Chocolate Making: Bean to Bar

The process to make chocolate has always intrigued us here at Gygi. We sell thousands of pounds of chocolate every year, but when we really sit down to think about how it all happens, it is mind blowing to know that every morsel of chocolate starts with a bean. A simple bean.

We’ve loved having Chef Martin Earl, from Thermoworks, at our Chocolate Extravaganza the past few years, he takes this complicated process and breaks it down into some really simple steps. This year you are in luck, because we’re giving you a front row seat to this intriguing process of taking the cacao bean and creating a most delicious bar of chocolate.

The easiest method requires the use of a melanger. This machine is used to grind small chunks of roasted cocoa beans called nibs, down into a thick liquid known as chocolate liquor. The melanger can also help refine the chocolate to give it a smooth mouthfeel and more pure taste.

Join Chef Martin and Heather as they go through the process of making chocolate together:

Chocolate Making: Bean to Bar

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  • 1 lbs cacao nibs
  • 1 lb sugar
  • 4-8 oz cocoa butter
  • 2 vanilla beans



Pulse the nibs in a food processor until very fine, then add slowly to a melanger. When the beans are well ground, start adding the sugar a little a time until all incorporated. Add cocoa butter and the seeds of the vanilla beans.

This post is a part of our 2020 Chocolate Extravaganza. To see a list of all the classes, click here.

Want to learn more about chocolate? Read our Chocolate 101 post.

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