We’ve seen some seriously cute creations using chocolate to make the most out of the rich and creamy flavours of cocoa beans, but we’re still a little unsure about how to make chocolate factory in your own kitchen.
We decided to give it a try.
And in this post, we’ll explain how you can make chocolate, but also how to put it into your daily life.
The first step is to figure out where to start.
We’re using the Choc-A-Matic Chocolate Factory in Manchester as our base.
As a start, the factory has two big features.
Firstly, it’s completely open to the public.
So anyone can go in and try their hand at making chocolate, from anyone.
And secondly, the whole thing is 100% automated.
There’s no need to do anything other than take some cocoa powder and turn it into chocolate.
You can do it yourself, and there’s a lot of free tutorials on YouTube for how to do it.
The factory is also completely transparent.
We know you’ll want to look through the photos and videos to see what’s going on, but it’s up to you to tell us exactly what you want to see.
You’re also welcome to make your own chocolate, and to share it on Instagram.
The next thing we need to decide is how much of the chocolate you want.
We’ll use the factory’s ingredients and use a simple ratio of 100% cacao, to create a base for your own creations.
For us, the recipe is very simple, so we’ll need only 20g of chocolate per 100g of cocoa powder.
We’re not really keen on using cocoa powder for this, so instead we’ll use cocoa powder mixed with a bit of cocoa extract to make our own chocolate.
If you don’t have cocoa powder handy, there’s also a good chance you can get your hands on cocoa powder at your local supermarket.
Once you have cocoa, it’ll be mixed into your chocolate and poured into a mixing bowl.
You’ll also need to add some sugar and a little water, if you want it to stand up to boiling.
The chocolate will be poured into the bowl and then stirred into the cocoa powder to make sure everything’s well blended.
Then the cocoa mixture is added to the cocoa-sugar mixture and stirred until all the cocoa has been dissolved.
Then it’s added to a saucepan and whisked for a minute or so.
The mixture should be bubbling at around 300°C.
This is the chocolate that you’re about to put into your life.
The base chocolate should be a mixture of 80% cocoa powder, 20% cocoa extract, and 2% cacacia (the chocolate’s own extract).
You’ll need a little more to make up your own mix than for the base chocolate, as it needs some extra cocoa powder before it can be used for the chocolate.
After the base is mixed, you can pour your own cocoa powder into the mixing bowl and pour it into the chocolate with a spoon.
The chocolate will separate into a smooth layer and the cocoa extract should start to separate.
It should then become a smooth, creamy mass and be left to stand for at least 30 minutes.
Once all the chocolate has separated, it should be ready to use.
We’ve been told by some people that the chocolate needs to be refrigerated for a week or so before use, but this can vary.
If using the factory, we suggest you keep it chilled for at at least three days before using it.
If you’re using chocolate for your birthday or a special occasion, we’d suggest putting it into a freezer bag before placing it into it.
This will ensure that it can store for a long time, as long as you’re careful to ensure it stays in the fridge at room temperature.