OR........ JUST GET A PLASTIC CONTAINER OF SANDERS SMALL BATCH WONDERS DARK CHOCOLATE SEA SALT CARAMELS AT COSTCO.......

Making Chocolate for Chemists:

mix a small pinch of water-soluble polyvalent metal salt with an

aqueous solution of a water-soluble salt of alginic acid to thereby

form a water-insoluble film of alginic acid salt to cleanse the outer

surface of approximately 300 cocoa beans that have been freed of their

tough, leathery rinds, then dry them in the sun, on sheets of llama

leather......of course, you are already familiar with this technique

from your studies of Larousse and Brillat-Savarin, so i shall skip to

the final stages in which melted cocoa, to which a half kilo of

saturated bovine utter excretion, just short of boiling, has been

mixed and stirred, gently, until a glossy, mirror-like surface has

evolved.

The process provides a thick, edible brown pearly mass

to which an additional amount of an oleaginous substance as the core

substance may be added; however, exercise judgment to restrict this

amount to less than .7(cocoa weight). This mass can be provided by the

method which comprises contacting liquid drops of a composition

comprising an aqueous solution of a water-soluble macromolecular

substance at least a portion of which is marmelo mucilage , an

oleaginous substance, e.g. animal or vegetable oil, if the bovine

excretion is not available, or if the product is being produced for

distribution by the evil empire to it's undiscriminating subjects.

well, you can see how appetizing this technique

is............but the results......soooo good...

OR.....just go shopping for simpler pre-processed ingredients, then:

Gently roast the finest cocoa beans, hand picked in Madagascar or Sri Lanka, to remove their 'skins'......reducing the ambient humidity, then...if necessary...., roast a bit more until the flavor and aroma peaks... Then nib and ground the beans, add extra cocoa butter and the finest Bourbon vanilla and organic sugars, allow this couverture to conch for a few days to refine the texture and remove traces of astringency......adding thick Normandy cream with beurre de Charentes as a foil to the rich, fatty filberts from Piedmont and almonds from Provence and perhaps some pistachios from Sicily....and perhaps a few fruit confits and citrus fruit peels! Or just call Jean Jacques Bernachon and order from his chocolate shop, in Lyon, and have some delivered to your palette........I know.....I know.....I haven't disregarded Fauchon's concoctions of Valrhona or Jean-Paul Hevin's chocolate easter eggs or Le Roux's bitter chocolate sylvies that melt in one's breath on a warm spring afternoon picnic........ just a few months away!

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