Artisanal Chocolate
Chocolat de Bayonne
A Bayonne chocolate preparation associated with Sephardic refugees from Iberia, who introduced cacao-processing techniques that helped make Bayonne a center of French chocolate production. Traditionally it could be formed into blocks or prepared as a beverage.
Ingredients
- •2 cups roasted cacao beans or cacao nibs
- •3/4 cup sugar
- •2 tbsp cocoa butter, optional
- •1 tsp vanilla or 1/2 tsp cinnamon
- •Pinch of salt
Instructions
- 1
If using whole cacao beans, crack and remove the husks to obtain the nibs.
- 2
Warm the nibs slightly, then grind them finely in a food processor, stone grinder, or mortar until they release their oils and become a paste.
- 3
Add the sugar, cocoa butter if using, vanilla or cinnamon, and salt.
- 4
Continue grinding or mixing until the chocolate is as smooth as possible and glossy.
- 5
Pour the mixture into molds for solid chocolate, or whisk a portion into hot water or milk substitute for drinking chocolate.
- 6
Let molded chocolate cool and firm completely before unmolding and storing.
Kosher notes
Use certified kosher cacao and sugar, and avoid dairy contact if the chocolate is intended to remain pareve.
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