Overview

In less than an hour you can press the butter from a pound cocoa nibs and be on your way to a higher level of single origin chocolate.

 
 
pour in 500g of cocoa nibs

Step 1:

Add up to (but not more than) 500 grams of Cocoa Nibs. Roasted is best. Using unroasted will cost you cocoa butter in the yield.

 
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Pro Tip:

If you over fill and the lid cants or raises at all the NutriChef saftey mechanism will kick in and stop the press. 

press and hold the power button

Step 2:

Power on the nutriChef. It has a number of modes, you want "Peanut Mode". We've tested and it works best. 

 
set it for 30 minutes.

Step 3:

The heat level is decided by how long the timer runs. you want 30 minutes.  Trust us.

Once that's set, Just press start! 

 

nibs turning

then

 

enjoy how pretty those rotating nibs are

 
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What happens next?

AFter it is done with the heating cycle it is going to run a few minutes to ensure the path is clear then start pressing your butter

 
 
 Here it comes!

Here it comes!

 You're making your own cocoa butter right now.

You're making your own cocoa butter right now.

 And a whole bunch of coarse cocoa powder. 

And a whole bunch of coarse cocoa powder. 

 
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Pro Tip:

Particulates can start to clog up the filter. Just take a butter knife and get in there and move them around till it starts flowing nicely again. 

 
press and hold to stop the press when done

Step 4:

When it's done you just press and hold the start button a second or two and it will shut off. 

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Coarse Cocoa Powder

in your waste bin you're going to have a whole bunch of coarse cocoa powder.

You can grind it up in a blender and bake with it. 

WE like to grind it a bit finer and make hot cocoa ☕️

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Step 5: 

Clean out the filter.

Grab that butter knife and just work it around trying to get all the cocoa butter you can from your press. 

 
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Look you have cocoa butter!

in liquid form, obviously. And yes, it's brown. 

 
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when it settles

you're going to get layers separated by gravity. You. You can use the white for white chocolate or all of it for dark/milk chocolate. 

 
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Just cut it up

as your chocolate making needs require and you now have your very own Homemade Cocoa Butter. well done. 

 
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Bonus Tip:

Pro-tip:  If you are using your freshly pressed cocoa butter to make Silk then you do need to filter it.  The brown butter doesn't turn into Silk.