The process of making chocolate from scratch allows for complete control over the flavour and quality. While time-consuming, the result is a truly special treat that’s perfect for gifting or indulging in a moment of pure chocolate bliss.
Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Makes 25
Dietary
Vegetarian
By Paul A Young
From Saturday Kitchen
Ingredients
For the Homemade Chocolate
- Cocoa beans or cocoa nibs: 300g/10½oz (or 250g/9oz)
- Icing sugar or demerara sugar: 60g/2¼oz
For the Kisses
- Homemade chocolate (made above) or shop-bought dark chocolate: 200g/7oz
- Roasted cocoa nibs: 100g/3½oz
- Cinnamon: 1 tsp
- Nutmeg: 1 tsp
- Black pepper: ½ tsp
- Caster sugar (sprinkle): to taste
Method
Step 1: Prepare Cocoa Beans (if using)
- Preheat oven to 120°C (100°C Fan/Gas ½).
- Refresh cocoa beans on a baking tray for 15 minutes.
- Cool, then remove any small or twisted beans.
- Peel off outer shells to reveal cocoa nibs.
Step 2: Make Chocolate
- Place cocoa nibs or shelled beans in a mortar.
- Grind with pestle, applying heat with a hairdryer or heat gun.
- Continue until a gritty paste forms.
- Transfer paste to a metal bowl over hot water.
- Repeat process with remaining nibs/beans.
- Add icing sugar to sweeten and mix well.
- Allow chocolate to set.
Step 3: Prepare Chocolate Kisses
- Line a baking tray with baking paper.
- Melt half of the homemade chocolate in a bowl over hot water.
- Chop the remaining chocolate and add to the melted chocolate, stirring until fully melted.
- Add any additional ingredients and mix well.
Step 4: Form and Set the Kisses
- Use a teaspoon to dollop small portions onto the prepared tray.
- Tap the tray once to slightly spread the chocolate.
- Sprinkle sugar over the chocolate kisses.
- Refrigerate for 20 minutes to set.
Storage
- Keep in a sealed jar for up to 6 months.
