Let’s take a step back for a moment and talk about texture. Whenever texture and food are discussed in tandem, opinions seem to go to extremes. Either the texture is absolutely amazing or incredibly disgusting. I, for one, am appalled by the texture of rice pudding. Besides the fact that cinnamon isn’t my favorite flavor, the mushiness of the rice completely turns me off. And I don’t have much of a poker face, so you’ll know if I think something is gross.
That said, I don’t seem to have quite as drastic a reaction to differing textures in chocolate. Our first few chocolate batches were made in a coffee grinder and with a molcajete, as you can see from our original post on how to make chocolate at home. The resulting texture was slightly grainy, giving it a rustic and some may even say “homemade” feel on the tongue. The Chocolate Alchemist is not a fan of this version of chocolate and doesn’t consider it “modern chocolate.” In fact, he has called out the definitions and process used in the video that originally inspired us to try our hand at homemade chocolate. He makes a lot of great points, particularly about conching, refining and equipment.
We now realize that we were not conching our chocolate by rolling it around a molcajete. Conching is a somewhat mysterious process that could mean covering sugar particles with cocoa butter or eliminating the bitter flavors of the cocoa beans. Either way, it does not have to do with reducing the particle size of the chocolate; rather it relates to movement over time… a very long time. That is, more than a few minutes on a molcajete.
Similarly, we did not refine our nibs to the point that is traditionally acceptable for “modern chocolate.” Our first batch of chocolate certainly did not feel like the kind of chocolate you could buy in a store or even the smooth bars of most small batch chocolate-makers. There is some debate as to the appropriate micron size of chocolate, though most people seem to agree that it’s somewhere between 14 and 20. This can be measured by your handy dandy micrometer (much cheaper and more accessible than you’d expect). That size is the best fit for the human tongue’s taste buds, in order to access maximum flavor from the chocolate. Our first batch was no where near 14-20 microns. The average size was probably closer to 50-70 microns, which the tongue can certainly still feel. Check out this useful comparison chart for reference.
He also makes three very convenient lists of equipment for the dedicated at-home chocolate chef. I’m including them here for your reference. You can also buy all of these products directly from Chocolate Alchemy (I get no commission from this, but my experience buying from him has been stellar, so this is unbiased promotion):
- At minimum: buy nibs, roast them in your oven, and buy a Premier Wonder Grinder for $195.
- To go from bean to bar, you’ll need the following:
- For the easiest process and the most money, you’ll need the following:
Given all that, I still believe strongly that it is possible to make a small batch of tasty homemade chocolate, though admittedly not “modern,” with the following equipment and ingredients. Consider it the Root Chocolate variation, to be made at home in your own kitchen.
- Toaster oven
- Coffee grinder (KitchenAid BCG111OB Blade Coffee Grinder – Onyx Black)
- Marble slab
- Paint scrapers
- 115 grams of fermented cocoa beans
- 40 grams of cane sugar
Your texture will definitely be a little gritty, but if you’re ok with that, then this is your simple homemade chocolate recipe. Let us know what you think by commenting below!