On 04-02-16 15:42:02, Mark Thorson wrote:

> But does she discuss making chocolate from nibs?

What /is/ doable at home - even with quite good success - is making hot
chocolate from nibs.

I simply ground the nibs in my mortar, maybe together with some sugar or
chili, until I cannot improve upon it anymore.

The result is not as finely ground as commercially available, of course,
but I do feel that the chocolate nibs add to the consistency. I need to
experiment a bit with adding this mixture to hot chocolate (say,
Valrhona or Zotter) to enhance their flavour even further.



--
http://lars.marowsky-bree.de/disclaimer.html
http://www.amazon.de/exec/obidos/wis.../ref=wl_em_to/