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70% Dark Chocolate Bar – From Bean to Bar

Recipe by Ludo's Workshops

Learn how to transform raw cocoa beans into a homemade 70% dark chocolate bar, from roasting to tasting, by following the steps of a Bordeaux chocolatier workshop. Ideal for enthusiasts who want to master the full process: roasting, winnowing, grinding, conching, tempering, and molding.

MediumFrenchServes 4

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Source Video
1h 55m
Prep
35m
Cook
18m
Cleanup
2h 48m
Total

Cost Breakdown

Total cost:$5.20
Per serving:$1.30

Critical Success Points

  • Roasting the beans
  • Winnowing (shell removal)
  • Tempering the chocolate

Safety Warnings

  • Handle the roaster with heat‑resistant gloves.
  • Molten chocolate exceeds 45 °C; avoid burns.
  • Use silicone or metal utensils, not plastic ones that could melt.

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