如何从可可豆中制作黑巧克力？ 😋

易卜拉辛

如何从可可豆中制作黑巧克力？ 😋
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00:00 - 00:05

• One of my proudest moments was when I made chocolate from scratch, starting with a cacao pod. And here's how I did it.
• 我最自豪的时刻之一，就是从一颗可可果荚开始，纯手工自制出巧克力。下面是我的制作过程：
  
  

00:06 - 00:08

• You're supposed to ferment the seeds for seven days.
• 可可豆需要先发酵 7 天。
  
  

00:09 - 00:13

• It's been seven days since I fermented these cacao seeds.
• 这些可可豆我已经发酵满 7 天了。
  
  

00:14 - 00:21

• I'm going to transform this spoiled, rotten, fermented cacao seeds, and make chocolate.
• 我打算把这些看似变质、腐败的发酵可可豆大变身，做成巧克力。
  
  

00:22 - 00:25

• I actually ended up baking this at 400°F for 12 minutes.
• 最终我把它们放进烤箱，用 400°F（约 204°C）烘烤了 12 分钟。
  
  

00:26 - 00:31

• Once you remove these outer shells, you're left with cacao nibs.
• 剥去这层外壳后，剩下的就是可可碎粒（Cacao Nibs）。
  
  

00:32 - 00:37

• I blended the cacao nibs with some sugar, and then added a little bit of coconut oil and blended it again.
• 我把可可碎粒和少许糖一起打碎，然后加入少许椰子油再次搅拌均匀。
  
  

00:38 - 00:43

• Freeze for about 30 minutes, and there you have real homemade dark chocolate.
• 冷冻大约 30 分钟，真正的自制黑巧克力就做好了！
  
  

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