Cacao mass is heated into chocolate liquor, its liquified form, and run through a press to separate the cacao solids from the cacao butter. The remaining mass can then be pulverized into cocoa powder and mixedwith sweetenersto make hot or cold chocolate beverages. If the chocolate liquor is g...
because I’m not using any extra cocoa butter, it’s a pretty slow pour, making molding somewhat difficult and messy. I also rushed the temper a bit, and ended up with cold spots in some of the pour, which of course instantly bloomed. Patience is key here. I didn’t wait for the ...