MY OWN CHOCOLATE BAR How I Did It

MY OWN CHOCOLATE BARHow I Did It

Presented by Amy Singh at the 6th Annual New York

Chocolate Show

I WROTE TO MANY CHOCOLATE COMPANIES

The experts told me:

Sorry, but you can’t make your own chocolate!

• It’s too complicated

• You need big factory machines

• You need years of experience

• It’ll come out gritty and bad

WHAT I DID...

Chocolate comes from

TREES

NY BOTANICAL

MY CACAO TREE

MY FAVORITE BOOK

EQUATOR

VENEZUELA

MY MOM IS FROM GUYANA

CACAO TREE

CACAO POD

CACAO BEANS

FERMENTING

Contacted Maricel and told her about my project

MY FRIEND MARICEL PRESILLA

Hacienda Concepcion

Trinitario beans

Venezuela

NEED ROASTING

FACTORY ROASTER

HEAT

ROASTING

(Photo of salad basket)

MY ROASTER

TEMPERATURE TIME

210 deg. F

225 deg. F

240 deg. F

10 minutes

15 minutes

20 minutes

JUDGE BY SMELL

(photo of bean split open to see inside)

INSIDE THE BEAN

(Photo of a bean with shell being peeled off)

why you have to get it off

SHELL

CACAO

FACTORY WINNOWER

BREAK THE BEANS

MY WINNOWER

SHELLS

(photo of beans after winnowing)

CACAO NIBS

(Photo: Amy using grinder)

GRINDING

BEFORE

AFTER

SIFTING

GRITTY

MY FIRST EXPERIMENT

MICROSCOPE

MY PARTICLES WERE TOO BIG

500 MICRONS

YOUR TONGUE CAN FEEL THEM

FACTORY CHOCOLATE PARTICLES

20 MICRONS

(photo of factory refiner)FACTORY REFINER

ROLLERS CRUSH THE PARTICLES

MY PASTA MACHINE HAS ROLLERS

I MADE THEM TOUCH

THIS IS MY REFINER

MY CHOCOLATE

ALMOST 20 MICRONS

MY CHOCOLATE 56%

• Cacao 56%• Sugar 44%• Vanilla <1%

INGREDIENTS

VANILLA BEANS

COCOA BUTTER

SUGAR

(photo of factory concher)FACTORY CONCHES

CONCHING

MY CONCHER

START CONCHING

10 HOURS

TEMPERING

MY FRIEND ANAIS

MOLDING

SNAP

AROMA

DESIGNING MY WRAPPER

MY WRAPPER

What people say you cannot do, you try and find that you can.

-Henry David Thoreau

MARICEL TASTED MY CHOCOLATE

SHE LIKED IT

MY FRIENDS PASCAL & MARCEL

MY FRIEND ROBERT LINXE

MY FRIEND PIERRICK

MY DREAMS

•Pierrick - University of Chocolate

•Maricel - write my own book

•Robert Linxe - visit Paris

•Share what I learned

•Make more chocolate

MY OWN CHOCOLATE BAR How I Did It

The End

Thank you for watching