Jamaican traditional chocolate balls. The process in making Jamaican chocolate balls begins when dried cocoa beans are roasted. After roasted, the outer trash is removed. The roasted kernels are put into a mortar along with ground cinnamon and grated nutmeg and pounded with a pestle.
Consistent pounding breaks down the roasted beans, the cinnamon and nutmeg to become a cake-like mixture that is moistened by a very oily substance that oozes out of it.
Use a spoon to take out the cake-like stuff out of the mortar, bit after bit. Use the palms of both hands to form a spoonful of each moistened bit into the shape of a ball. Place the chocolate balls on a baking sheet and leave to dry. When they become dry and hard, they are ready to be grated.
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