{"id":10427,"date":"2014-09-07T20:29:15","date_gmt":"2014-09-07T20:29:15","guid":{"rendered":"http:\/\/www.johnpedroza.com\/blog1\/?p=10427"},"modified":"2014-09-07T20:29:15","modified_gmt":"2014-09-07T20:29:15","slug":"amatuer-chocolatier","status":"publish","type":"post","link":"https:\/\/www.johnpedroza.com\/blog1\/amatuer-chocolatier\/","title":{"rendered":"Amatuer Chocolatier"},"content":{"rendered":"

After watching some videos on YouTube about Belize and it’s rich chocolate history I stumbled upon a video on how to make chocolate bars and decided I could do that myself. I would link the video but I can’t find it, but I will say it wasn’t hard. The hardest part was finding Cocoa Butter (which I learned is not the same thing as Coconut Oil). I have been experimenting with different variations and so far this has been what has been working for me:<\/p>\n

50 Grams Cocoa Butter
\n60 Grams Cocoa Powder
\n4 Tablespoons Honey<\/p>\n

First you need to make a double boiler. I did this by combining a metal bowl and a sauce pan together. The water can’t touch the bowl.
\nThen you need to slowly heat up cocoa butter. It is kind of tricky because you need to get it hot but not too hot. There is a whole process of tempering but I am not going to put that here. You can google it, or just eat your chocolate un-tempered.
\nAfter the butter is melted, you can add in the honey.
\nAfter the mix is well mixed together you add the cocoa powder.
\nTo make milk chocolate add in crushed dry milk powder when you add the cocoa powder.<\/p>\n

The key to the this is using only plastic or metal instruments and what ever you do, no water can get into the mix.<\/p>\n

\"My<\/a>

My favorite was almond and toasted rice. The peanut butter ones were good as well.<\/p><\/div>\n

 <\/p>\n

For molds I used the lids from plastic sandwich containers and ice cube trays. I liked the ice cube trays the best. It takes about 2 hrs. for the chocolate to properly harden.<\/p>\n","protected":false},"excerpt":{"rendered":"

After watching some videos on YouTube about Belize and it’s rich chocolate history I stumbled upon a video on how to make chocolate bars and decided I could do that myself. I would link the video but I can’t find …<\/span> Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":10450,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,1],"tags":[220,1048,1047],"class_list":["post-10427","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-uncategorized","tag-chocolate","tag-homade-chocolate","tag-make-your-own-chocolate"],"_links":{"self":[{"href":"https:\/\/www.johnpedroza.com\/blog1\/wp-json\/wp\/v2\/posts\/10427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.johnpedroza.com\/blog1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.johnpedroza.com\/blog1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.johnpedroza.com\/blog1\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.johnpedroza.com\/blog1\/wp-json\/wp\/v2\/comments?post=10427"}],"version-history":[{"count":2,"href":"https:\/\/www.johnpedroza.com\/blog1\/wp-json\/wp\/v2\/posts\/10427\/revisions"}],"predecessor-version":[{"id":10451,"href":"https:\/\/www.johnpedroza.com\/blog1\/wp-json\/wp\/v2\/posts\/10427\/revisions\/10451"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.johnpedroza.com\/blog1\/wp-json\/wp\/v2\/media\/10450"}],"wp:attachment":[{"href":"https:\/\/www.johnpedroza.com\/blog1\/wp-json\/wp\/v2\/media?parent=10427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.johnpedroza.com\/blog1\/wp-json\/wp\/v2\/categories?post=10427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.johnpedroza.com\/blog1\/wp-json\/wp\/v2\/tags?post=10427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}