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...make chocolate at home?

<< Back to: Chocolate Frequently Asked Questions (FAQ)

Answer by cacaoguy
Submitted on 2/10/2004
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Chocolate can be made at home - sort of. The sweet, smooth chocolate we are used to is very difficult to make and generally takes large amounts of machinery. However, if you can find raw cocoa (cacao) beans - hint: they are available on line at www.stoneandgiacomotto.com - you can make a rough chocolate to taste. First, you have to roast the beans (about 400 degrees for about 1/2 hour). Then you have to remove the husks which is a tedious process, but should be easy to do once the roasted beans have cooled. Then using a mortar and pestle, break the cocoa beans into bits. Take the bits and grind them in a spice grinder (it makes a mess so be prepared to clean). Once they are finely gound they will begin to liquefy. Don't grind them too much or you will have problems cleaning your grinder. At this point, it's up to you how long you want to grind by hand. The longer you grind, the smoother it will get. Using a mortar and pestle, grind the beans more by hand. Then heat the mixture in a pan for a few minutes. Then repeat the grinding process in the mortar. At this point, the goop should be pretty smooth. Now you add spices - sugar (about 1/4 cup per pound of beans) and vanilla (real bean seeds do best, but extract is okay). Then add some cinnamon, tarragoon, chili powder or something other exotic spice that you might never think of in chocolate. You really can get a nice taste with some things you wouldn't think of. Store the mess in a container and let it set (refrigeration helps). It will be a different experience, but it will bring you closer to the real thing than you get from Hershey's. -cacaoguy

Answer by cacaoguy
Submitted on 2/10/2004
Rating:	Rate this answer:
Chocolate can be made at home - sort of. The sweet, smooth chocolate we are used to is very difficult to make and generally takes large amounts of machinery. However, if you can find raw cocoa (cacao) beans - hint: they are available on line at www.stoneandgiacomotto.com - you can make a rough chocolate to taste. First, you have to roast the beans (about 400 degrees for about 1/2 hour). Then you have to remove the husks which is a tedious process, but should be easy to do once the roasted beans have cooled. Then using a mortar and pestle, break the cocoa beans into bits. Take the bits and grind them in a spice grinder (it makes a mess so be prepared to clean). Once they are finely ground they will begin to liquefy. Don't grind them too much or you will have problems cleaning your grinder. At this point, it's up to you how long you want to grind by hand. The longer you grind, the smoother it will get. Using a mortar and pestle, grind the beans more by hand. Then heat the mixture in a pan for a few minutes. Then repeat the grinding process in the mortar. At this point, the goop should be pretty smooth. Now you add spices - sugar (about 1/4 cup per pound of beans) and vanilla (real bean seeds do best, but extract is okay). Then add some cinnamon, tarragoon, chili powder or something other exotic spice that you might never think of in chocolate. You really can get a nice taste with some things you wouldn't think of. Store the mess in a container and let it set (refrigeration helps). It will be a different experience, but it will bring you closer to the real thing than you get from Hershey's. -cacaoguy

Answer by hersheygirl
Submitted on 4/25/2004
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All around the world in the tropical jungles there grows the cacao tree. The cacao tree grows melon shaped fruit. Inside each pod there are about 20-40 cocoa beans. These beans give chocolate its flavor. After the cocoa beans are taken out of the pod they are placed in large stacks. This process is called fermentation and it takes about a week to complete. During this week the shells harden, beans darken, and the chocolate flavor develops. After the beans are dried they are ready to be taken to the chocolate factory. The cocoa beans are transported from the docks to chocolate factory. They are then ready to be cleaned and stored. Since cocoa beans come from all different countries they have a discrete taste. When they arrive at the chocolate factory they are separated by the country they came from. The cocoa beans are roasted in large, spinning roasters at very high temperatures. A hulling machine obtains the dry, roasted beans. Then, it separates the shell from the inside of the bean. This is called the nib. The nib is the actual part of the cocoa bean that is used to make chocolate. Now the nibs are ready for milling. Milling is the process in which the nibs are turned into liquid called chocolate liquor. The key ingredients to making chocolate are the chocolate liquor, cocoa butter, sugar and milk. Hershey�s uses fresh, whole milk to make their milk chocolate. Tanker trucks bring milk to the factory every day. There it is tested, pasteurized, and mixed with sugar. The milk and sugar mixture is slowly dried until it turns into a thick, taffy-like material. In the chocolate factory there is the central blending operation. That is where the chocolate liquor is combined with the milk and sugar. This new mixture is called chocolate crumb, which is a dried into a rough, brown powder. Hershey adds cocoa butter to the crumb powder. Adding this brings out the rich chocolate taste and the creamy texture. The crumb goes through special steel rollers. This makes the mixture smoother. Now the crumb has become a thick liquid which is called chocolate paste. The paste is then poured into large containers call conches. After the paste is inside the conches granite rollers flatten out the grainy particles form the crumb. This process takes about 24 to 72 hours to complete. Now the chocolate paste looks like milk chocolate and is ready to be made into Hershey�s products. The paste is then cooled to the right temperature and consistency. You may also add in other ingredients such as almonds or peanuts. They can be mixed in while the paste is cooling or added into the moulds. The liquid chocolate paste is poured into the moulds. Once the moulds are filled they are vibrated to remove all air bubbles and letting the chocolate set evenly. Lastly the moulds go through a cooling tunnel and the chocolate is cooled into a solid candy bar. The Hershey�s chocolate is now ready to be wrapped.

Answer by chocolateluver
Submitted on 4/28/2004
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After the cocoa beans are taken out of the pod they are placed in large stacks. This process is called fermentation and it takes about a week to complete. During this week the shells harden, beans darken, and the chocolate flavor develops. After the beans are dried they are ready to be taken to the chocolate factory. The cocoa beans are transported from the docks to chocolate factory. They are then ready to be cleaned and stored. Since cocoa beans come from all different countries they have a discrete taste. When they arrive at the chocolate factory they are separated by the country they came from. The cocoa beans are roasted in large, spinning roasters at very high temperatures. A hulling machine obtains the dry, roasted beans. Then, it separates the shell from the inside of the bean. This is called the nib. The nib is the actual part of the cocoa bean that is used to make chocolate. Now the nibs are ready for milling. Milling is the process in which the nibs are turned into liquid called chocolate liquor. The key ingredients to making chocolate are the chocolate liquor, cocoa butter, sugar and milk. Hershey�s uses fresh, whole milk to make their milk chocolate. Tanker trucks bring milk to the factory every day. There it is tested, pasteurized, and mixed with sugar. The milk and sugar mixture is slowly dried until it turns into a thick, taffy-like material. In the chocolate factory there is the central blending operation. That is where the chocolate liquor is combined with the milk and sugar. This new mixture is called chocolate crumb, which is a dried into a rough, brown powder. Hershey adds cocoa butter to the crumb powder. Adding this brings out the rich chocolate taste and the creamy texture. The crumb goes through special steel rollers. This makes the mixture smoother. Now the crumb has become a thick liquid which is called chocolate paste. The paste is then poured into large containers call conches. After the paste is inside the conches granite rollers flatten out the grainy particles form the crumb. This process takes about 24 to 72 hours to complete. Now the chocolate paste looks like milk chocolate and is ready to be made into Hershey�s products. The paste is then cooled to the right temperature and consistency. You may also add in other ingredients such as almonds or peanuts. They can be mixed in while the paste is cooling or added into the molds. The liquid chocolate paste is poured into the molds. Once the molds are filled they are vibrated to remove all air bubbles and letting the chocolate set evenly. Lastly the molds go through a cooling tunnel and the chocolate is cooled into a solid candy bar. The Hershey�s chocolate is now ready to be wrapped.

Answer by chocolateluver
Submitted on 4/28/2004
Rating:	Rate this answer:
After the cocoa beans are taken out of the pod they are placed in large stacks. This process is called fermentation and it takes about a week to complete. During this week the shells harden, beans darken, and the chocolate flavor develops. After the beans are dried they are ready to be taken to the chocolate factory. The cocoa beans are transported from the docks to chocolate factory. They are then ready to be cleaned and stored. Since cocoa beans come from all different countries they have a discrete taste. When they arrive at the chocolate factory they are separated by the country they came from. The cocoa beans are roasted in large, spinning roasters at very high temperatures. A hulling machine obtains the dry, roasted beans. Then, it separates the shell from the inside of the bean. This is called the nib. The nib is the actual part of the cocoa bean that is used to make chocolate. Now the nibs are ready for milling. Milling is the process in which the nibs are turned into liquid called chocolate liquor. The key ingredients to making chocolate are the chocolate liquor, cocoa butter, sugar and milk. Hershey�s uses fresh, whole milk to make their milk chocolate. Tanker trucks bring milk to the factory every day. There it is tested, pasteurized, and mixed with sugar. The milk and sugar mixture is slowly dried until it turns into a thick, taffy-like material. In the chocolate factory there is the central blending operation. That is where the chocolate liquor is combined with the milk and sugar. This new mixture is called chocolate crumb, which is a dried into a rough, brown powder. Hershey adds cocoa butter to the crumb powder. Adding this brings out the rich chocolate taste and the creamy texture. The crumb goes through special steel rollers. This makes the mixture smoother. Now the crumb has become a thick liquid which is called chocolate paste. The paste is then poured into large containers call conches. After the paste is inside the conches granite rollers flatten out the grainy particles form the crumb. This process takes about 24 to 72 hours to complete. Now the chocolate paste looks like milk chocolate and is ready to be made into Hershey�s products. The paste is then cooled to the right temperature and consistency. You may also add in other ingredients such as almonds or peanuts. They can be mixed in while the paste is cooling or added into the moulds. The liquid chocolate paste is poured into the moulds. Once the moulds are filled they are vibrated to remove all air bubbles and letting the chocolate set evenly. Lastly the moulds go through a cooling tunnel and the chocolate is cooled into a solid candy bar. The Hershey�s chocolate is now ready to be wrapped.

Answer by Esther
Submitted on 7/14/2004
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Substitute for Semi-sweet Chocolate To substitute for 6 ounces of semi-sweet chocolate, melted, or a cup of semi-sweet chocolate chips, melted, use six tablespoons cocoa plus 1/4 cup shortening plus 7 tablespoons sugar. Substitute for sweet baking chocolate To substitute for 4 ounces sweet baking chocolate, use 3 tablespoons cocoa, plus 2 2/3 tablespoons solid vegetable shortening, plus 4 tablespoons sugar. Substituting for baking chocolate This is a handy substitution for recipes asking for baking chocolate since most people have cocoa and shortening in their pantry. It is also less expensive. 3 level tablespoons of cocoa + 1 tablespoon shortening or oil = 1 square (1 oz.) unsweetened baking chocolate.

Answer by koko girl
Submitted on 9/18/2004
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CHOCOLATE RULZ SO MUCH! if you can find raw cocoa (cacao) beans - hint:��they are available on line at www.stoneandgiacomotto.com - you can make a rough chocolate to taste. First, you have to roast the beans (about 400 degrees for about 1/2 hour).��Then you have to remove the husks which is a tedious process, but should be easy to do once the roasted beans have cooled. Then using a mortar and pestle, break the cocoa beans into bits.��Take the bits and grind them in a spice grinder (it makes a mess so be prepared to clean).��Once they are finely gound they will begin to liquefy.��Don't grind them too much or you will have problems cleaning your grinder. At this point, it's up to you how long you want to grind by hand.��The longer you grind, the smoother it will get.��Using a mortar and pestle, grind the beans more by hand.��Then heat the mixture in a pan for a few minutes.��Then repeat the grinding process in the mortar. At this point, the goop should be pretty smooth.��Now you add spices - sugar (about 1/4 cup per pound of beans) and vanilla (real bean seeds do best, but extract is okay).��Then add some cinnamon, tarragoon, chili powder or something other exotic spice that you might never think of in chocolate.��You really can get a nice taste with some things you wouldn't think of. Store the mess in a container and let it set (refrigeration helps).��It will be a different experience, but it will bring you closer to the real thing than you get from Hershey's.

Answer by Deb
Submitted on 11/22/2004
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I want to make my own from scratch.....how do I do it? First of all you are to be commended for your ambition. Here's a basic recipe form producing your own chocolate. You start with the cacao beans, which you need to pick from the cacao tree. Now, if you read some of the other information you already know the cacao tree only grows in the tropics. In any case, here's how: Pick the cacao beans and dry them in the sun. Crack the dried beans open and the pods spill out. [you should get about 200 pods per bean]. Let the pods dry in the sun, when fully dehydrated [dry], roast them, then you grind and press the pods...............what you get is cocoa butter. Grind up the rest of the beans and you have cocoa powder (also called Chocolate liquor). Now simply follow the recipe below to make the chocolate of your choice. Dark Unsweetened Chocolate Cocoa butter, and cocoa powder [about 50% ea.] Dark Chocolate Cocoa butter [about 33%], cocoa powder [about 66%], a little sugar Bittersweet Chocolate Cocoa butter [50%], cocoa powder [35%], sugar, vanilla Semisweet Chocolate Same ingredients as bittersweet but more sugar added Milk Chocolate Cocoa butter, cocoa powder [about 10%], sugar, dry milk [about 12%] & vanilla White Chocolate [not really chocolate] Whole milk, sugar, vanilla and cocoa butter [or sometimes vegetable oil]

Answer by LadySmith
Submitted on 12/21/2004
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Although not a true "from scratch" recipe, the following makes a extremely creamy, extremely tasty chocolate. Take a bag of semi-sweet chocolate chips, a bag of milk chocolate chips, and two bags of white chocolate chips. Combine in a sauce pan and put over low heat. (make absolutely sure none of the utensils or pan has any water on it or the chocolate will sieze and be "yucky) Melt over low heat stirring constantly until melted. Remove from heat. Pour into molds and refrigerate or dip pretzels, etc into mixture and refrigerate. You can also add cashews, nuts etc to mixture and spoon out in dollops onto wax paper and cool. If chocolate starts of thicken, put over heat for a minute or two. Keep chocolate refrigerated and sealed container.

Answer by portugalinda
Submitted on 2/2/2005
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HOW TO MAKE MILK CHOCOLATE pour 1 can of cremoso condensada. Condensed Milk Cream (not condensed milk). drain the water out a little. Mix over medium heat. Add 2 squares of Semi Sweet Baking Chocolate Add 2 Tablespoons of Sweet Salted Butter. Mix Over Medium Heat continuosly until becomes smooth. Add 2 1/3 cups of Sugar and 1 teaspoon of Salt. Continue Stirring until the chocolate mix becomes very HOT and very Liquidy and thin. Add 1 3/4 cups of Cocoa Powder. Keep stirring the mixture. Make sure when lifting the spoon up the chocolate comes off the spoon rapidly back into the pan consistancy should be very thin. Once all the ingredients are incorporated and molting hot chocolate liquid is formed take minicupcake pan and pour chocolate liquid into the minicupcake molds directly into pan. do not use cupcake papers. Fill the cupcakemolds up to the tip top. Place pan into the freezer directly after. Wait for chocolate to almost freeze. than remove it and eat.

Answer by portugalinda
Submitted on 2/2/2005
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HOW TO MAKE MILK CHOCOLATE pour 1 can of cremoso condensada. Condensed Milk Cream (not condensed milk). drain the water out a little. Mix over medium heat. Add 2 squares of Semi Sweet Baking Chocolate Add 2 Tablespoons of Sweet Salted Butter. Mix Over Medium Heat continuously until becomes smooth. Add 2 1/3 cups of Sugar and 1 teaspoon of Salt. Continue Stirring until the chocolate mix becomes very HOT and very Liquidy and thin. Add 1 3/4 cups of Cocoa Powder. Keep stirring the mixture. Make sure when lifting the spoon up the chocolate comes off the spoon rapidly back into the pan consistency should be very thin. Once all the ingredients are incorporated and molting hot chocolate liquid is formed take mini cupcake pan and pour chocolate liquid into the mini cupcake molds directly into pan. do not use cupcake papers. Fill the cupcake molds up to the tip top. Place pan into the freezer directly after. Wait for chocolate to almost freeze. than remove it and eat. Enjoy Saludos

Answer by MICROSOFT CO Representative
Submitted on 6/18/2005
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Answer by MR Undercover
Submitted on 10/1/2005
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Hury up I need That Recipy. (hsahdsakj I can spell, I can spelllllllll!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)

Answer by xdgfhdgfhdfghdfghdfgh
Submitted on 11/8/2005
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Answer by fiddy
Submitted on 9/17/2006
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This is quite likely the dream project of many children, as well as a few of their mothers! But be warned, making chocolate is a finicky business, and you won't be turning out huge bars of Toblerone. In fact, it might be a good idea to purchase some inexpensive molds for small, flat decorative chocolate shapes like flowers, animals, and birds. These aren't too hard to find, and are usually available around Easter and Valentine's. The chocolate you make will be pure chocolate, not the chocolates you get in a gift box. That takes even more time and patience than either Mom or the kids may have. Start your project with raw cocoa beans, which can be found through many online sites. Beans need to be roasted by spreading them in a single layer on a pan, and leaving them in the oven for approximately 30 minutes at 400F degrees. Allow them to cool, and then peel off the husks, which is a really fiddly job. Next, you'll want to break them up. Spreading them out on a tea towel, placing another over top and using a hammer will work, but possibly too well. A more restrained and easy to control way of breaking them into pieces is with a mortar and pestle. Once you have pieces, put them in a clean pepper or other mill and grind them. Be careful though, because as the bits get smaller, they tend to liquefy. Grind just to the point where you can put them back in a dish and use the mortar and pestle again for the final mashing. By now you have a mush. Heat the dish in a pan of water, and then grind a little more in the mortar. It should have reached a fairly smooth consistency after this stage. Now you can add a drop of mint flavoring, and your sugar. A rule of thumb is 1/2 cup sugar per pound of cocoa beans processed, but you may want to start out with less, in order to see how sweet it gets. Pour into molds, and you have pure chocolate!

Answer by smarterthanu
Submitted on 9/28/2006
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I am amazed at how so many of you have NO CLUE! Sure, you could melt chocolate bars, but that wouldn't be you own chocolate. You could buy cacao beans and grind them ans such, mix them with the other ingrediants and make chocolate. Or you could take cocoa powder and mix it correctly with the cocoa butter and sugar and MILKFAT, NOT MILK!! to make chocolate as well. But whatever you do, do not take semi-sweet chocolate, melt it, and add milk to make it milk chocolate. That is NOT how it's made and doing this would result in the chocolate crystals solidifying (or something like that), thus the chocolate would become disgusting. Don't listen to this page of people saying nonsense (some not even relating at all to chocolate), and TRY ANOTHER WEBSITE

Answer by songster
Submitted on 3/25/2007
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Home-made Chocolate Ingredients Sugar Milk powder Cocoa powder Butter Nuts Method : 1. Take equal quantities of sugar, milk powder and cocoa powder. 2. Sieve milk powder and cocoa powder together. 3. Spread butter on a low bottom plate and keep it aside. 4. In a frying pan, add little water to sugar and heat until it melts. 5. Add the mixture of milk powder and cocoa powder and mix well. 6. Add a little amount of butter to the above for flavour. 7. Once the mixture blends well, remove from heat. 8. Spread it on the butter coated low bottom plate. 9. Add nuts on the spread mixture and let it cool for a while. 10. Place it in the freezer of the refigerator until it becomes hard. This is a very simple recipe and can be prepared in less than half an hour. This can also be stored for a long period of time. home \| saroj'scookbook \| non-veggies \| amul recipes \| contributions \| features \| glossary \| tips \| mailbag \| ask saroj \| links

Answer by Jamezo
Submitted on 4/5/2007
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I think I know I tried to make it once and I ended up making chocolate milk but Now I have researched and think I know that you need Cocoa one table spoon (the dessert one) Milk one quarter of a cup a cup Vanilla one drop (very small) Sugar one tea spoon Mix it all together in a microwavable cup (very well so there is no cocoa on the top) Then put it in the microwave for 4 minutes or more When you take it out I think it should look like foam. If it isn't�t don't worry it will still be the same. Then stir and put it in the fridge. Leave it for 4 or more hours I have not tried it yet so I don't know if it will work By the way hsahdsakj I do know how to spell. Yay for Jamezo ,Jamezo is a winner

Answer by kathy
Submitted on 4/18/2007
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How to make chocolate: � 3 eggs � 1/2 cup sugar � 8 oz bittersweet chocolate � 1 cup milk � 2 cups table cream (18% milk fat) � 1 tablespoon cocoa powder � 1 tablespoon vanilla extract 1. Beat eggs lightly. 2. Beat sugar into eggs. 3. Heat chocolate, milk, and 1 cup of cream together in a saucepan. Stir occasionally until chocolate starts to melt. 4. When chocolate partially melted, stir in cocoa powder. 5. When hot (and chocolate fully melted and cocoa dissolved) but not boiling, remove from stove and stir in to eggs. 6. Add second cup of cream and vanilla. 7. Make in ice cream maker.

Answer by Alex
Submitted on 4/20/2007
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ok, for starters, why whould you start with the beans? just go buy some cocoa powder. and theres this really cool thing, its called google, try searching "how to make chocolate" but im sure you could figure that out, right? :/ or.... if you are simply trying to find something better than hersheys. (not hard) you can make you own chocolate, anything you whip up will most likely be better. if you dont have the patience, or just simply want some decent chocolate, then i suggest you buy some cadbury, even that will be heaven compared to other brands which i have mentioned and will not mention again. but, if you can find it, go buy some Lindt. its german and THE best chocolate you can buy comes from europe anyway. dont know why, just is. they seem to have a nack for it, and accually put some effort into it as well ;) . so while i dont know exactly what im doing, im going to try making it anyway. im just going to have a look around on the net to get a basic idea and go from there. it wont be the best tasting, im sure of that. but it will be better than some :D. luckily for me, they dont sell hersheys in Aus anyway. prob cause it wouldnt sell ^^ btw, this forum has a spell checker...... so how some of you.... i dont know!!!!11onehundredeleventyone<shift>

Answer by Bill Parsons
Submitted on 5/22/2007
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Making Raw Chocolate First go out and buy Raw Organic Cacao Powder. You can get in most health food stores or online here> http://www.sunfood.com/cgi-bin/order/index.cgi?id=895972163975&d=single&item_id=1004&c=Raw/Organic_Food&sc=Cacao/Chocolate&tc= In a blender, bowl or mixer 1 cup Raw Organic Cacao Powder 3-5 tablespoons of agave nectar 1/2 teaspoon sea salt 1/2 cup almond milk 1 teaspoon organic coconut oil 1 vanilla bean - scrape the inside of of the bean and add to mixture. Mix at low speed until a mud like substance resolves. Next take mixture and spoon into a pan. reduce chocolate at 118 degrees for 15 minutes. Pour chocolate into molds and freeze for 6 hours. Pull from freezer and wait 15 minutes. Serve! Most other ingredients can be found at the local health food store or online. Questions? Contact us here http://livefoodnetwork.com/

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<< Back to: Chocolate Frequently Asked Questions (FAQ)

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Question by Aitch
Submitted on 11/30/2003
Related FAQ: Chocolate Frequently Asked Questions (FAQ)
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How can I make chocolate at home?

Answer by linda
Submitted on 1/12/2004
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how do you make milk chocolate?

Answer by jazz
Submitted on 2/8/2004
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how to make chocolate at home?

Answer by Binta
Submitted on 2/14/2004
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I want to make chocolate

Answer by BENNY
Submitted on 2/20/2004
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BIIIIIIIIIIJ.GHHH GGH JVVNJUJBNJVJCVCVBFJNHGIRTYUGIRYGIRKLLGIRLNADANDBOHYJBOHJUYBOY7BOY

Answer by weeman
Submitted on 3/2/2004
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hi you make chocolate by melting a chocolate bar, then put it in a mould an put it in the fridge

Answer by barbie
Submitted on 3/21/2004
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heya! ive made chocolate before! its fun an v therapeutic! try it. xxx

Answer by waggy
Submitted on 3/23/2004
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can you make chocolate with coco powder?

Answer by Zachary
Submitted on 3/26/2004
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Some raw organic chocolate beans are available here in 2-lb sacks: http://s1.amazon.com/exec/varzea/ts/exchange-glance/Y02Y5273957Y7385569/102-0496828-1060121.

Answer by jazza
Submitted on 3/28/2004
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you can make chocolate by buying a recepi book.

Answer by benza
Submitted on 3/28/2004
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well persanely i luv john and im gettin married on tuesday

Answer by pearlie
Submitted on 4/1/2004
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i love chocolate and i need a recipe! jarrad loves tammi!

Answer by yh
Submitted on 4/7/2004
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derfgrrggvr

Answer by Amster
Submitted on 4/7/2004
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This sounds fab. I wish I could make chocolate. Me and my friend are doing a research project, so come on up with those answers!! P.S. I LOVE JOHN, TOO!!

Answer by smooth chocolate
Submitted on 4/8/2004
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can you make chocolate using chocolate milk shake mixer cocoa powder for hot chocolate?

Answer by Toolbag
Submitted on 4/19/2004
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"resipy"??? "recipi"? "coco"??? That's absolutely woeful - invest in a dictionary people!! Shiiiiit... But I too am interested in making chocolate from raw ingredients, and cacaoguy's recipe sounds like trouble - anyone got anything easier??

Answer by lil david
Submitted on 4/11/2004
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how can u make homemade chocolate without having to go to the store and buy a chocolate bar to melt? in other words how can u make chocolate without having to melt a chocolate bar?

Answer by jeramy lepisko
Submitted on 4/15/2004
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you can go online and order coco beens and gat the resipy and make it then you will have home made chocolet.

Answer by missspunk
Submitted on 4/18/2004
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Hey my sister wants to be a chocolatier and make her own chocolate home made. Can anyone else try and help I love russ

Answer by malu
Submitted on 4/21/2004
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use coco, deh

Answer by Cool
Submitted on 4/22/2004
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I would also like to know how to make chocolate at home with regular cocoa if anyone knows tell us.

Answer by Dory
Submitted on 4/24/2004
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well i am fantastic at making chocolate all you have to do is: 1) Visit your local supermarket 2) Buy any chocolate bars or whatever u want to put it 3) Melt the chocolate 4) Eat it 5) Enjoy it 6) Make people jealous 7) Go to the toilet 8) Poop it out

Answer by choconut
Submitted on 4/25/2004
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this is really off the subject, but i am the worlds biggest chocolate lover. ilove chocolate more than any one. i'm thinking of starting a company.yeah right. but i just might.

Answer by kitkat
Submitted on 5/10/2004
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I don't know but I would like to know

Answer by ExplodingWackNinja@hotmail.com
Submitted on 5/21/2004
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To make home made chocolate you need to own and live in a chocolate Factory.

Answer by Heidi
Submitted on 5/27/2004
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Check out this website for making chocolate. http://www.fmnh.org/chocolate/making_manuf2.html

Answer by little_angel_n2n
Submitted on 6/27/2004
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Please guide me how to make chocolate at home!!! I like chocolate very much

Answer by wendy
Submitted on 6/28/2004
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mix coco sugar and milk together

Answer by Chrissie
Submitted on 7/5/2004
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How do u make chocolate at home without going to too much trouble?

Answer by power puff girls
Submitted on 7/12/2004
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you take it ut of your ass and it is first class

Answer by hsahdsakj
Submitted on 7/18/2004
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None of you can spell! You can't make chocolate if you can't spell!

Answer by chocolat
Submitted on 8/5/2004
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have any of you seen the movie Chocolat?

Answer by talkboy9000
Submitted on 8/10/2004
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Choconut if make your own buisness holler at me i might want to be down and I rated yor question great.

Answer by Brian Mc Mojo
Submitted on 8/15/2004
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ggjoijfs sfjis jf idji dif siodfjos ;ofijs;dif sp;od ijs;oif soidjfosi jfi jsoijoi joip ojpjoij suck my nuts

Answer by DILMA OF CHARLTON COLLEGE
Submitted on 8/17/2004
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GET OF YOUR STINKIN ARSES AND BUY IT FROM THE SHOPS!!!

Answer by sweetooth
Submitted on 9/11/2004
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Thank you, Esther & Cacaoguy.