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Dutch-Process Cocoa: Nibs Treated with Potash, Ground and Pressed
Van Houten's cocoa: around 1828 the Dutch pressed most of the fat out of cocoa, leaving a cake that grinds to powder, and treated the nibs with alkali, which makes the cocoa darker and less bitter. Soak shelled nibs in a potash solution, dry and roast them, grind them warm to a liquor and press out the cocoa butter; grind the cake to powder.
The picture: a cocoa press cake.
中级
Two days
说明
1
1
Shell
Shell
Crack the cacao beans lightly in the mortar and winnow away the shells, leaving the broken nibs. Weigh them.
此步骤所需材料：
可可豆600 克所需工具：
研钵与研杵
簸箕
等臂天平2
2
Treat with potash
Treat with potash
Dissolve potash in a little water (step 6), stir the nibs into it until they have taken it up, and warm them gently. Spread them on a tray to dry.
此步骤所需材料：
碳酸钾（草木灰碱）10 克所需工具：
水
大汤锅
平底干燥盘
橡胶手套3
3
Roast and grind
Roast and grind
Roast the dry nibs in a pan over a gentle fire, stirring, then grind them warm in the mortar until they turn to a runny paste, the cocoa liquor.
所需工具：
大汤锅
薪柴研钵与研杵4
4
Press
Press
Wrap the warm liquor in muslin and press it hard in the screw press: the cocoa butter runs out (keep it). What remains is the press cake.
所需工具：
平纹细布
织物螺旋压机
玻璃罐5
5
Powder
Powder
Break and grind the cake, sift it fine, and check a pinch stirred in water with a pH strip; the head asks for pH 7-8. Keep it in a closed jar.
所需工具：
研钵与研杵
细目筛
pH 试纸玻璃罐6
6
Potash for your nibs
Potash for your nibs
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