Online Recipe with iChat Catering Services

Strawberry-Pineapple Delight

ichatmedia — Sun, 17 Apr 2011 12:26:48 +0000

1/4 = sugar = 60 ml
2 cups = sliced fresh strawberries = 500 ml
1/2 cups = canned pineapple pieces with juice = 125 ml
3-oz pkg = strawberry gelatin crystals = 90-g pkg
2 tbsp = lemon juice = 30 ml
1 pinch = salt = 1 pinch
1 cup = strained pineapple = 250 ml

Add sugar to strawberries and stir lightly. Let stand for 30 minutes at room temperature. Measure and strain strawberry juice and add water to make 1 cup of liquid.

Mix this liquid with the pineapple juice in a small saucepan and bring to a boil. Put gelatin powder in a bowl and pour over boiling liquid. Mix until gelatin powder is dissolved. Add lemon juice and salt while mixing. Cool in ice water stirring occasionally until gelatin begins to thicken. Stir in strawberries and pineapple bits. Pour into sherbet cups and refrigerate until firm.

Cornmeal Loaf

ichatmedia — Sun, 17 Apr 2011 12:24:13 +0000

1/2 cup = warm water = 125 ml
1 tsp = sugar = 5 ml
1 pkg = dry yeast = 1 pkg
3/4 cup = boiling water = 180 ml
1/2 cup = cornmeal = 125 ml
1 tbsp = grated orange rind = 15 ml
3 tbsp = soft shortening = 45 ml
1/4 cup = molasses = 60 ml
2 tsp = salt = 10 ml
1 = egg = 1
2 3/4 cups = sifted all-purpose flour = 685 ml

Grease a 9- x 5- x 3-inch (23- x 12.5- x 7.5 cm) loaf pan.

Measure warm water. Add sugar and stir until sugar is dissolved. Sprinkle yeast over and let stand 10 minutes. Stir well.

Combine boiling water, cornmeal, orange rind, shortening, molasses and salt in large mixer bowl, beating at low speed until blended. Cool to lukewarm. Add yeast mixture, egg and half the flour. Beat at low speed to blend, then continue beating 2 minutes at medium speed. Stir in remaining flour with a wooden spoon.

Spoon into prepared pan and flatten top with lightly floured hand. Let rise in a warm place until dough is 1 inch (2.5 cm) below top of pan, about 50 minutes.

Heat oven to 375 degrees-F (190 degrees-C). Bake loaf about 35 minutes or until it sounds hollow when tapped on top.

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Applesauce Bread

ichatmedia — Sun, 17 Apr 2011 12:22:45 +0000

2 = eggs = 2
2/3 cup = brown sugar, packed = 160 ml
1/3 cup = cooking oil = 80 ml
1 cup = canned sweetened applesauce = 250 ml
1 1/2 cups = sifted all-purpose flour = 375 ml
1 tsp = baking powder = 5 ml
1 tsp = baking soda = 5 ml
1 tsp = salt = 5 ml
1 tsp = cinnamon = 5 ml
1/2 tsp = nutmeg = 2 ml
1 1/2 cups = rolled oats = 375 ml
3/4 cup = cup-up dried prunes = 180 ml
1/2 cup = chopped walnuts = 125 ml

Heat oven to 350 degrees-F (175 degrees-C). Grease a loaf pan, 9 x 5 x 3 inches (23 x 12.5 x 7.5 cm).

Beat eggs, brown sugar and oil together well. Stir in applesauce.

Sift flour, baking powder, soda, salt and spices together into first mixture. Add rolled oats, prunes and nuts and blend well.

Spoon into prepared pan and bake 45 to 50 minutes or until a toothpick stuck in the center comes out clean.

Mixed Fruit Cocktail

ichatmedia — Sun, 17 Apr 2011 12:12:50 +0000

2/3 cup = orange juice = 160 ml
2 tbsp = lemon juice = 30 ml
1/3 cup = sugar = 80 ml
2 tsp = grated orange rind = 10 ml
1 tsp = grated lemon rind = 5 ml
1/8 tsp = salt = 0.5 ml
3 = peaches = 3
3 = pears = 3
1 cup = blueberries (fresh or frozen) mint sprigs = 250 ml

Combine orange juice, lemon juice, sugar, orange rind, lemon rind and salt in a small saucepan. Bring to a boil, turn down heat, simmer 5 minutes. Pour into a shallow metal pan and cool. Put in freezer and chill until a few ice crystals form around the edges.

Peel and slice peaches. Peel and cube pears. Mix these fruits with the blueberries and spoon some of the mixture into each of 6 sherbet glasses. Spoon a little of the icy orange juice mixture over each. Garnish with springs of mint and serve immediately.

Whole-Wheat Nut Bread

ichatmedia — Sun, 17 Apr 2011 12:12:03 +0000

3 cups = whole-wheat flour = 750 ml
2 tbsp = sugar = 30 ml
3 tsp = baking soda = 15 ml
1 tsp = salt = 5 ml
1/2 tsp = nutmeg = 2 ml
1/2 cup = molasses = 125 ml
2 cups = buttermilk or soured milk = 500 ml
1/2 cup = chopped pecans = 125 ml
1 tbsp = molasses = 15 ml
1 tbsp = melted butter = 15 ml
1/4 cup = finely chopped pecans = 60 ml

Heat oven to 350 degrees-F (175 degrees-C). Grease a 9- x 5- x 3-inch (23- x 12.5 x 7.5-cm) loaf pan.

Measure whole-wheat flour into mixing bowl. Add sugar, soda salt and nutmeg and mix together lightly with a fork. Beat 1/2 cup (125 ml) molasses and milk together with fork and add to dry ingredients. Stir just to blend. Add 1/2 cup (125 ml) nuts and blend very lightly. Spoon into prepared pan.

Bake 45 minutes or until a toothpick stuck in the center comes out clean. Combine 1 tbsp (15 ml) molasses, melted butter and 1/4 cup (60 ml) nuts and spread over top of loaf. Return to oven for 5 minutes. Turn out on rack to cool.

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ichatmedia — Wed, 22 Dec 2010 17:07:55 +0000

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Hot and Spicy Recipes

neselb — Tue, 20 Oct 2009 06:53:34 +0000

Crisp Pasta Pancake with Spicy Pepper Relish

Ingredients:

1 each sweet red bell pepper large
1 each sweet yellow bell peppers large
8 each serrano chiles fresh
1 cup sugar
2/3 cup white vinegar distilled
8 ounces pasta, capellini fresh
1 tablespoon sesame oil
2 tablespoons vegetable oil

Directions:

Stem and seed peppers and chilies; slice into thin strips.

In a large bowl, mix together peppers, chilies, sugar and vinegar.

Transfer mixture to a nonstick frying pan.

Cook and stir over medium heat until most of liquid has evaporated, about 30 minutes.

Meanwhile, cook pasta according to package directions.

Drain pasta completely, then transfer to a bowl and toss with sesame oil to coat.

Heat a 12-inch pizza pan in a 500 F oven until hot, about 5 minutes.

Without turning off oven, remove pizza pan.

Coat pan evenly with the salad oil, then spread pasta in pan.

Return pan to oven and bake pasta on lowest rack until golden brown (about 20 minutes).

Slide out pancake onto a serving platter.

Top with pepper mixture and cut into wedges.

Chili (Spicy Pork)

Ingredients:

1 pound pork ground
2 large onions chopped
40 milliliters garlic minced
1 medium sweet red bell pepper chopped
1 medium green bell pepper green, chopped
1 cup celery chopped
2 cans tomatoes diced, with liquid
1 can beans kidney, drained and rinsed
1 can tomato paste 6 oz.can
3/4 cup water
2 teaspoons sugar brown
1 teaspoon oregano dried
1 teaspoon chili powder
1/4 teaspoon red pepper flakes dried
1/4 teaspoon cayenne pepper
1 dash red hot pepper sauce (eg. Tabasco)

Directions:

In a Dutch oven, brown pork and onions until pork is no longer pink; drain.

Stir in the garlic, peppers and celery. Cook for 5 minutes.

Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

Makes about 2 1/2 quarts.

Beef And Potato Curry

A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.

Ingredients:

2 pounds stewing beef boneless
3/4 teaspoons salt
1 teaspoon turmeric
1/2 cup vegetable oil
2 each onions finely chopped
5 each garlic cloves minced
1 teaspoon ginger fresh, minced
1/4 cup cumin
1 tablespoon coriander
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon cardamom seeds
1 tablespoon cilantro fresh, chopped
4 each potatoes peeled, quartered
5 cups water

Directions:

In a bowl, mix beef, salt and tumeric. Heat oil in a pot on medium. Add onion, garlic and ginger and sautée 3 minutes. Add the beef mix and spices and sautée 5 minutes. Add the water, cover and simmer until the beef is tender. Add potatoes and simmer another 20 min.

Broiled Spicy Shark

Ingredients:

1 lb Shark fillets ( shark fillets, 3/4 inch thick
1/3 cup lemon juice
1/4 cup parsley leaves chopped
1 tablespoon basil fresh or 1 t dried basil
1 x garlic clove minced
2 tablespoons seafood cocktail sauce or chili sauce
1 tablespoon soy sauce, light

Directions:

Place fish fillets in plastic bag.

Add lemon juice, parsley, basil, garlic, chili sauce and soy sauce.

Close top of bag and refrigerate for at least one hour, but not longer than 8 hours.

Remove fish from bag and save marinade.

Place fish onrack of pre-heated broiler about 3 inches from heat and broil for 3-5 minutes.

Turn fillets over, brush top with marinade and broil an additional 5-8 minutes until fish flakes or is done to taste.

Boil rest of marinade until it’s reduced by half and pour over fillets when serving.

Chicken Breasts with Spicy Rub

Ingredients:

4 each chicken breasts
2 teaspoons vegetable oil

Rub:

2 tablespoons cumin ground
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon black pepper
1 teaspoon curry powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon five spice powder
1 tablespoon dijon mustard
1 tablespoon red wine vinegar
2 Cloves garlic

Directions:

Pat chicken pieces dry.

Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicier it will be. Heat barbecue.

Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down.

Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through.

(If heat is too high, coating will burn; if too low, cooking time will be a little longer).

Hot and Spicy Tips

neselb — Mon, 19 Oct 2009 02:46:15 +0000

Heat and Fresh Peppers
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Dealing with peppers. The known ingredient commonly used in spicy dishes are fresh, frozen or dried. Nowadays, [Capsinum genus] have been used as a cooking ingredients for over 6000 years peeper and are over 400 different varities .

Wilber Scoville, a pharmacologist on this early century discover with a method tomeasure the capsaicin in a pepper. That’s stuff in peppers that run through the veins and seeds that dictate how darn hot that pepper will be. You can distinguish how hot a pepper by just looking it. Don’t you just love those cute little orange ones called Habañeros, don’t be fooled, they’ll set you mouth on fire.

So this Scoville guy set up a scale by which all peppers are graded as to their heat level. It starts at zero and continues to climb as new scorching hot peppers are produced. A mild bell pepper might have a Scoville Unit rating of around 1000 (parts per million of capsaicin), while a jalapeño will come in around 4000 units. Wow, you think those jalapenos are hot? A habañero can contain up to and over 300,000 Scoville Units. Downright dangerous!

Chiles are rich in Vitamin A and C. A two-ounce Chile has more than twice your daily requirement of Vitamin A. When you are buying peppers look for a firm, solid flesh that is unblemished and has an even coloring. They have a good shelf life and should be kept in a cooler in a plastic bag until ready to use. If you are handling really hot peppers use a pair of those surgical gloves that are available in the pharmacy area of your supermarket. Do not touch your eyes or certain sensitive spots on your body after handling hot peppers. It’s a lesson you can learn from someone with a bad experience or two.

Dried whole chilies should be clean, shiny, and not broken. Store like you do all your spices, in a cool dark area in a sealed container or bag. To reconstitute them cover them with hot water in a bowl until they are soft and you can work with them.

The majority of the heat in a pepper is in the veins and seeds. To tone down a dish and get the flavor of the pepper without as much heat, remove the veins and seeds before you incorporate them into your dish.

One more tip before we go on. If you are eating hot foods heated by peppers, and you face bursts into flames and you need to put out the fire, water is not the answer. It only makes it worse, drink milk or a piece of bread or toast with butter. Or run to your freezer and gobble up some ice cream. Now that’s a good excuse to eat ice cream!

Roasting Peppers
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Roasting peppers is a very common practice for adding additional flavor to a dish. I grow Anaheim peppers every year and grill them with my steaks. I also make a wonderful grilled salsa that is easy and great on steaks and grilled meaty fish filets.

Roast your peppers on a grill, over a gas flame or in an oven until the skin is black and blistered. Immediately place them into a plastic bag and let them steam. This facilitates the easy removal of the skins. Remove the skins and you are ready to make all kinds of wonderful dishes. If I’m in a hurry but still want to make a fun fish sauce, I’ll take a package of Knorr Newburg Sauce and prepare it according to the instructions on the package. Meanwhile I’ll roast a red bell pepper and one jalapeño. Remove the veins and seeds once they are peeled. Then I put the sauce and the peeled peppers into a blender and presto, instant Red Bell Pepper Sauce. It really is great, use less jalapeño if you are not into too spicy!
About Wasabi
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Another favorite ingredient of mine for adding heat to a dish is Wasabi. Wasabi powder is available in most grocery stores and is also used in most sushi restaurants in the U.S. The powder is not real Wasabi at all. The customary ingredients are horseradish powder (dried and ground regular horseradish), mustard powder, cornstarch and artificial color (blue and yellow). It’s convenient and inexpensive but tastes nothing like real Wasabi.

Wasabi (Wasabia japonica syn. Eutrema japonica) is a highly valued plant in Japanese cuisine, used primarily as a condiment for seafood dishes. More recently it has found widespread appeal in western cuisine due to its unique flavor. Used as an ingredient in dressings, dips, sauces and marinades, Wasabi is a versatile spice and is rapidly becoming one of the most popular new flavors. Wasabi has a heat component that unlike chili peppers is not long lived on the palate and subsides into an extremely pleasant, mild vegetable taste that even people normally averse to hot food enjoy

This information comes from the only producer of fresh Wasabi in the continental U.S. Visit them at http://freshwasabi.com. They have a very informative site and do offer some products and fresh Wasabi.

Chile vs. Chili
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Chile vs. Chili. A chile is a pepper, so chile powder would be the powder of a specific chile. One of my favorites is Ancho Chile powder. It is a dried Poblano Chile and it is the most commonly used dried chile “South of the Border”. It’s spectacular brick red color and earthy flavor makes it a must for a good Mole Sauce. I use this when chili powder is asked for in a recipe.

What is chili powder? Well everyone knows that chili is a dish made with peppers, spices, flavorful broth, maybe beans and meat, etc. Chili powder can contain dried chilies of any blend and other spices, like oregano. One brand is not necessarily consistent with another, so your chili will taste different to you from last time if using a different powder. I recommend using a favorite chile powder for a consistent taste batch to batch.

Seasoning and Flavoring
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Is there a difference? Oh Yes! Seasoning is what you do to enhance the real flavor of the food you are eating. When you put salt on a steak or grilled asparagus you are seasoning the food without masking it’s basic flavor.

Flavoring a food means you are changing its basic true flavor. When you coat a piece of fish with Cajun spices and blacken it a searing hot pan, you have definitely flavored the fish! Same with ground beef for Tacos or Chili. Do you see the difference? It’s pretty simple, but it can be a little confusing too. While salt may be your basic and most common Seasoning, what happens when it is used in beef jerky or popcorn? Oops, now it a Flavoring! So like I said earlier, just use common sense.

Basic Rules: Just remember that for the most part your main ingredient, the meat, starch or vegetable are your primary flavor. Your goal is to cook them properly and enhance their original flavors to make them more pleasing to your palate. Dumping in a whole can of your favorite spice can’t save poorly prepared food!

The best time to season your food is towards the end of the cooking time. That is the time when you decide if you have acquired the flavor you were looking for. This is very true especially with liquids. Soups and Sauces that have too much seasoning (like salt) in the beginning of a recipe will reduce during the cooking period and have too strong of a flavor. Fine-tune it at the end.

Flavoring foods can take place throughout the cooking time, as most flavorings require heat to bring out the flavor. Some flavorings like fresh herbs, flamed wines, prepared mustards, cracked peppercorns can be added at the end as they will add instant flavor. Remember whole spices take longer to add flavor than ground spices.

On the other side of the coin, some flavors can be lost or diminished during cooking through evaporation. That’s why your house smells so good when you are making your favorite spaghetti sauce. Don’t overcook!

Common Seasonings and Flavorings
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Whatsoever food is available to used as a flavoring. Sauces are used as a flavoring and they are compiled of many ingredients sometimes. Vegetables, meats, fish and starches can be used as well. The point is that flavorings don’t all come from a jar or can. Bacon, ham, beef jerky, smoked fish or chicken, gingerroot, potatoes are all examples of food flavorings.

Food specific flavorings set aside, let’s just identify the most common flavoring ingredients that we use most in our cooking. First and the most commonly used ingredient is salt. It’s on every table and beside most stoves. Caution should always be taken using salt, once it’s in there you can’t get it out. Being in the restaurant business for almost three decades has taught me one thing at least! Have you ever noticed how many people pick up the salt shaker and just start shaking away without first tasting the food? Lots of people do this, so it is a good “Rule of Thumb” to under-salt your food just a bit to accommodate these folks.

Pepper is probably the next most common flavoring ingredient. Black and White and Green Pepper are actually berries that are processed differently and are called peppercorns. They all grow on the same vine and are harvested at different times. The green ones are harvested first and frozen, freeze-dried or pickled in a brine. Black pepper is also picked unripe later in the growing stage. They are then dried and considered to be the world’s most popular spice. The last to be harvested is the white pepper. They turn a light shade of pink and are harvested. The outer shell or husk is removed and the light or white peppercorn is revealed. Personally I think that white pepper is spicier than the black but many people would disagree with me. White pepper is used in white or cream sauces and things like mashed potatoes. Heavily used in Chinese cuisine as well.

Red pepper or cayenne actually comes from peppers or chilies. It’s in the same family as bell peppers and paprika. It’s dried and ground and if used in little doses, it can add a nice little zing to your food. Our friends “South of the Border” use these more liberally than most of us.

Lemons compliment many foods, not just fish. A little squeeze into a chicken salad will give a light fresh flavor that will surprise you. Many chefs will add a little to a sauce or soup at the end to bring it up a notch, and you’d never know it’s there, but your taste buds do! Adding a little lemon juice to your apples, peaches or blueberries before making a pie makes a big difference. Using the rinds (the colored outside surface) of lemons, limes and oranges is a common practice for sauces, meats, poultry, game dishes and desserts.

Fresh herbs like basil, rosemary, chives, parsley, dill, mint and cilantro are now available at most supermarkets if you don’t have room to grow them outside. You can successfully grow most of these inside in your window year round you know! The flavor of fresh herbs beats dried hands down and should be used towards the end of your preparation for a full flavor.

Carrots and celery are used in all kitchens and then there is the wonderful onion family. Garlic, shallots and all the onions, red, yellow, white, Vidalia, Hawaiian and more make up this family. Vidalia Onions will be ready soon. They are so sweet some people admit to eating them like an apple!

Mustard is a very common flavoring as well. It’s a blend of ground mustard, vinegar and other spices. There are too many varieties to mention here, but use them in marinades, dressings, sauces, on meats and more.

Beer, wine and brandy are all used to add great flavor to foods. Cognacs and brandy’s should be flamed to remove their alcoholic content. Wines like to be reduced to intensify their flavor. When I make Chinese style mustard for home made egg rolls, I use just enough beer to make a paste with straight dry mustard, then I let it sit for 1 hour to develop it’s intense “Sinus Draining” flavor.

Low- Carb Foods

neselb — Fri, 16 Oct 2009 07:33:55 +0000

Turkey Burgers

Turkey burgers are a delicious change of pace. Slap these moist patties on the grill for a special summer treat!

Ingredients:

3 pounds ground turkey
1/4 cup seasoned bread crumbs
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and
pepper. Form into 12 patties.
2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180
degrees F (85 degrees C).

Asparagus and Tomato Salad with Yogurt-Cheese Dressing

Yogurt, Parmesan cheese and mustard. Unlikely companions you ‘d think, but they produce a quite remarkable dressing. Perfect for spooning on asparagus, tomatoes and sliced green onions.

Ingredients:

1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

Directions:

1. Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set
aside.
2. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until
well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

Slow Cooker Pot Roast

This simple pot roast makes its own gravy in the slow cooker.

Ingredients:

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Directions:

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow
cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

BBQ Pork for Sandwiches

Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce.

Ingredients:

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbecue sauce

Directions:

1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until
meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but
it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet,
and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.

Carne Guisada II

“A Mexican beef stew smothered in a semi-spicy gravy. Simple to make, but tastes wonderful. Serve with mashed potatoes, rice, and/or homemade tortillas. Cooking time may be cut, but the meat will be less tender.”

Ingredients:

2 tablespoons cooking oil
1 pound beef stew meat
1/2 (6 ounce) can tomato paste
1 (10.5 ounce) can beef broth
1/2 cup water
2 cloves garlic, crushed
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
salt to taste
2 serrano chile peppers, seeded and chopped
2 teaspoons cornstach

Directions:

1. Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in
tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and
serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
2. Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.

Making Chocolate

neselb — Thu, 15 Oct 2009 09:01:30 +0000

Steps on making chocolate

1. roast the cocoa beans.The process is similar to roasting coffee beans, except with gentler requirements: 5-35 minutes at temperatures between 120-160 degrees C (250-325 F). You must generally expose the beans to an initial high temperature, lower the temperature gradually, and stop roasting when the beans start to crack (but not burn).

If roasting in your oven, you will need to do a bit of experimenting because roasting times depend on the type of bean you’re using. Lay the beans in a single layer across a cookie sheet. Start off with an 18 minute roast in a preheated oven at 450 degrees C (1200 degrees F). They’ll be ready when they start to crack and when they actually taste like chocolate (let them cool before tasting!).

For roasting larger quantities of cocoa beans, you may want to invest in a drum, which is rotated over a gas grill.

2. Crack and winnow the beans. After roasting, the beans must be cracked into nibs and winnowed, whereby the husks (chaff) are removed.

You can crack the beans with a hammer and remove the husks (which should be loose after proper roasting) by hand if you are working with a small batch.

For larger batches, you can use a very coarse, Corona type mill or purchase a specialized mill (shown here) to crack the beans into nibs. (In case you were wondering, a meat grinder doesn’t work.)

To winnow the nibs, stir them gently with hands or a spoon as you blow on them with a hair dryer or small shop vac until the husks are blown away.

3. Grind the nibs into a cocoa liqueur. You will need equipment strong enough to liquefy the nibs and separate the remaining husks. General food processors, Vita-Mix, coffee grinders (burr and blade), meat grinders (manual and electric) mortar and pestles, and most juicers will not work. You may need to experiment to find equipment that gets the job done. Many home chocolatiers find success with a “Champion Juicer” (see Citations below). Feed the nibs into the juicer one handful at a time, being sure to push them in gently (not forcefully) or else the motor may overheat. Cocoa liqueur will come through the screen and a mixture of husks and liqueur will find its way through the spout. Feed this mixture through the juicer again until only the husk comes through the spout.

4. Conch and refine the chocolate. By definition, conching affects the characteristic taste, smell and texture of the chocolate, while refining reduces the size of the cocoa solids and sugar crystals. Both processes can be applied at the same time with a powerful wet grinder (success has been reported with a 2 L Santha Wet grinder, also called the Stone Chocolate Melanger; see Citations below). How you conch and refine the chocolate will depend on what equipment you use, but here are guidelines for the Santha wet grinder:

Melt the chocolate and the cocoa butter in the oven to about 120 F.

Combine with non-fat dry milk powder, sugar, lecithin and a vanilla pod (split and soaked in the cocoa butter 1 hour; this is an optional flavoring).

Pour the chocolate mixture in the grinder, periodically pointing a hair dryer at it for 2-3 minutes to keep the chocolate melted during the first hour (until the friction created by grinding keeps the chocolate liquid without additional heat being needed).

Continue refining for at least 10 hours and no more than 36 hours, until the chocolate tastes smooth and balanced, but be sure not to over-refine (or it will get gummy).

To take a break from refining (e.g. at night while you’re sleeping, see Warnings), turn off the grinder, put the covered bowl into an oven that’s preheated to 150 F but turned off, and leave it there overnight. It shouldn’t solidify but if it does, take the cover off and turn the oven on about 150-175 until the chocolate melts (be careful not to let the bowl itself melt, though).

5. Temper the chocolate. This is likely the most difficult part of the process, but it ensures that the chocolate will be shiny and have a “snap” to it, rather than being matte and soft enough to melt in your hands. However, the great thing about tempering is you can do it as many times as you like and the chocolate won’t be ruined. Or, you can purchase a tempering machine on the Internet for $300-400 (US). The most important thing is that you do not let any moisture in the chocolate, or it will be ruined.

Melt your chocolate carefully. You can accomplish this in the oven if you are using larger quantities of chocolate, or you can use a double broiler on the stove. It’s your choice, just make sure that the chocolate does not burn (keep stirring) and you melt more than 1.5 pounds of chocolate. Any less and tempering could prove difficult. When the chocolate is melted to a temperature of around 110 or 120 degrees F, transfer it to a dry, cool bowl and stir until the chocolate temperature drops to about 100 degrees F. Use a candy thermometer to gauge the temperature. The chocolate in the bowl should remain at the same temperature while you work with chocolate outside of the bowl.

Pour about one third of the contents of the bowl onto a hard, non-porous counter top or other surface (granite or marble works best). Spread the chocolate out with the spatula, and then bring it all back together.

Continue doing this (about 10-15 minutes) until the chocolate is about 85 degrees F. By the time the chocolate cools down to that point, the chocolate should be a thick, gooey mass.

Add some of the 100 degree F chocolate from the bowl to get the chocolate workable again. Gently work the chocolate around.

Return the chocolate back into the bowl with the 100 degree chocolate. Stir it gently, and try not to create bubbles.

Check the chocolate’s temperature. You want it around 90 degrees F, but never over 92 degrees. Anything higher than this and you may need to temper the chocolate again.

6.Mold the chocolate while it is still at about 90 degrees. Pour the chocolate into the molds, careful not to spill. Some people find it effective to use a large syringe to place chocolate in the mold, but it is all about personal preference. When all of the chocolate has been added to the molds, you may either freeze, refrigerate, or let them harden at room temperature. Again, it’s all about personal preference, and there is no right way to do it.
7.Remove the chocolate from the molds when the chocolate is hardened. The molded chocolate should have a glossy appearance and should snap cleanly in two under pressure. If you are unsatisfied with your outcome, you may re-temper the chocolate as long as the chocolate remains dry and you haven’t burned it.
8. Eat and Enjoy!