14 Steps to Making Great Chocolate at Home.





First things First, you must buy some equipment and Materiel to do this.

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This is the minimum equipment that you will need to make chocolate in your own Kitchen. The price I paid was the price at the time that I bought them, the price today might be more or less.

The most important thing that you can not do without will be a Wet Grinder something like the one I bought and some molds and a Kitchen Scale. The rest is up to you to decide if you want to get more into it.

(PLEASE NOTE: The price may vary today, the price shown below is what I paid when I bought all that stuff).

Kitchen Scale = 39 $ very nice little scale that woks like a charm.

WET GRINDER = Cost me 276$ + 63.41$ shipping= 339.41$


4 Small Molds (1.8 oz) 79.96 $ With taxes and transport. Those are small but of Very Good Quality.

6 Medium Molds (2.6 oz) 121 $ Those are of Ecellent Quality, they are by far my favorite.

4 Large Molds (4 oz) 133 $ I bought those from Chocolate Alchemy. They are NOT professional Molds as he pretends them to be and they are NOT RIGID as advertised, ya, sure, they are rigid like Halloween Mask, he screwed me with that one, not to say F_ _ _ Me, and I won't give him a chance to do that again. He says on his website..."This mold comes Professional grade, are rigid and should last for years." THIS IS BULL SHIT. The plastic is very thin and bends easily, so they are very hard to work with, and you can't hold them with one hand when they are filled with hot chocolate. I don't recommend you to buy those, you will be very disappointed if you do. I would not buy them again, that's for sure. Those Cheap molds from Chocolate Alchemy are cold pressed, the cheapest mold you can find on the market, they are not meant to last, but the other molds I have above are Injection Hard Poly-carbonate Chocolate Mold, and they are the best quality you can get and they will last for ever.

You will also need an infrared thermometer to do a better job when Tempering the chocolate. Or use a cheaper one with a dipper or a probe, but prepare to make a mess. The one I bought is EXCELLENT and works very, very well.

REED Instruments PE-01 Infrared Thermometer = 89.89 $ with transport.

You will probably get tired of splitting the beans one by one with your finger nails so you will need a Champion Juicer to break the Beans. It does an excellent Job because the beans comes out pretty much of the same small size that is more easily workable with a winnowing machine or with my Slewing Board Technique. On top of that the Juicer does not turn them into dust too much. If the NIBS are of many different size it is more difficult to separate the shells or Husk from the NIBS and no mater what system you will use to separate them.

Champion Juicer G5-PG710 = 482.95 CDN $ with tax and free transport.

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All in Canadian Dollars, all prices are with transport and taxes included.

Kitchen Scale = 39 $

WET GRINDER = Cost me 339.41 $

3 Round Diamond Shape candy Molds (8 grams per piece) 51.57 $

6 Very Small Molds (1.3 oz) 103.14 $

4 Small Molds (1.8 oz) 79.96 $

6 Medium Molds (2.6 oz) 121 $

4 Large Molds (4 oz) 133 $

REED Instruments PE-01 Infrared Thermometer = 89.89 $

Champion Juicer G5-PG710 = 482.95 $

TOTAL= 1,439.92 $

Nothing comes cheep, and you don't have to buy all those Molds, but this is a minimum investment that you will have to do if you want to make Chocolate at Home.



Then you have to buy the Materiel you will need to make chocolate, and that includes, Raw Fermented Cocoa Beans, Cocoa Butter, Sugar, Whole Milk Powder.

Raw Cocoa BEANS


It is best to buy them Fermented and raw, meaning not roasted or processed in any way or form. It is cheaper just to buy the beans raw then to buy chocolate paste or NIBS already separated, those are very expensive.

My Supplier is OM-FOODS for Raw Cocoa Beans, they are in Nelson B.C. Canada but they only sell one kind of Beans, Criollo. They are good Beans.

If any of you know of another Canadian Supplier, please let me know.

You will also need Organic Cacao Butter. OM-Food also sell that.

COCONUT PALM SUGAR, 1.32 / 100 grams at Bulk Barn.

Also know as Coco Palm Sugar or simply Palm Sugar. I buy that at the Bulk Barn in Victoria and it is expensive enough, it cost 1.32 per 100 grams. It has a great taste beside being just Sweet, Coconut Sugar taste like old Toffee bars with a slight taste of burnt, just love it.

I could use ordinary white cane sugar that cost much less but I want the best materiel in my chocolate and nothing else will do.

There is other re-sellers in Canada that sells Cocoa Beans and Butter but they are more expensive and there is lots of Suppliers and Sellers in USA but you will have to pay for the change from US$ to CD$ and sometime pay for Duty fees.



Know that I WILL NEVER USE Lecithin or any other chemicals in my Chocolate Recipe, I want to keep them PURE of any Artificial Colorant, or Artificial Taste or Preservatives. In MY Recipe, what you see is what you get and Nothing else.

In confectionery, Lecithin reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of Chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating.


Research suggests soy-derived lecithin has significant effects on lowering serum cholesterol and triglycerides, while increasing HDL ("good cholesterol") levels in the blood of rats.

However, a growing body of evidence indicates lecithin is converted by gut bacteria into trimethylamine-N-oxide (TMAO), which is absorbed by the gut and may with time contribute to atherosclerosis and heart attacks.

Thanks, but NO Thanks.


Before we start you must know this, CLEANLINESS when making chocolate is a must. Everything must be super clean and dry before making your chocolate.

Wear a hat or a net so that NO hair or skin particles will fall into the batch, and always wear gloves when handling the chocolate. No cats and no dogs around is preferable to prevent any contamination's. Chocolate is very easy to bruise and to contaminate, so you must take extra care to make sure all your equipment is SUPER CLEAN and SUPER DRY and that NOTHING can go into the chocolate that should not be there. Always work with your hands super clean every time you handle the grinder, or the Molds as for handling the chocolate bars, it is preferable to always wear rubber gloves, you don't want your prints on the chocolate, that would look really bad.

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Here Are The Sep by Step to Take To Go from BEANS To BARS.


This is very important Step that you must not skip. Some suppliers do it in a partial way, but I do it again just before roasting them. I use this pan because it is dark and it gives a good contrast to the Beans and it is easier to see them. I extract the ones that are very small and flats and any that have a hole in them, if there is a hole there could be a bug hiding in it, and any other Beans that might look weird or suspicious. If there is some white on them it could be bird dung or mold, either way you would not want that in your batch so watch out for white on the beans and trow them out. Also the ones that are broken in half or that the shells is partially off, you don't want those either.



Before roasting the Beans you will find that they smell like Vinegar, and that's normal, it is because they where fermented, and this Vinegar smell will go away after you will have roasted your Beans.

Roasting can be done with a Coffee roaster that has a drum that turns and you can program the time and the temperature that you want to do your Roast, this would be Luxury, and I might get one, one of these days, or you cans

You can Roast the Beans in your own Kitchen Oven. To kill all Bacteria on the Beans the temperature has to be over 70ºC or 158ºF for 20 minutes but you can roast them over 250ºF or higher then that.

I use the middle rack with a Pyrex Glass oven pan with high sides. To roast them preheat your oven at between 400ºF depending on your oven this can vary. Then spread the Beans in the Pyrex pan evenly but don't put too much in, you want just one row of thickness of the beans so that they all get the same heat at the same time.

Put them in the oven and close the door, the first time for 5 minutes

Then use two spatula to turn the beans over, and turn the oven down at 275ºF or 300ºF for all the reminder of the roasting, leave the beans again for another 5 minutes. After the second 5 minutes turn them again and then leave them in the oven for 5 minutes, and then turn them again and crank up the Oven back at 400 and leave them for another 5 minutes, higher then that and longer then that may cause your chocolate to have a burnt taste. Then take them out and go to the next step.


5 min at 400ºF and Turn the beans.

Lower the oven at 275ºF to 300ºF for the remaining time.

5 minutes and Turn the beans. at 275ºF to 300ºF

5 minutes and turn the beans. at 275ºF to 300ºF

And back at 400º F for the last 5 minutes.

You might not hear them POP or you might, by experience I found that if you hear them POP it sure means they are ready and it also means that you over roasted them.


Of course How you do the Roasting all depends on the Beans you are using, and your oven and what you want to do with the flavor, so experiment with the roasting all you want. Roasting them too much will give a burnt taste to your chocolate, so be carefull not to over do it.



So now take them out and spread the Beans on a cold surface and let them cool down for 15 to 20 minutes. Some people use a fan to cool them but this is not necessary, unless you are in a hurry to pass to the next step. I found with experience that if you only let them cool to 120ºF that they will make less dust when you will pass them in the Champion Juicer. But not hotter then that or they will start to turn to paste and block your Juicer.


For that purpose I use my Champion Juicer, without any screens it does an excellent job to brake them down to reasonable small even sizes, and it does not turn them to dust too much.

I did this experiment with the same Type of Beans from the same supplier and the same amount 535 grams. Both time the beans where totally cooled down. The first time I forced the Beans trough and I got 69 grams of Dust, the second time I just let them go trough the Champion Juicer at their own pace and I got only 42 grams of Dust.

535 grams FORCED THEM TROUGH= 69 grams or 12.89% in Dust.

535 grams LET THEM TROUGH= 42 grams or 7.85 % in Dust.

And I also found out that if the Beans are still a bit warm (120ºF) from the roasting they will make less dust because they are more pliable and not as dry and as hard as when they will be totally cooled down, but don't pass them in the Juicer if they are hotter then that because otherwise they will turn to paste.

So the Dust is a PRIME Loss right from the start if you don't capture it before you pass the Materiel in your Winnowing Machine.

I don't believe that the dust is only Shells, according to my test the Dust is mostly composed of 82% Nibs and only 18% Shells. The Shells don't reduce that small and they can therefore be extracted later from the dust with a very fine strainer. The rest of the Materiel that does not pass trough the fine strainer, I just trow it out since that only 15% of the Nibs are recoverable from that. So I only keep the very fine dust as there is barely any shells in it because Shells don't brake down to a fine dust size.



This is an extra process that I must do if I want my Bonneauwing Board to be more effective, if I don't remove the Dust it sits on the Kitchen Cloth and then everything goes down, the Shells won't stick to the Kitchen Cloth if there is Dust on it. I believe that even with a Winnowing Machine that they should extract the dust before processing the Materiel in their Winnowing Machine.

Not to collect it is sending dust of Nibs go to waist because it can be strained out with a fine strainer and put it back in with the nibs.

To do this I use a regular kitchen Strainer and pass all the materiel to remove all the dust from it, and I keep the dust separated in another container to be processed later.



This is another extra step that I must take to make my Bonneauwing Board more efficient. It is mostly to remove the large Shells because if the shells are too big they will roll down with the Nibs on the Board as you will see in the videos later in the process. After extracting the larger Materiel with a larger screen I work them later seperately on the Bonneawing Board. After that all the Materiel is reduced to comparative medium size and ready for the Bonneauwing Board.



I call it that since that I invented this procedure, I suppose that it is my Wright to name it.

I had been looking for a new way to separate the husk from the Nibs and one morning I woke up thinking of how gold miners extract gold dust and particles from the sand by Slewing. The sand flows down with water and the Slewing machine vibrates and small gold particles are heavier then the sand so they tend to go down into the collecting mesh of the Slewing machine. So vibration and gravity makes it happen, but I was thinking, I can't use water so only gravity and vibration could do the trick. I tried it on a small piece of cardboard and it worked, so I installed my video camera and I did it a second time, and this is this video that I took then the 18 of October 2018

Actually the Shells seams to want to get stuck on the Kitchen Cloth and the Nibs wants to roll down the Board. Some shells go down only because I put too much materiel at one time instead of little by little.


I am in an apartment and I don't want to disturb my neighbors so I had to find a quieter and cheaper way to separate the shells or Husk from the NIBS.
I use a piece of cardboard to hold a Kitchen towel that I clip of with some clips all around it. I put some NIBS and Shells on the top and I slant the board of about 5 degrees shaking it in all directions, and the shells stick to the Kitchen towel and the NIBS easily roll down to the empty pan at the bottom.


Constructing the Bonneauwing Board.

First cut a piece of cardboard about 15" by 22 " and then lift the sides and the back of about one inch and a half. (1" 1/2")

Turn it over and glue a second backing of the remaining dimensions. The sides don't have to be re-enforced but the back yes otherwise it will curve in and bent too easily.

Then install a Kitchen Towel and clip it on all sides with small clips, or if you find a better way to do this, good for you, but you want to be able to remove the Kitchen Towel to clean it from time to time.

I put about 2 to 3 handful of mixed Nibs and Husk on the top and I shake the board in an angle and sometime from side to side or up and down like on the video till all the nibs are down, then I remove the husk left on the Kitchen Towel simply by lowering it over a garbage can and giving the board a few knocks with the tips of my fingers and they all come off. And I start over again replacing all the materiel from the pan back on the top of the board. I repeat this operation 3 to 4 times or until all the husk are removed and that I am left only with the Nibs in the pan. It might take a little longer then a winnowing machine using a vacuum cleaner, but it is quiet, does not make any dust, and there is a 0 % loss of NIBS. It could not get any better then this. For my own use, it does not have to be much bigger then that.

See the other video below with my working model.

Here is my NEW Bonneauwing Board. It is made with Foam Boards and I glued two together to make it more rigid. It is very light and very sturdy. It does work much better then the other one since that it is a bit wider 14" inches and much longer 36" inches, so the materiel has more surface to separate.

Here it is at work. The materiel that I use on it is like Micro Fibers and it is a very thin and light materiel. Bathroom towels also works well for this. With this new Board it only takes 3 to 4 passes to separate all the shells from the Nibs and before with the other board it took 8 to 10 passes. So it is more efficient. The ideal would be a conveyor belt going upward on a vibrating machine like my drawing below.

You could also buy a Winnowing machine but I am not sure that it does such a good job as my Bonneauwing Board because the Vacuum can not discriminate between small NIBS and big Husk if they have the same weight they are all sucked out and you also loose the fine dust particles. I remove the dust before I use my Bonneauwing Board because the Dust tends to clogs the cloth and it does not do a good job if the bottom of the Cloth is full of dust, because in this case everything slides down.

With a winnowing machine you loose about 25 % of the NIBS and with my Slewing Board I loose 0 %.




In this Video I experiment more with the Bonneauwing Board to try to find the best way to work it so that it will be more efficient. I realized that since the Nibs go down first I remove them just before that the shells start to go down, so it makes less materiel left on the Board to work with. Also a zig zag pattern as the Materiel goes down the Board helps to cover more surface giving more chances for the Shells to stick to the Kitchen Towel. I will build a bigger and longer BOARD with a flat bottom and see how it goes. I build this one 15" by 22" only because I was limited by the size of my Kitchen Towel.

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So set aside your noisy Winnowing machines with your vacuums, here comes the New wave of the Future, the Bonneauwing Systems. A vacuum can only Differentiate on WEIGHT, my system Differentiate on Texture, Form, Size and Weight. If a system has more criteria to look at it's bound to be much more effective then the System that only look at one criteria like, weight.

Your Vacuums are blind Judges that makes lots of mistakes.




This is the NIBS before being refined to be able to work them in the Wet Grinder. I prefer to bring them as small as I can to save time for the Wet Grinder to do a better job and faster. It is easier to start the Batch in the Wet Grinder when everything is refined. Some people turn the Nibs to Liqueur before to put them in the grinder, but I think that is not necessary and is a messy process and everytime you turn chocolate to Liquid you loose some. Beside I also believe that there is too much friction when turning the Nibs to Liqueur and that can effect the final taste of the Chocolate. Turning it to Liqueur is overworking it and unnecessary.

I pass them in the blender but not for too long because the NIBS will start to soften and start to cling together and make a paste because the fat will start to come out if you work them too much, you just want to reduce them a bit, so be careful not to over do it in the Blender. I also refine the sugar because the Coco Palm Sugar is quite coarse.



For this example I used the Materiel for my next Batch #5

After figuring out all the amount that I want to use in my next recipe I weight all the different Materiel's and put them aside for the day of the Batch. Just before I make the batch I mix together the SUGAR and the POWDER MILK because the Powder Milk is very volatile and tends to want to fly away from the Wet Grinder when you put it in. Try it by itself and you will see what I mean.

The proper Order to put all the ingredients in the Wet Grinder is also very important. First you must melt the Cocoa Butter at about 250ºF but don't put it all in the Grinder at one time or it's going to splash all over.

The very first thing you do when your butter is melted and that you have all your ingredient ready to go beside the Wet Grinder, you must FIRST warm up the stones in the grinder, it will help to get the Batch warmed up faster.

For that I use a Hair Dryer at maximum and aimed directly into the grinder (See The VIDEO Below) until the rollers and the bottom slab of granite are well warmed up to 100ºF, and that does not take very long, just a couple of minutes.

My set-up is Ready for the next Batch. All my ingredients are Ready and the Wet Grinder is in the Quiet Box. When I start the Batch I leave the cover off while I put all the ingredients in and also for the first two hours so that the chocolate can aerate better, after I will put the cover on the Grinder and put the cover on the Quiet Box as well and forget about it and check it from time to time, to check the temperature inside the grinder and taste the Chocolate. This is the part I like the most, to taste the evolution of the smoothness and flavor developing in the Chocolate as more time passes by. Don't worry I super clean and dry the Spatula every time I taste it. On this photo you see my Video Camera Tripod because I want to take a Video of how to start a Batch and to show the right order to put the ingredients in the Wet Grinder.



(Note that I DO NOT turn the Nibs into Liquor with the Champion Juicer before putting them in the grinder, this is a messy an unnecessary step, I just refine the Nibs for 5 seconds in the blender and the grinder do the rest.)

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Then you can start the Wet Grinder and to pour in 1/3 of the melted Cocoa Butter, about 100 to 150 grams will do to get it started. Then you put in about half or 1/3 of the NIBS slowly, just a little at a time to give it time to get absorbed and turned to paste and then to liquid by the grinder then you warm up the batch again with the Hair Dryer when you feel that the batch is cooling off, and then add another 1/3 of the melted hot cocoa butter, and then then another 1/3 of the NIBS and again keep the batch warm with the Hair Dryer. You only need to use the Hair Dryer until almost all the ingredients are in the grinder. Then pour in the rest of the NIBS and warm it up again with the Hair Dryer. The batch will warm itself up just by Friction after that almost all of the Materials will be in the Grinder.

After the NIBS are all in start adding all the Zest or other spices or scents you want to use in your recipe. But never ever put any liquid in the batch. No Liquids means NO Syrup, NO Honey NO artificial Liquid flavors like Concentrated Vanilla. If you want to put in Vanilla find some Vanilla Beans and dry them in your oven before you put them in the Chocolate.

Then start adding some sugar, again very slowly and when you feel the batch is getting cool again, warm it up with the Hair Dryer a bit, and continue to add the sugar. When you get to be half way of putting the sugar in the Wet Grinder, mix the rest of the sugar with all the Milk Powder, so that the Powder will adhere to the sugar and wont be so volatile and fly off into the sunset.

Don't forget to keep the batch warm from time to time with the Hair Dryer. Then continue adding the Sugar Powdered Milk mix till it's all in and then ad the rest of the melted Cocoa Butter.

Continuously check the temperature of the batch, if it is over 100ºF and that it is still going up, then you are done warming it up with the Hair Dryer, the batch will sustain it's own heat by friction from now on.

Leave the cover off for the first one or two hours to let the humidity out of the Batch, otherwise you might have condensation forming under the cover that could fall into the batch. You want to wait till most of the humidity is out before you put the cover on, so two hours should do the trick.

After that put the cover on and monitor the grinder from time to time and check to see if the temperature is constant.

In the grinder with the cover on the temperature should stay between 111ºF to 114.5ºF and mine when it's in the QUIET BOX the temperature in the grinder goes up to 118.5ºF to 122ºF and is stable at that temperature for hours and hours. The quantity of the batch is also a variable for the temperature in the grinder, the bigger the batch the hotter it will get, the smaller the batch the cooler it will get.

My QUIET BOX lets me enjoy my T.V. and other things while it's running even if it's just a couple of feet from me, because I don't have a house and I can't put it in a bedroom and just close the door, I wish I could, but with the QUIET BOX the noise is down to a cat snoring noise and it is even relaxing to hear. Without the QUIET BOX the noise is unbearable and it drives me nuts.






5-ZEST or other spices. (NEVER ANY LIQUIDS)




Check the temperature after you added each ingredients and warm up the batch with the Hair Dryer as needed.

After all ingredients are in the Wet Grinder you should not need the Hair Dryer anymore. It should take about 20 to 30 minutes to put all the ingredients in the Wet Grinder. Do not rush this too much or the ingredients will start to make a thick paste and bundle on each other instead of turning into a hot liquid, if not hot enough your wet grinder will have trouble to turn it all into a hot liquid as it should be.

So as you see there is no need to warm the stones in the oven before you start your Batch, because by the time you will put them back in the Wet Grinder, they are going to cool down again. The best way is to warm them up where they are in the grinder with a Hair Dryer, and no need to warm up your NIBS either, just the melted Cocoa Butter and the Hair Dryer will get the heat going in the grinder.

For more details on How to figure out your Recipe, see my Recipe Page.

And Here Is The Video of Batch #5


At the end of the Video I put the Quiet Box cover on but I put it on backward and it only fits tight if I put the back side with the back side, it was quieter on the video anyway but it's much better when the cover is put in the right way. 

Above is the Video of Batch # 5 after two hours in.  

Above is the Video of Batch #5 after 24 Hours, Removing the Drum.

I will show more photos of the QUIET BOX and how to built it later on.

The Quiet Box is covered in the inside with a reflecting insulation that repels heat, so heat is not absorbed anywhere in the Box and has only one place to go, and it's out the back Fan.


The 2 reasons why I put the QUIET BOX near the drapes is so that the drapes absorb the noise coming out from the fans opening in the back of the Box, as the noise would bounce back out if it was a hard surface like a wall and the Box would not be as efficient to mute the sound of the Grinder. I also installed Two Fans in the back, one to vent the cool Air IN and the other Fan to vent the Hot Air OUT of the box so that the hot air from the Batch in the Grinder and specially from the Motor will go out and not overheat the Batch, and also the Box is just a couple of feet from the window where cool air comes in to help to cool the inside of the Box when the cover is on.

So the Intake fan is on the Lower right side where cool air can come in and the output fan is on the Top Left and Higher so that Hot air in the top of the Box can be pulled out. This makes air circulate in a clockwise direction, the same direction as the Drum is turning, so the drum turns clockwise and so is the Air Flow in and out of the Quiet Box.
It works perfectly as expected. It is very silent and does not overheat. After many hours without the Fans the temperature of the batch was stable at 118.5º F and the Motor is stable at 104º F and with the Fans installed the Batch Temperature is stable at 114º F and the the Motor is Stable at 95.5º F

It could not get any better then this.


This video is after 10 1/2 hours of grinding in Batch # 2 - 2018-10-23

The wet grinder (also called the Melangeur) really grinds the nibs to liquid and friction in the grinder keep the chocolate Hot and Liquid and it is only after many hours that the nibs are down to less then 20 microns this is much smaller then what your tongue can feel so the chocolate will feel really smooth. The grinding process also permits the chocolate to aerate and this is like Conching it, but it is not quite the same process, it builds up the smoothness and refine the taste of the chocolate. Just taste the chocolate from time to time and you will see the difference in texture and taste as time goes by, and when you are satisfied you can stop the grinder and go to the next step. I found that a small batch of 1,200 grams it takes only 10 hours to smooth it out and it taste really good. For a Medium batch of about 1,800 grams it will take more time to grind everything to 20 microns, around 20 hours at least. For a larger batch of 2,400 grams it will take around 24, hours. But remember that the longer the batch is in the grinder, the dryer the chocolate will be and your batch will also reduce in size.


You don't have to put all the ingredients one after the other in the Wet Grinder like I did above, you can also only put the NIBS and the Cocoa Butter first it the Wet Grinder and let it run for 2 to 5 hours, but I found that doing this gives a very harsh taste to the chocolate and it is quite much bitter as well. I believe that the grinder is very stressful to the Nibs if you put them in there alone. I am not kidding.

The best taste I got so far is when I mixed everything together weeks before I start the batch.

I mix the refined Nibs and the refined Sugar and the Milk Powder if I use any, all together and also the open and scraped Vanilla Beans and I cut them to pieces and I put that all in a plastic bag and close it airtight, and then I let it sit for a couple of weeks. I turn and shake the bags everyday. It's like letting the sugar infuse itself into the Nibs and this seams to remove the bitterness in the chocolate. The total time you can let the mixture sit in the closed airtight plastic bag, depends on the size of the recipe and the taste that you want to obtain. I am still experimenting with that, when I did batch 17, I let it in the bag for 3 days and the chocolate tasted great and not harsh nor bitter at all, but for batch 18 I let the mixture sit in the closed plastic bag for 7 days, and the chocolate tasted even better the longer the Nibs and the Sugar are mixed together the better.


A Quick and easy way to do it.




Step by step preparation for the One Bowl Tempering Hot-Bath.

Step-1 First you will need a large enough Bowl to hold all your chocolate Batch in it, and the Bowl should be Heavy enough to sink in without anything in it. I use a thick pottery type bowl and it absorbs the cold and the heat very slowly, so this way you can't make any mistake because the temperature change very slowly and is more constant.

Step-2 Then you will need a larger bowl to have enough room to put water in it and to hold your bowl from step-1.

Step-3 You will need a large new garbage bag, put it on a flat surface and put your first Bowl in the CENTER of the garbage bag.

Step-4 Now fold in the garbage bag into the bowl from all sides and all the way into the center of the bowl.

Step-5 Now fill the Larger bowl with hot water of about to 150ºF and don't put too much water in, just a bit over the middle mark, you don't want the water to spill when you will put your other bowl in it.

Step-6 Now put in your bowl with the garbage bag still folded into it and let it sit all the way to the bottom making sure that no water will spill.

Step-7 Now you can carefully unfold the bag and wrap it tight all the way around and under the bowl if you can but don't pull on the slack that is in the bowl, the garbage bag must be loose and have enough slack to permit the water to be close to the bowl that will hold the chocolate. It's best not to have the Hot water in the hot bath too hot, well not boiling anyway. I find that when I put it in the hot batch at 140ºF by the time I am ready to use it the water came down to 120ºF and this is what you want. Your Hot Bath is ready. After taking the chocolate out of the Wet Grinder I put it in the Hot Bath while I clean everything and that takes about 30 minutes. After everything is clean I take out the bowl from the Hot bath and I put it in the cold water bath.

Step-8 Now you are ready to start the tempering process by putting the pot in the cold water bath. Don't put too much water in the cold bath, you don't want your bowl to float and no water too close to the edge either. You want the cold bath to be at around 60ºF and the ice cubes will help to keep it cool because the hot bowl that contains the hot chocolate will warm the water down and you don't want that, you want to cool down the chocolate, very slowly.

Step-9 After the chocolate in the cold bath has gone down to 82º F take out the bowl and wipe it and put it in the Hot bath. If the garbage bag is close to the pot and well tugged close or under the larger bowl, it will stay hot for a long time. Stir the Chocolate constantly but very slowly, to mix the colder chocolate from the side with the chocolate in the center that is hot so that the temperature will be the same in the batch. You want to keep all your chocolate at an even temperature all over in the bowl not just on the sides. Let the chocolate come back up to between 88º F to 90º F and your tempering is done. Now just pour the chocolate in your molds.

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This video below demonstrate the One Bowl Chocolate Tempering Technique. It is simple but it takes a bit more time then the two Bowl Technique.

If you where to do a two bowl technique that I DON'T RECOMMEND AT ALL, first you pour 1/3 of the hot chocolate batch into a smaller bowl, and you keep the 2/3 of the Batch hot chocolate in the hot bath. While the chocolate in the hot bath stays warm you cool down the smaller bowl in a cold bath to 80ºF and then in the mean time you must have taken out the bigger bowl out of the hot bath to cool it down to about 95ºF because you will use it to bring up the temperature of the smaller bowl. Once the larger bowl is down to 95ºF and that your smaller bowl is down to 80ºF, then and only then that you can start to pour in some of the hotter chocolate from the larger bowl into the smaller bowl to warm it back up to 88ºF. After you have reached your 88ºF mark you have created enough type 5 crystals to seed them into the larger bowl, so after the smaller bowl has reached 88ºF you pour it into the larger bowl with the warmer chocolate that should be now down to about 92ºF. It is not an easy technique because if you over pour too much hotter chocolate into the smaller bowl, then you will go over the 92º F mark and you will have to bring it back down and start over again. If you don't pour in enough into the smaller bowl it will take for ever to bring it back up to 88ºF. So the two bowl technique is a balancing act and is very difficult to master and is more messy. I suggest you start with the one bowl technique that is much easier and you just can't miss your mark. It's down to 80ºF and back up to 87ºF and you are done and ready to pour into your molds.

So forget about that two bowl tempering and use my One Bowl Tempering Method, it is much simpler and it works very well.

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So after taking the Chocolate of the Grinder you want to keep it warm while you are cleaning everything so put the Bowl in the hot bath for now. After you are ready to begin you tempering take out the bowl and put it on a cold surface, it is now time to prepare to do the One Bowl Tempering in the next step. At this point the chocolate could be as hot as 121º F. So let it sit on a cold surface to bring the temperature down to about 95º F before you put it in the cold water to start your Tempering. Stir it from time to time it will help to cool it down evenly. If you put in the cold water too soon it will warm your water too much and you will have to take it out and put new cold water in to do your tempering. 

The one Bowl Tempering is simply done by bringing the temperature of the Chocolate in the Cold Bath slowly down to 82.4ºF and then to bring it back up slowly to 89.6º F in the Hot Bath, then it is ready to be poured into the molds. You must try to keep the Chocolate around 90ºF while pouring it into the molds. So it's a good Idea to keep a hot bath close to keep it at that temperature.

While you do your tempering DO NOT mix it too fast, take it easy and take your time, you just can't rush this, because if you turn the chocolate too fast Crystal will brake down and won't form properly and your chocolate will be full of air bubbles.

The Tempering process help to creates type 5 Crystals and to eliminate types 1-2-3-4 Crystals by melting them. When you bring the temperature down to 82.4ºF you create all crystal types, 1 to 6. When you will bring the temperature back up to 89.6ºF in the Hot Bath, this will melt all the other crystals 1 to 4 and mostly the type 5 and type 6 will survive at that temperature. The type 5 Crystals are the ones that will harden the chocolate and give it that particular shiny look and the snap when you brake it, it will also help to preserve the flavors in the Chocolate. I also found that tempering change the taste of the chocolate, the tempering process diminish the sweet taste and all other taste in the chocolate as well, it matures it and the chocolate will taste better the next day.



I have learned in the preceding process to keep mixing the chocolate every time while pouring it into the molds to keep the flavors well mixed throughout the Chocolate but stirr it very slowly.

This Video was done from Batch #6 I still had an overfill and made a mess. I suppose that one day I won't make those mistakes, but I know that I am getting better every time. I think that in this batch I created more air bubbles because of the way I was pouring the chocolate, it would have made a better job if I stayed in the middle of the Bar and guess the amount needed from there without moving around, this overlapping of rows of chocolate was just causing more air bubbles to form. I am Still learning.

Bars from Batch # 5 just poured in the Molds.



When you take the chocolate out of the cooling unit, wait at least one hour to one hour and a half before unmolding them and wrapping them. There must not be any humidity left in the chocolate before you wrap it and seal that humidity with the chocolate so it is better to let the chocolate reach room temperature before wrapping them. Spread them well apart to let them aerate, do not stack them.

If wrapped properly your Chocolate Bars can be Frozen and they will preserve as fresh as new for about 6 Months. When you take them out of the Freezer, just open the bar and leave it sit somewhere on a table at room temperature but away from Pets and Childrens, for one hour or two before you can eat them.



If you are to eat them withing a couple of Months they will preserve well wrapped in the fridge, just take it out 30 minutes before you eat it, In the fridge the chocolate will preserve much better. Don't put the chocolate bars where the sun can touch them, they will melt for sure. If your chocolate is NOT tempered then it is preferable to keep it in the Fridge.

Bars from Batch # 4 the 14Th of November 2018.

Bars from Batch # 5 the 23 of November 2018.



The only advise that I can give you here is, go easy, Chocolate can be hazardous to your Teeth. Hi hi hi ihiiiiiiiiiii. It is not too fatening, I eat a medium bar every day and I don't gain any fat, but I exercise regularely. It depends on your lifestyle of how much you can eat each day.



Making Chocolate is much more a delicate venture then I first thought, it is more an Art then just a job.

It is also a very expensive adventure to make Chocolate, but it's fun and you will learn a lot, and it taste sooooo good, and you can make it the way YOU want it, and since that you will NEVER find it exactly the way you like it, you might as well do it yourself. Chocolate is one thing that can be so manipulated, you don't know what you are eating in Commercial Compound Chocolate.


according to the amount of Cocoa in a Bar:

Unsweetened or Brute (FDA Bitter) 85% to 99% cacao.

Bittersweet (FDA 35+ to 84 percent cocoa liquor)

Semisweet or Sweet (FDA 15+ to 34 percent cocoa liquor)

Milk Chocolate (FDA 10+ to 14 percent cocoa liquor)

White Chocolate (FDA 20+ percent cocoa butter)

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And the Percentage of COCOA they should have.

DARK CHOCOLATE= 76% to 84% cocoa
DARK MILK CHOCOLATE= 68 % to 75% cocoa
MILK CHOCOLATE= 48% to 67% cocoa
WHITE CHOCOLATE= 30% to 47% cocoa

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From my own test I found that the Shells on the Cocoa Beans are around 14% (13.92%) Shells and the Beans inside is 86% but scientific say that the shells are only between 10% to 12% of the Beans, so who am I to argue against science. They either did their test with raw Beans before roasting them or they used more Beans in their test giving a better average and closer to the truth.

AFTER ROASTING Raw Beans with their Shells, the Beans with their Shells combined lose around 2.36% to 3% of their total weight.

BEFORE Roasting The Shells Account For 10% to 12% of the weight of the Beans.

AFTER Roasting The Shells Account For around 13.92% of the weight of the Beans.

The rest in the Beans are cocoa NIBS and they account for the remaining 86.08%

In the Cocoa Beans 54% is FAT (Cocoa Butter) the rest 46% is Solid Cocoa.

Passing the Beans in the Champion Juicer while they are still a bit hot from the roasting to brake them up will make much less dust around only 7%.

The Champion Juicer will also make less dust if you just let them trough cold it will produce around 7.89% Dust but if you force them trough cold it will produce 12.89% more dust.

Dust is a lost from the start if you don't capture it before passing the Materiel into the Winnowing Machine.

I can reuse the dust by re-screening it with a smaller strainer because the shells do not reduce to very small dust particles so after passing it in the very small strainer the small dust that is left is 99% Nibs, the rest that did not make it trough, I trow it out because there is only 15% nibs in the dust left and it's not worth the effort to retrieve it.

The dust coming out of the Champion Juicer is composed of 18% shells and 82% NIBS

Winnowing machines loose around 25% of Nibs in their process, with my Bonneauwing board I only loose 5 %.

It helps to reduce the Nibs and the Sugar to smaller size before you pour them into the Grinder, it will take less time for the grinder to reduce them to 20 microns, so this way you save time.

The longer the Chocolate will be in the wet Grinder the more it will Evaporates humidity BUT the batch will also reduce in size. I also found that the longer the chocolate is in the wet Grinder, the more liquid it will be. And I found that it is harder to Temper the chocolate if it is too liquid.

Small batch of 1,200 grams only takes 12 hours to be done in the grinder.

Medium batches of 1,800 grams takes about 18 hours to get the same result as the small batch does for only 10 hours.

A Larger batch of 2,100 grams will take 20 to 22 hours to get the same result as the small batch does in 12 and the medium in 18.

The larger the batch in the grinder the higher the temperature will be because there is more materiel so there is also more friction, and if you have more friction then you will have more heat. As an example, a batch of 1,800 grams the temperature usually plateau at 114º without the cover on and with the cover on around 121ºF, and for a batch of 2,100 grams the temperature plateau at 118ºF without the cover on and up at 127ºF with the cover on.

All you want to do in the grinder is to reduce the particle size to 20 microns, then it's time to take the batch out of the grinder. You will know when you will have reached the 20 microns mark, the chocolate will then be very smooth in your mouth and you won't feel any sandy texture and the chocolate will start to be very liquid.

The less you can process the chocolate, the better it will taste. I found that if I only put the NIBS and the Cocoa Butter in the grinder for 5 hours that resulted in a very liquid and very harsh and bitter chocolate, so doing the opposite could have the opposite effect. I did try to mix all together, the Nibs, the Sugar and the Milk Powder in batch 17 and put them all in at the same time and the chocolate tasted great. I think that the Nibs just by themselves in the Grinder they get easily stressed more and this promote the bitterness taste to stay in the chocolate and it will have a very harsh taste to it as well.

So now I pre mix the Nibs Sugar & Milk Powder and vanilla beans all together three to four weeks in advance, the longer time the pre mix is done, the better the chocolate will taste.

The couching machine removes too much of everything and that includes the basic great rich taste in the chocolate and makes the chocolate taste dull and without substance.

While tempering the chocolate you must not stir too fast or the crystals won't form properly. I have missed a Tempering with batch# 10 because I was whipping the chocolate for it to cool down faster and I kept turning it too fast to bring it back up to 90ºF and the chocolate did not tempered at all. So no Whippings, take it slow.

The Hot Bath must be around 120ºF to 129ºF and not much more then that when you are ready to use it, because if it's too hot like at 140ºF the temperature will go up too fast and this won't give enough time for the crystal 5 to form properly. Tempering is a slow process that you can not rush. So when I prepare my Hot Bath I put the water temperature at 140ºF and by the time I do my tempering the Hot Bath is down to between 120ºF to 129ºF and that's what you want, not hotter then that.

When pouring the chocolate in the mold you must keep turning the chocolate (but very slowly) to make all the flavors and Polyphenols equally dispersed in the chocolate, this way all bars will taste the same and won't be bitter more then the other since that the bitter taste is now equally dispersed in the batch. There is also the fact that the cocoa butter will separate if you don't keep mixing the hot chocolate between the pouring in the molds. It will make light brown lines on the chocolate. This does not change the taste but it does not look right.

The Polyphenols are what gives the bitter taste in the chocolate and are very healthy to eat and they are also heavier elements, so they can be removed if after taking it out of the grinder you let the hot chocolate rest for a couple of hours they will sink to the bottom, or let the chocolate harden in a bowl and then scrape off the bottom where all the bitterness and sandy particles from the wear and tear of the granit rolls and plate are. I found that after 7 batch the granit particles where much less and the grinder was more effective.

When pouring chocolate if it was tempered correctly it might not stay tempered if you pour the chocolate in a large flat plate like a baking aluminum plate, because the chocolate travels too much and this breaks down the crystals, so you just lost your tempering, but don't loose your temper over it.

I also realize that the Percentage of Nibs in a recipe affects the taste of the Sugar. For example in a Milk Chocolate batch I put 25% sugar and the Nibs where at 50% and that batch tasted much too sweet. And in a Dark Chocolate batch that had 62% Nibs and again 25% Sugar and that batch did not taste sweet at all. So now I know that the Nibs directly affect the taste of the sugar. So I will use less sugar in a low % of Nibs recipe et more sugar in a high % or Nibs to have the same taste of sugar.

Have a great Chocolate Day.........Ghislain Bonneau.

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