Now, on to the chocolate, which we’ll make with the other half of our chocolate liquor.
Chocolate liquor by itself is bitter and not very smooth and creamy.
I have tasted chocolate from all around the world, and found that some of the best (and worst) chocolate is made from cocoa beans grown in the farming sectors of Cote d’Ivoire.
Cote d’Ivoire is a small country on the southern coat of West Africa, and is in many ways, captivating to me, especially with its history of chocolate.
At the factory, the cacao beans are first sifted for foreign objects- you know, rocks, machetes, whatever got left in the bag.
The cacao is weighed and sorted by type so that the manufacturer knows exactly what type of cacao is going into the chocolate.
You cant put icing on the cake while it is hot because it will just melt and run off into the center and the sides.
After about ten minutes take it out and put it onto a cake plate and start adding the icing.
” The cacao and the sugar are still pretty grainy at this point, so the manufacturer runs the mixture through a series of steel rollers to refine the texture.
To further refine the texture, and to really bring out the flavor, the mixture is then “conched.” That is, it’s run through a chocolate making machine (a conch – so named because the first such machine looked kind of like a conch shell) that mixes and mashes and swirls and aerates the chocolate.