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Cacao Pod to Chocolate Bar | How to Make Chocolate from Cocoa Be…
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MSNIn The Kitchen With Matt
After roasting, cracking, and winnowing cacao beans, we finally have cacao nibs! Next up, we grind the nibs until they are completely transformed into smooth 100% cacao. The average particle size is ~20 microns, which is too small for the tongue to register texture. Typically, chocolate makers will add cane sugar and dairy at this stage, but our 100% cacao has no sweeteners, additives, or preservatives. Our process is entirely vegan. Dairy actually inhibits some of the beneficial health effects
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