I am 60, I am #Vegan, and I just learned how to make chocolate from scratch.
This has been kept from us. It is eye-blinkingly easy. The effort : reward ratio is beyond what you can imagine, because everything you can imagine starts and ends with chocolate.
Nestlé, Hershey, Mars you motherfuckers, now I know Kung Fu.
Edit: Adding the recipe I started with. Sorry I didn’t put it here in the first place, we learn. https://www.asaucykitchen.com/homemade-chocolate-with-cocoa-butter/#mv-create-recipe
@goodthinking Tempering chocolate is a little beyond the average home cook though. A lot of work for small, single household quantities.
Every neighborhood should have a local chocolatier, like bakeries of old.
@jkntech @goodthinking tempering is not required if you seed or use the "memory effect". Seeding in short: keep a little bit of your original material solid, rasp it fine and mix it with your liquid chocolate just before filling your moulds. Make sure the liquid is not warmer than 40⁰C.
Memory effect is better but a bit more complicated. Look up my 1999 patent on chocolate manufacturing for details. Expired so free to use.
#Memory #chocolate #FatTechnology
@KFvMalssen @jkntech “cf., my chocolate manufacturing patent” is a first for me, at least here! Love it.
@goodthinking @jkntech it was my first (but not last) patent.
My PhD (1994) is about cocoa butter and its behaviour. Quite a few science papers about it, mostly in the #JAOCS Journal of the American Oil Chemists Society
@KFvMalssen @jkntech Amazing — you can visualize processes and outcomes that occur to me as alchemy. Oil is the other cook in my kitchen, so I bow to the domain expertise.