How to make chocolates?

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How to make chocolates?

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See details in source on how making chocolate in home:
The first question that needs to be answered when making chocolate is: What type of beans to use? Mr. Nanci at Chocolate Alchemy suggested to use a base of Ghana Forastero with some Venezuelan Carenero Superior for flavor. Hence order two pounds of each as well as a pound of cocoa butter and an ounce of lecithin. Even before roasting the cocoa beans can be broken easily with the fingers to show the randomly segmented interior structure of cocoa nibs. The husk or hull is paper-thin, tough, and flexible. These could then be roasted to produce a chocolate uninfluenced by flavor elements resulting from the hull and the composting by-products stuck to it. Grind the roasted beans and after ten minutes the cocoa will be reduced to a thin liquor. The temperature of the chocolate liquor will be 130 degrees and it flowed easily.

Chocolate Alchemy I measured out 6 ounces (by weight) of liquor, 17 grams (about 2 tablespoons) of melted cocoa butter,
1/4 teaspoon of lecithin, 2 and 3/4 ounces of powdered (almost) milk, and 4 ounces of powdered sugar to produce a milk chocolate that is 45 percent cocoa. All the ingredients are mixed in a food processor until as smooth as the equipment permitted, just a few minutes. The chocolate is poured into a tall glass and illuminated with a 25 watt spotlight to maintain its temperature. The entire Rube Goldberg setup is held together with duct take and let to go on its merry way.
When cooling and at night cover the chocolate with insulating layers of aluminized bubble wrap to keep it warm. After approximately 48 hours of actual conching time temper the chocolate using the marble-board-and-spatula technique and poured it into a foil mold to cool. Here's the result: a 10-ounce bar of homemade milk chocolate.
VR Source(s): http://www.waynesthisandthat.com/howtoma...

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