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MY OWN CHOCOLATE BAR

MY OWN CHOCOLATE BAR. How I Did It. MY OWN CHOCOLATE BAR How I Did It Presented by Amy Singh at the 6th Annual New York Chocolate Show. I WROTE TO MANY CHOCOLATE COMPANIES. The experts told me: Sorry, but you can’t make your own chocolate!. It’s too complicated

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MY OWN CHOCOLATE BAR

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  1. MY OWN CHOCOLATE BAR How I Did It

  2. MY OWN CHOCOLATE BARHow I Did It Presented by Amy Singh at the 6th Annual New York Chocolate Show

  3. I WROTE TO MANY CHOCOLATE COMPANIES

  4. The experts told me: Sorry, but you can’t make your own chocolate!

  5. It’s too complicated • You need big factory machines • You need years of experience • It’ll come out gritty and bad

  6. WHAT I DID...

  7. NY BOTANICAL Chocolate comes from TREES

  8. MY CACAO TREE

  9. MY FAVORITE BOOK

  10. EQUATOR

  11. VENEZUELA

  12. MY MOM IS FROM GUYANA

  13. CACAO TREE

  14. CACAO POD

  15. CACAO BEANS

  16. FERMENTING

  17. Contacted Maricel and told her about my project MY FRIEND MARICEL PRESILLA

  18. Trinitario beans Hacienda Concepcion Venezuela

  19. NEED ROASTING

  20. FACTORY ROASTER

  21. ROASTING HEAT

  22. (Photo of salad basket)

  23. MY ROASTER

  24. 210 deg. F 225 deg. F 240 deg. F 10 minutes 15 minutes 20 minutes TEMPERATURE TIME

  25. JUDGE BY SMELL

  26. (photo of bean split open to see inside) INSIDE THE BEAN

  27. (Photo of a bean with shell being peeled off)why you have to get it off SHELL CACAO

  28. FACTORY WINNOWER

  29. BREAK THE BEANS

  30. MY WINNOWER

  31. SHELLS

  32. (photo of beans after winnowing) CACAO NIBS

  33. (Photo: Amy using grinder) GRINDING

  34. BEFORE

  35. AFTER

  36. SIFTING

  37. MY FIRST EXPERIMENT GRITTY

  38. MICROSCOPE

  39. MY PARTICLES WERE TOO BIG 500 MICRONS

  40. YOUR TONGUE CAN FEEL THEM

  41. FACTORY CHOCOLATE PARTICLES 20 MICRONS

  42. (photo of factory refiner) FACTORY REFINER

  43. ROLLERS CRUSH THE PARTICLES

  44. MY PASTA MACHINE HAS ROLLERS

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