Making a Chocolate Bar from Scratch... in my bed.. DON'T ASK

Bean Preparation and Fermentation00:02:18

Mia begins the process by opening the raw cacao pods to retrieve the beans. She sets up a sous-vide system in her bed to maintain the temperature needed for the multi-day fermentation process.

Dehydration and Roasting00:10:44

After fermentation, the beans are moved to a dehydrator to remove moisture. Following this, Mia roasts the beans in a small oven, monitoring the temperature carefully to develop the chocolate flavor profile.

Winnowing and Grinding00:16:36

The roasted beans are winnowed to remove the shells, leaving behind the nibs. Mia then grinds the nibs into a paste using a high-powered blender, adding cocoa butter, milk powder, and sugar to create milk chocolate.

Tempering and Final Tasting00:27:03

Mia attempts to temper the chocolate using a sous-vide machine, though she eventually finds better results with a microwave. After molding the final bar, she and her guests taste the results, reflecting on the arduous process.