Magic Bar: Dark

1.Preheat your oven to 120°C (250°F).

2.Spread the cocoa beans evenly on a baking sheet and roast them in the oven for 20-25 minutes, stirring occasionally to ensure even roasting.

3.Remove the cocoa beans from the oven and let them cool to room temperature.

4.Once cooled, peel the cocoa beans to remove the husks. This can be done by hand or by using a hairdryer to blow away the husks.

5.Place the peeled cocoa beans in a high-powered blender or food processor. Blend until they form a thick paste, known as cocoa liquor. This may take several minutes and you may need to stop and scrape down the sides of the blender occasionally.

6.In a double boiler, melt the cocoa butter over low heat until it is completely liquid.

7.Add the melted cocoa butter, powdered sugar, vanilla extract, and sea salt to the blender with the cocoa liquor. Blend until the mixture is smooth and well combined. If using lecithin, add it at this stage to help emulsify the mixture.

8.Pour the chocolate mixture into a mold of your choice, tapping the mold gently on the counter to remove any air bubbles.

9.Place the mold in the refrigerator and let the chocolate set for at least 2 hours, or until it is completely firm.

10.Once set, remove the chocolate from the mold and store it in an airtight container at room temperature or in the refrigerator.