6 small bars

7 days

3 ripe cacao fruits
100 g sugar (adjust to taste)

DIY Chocolate

Break open the cacao fruit and remove the cacao beans. Place the beans in a bowl covered with a tea towel. Let them ferment at room temperature for about 6 days. Stir the beans a daily a few times to promote even fermentation. Regularly pour away excess moisture.

Roast and peeling
Preheat the oven to 120°C and spread the cacao beans on a baking tray. Roast the beans for about 2 hours, shaking them regularly, until they become dry, golden brown and aromatic. Let the roasted cacao beans cool slightly and rub them between your hands to remove the thin outer shell.

Grind the cacao beans with the sugar in a blender. It’s important that the blender is closed properly, so that the contents heat up and the chocolate forms into a smooth mass. This may take a while.

Pouring and hardening
Pour the chocolate into chocolate molds or on a baking tray covered with paper towels. Let the chocolate cool and harden in the refrigerator.


Cacao fruit

This impressive, highly ribbed, green, red or yellow fruit grows on the cacao tree. There are a lot of cacao beans inside the cacao fruit. The dry cacao bean is used to make chocolate. But the cacao beans and the pulp can also be eaten as a snack and that is a very tasty taste experience!


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