can be roasted in your oven by spreading them out on a cookie or baking sheet. Place the beans into a preheated oven set at 425 degrees Fahrenheit for 5 minutes. Lower the oven to 325 degrees and let the beans roast for an additional 7 minutes. Lastly, lower the temperature to 265 and roast for another 10 minutes. The bean shells should be cracking open at this point. Remove the beans from oven and allow them to cool down.

Remove Shells

The shells of the beans need to be removed. You can use a hammer to smash the shells apart and remove the nibs of the beans. Make sure the husk from the shells have been completely removed from the nibs.

Grinding the Nibs

The nibs have to be ground down using a heavy-duty grinder or food processor to make cocoa liquor. Feed the nibs into the grinder about a half a cup at a time – this will help to keep the grinder from overheating. The cocoa nibs will liquefy and separate into a layer of butter and liquor. You will want to separate the butter from the liquor using a hydraulic press machine – the butter is not used in the chocolate making process. You are now ready to make chocolate candies with the cocoa liquor.

Making chocolate candies from the holidays is a special way to tell people you love them. The first step is obtaining the cocoa liquor that will serve as the base for the chocolate if you really want to make the candy from scratch.

For more information about gourmet chocolates, contact Abdallah Candies And Gifts or a similar company.

Leave a Comment

Your email address will not be published. Required fields are marked *