(polazimo od kakao zrna, jer je to osnova svega)
1. Od kakao zrna do kakao mase (osnova za OBA)
Potrebno
- sirova kakao zrna
- rerna ili tiganj
- mlin za kafu ili jak blender
- krpa ili kuhinjska rukavica
Priprema:
1. Blago ispeci zrna*
120–140 °C, 10–15 min. Samo da se ljuska olabavi, ne da zagore.
2. Trljaj među dlanovima i duvaj ljusku (stara skola, ali radi)**.
3. Samelji kakao jezgra (en. nibs)***
U mlinu za kafu ili blenderu samelji kakao jezgra dok ne dobiješ gustu, sjajnu pastu
→ to je kakao masa (kakao liker).
Napomena 1 za pečenje kakao zrna
Da li da koristiš papirom za pečenje?
Da, koristi papir za pečenje — preporučuje se. Evo zašto i kako:
- DA – sprečava lepljenje i olakšava čišćenje
- štiti zrna od direktnog kontakta sa plehom (manje šanse da pregore odozdo)
- nije obavezno, ali je mnogo praktičnije
Kako poređati zrna kakaa?
- uvek u jedan sloj (jedan red)
- nemoj da se preklapaju → treba da imaju prostora
- tako se ravnomerno zagrevaju i lakše kasnije ljušte
Mali trikovi:
- na pola pečenja (posle ~5–7 min) lagano promešaj ili protresi pleh
- koristi srednju resetku rerne
- prati miris: treba da bude blago čokoladni, ne gorak ili dimljen
Kako znaš da su zrna kakaa gotova?
- ljuska počinje da puca
- zrna se lako ljušte pod prstima
- čuje se blago „krckanje“
Napomena 2 Kako oljuštiti ljusku sa kakao jezgra (en. nibs)?
1. Nakon pečenja, pusti jezgra da se ohlade.
2. Lagano ih izgnječi (rukama, oklagijom ili u krpi)
Dobićeš:
- komadiće jezgra (en. cocoa nibs)
Kako da razdvojiš?
- prebaci iz posude u posudu uz blagi mlaz vazduha (fen, ventilator ili duvanje)
- ljuska je lakša → odleteće
teža jezgra ostaju dole
Cilj: što čistija jezgra = bolji ukus kasnije.
Napomena 3 Kako da sameljes pecena kakao zrna tj. kakao jezgra?
Od zrna do kakao mase (osnova svega)
Opcije
A) Jak blender - idealan za manje količine (50–200 g).
1. Jezgra stavi u blender, kratko startuj i stani, pa resetuj → izbegni zagrevanje koje može da promeni ukus.
2. Nakon nekoliko minuta mlevenja i pritiskanja, masnoća iz zrna počinje da izlazi → formira se gusta kakao pasta (liker).
B) Mlin za kafu ili začine - najbolje za manje količine.
Postupno dodaj kakao jezgra, mrvljeno postaje sve ujednačenije.
- Nije idealno za velike količine jer mlin brzo može da se zagreje.
Sta se dešava tokom mlevenja kakao jezgra?
- Oslobađa se prirodna mast (kakao puter).
- Jezgra prelaze iz čvrstog u oblik paste.
- Masa postaje glatka, sjajna i tečna → ovo je tvoja kakao masa ili kakao liker.
KLJUČ: što duže melješ, to je masa ujednačenija i kremastija. Ako prestaneš prerano, ostaje zrnasta i suvlja.
Mali trikovi:
- Povremeno stani i struži sa zidova blendera
- Za glatkiju masu, možeš zagrejati lagano na pari (50–60 °C) dok melješ → mast bolje izlazi
- Nemoj previše zagrevati → promeni ukus i miris
- Masa je osnova i za čokoladu, i za kakao puter ili kakao prah.
Ovo je ključni korak. Odavde ide razdvajanje****.
2. Kako dobiti KAKAO PUTER?
Potrebno:
- kakao masa
- šerpa + posuda za parno kupatilo
- gaza
- cediljka
Priprema:
1. Stavi kakao masu u parno kupatil.
Temperatura 40–50 °C (ne više).
2. Kad postane tečna, sipaj u gazu.
3. Cedi i pritiskaj (kašikom ili rukama – oprez, toplo je).
4. Tečnost koja curi je kakao puter.
5. Ohladi → stvrdne se u čvrstu mast.
Boja: svetložuta do svetlosmeđa.
Miris: intenzivan kakao.
Tekstura: čvrsta na sobnoj temperaturi.
Napomena 4 Kako dobiti KAKAO PUTER?
1. Priprema parnog kupatila
- Napuni šerpu sa malo vode (ne previše).
- Stavi posudu sa kakao masom preko šerpe, tako da dno posude ne dodiruje vodu.
- Uključi laganu vatru → masa se polako zagreva.
2. Topljenje kakao mase
- Masa treba da postane tečna i sjajna.
- Povremeno promešaj da se ne zalepi i ne zagori.
3. Priprema ceđenja
- Stavi gazu preko cediljke, postavljene iznad posude ili tegle u koju će se sakupljati puter.
- Gazom filtriraš čvrste čestice iz kakao mase.
4. Cedenje kakao putera
- Sipaj tečnu masu u gazu.
- Pritiskanjem ili laganim ceđenjem, tečni deo prolazi kroz gazu → to je tvoj KAKAO PUTER.
- Čvrsti deo (ostatak u gazi) možeš osušiti i samleti → dobićeš kakao prah.
5. Hlađenje i čuvanje
- Kakao puter se hladi na sobnoj temperaturi.
- Možeš ga čuvati u staklenoj tegli na suvom i hladnom mestu
Boja: svetložuta.
Miris: intenzivno čokoladni.
Trikovi:
- Ako je masa previše gusta → kratko zagrevanje na pari pre ceđenja.
- Za maksimalnu količinu putera → masiraj gazu ka stranama cediljke dok tečni puter curi.
- Ostatak (kakao kolač) kasnije samelji u fini prah.
3. Kako dobiti KAKAO PRAHod onog što ostane (od kakao kolača)?*****
Šta ti ostaje posle ceđenja?
Suva, zbijena masa → kakao kolac.
Priprema:
1. Pusti da se potpuno ohladi i osuši.
2. Izlomi na komade.
3. Samelji u:
- mlinu za kafu (najbolje)
- ili blenderu u više kratkih pulseva
4. Prosej kroz sitno sito.
- Ono što prođe = kakao prah.
- Krupno vrati na ponovno mlevenje.
Napomena 5 Kako dobiti kakao prah?
Potrebno:
Kakao kolač (ostatak nakon ceđenja putera)
- Mlin za kafu, blender ili mini seckalica
- Posuda za sakupljanje praha
- Gaza ili sitno sito (opciono, za fino prosejavanje)
Priprema:
1. Sušenje kakao kolača
- Ako je kolač još vlažan od masnoće, ostavi ga da se blago ohladi i stvrdne.
- Možeš ga staviti na sobnu temperaturu ili kratko u rernu na ~50–60 °C da bude potpuno suv i lomljiv.
2. Grubo lomljenje
- Polomi kolač na manje komade rukama ili oklagijom.
- Cilj je da komadi budu mali da lakše uđu u mlin ili blender ili seckalicu.
3. Mlevenje
Stavi komade u mlin za kafu, jak blender ili mini seckalicu.
- Melji postepeno dok ne dobiješ fini prah.
- Povremeno stani i promućkaj prah da se ne zalepe komadi.
4. Prosejavanje (opciono)
- Ako želiš ekstra fini prah, prosej kroz sitno sito ili gazu.
- Veće čestice možeš vratiti u mlin i još jednom samleti
5. Čuvanje
- Skladišti u suvoj staklenoj tegli, daleko od vlage i direktnog svetla.
- Dobijen prah je nezaslađen, prirodno masan i intenzivnog čokoladnog ukusa.
Trikovi:
- Što sitnije samelješ, to je prah ujednačeniji i lakši za korišćenje u kolačima, pićima i čokoladi.
- Ostatak masnoće u prahu dodaje aromu, pa nije potpuno suv kao industrijski alkalizovani kakao prah.
Kakav je domaći kakao prah?
- nije alkalizovan
- ukus: intenzivniji, blago gorak
- boja: prirodno tamnosmeđa
- nutritivno: više antioksidanasa nego industrijski
Ako želiš blaži ukus:
- dodaj malo prirodnog zaslađivača u receptima, ili
- mešaj sa kupovnim kakaom 50:50
Brzi saveti:
1. Što jače iscediš masu → više putera, suvlji prah.
2. Ako je masa masna → prah će biti lepljiv.
3. Ne pregrevaj → gubi aromu i kvalitet
4. Čuvaj:
- kakao puter: na hladnom, do 1 godine
- kakao prah: u tegli, suvo i tamno mesto.
Iskreno poređenje:
✔ domaće = prirodno, aromatično
❌ ne izgleda isto kao kupovno
✔ super za zdravu kuhinju, ne pece se dezerte, kozmetiku.
❌ nije praktično za velike količine
(we start from cocoa beans, because it is the basis of everything)
1. From cocoa beans to cocoa mass (basis for BOTH)
Needed:
- raw cocoa beans
- oven or pan
- coffee grinder or strong blender
- a cloth or kitchen glove
Preparation:
1. Lightly roast the beans*
120–140 °C, 10–15 min. Just to loosen the shell, not to burn it.
2. Rub between the palms and blow on the shell (old school, but it works)**.
3. Grind cocoa nibs***
In a coffee grinder or blender, grind the cocoa nibs until you get a thick, glossy paste
→ it is cocoa mass (cocoa liquor).
Note 1 for roasting cocoa beans
Should you use baking paper?
Yes, use baking paper or parchment paper — recommended. Here's why and how:
- YES – prevents sticking and facilitates cleaning
- protects the grains from direct contact with the tray (less chance of them burning from below)
- it is not mandatory, but it is much more practical
How to arrange cocoa beans?
- always in one layer (one row)
- do not overlap → they should have space
- so they are evenly heated and easier to peel later
Little tricks:
- half way through baking (after ~5–7 min) gently stir or shake the pan
- use the middle rack of the oven
- follow the smell: it should be slightly chocolatey, not bitter or smoky
How do you know the cocoa beans are ready?
- the shell starts to crack
- the beans peel off easily under the fingers
- a slight "crunch" is heard
Note 2 How to peel the shell from the cocoa nibs?
1. After baking, let the nibs cool.
2. Mash them lightly (with your hands, a rolling pin or in a cloth)
You will get:
- pieces of cocoa nibs
How do you separate?
- transfer from container to another container with a gentle stream of air (hair dryer, fan or blowing)
- the shell is lighter → it will fly away
heavier nibs remain at the bottom
The goal: the cleaner the kernels = the better the taste later.
Note 3 How to grind roasted cocoa beans, i.e. cocoa nibs?
From the beans to the cocoa mass (the basis of everything)
Options
A) Strong blender - ideal for smaller quantities (50-200 g).
1. Put the nibs in the blender, start and stop briefly, then reset → avoid heating, which can change the taste.
2. After a few minutes of grinding and pressing, the fat from the beans starts to come out → a thick cocoa paste (liquor) is formed.
B) Coffee or spice grinder - best for smaller quantities.
Gradually add cocoa beans, the crumble becomes more and more uniform.
- Not ideal for large quantities as the grinder can heat up quickly.
What happens during the grinding of cocoa beans?
- Natural fat (cocoa butter) is released.
- Nibs change from solid to paste form.
- The mass becomes smooth, shiny and liquid → this is your cocoa mass or cocoa liquor.
KEY: the longer you grind, the more uniform and creamy the mass. If you stop too soon, it will remain grainy and dry.
Little tricks:
- Stop occasionally and scrape off the sides of the blender
- For a smoother mass, you can heat it gently in steam (50–60 °C) while grinding → the fat comes out better
- Do not heat too much → change the taste and smell
- The mass is the basis for both chocolate and cocoa butter or cocoa powder.
This is a crucial step. This is where the separation goes****.
2. How to get COCOA BUTTER?
Required:
- cocoa mass
- pot + bowl for steam bath
- gauze or cheesecloth
- strainer
Preparation:
1. Put the cocoa mass in the steam bath.
Temperature 40–50 °C (not more).
2. When it becomes liquid, pour it into gauze or cheesecloth.
3. Drain and press (with a spoon or your hands - be careful, it's hot).
4. The oozing liquid is cocoa butter.
5. Cool → it hardens into a solid fat.
Color: light yellow to light brown.
Smell: intense cocoa.
Texture: solid at room temperature.
Note 4 How to get COCOA BUTTER?
1. Preparation of the steam bath
- Fill the pan with a little water (not too much).
- Place the container with the cocoa mass over the pan, so that the bottom of the container does not touch the water.
- Turn on a low heat → the mass slowly heats up.
2. Melting the cocoa mass
- The mass should become liquid and shiny.
- Stir occasionally so it doesn't stick and burn.
3. Preparation of squeezing
- Put gauze or cheesecloth over the strainer, placed above the container or jar in which the butter will be collected.
- Use gauze or cheesecloth to filter solid particles from the cocoa mass.
4. Squeezing cocoa butter
- Pour the liquid mass into the gauze or cheesecloth.
- By pressing or gently squeezing, the liquid part passes through the gauze or cheesecloth → that's your COCOA BUTTER.
- You can dry and grind the solid part (remaining in gauze or cheesecloth) → you will get cocoa powder.
5. Cooling and storage
- Cocoa butter is cooled at room temperature.
- You can store it in a glass jar in a dry and cool place
Color: light yellow.
Smell: intensely chocolatey.
Tricks:
- If the mass is too thick → a short steam heating before straining.
- For the maximum amount of butter → massage the cheesecloth towards the sides of the colander while the liquid butter flows.
- Grind the rest (cocoa cake) into a fine powder later.
3. How to get COCOA POWDER of what remains (from cocoa cake)?*****
What do you have left after squeezing?
Dry, dense mass → cocoa cake.
Preparation:
1. Let it cool completely and dry.
2. Break into pieces.
3. Grind in:
- coffee grinder (best)
- or a blender in several short pulses
4. Sieve through a fine sieve.
- What passes = cocoa powder.
- Return coarsely for re-grinding.
Note 5 How to get cocoa powder?
Required:
Cocoa cake (the rest after squeezing the butter)
- Coffee grinder, blender or mini chopper
- Container for dust collection
- Gauze or fine sieve (optional, for fine sifting)
Preparation:
1. Drying cocoa cake
- If the cake is still moist from fat, leave it to cool slightly and harden.
- You can put it at room temperature or briefly in the oven at ~50–60 °C to make it completely dry and brittle.
2. Rough breaking
- Break the cake into smaller pieces with your hands or a rolling pin.
- The goal is to make the pieces small so they can easily go into a grinder or blender or chopper.
3. Grinding
Put the pieces in a coffee grinder, high-powered blender or mini chopper.
- Grind gradually until you get a fine powder.
- Stop occasionally and shake the powder so that the pieces do not stick together.
4. Sifting (optional)
- If you want an extra fine powder, sift through a fine sieve or cheesecloth.
- Larger particles can be returned to the grinder and ground once more
5. Storage
- Store in a dry glass jar, away from moisture and direct light.
- The resulting powder is unsweetened, naturally fatty and has an intense chocolate flavor.
Tricks:
- The finer you grind, the more uniform the powder is and the easier it is to use in cakes, drinks and chocolate.
- The rest of the fat in the powder adds flavor, so it is not completely dry like industrial alkalized cocoa powder.
What is homemade cocoa powder?
- not alkalized
- taste: more intense, slightly bitter
- color: natural dark brown
- nutritional: more antioxidants than industrial ones
If you want a milder taste:
- add a little natural sweetener in recipes, or
- mix with purchased cocoa 50:50
Quick tips:
1. The harder you squeeze the mass → more butter, drier powder.
2. If the mass is greasy → the powder will be sticky.
3. Do not overheat → lose aroma and quality
4. Keep:
- cocoa butter: in the cold, up to 1 year
- cocoa powder: in a jar, in a dry and dark place.
An honest comparison:
✔ homemade = natural, aromatic
❌ it doesn't look the same as purchased
✔ great for healthy cooking, no baking desserts, cosmetics.
❌ not practical for large quantities
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