Treat yourselves with this homemade dark chocolate bar jazzed up with a special spicy kick from white pepper, which has the right piquancy that does not annoy and still gives a gentle tingle.
We used cocoa beans and cocoa butter.
Makes 2 chocolate bars, Preparation 30 minutes, Cooking approx 60 minutes
- approx. 200 g raw cocoa beans to roast or pre-packaged roasted
- a level teaspoon of white ground pepper
- 40 g icing sugar
- 20 g organic-cacao-cocoa-butter
- A silicone chocolate mould
If you are not using roasted pre-packaged cocoa beans, preheat the oven to 110°C / 225 F / 1/4 Gas, place cocoa beans on a baking tray.
Roast about 30 minutes, stirring them regularly taking care that they do not burn. The roasting time may vary depending on your oven.
You can also toast the cocoa beans in a frying pan. When you smell an intense cocoa aroma and the cocoa beans come off easily, then they are ready. Let them cool. Then peel them and put them in a blender, grind them a little, then add the icing sugar and grind them again. With a wooden spoon, push the mass down and continue grinding until the fat comes out.
Now add the cocoa butter.
Grind the mass at high speed until runny.
Pay attention, however, not to overheat the mixture, so start and stop occasionally for about 10 minutes.
Add some more sugar if necessary and half a teaspoon of ground white pepper, then proceed to grind until smooth and lump-free.
At this stage, tip it directly into the silicon mould. Allow to cool and, only after it has cooled, store in the refrigerator.