My friends from Steemit, in the previous post I told you about the collection and elaboration of national cocoa and how to produce the exquisite chocolate paste, apart from the husk, the chocolate or drink is created. In this chocolate workshop we will learn a lot and today I show you how to make our chocolate powder that both adults and children like so much, to enjoy it cold, hot, in ice cream, cakes, etc. The imagination has no limits, it is best to do it with our own hands and tools at home.

I used 400 grams of cocoa, which produced approximately 200 grams of husk

- ELABORATION:

First we roast the cocoa in a cauldron constantly moving with wooden pallet, then let it cool on a tray, when it is at room temperature we begin to remove the shells or husks that with the toast easily detaches from the almond.

We process it in the blender, first at medium speed and as it is pulverized we go up until it becomes a fine powder.

We sift it and go. We have chocolate powder at a low cost and with the satisfaction of being able to do it with our hands.
If this is with the husk, imagine everything we can do with cocoa paste.