Everybody Cacao! ∴∵ゞ(´ω`*) ♪
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This time I borrowed a Melanger and tried doing things like bean two bar chocolate at home.
It was 8: 29 ~ made with food processor and mortar.

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cookpad : https://cookpad.com/kitchen/1890523


[Cooking ingredients]
Dark chocolate (total 815 g)
· Cocoa beans (from Grenada): 530 g (65%)
· Cracked sugar: 285 g (35%)

[How to make]
1. Select cocoa beans.
2. Wash cacao beans.
3. Dry cacao beans.
4. Place cocoa beans on the top board and bake at 130 ° C for 30 minutes without preheating in an oven.
5. Bake at 140 ° C for 5 minutes as it is. (If there is unevenness in the temperature in the oven, mix it.)
6. If the shell cracks with your fingers, it is ok. If it does not crack, bake for additional minutes at 140 ° C for several minutes.
7. Carefully remove the shells and crush the beans.
8. Calculate the percentage to your preferred amount and add to sugar and apply to Melanger for 3 hours.
9. If you do not use a melange, use a food processor or mortar.
10. Complete after tempering and putting it in a mold of chocolate.


■ Oven range
Panasonic NE - BS 801 (out of print)
(New model) http://amzn.to/2vuvqEe

■ Food Processor
Cuisinart Food Processor DLC-101J
https://amzn.to/2I6eD3J

■ Radiation thermometer with laser point function
http://amzn.to/2DyRUdB

■ Kitchen scissors
Kita Manufacturing Co., Ltd. Kitchen Sputter KS-203
http://amzn.to/2gqjBvJ

■ Domestic sugarcane sugar 600g
https://amzn.to/2jNcWcX

Cup mark and sugar 750 g
https://amzn.to/2jMBNNW

■ Granada Cacao Beans
https://bean-to-bar-org.stores.....jp/items/532bad6e8a


■ Camera:
SONY α 7 S II
http://amzn.to/2vu8EfC

■ Lenz:
Nikon AF-S Micro NIKKOR 60 mm f / 2.8 G ED
http://amzn.to/2 wDj 8 cq

TAMRON: SP 90 mm F / 2.8 Di MACRO 1: 1 VC USD (Model F 017)
http://amzn.to/2wDqsVm

SONY Vario-Tessar T * FE 24-70 mm F4 ZA OSS
http://amzn.to/2wDqsEQ

■ Microphone:
RODE VideoMic Pro Rycote VMPR
http://amzn.to/2vudglQ