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Monday, April 24, 2017

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'Institute for Chocolate Studies'

The Institute for Chocolate Studies (ICS) student club, established in October 2012, is the University's first student-run chocolate manufacturer. The 16-member group makes its own chocolate from "bean to bar" in the University Bake Shop, which means ushering raw beans imported from far-flung locales such as Venezuela or Peru through a process of roasting, shelling, mixing, melting and cooling. The club hosted a booth in May at Reunions 2013 and has permission to sell their treats at the C-Store in Frist Campus Center. Read more.

Video Closed Captions


GREG OWEN: Here at the Institute
for Chocolate

Studies, we like to bill
ourselves as Princeton's only

student-run, bean-to-bar
chocolate factory.

The club started this past fall
sort of as a spin-out of

a senior project that I
did in high school.

I just read about chocolate,
made chocolate, and ate

chocolate, and at the end
I gave a presentation.

And so after that, I knew how
to make chocolate, and I've

been making chocolate with my
family and my neighbors.

And so I took it here and
found a whole group of

friends, and we're all willing
to put in some time and make

chocolate here.

KRYSTA DUMMIT: First up in the
chocolate-making process is we

get the beans.

We grind them.

And they come to us having
just fermented outside in

Venezuela for, like,
three weeks.

So the first process is roasting
to kill off all of

the nasty bacteria that might
have been growing there and

then also to give them
their flavor.

process mostly includes

figuring out the right
temperature at which beans

reach their ideal flavor.

And it's a bit complicated
because it varies depending on

where the beans actually
come from.

MILES YUCHT: After we've roasted
the beans in the oven,

the next step in the process
is winnowing.

And so this is our winnower.

The idea of winnowing is we have
a bean that is roasted,

and inside the shell we have
this really nice nib, which

makes up the chocolate itself.

However, in order to get to
that, we have to break apart

the shell and separate it in an
efficient way from the nib.

Here we have a grinder.

This crushes each bean into
sort of a mix of shell and

nib, and then it falls
down the chute.

It's slowed down by a partial
divider behind here.

And then a vacuum, on the other
side, can suck the shell

into this trash can and allow
the nib to fall into this

container over here.

CARLES BOIX: The grinding
process is where we take the

crushed nibs, and we finely
grind them into what will

finally become the actual
chocolate bar.

We put a filter on the bottom.

We run the ground nibs through
this blender here.

We run it through a few times,
and finally we get this liquid

chocolate, which we can
then temper into bars.

MILES YUCHT: This is the final
preparatory stage before we

actually make the
chocolate bars.

And in addition, we add sugar
this stage, and the sugar

itself is fairly coarse.

So before we make the bar, we
have to really make sure that

it becomes very smooth.

And so in this machine, there's
two sets of granite

wheels and a granite bottom, and
the chocolate is basically

pressed between the wheels
and the bottom.

And over the course of 10 or
12 hours, this becomes a

really, really smooth liquid.

MARK STONE: The whole idea of
tempering is just to get the

chocolate to crystallize

We have to get it from the
syringes into the molds very

quickly because the chocolate
will cool down, get gummy.

And that's impossible to work
with, and it usually doesn't

cool well after that.

GREG OWEN: Princeton students
aren't content to just come in

and make chocolate the same
way every weekend.

We're always looking for a way
to improve it, make the

process more efficient, come
up with new ways of doing

things, and try something

And so every weekend we
try something new.

I feel like we've never had the
same process twice, and

that's just allowed us to
relentlessly improve our

process and always do better.


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