{"id":719,"date":"2014-04-14T09:10:23","date_gmt":"2014-04-14T15:10:23","guid":{"rendered":""},"modified":"2017-03-08T11:07:29","modified_gmt":"2017-03-08T18:07:29","slug":"using-cacao-part-3-homemade-cocoa-powder","status":"publish","type":"post","link":"https:\/\/pantryparatus.com\/articles\/using-cacao-part-3-homemade-cocoa-powder\/","title":{"rendered":"Using Cacao Part 3: Homemade Cocoa Powder"},"content":{"rendered":"

How To Make Homemade Cocoa Powder<\/span>
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Using Cacao Part 3<\/span><\/h2>\n

\u00a0\"How<\/span><\/p>\n

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I suffer from high expectations, and since I use chocolate to self-medicate the consequences of that, I decided that I should begin applying my high expectations to the chocolate itself.\u00a0 First, is it ethically produced chocolate?\u00a0 Is it fresh?\u00a0 And then, if I\u2019m getting those two things how on earth can I have it affordable?\u00a0 The answer lay within the nearest bag of organic, fair trade cacao nibs.\u00a0 By purchasing bulk through Pantry Paratus, I am getting a great price.\u00a0 By grinding my own nibs into powder, I am getting the freshest product possible.<\/span><\/p>\n

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Taste Test<\/strong><\/span><\/p>\n

\u00a0I wanted to know if I would really prefer it to the others on the market.<\/span><\/p>\n

I did a cocoa powder taste test.\u00a0 <\/span><\/p>\n

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\"Hersheys,<\/span><\/p>\n

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It was hardly a scientific approach.\u00a0 The Hershey\u2019s Powder and the Ghirardelli were in my pantry already. Both were within the expiration dates by a wide margin but I highly doubt I purchased them simultaneously so they are likely differing ages; they were stored properly and in the same conditions.\u00a0<\/span><\/p>\n

RESULTS:<\/span><\/p>\n

\"Hershey's<\/span><\/p>\n

\u00a0\u00a0\u00a0 Tired.\u00a0 Bland.\u00a0 Slightly clumpy but a nice powder texture.<\/span><\/strong><\/span><\/p>\n

That was the Hershey\u2019s.\u00a0\u00a0 No real complaints but definitely my least favorite.\u00a0 It requires more to get the same chocolatey flavor.<\/span><\/p>\n

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\"Ghirardelli's<\/span><\/p>\n

\u00a0 Good flavor, nice powder. But expensive.
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Yup, that would be the Ghirardelli\u2019s. Having done a taste-test between it and Hershey\u2019s, I would say that Ghirardelli\u2019s is the better powder by far due to texture and a more potent chocolate flavor. I deliberately did not alter these photos to improve lighting; look at the difference in color between Hershey’s & Ghirardelli’s.
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\"Grinding<\/span><\/p>\n

\u00a0\u00a0\u00a0 Best value (hands down), freshest flavor, and known origin.<\/span><\/strong><\/p>\n

\u00a0 Extra steps and cleaning.<\/span><\/strong><\/p>\n

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Without a doubt, I really do prefer the home-ground cacao nibs flavor-for-flavor.\u00a0 Other powders remove much of the cacao fat so that it is shelf-stable, but it is where the deep, bitter flavor resides.\u00a0 You are retaining that with cacao nibs, so fewer are needed to get a rich flavor.\u00a0 With Ghirardelli selling for over $18 a lb, I think I\u2019ll take the DIY method with the cacao nibs.\u00a0 I use my coffee grinder so it isn\u2019t really more work, but it is an extra step and the grinder does make one more thing in the dirty-dish pile.\u00a0 Knowing the human trafficking involved in the chocolate industry,<\/a> though, it feels extremely selfish to voice the \u201cugh, a dirty dish to feed my gluttonous indulgence for chocolate\u201d complaint outloud.\u00a0 <yup, erased and re-wrote the last paragraph twice\u2014don\u2019t want to sound like a horrible person OR like a self-righteous one.\u00a0 It\u2019s the chocolate talking. ><\/em><\/span><\/strong><\/span><\/p>\n

\u00a0<\/em><\/span><\/span><\/p>\n

\"Cacao<\/em><\/span><\/span><\/p>\n

\u00a0<\/span><\/strong><\/p>\n

How To Grind Cacao Nibs<\/strong><\/span><\/p>\n

The high level of fat in the nibs means that you should never<\/strong> use an electric grain mill.\u00a0 Use either a solid and trustworthy food processor, a hand-crank grain mill with the stainless steel burrs<\/a>, or a coffee grinder.\u00a0 You will make your appliance earn its spot on the counter with this job, though, so be sure it is a tough one.\u00a0 You will have to grind it several times.\u00a0 It may never come out with the fine powder to which you are accustomed (shelf-stable powder also have a lot of the cacao fat removed), but the right appliance and multiple grindings can<\/em> do it.\u00a0 As you grind, you may need to pause and remove the gummy cacao fat (“liquor”) on the bottom of the grinder several times.\u00a0 Store your powder in an air-tight container in the freezer for maximum shelf-life.\u00a0 Remember that there is a high percentage of fat in that powder and it will go rancid.\u00a0 Ideally, only grind what you plan to use within the week.<\/span><\/p>\n

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I’m done buying the store-bought stuff when fresh, full-flavored cocoa powder can be made so quickly, ethically, and affordably.\u00a0 If you would like to pick up a 1 pound bag of cacao nibs for a great price, get them here<\/strong> <\/a>with Pantry Paratus.<\/span><\/p>\n

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Humbly signing off to go wash dishes,<\/span><\/p>\n

Chaya
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Did you miss the other articles in the Using Cacao Series?<\/span><\/p>\n

Part 1: Is Cocoa Powder and Cacao Powder the Same Thing?<\/span><\/a><\/p>\n

\u00a0 Part 2: Chocolate By Any Other Name (Chocolate Defined)<\/span><\/a>
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