Chocolate from Scratch (Dark Chocolate Bar)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesChocolateFromScratchCocoaBeansDarkHomemadeRaw
Nutrition (per serving)
500Calories
8 gProtein
50 gCarbs
40 gFat
30 gSugar
20 mgSalt
Ingredients
- 500 g Raw cocoa beans
- 150 g (or extracted from beans) Cocoa butter
- 150–200 g (adjust sweetness) Sugar (granulated)
- 1 (optional) Vanilla bean
Method
- Roast cocoa beans at 120–150 °C (250–300 °F) 20–30 min until shells crack → cool → crack shells → remove nibs (winnow).
- Grind nibs in food processor or melanger 4–8 hours until cocoa liquor (liquid chocolate mass).
- Melt cocoa butter in double boiler → add to cocoa liquor + sugar + scraped vanilla seeds.
- Conch: continue grinding/mixing in melanger 12–48 hours (longer = smoother) or use food processor in batches.
- Temper: melt to 45 °C → cool to 27 °C (seed with unmelted chocolate) → reheat to 31 °C.
- Pour into molds → tap to remove bubbles → cool at room temp until set.
- Unmold → store in cool dark place — homemade dark chocolate bar from raw cocoa beans (melanger recommended for smoothness).
Match meals to your macros
Find meals that fit your calorie and protein targets, free.
Try it free in BmarchaiMore from Bmarchai Recipes
Natural Food Preservative (Citrus-Vinegar Based)
10 kcal · 0 g proteinKöttsoppa
950 kcal · 95 g protein
Iranian Saffron & Rose Petal Vegan Waffle Tower
500 kcal · 52 g proteinRaclette
880 kcal · 80 g proteinEnsalada de Pollo con Aguacate
940 kcal · 90 g protein
Peanut Butter from Scratch (Using Food Processor or Blender)
600 kcal · 24 g proteinGeneral fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.