(Difficulty: Hard)
Served Best: Room temperature or cold
CREDIT: Tasting History with Max Miller
1 pound of cocoa beans (450g)
2 vanilla pods
2 tablespoons of honey
2 tablespoons of achiote "annatto" powder (POWDER NOT PASTE)
1 teaspoon of cayenne pepper
Start by toasting either in a skillet or in the oven your cacao beans. You can even use a coffee roaster which is preferred. Set your oven to 100 degree Fahrenheit or 149 degrees Celsius. Take a pan and spread your beans out on a cooking sheet. Then put them in the oven for 5 minutes at 360. Then afterwards lower the temperature to 275 Fahrenheit or 135 degree Celsius for 15 minutes.
Then drop it again to 265 degree Fahrenheit or 130 Celsius for another 10-15 minutes.
Then window the shell away from the bean. The shells tend to be on the thinner side and become patchy coming off. The beans may break during this process.
You'll be left with "cocoa nibs". You can actually just buy these and you don't have to go through this process but for a better taste here you are.
Once you have your nibs all set you then grind them.. This is done using a food processor. You want to keep grinding them and letting the processor take a break every so often by pausing it until the beans are in a liquid. I'm not kidding you do have to take a break every couple minutes by turning it on and off to get it where you want it to be.
Then mix it again. Finally add the chocolate into a picture and slowly add boiling water.
Allow it to cool. Then for the foaming affect you take an obscure item known as a "monililo". Once that's done pour yourself a cup and you're good with your chocolate to go!