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	Comments on: Not perfect, but getting there! My latest #homemadechocolate saw me roasting the whole, raw cacao beans in our oven, rather than the cast iron pan.
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I then cracked the seeds and took the husks off by hand.
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After that I tried grinding in the mortar and pestle&#8230; it was virtually impossible to get anywhere near fine cocao, even for my hubby&#8217;s strong arms, so I swapped to our high-power coffee grinder. That did a reasonable, &#8216;stone-ground&#8217; job.
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Then I added a small amount of melted cacao butter, stirred and plopped the mix into my moulds, filling some of the chocolates&#8217; middles with freshly grated orange zest, others with hazlenuts.
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The taste and texture is the best of my attempts so far. The roasting isn&#8217;t burnt (success!) and grinding better means less need for cacao butter, which improves the flavour. The liquid chocolate was a bit thick, hence the little holes in the chocolates you can see&#8230;but I think chocolate tastes best with eye shut anyway, so who cares?!
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See my story for some of the process pictures.
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I already know what I want to change for the next batch. Just need to eat these ones first&#8230;	</title>
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