Sweet Like Chocolate!

Never mind about 1066 William the Conqueror, 1087 William the Second. Such things are not going to affect one’s life…but 1932 the Mars Bar and 1936 Maltesers and 1937 the Kit Kat – these dates are milestones in history and should be seared into the memory of every child in the country. – Roald Dahl

I optimistically set myself the challenge of making chocolate once I’d got to grips with the unprocessed challenge. Now, admittedly somewhat premature, a rainy weekend in January seems like as good a time as any.

The back of my raw cocoa powder bag had a really simple recipe to make chocolate which consisted of only three ingredients; raw cocoa powder, cocoa butter and coconut palm sugar. So far so good.

I’d like to say that there was some long, magical process involved in turning these three cheeky ingredients into chocolate, but I simply melted them all over a bain marie, popped it into the freezer, and hey presto, dark chocolate!

Verdict: Well, it tasted like chocolate! Although it was quite grainy – so a little bit more practice required.

– A quick bit of research reveals that the cause of it being quite grainy/gritty could be due to (a) the tempering of the chocolate (b) the sugar used. Thankfully it tastes good enough to me for a first attempt!


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