Chapter 702 – [A Journey to the Demon World]

The Dark Elves had to adapt to the barren environment of the Pandemonium, so the range of what they ate was much wider than that of the Elves on the continent.

What should I say, can it be said that it is according to natural selection evolution? Basically, there are people who can eat meat on the continent, but each person is different and they all prefer vegetarian food, but all Dark Elves here can eat meat.

Dark elves who can’t eat meat are all gone.

If you complain about side dishes when you have nothing to eat, you will starve to death. Anyway, maybe that’s why the dinner here was quite a delicacy with meat on top.

“Then let’s start making chocolate in earnest.”

“Wow! The chocolate I ate the other day was so sweet and delicious… I never dreamed that I could eat it in the Demon Realm.”

“I got the ingredients separately, so even if they’re not the same, I think I can make them similar.”

Fortunately, I found vanilla as well. To be honest, vanilla is a good ingredient for desserts, so it’s great to have. It’s just what I need, so that’s enough.

I decided to look at Kakao first. However, the cacao that was prepared was not brought by the attendant, but by Erebos Bores, a high-ranking person.

“We have selected and brought only the best and finest chocolate molds we had. We do not know where to use it, but please use it to your heart’s content.”

“It’s a bit like that because his attitude changed overnight… But is it okay for the head of the clan to be by my side?”

“[The Devourer Queen’s Nest] Territory is being reclaimed by all members of the clan right now. What I have to do myself is a little later. It’s my job to serve a more important guest now.”

After all, the demon world is the world of the strong. My power to demolish a delusion site in less than a day aroused more awe than envy in them.

Her reaction isn’t particularly strange either. Anyway, chocolate is important to me, so I received a bag of cacao.

“Oh, that’s heavy.”

“I didn’t know how to use it, so I brought the chocolate fruit itself first. I picked the ripe ones today.”

“Honestly, it’s better to dry the contents than something like this… Well, is it okay?”

Sometimes it’s a lot of fun, too. Shrimp or crab. Crustaceans are not much to eat compared to the effort they put in, but I still eat them because they are delicious and because they are fun to eat.

When I cook, sometimes I do a lot of work. Then somehow it tastes better.

“Hey, anything in the demon realm is big. No matter how good the quality is, it’s no joke at this size.”

Originally, just because it’s big doesn’t mean it’s good, but even from my point of view, the color of the cacao fruit was very good. It means that he is a fast-paced guy.

First, I split each fruit in half and took out the cacao beans inside to separate them. Corma… No, but why is Erebus still here? Would you like to stand by and help?

Anyway, I don’t think the attitude change is too severe.

“Your Highness, everything is separated.”

“Oh, yes. And dry this.”

“How much?”

“Originally it takes a few days, but… Mr., Where’s the time to wait for that now! I’ll dry it with my ability!!!!”

Even though it was already evening, it was lost. Huh? Come to think of it, here in Pandemonium is not an ordinary star, how do the sun and moon rise? That’s another question

Anyway, the important thing now is chocolate. Cho oh oh oh oh oh oh oh oh oh oh oh!

I used my ability to dry the cacao beans I separated by raising them in the air. For reference, it’s drying, I’m going to stir-fry it after this, but drying and roasting are completely different.

The principle of sammae evolution is slightly applied to raise the temperature, but it is slightly stronger than the warm sunlight so that the contents are not yet ripe and only the moisture on the outside escapes and dries.

“Dry well”

“So far, it’s similar to what we’re making.”

“What’s important is what comes next.”

Well, to be honest, even the drying is the same, of course. Cacao pulp is surprisingly watery, so cacao beans separated from it are said to be muddy if not dried.

Anyway, I roasted the dried cacao beans as is. Adjust the heat well so that it doesn’t burn too much, roast it slowly like roasting beans, and fry it until it feels crispy.

“Now, peel the outer shell of the cacao beans and separate only the contents.”

“It takes a lot of work”

“It can’t be helped. Originally delicious, you have to suffer that much.”

However, because of Korma’s alter ego, the labor force was sufficient. In fact, it’s easy to separate the outer shell even with my own skills, but you can feel the cooking ingredients only when you touch them with your hands.

Contents of roasted cacao beans. Cacao nibs are made.

“Hmm, there’s an easy way here, but since I want to make that, let’s make cacao butter as well.”

“Can you make butter with this?”

“If you squeeze even a dried squid, water will come out.”

“Isn’t it a bit harsh to come out of the mouth of an imperial prince?”

“Well, that’s not what I’m talking about.”

It’s usually a term used by loan sharks to squeeze out debtors… Anyway.

I used the power of telekinesis to finely grind the cacao nibs as they were, then squeezed them to extract oil. What comes out here is cocoa butter. It goes into real chocolate.

For reference, real real chocolate contains cocoa butter and cacao mass. As a result, since those are the two main ingredients of cacao, virtually all cacao bean ingredients are included, or they are all fake chocolate.

All chocolates sold in Korea are semi-chocolate with vegetable oil in it, but it’s bitter, you can understand it considering the unit price, but I’m still like that.

“And the mass left after squeezing cocoa butter like this is called cacao cake.”

“The lumps look like cakes. Do you make chocolate out of them?”

“I can make it with this, but I can make something better with this.”

“Then what is this cocoa butter used for?”

“It’s also used when making other chocolates, but if you add sugar to it, it becomes white chocolate.”

There are basically two ways to make chocolate.

There is a mixture of cocoa butter and cacao cake mixed with sugar, or just crushing cacao nibs and adding sugar to them.

Well, in the end, there is no right answer for cooking, so you can make it any way you like. Famous chocolatiers make chocolate in their own way.

“It’s getting chilly, so it’s just right… Huh? Come to think of it, it’s winter soon, so can we grow crops?”

“Even in winter, it’s relatively warm here in the south, so there are crops that can be grown.”

“Ah, that’s right”

If you think about it, leafy vegetables grow well with only water as long as they do not fall below freezing…….. Since you can grow crops even in winter, you can understand why this place is a grain belt, producing food all year round.

Anyway, I decided to focus on this side again. It’s good to drink this when it’s cold in winter.

“If you grind this cocoa cake again and grind it finely, it’s cocoa.”

“Cacao, cocoa. The pronunciation is similar, but different. Somehow, it’s interesting.”

“Let’s try it once to satisfy our appetite. We have to taste it.”

I secretly dipped my finger in the cocoa powder and tasted it, and it was very bitter. Apparently, the quality of the cocoa here is as strong as the bitter taste.

To balance, I added a little sugar like cocoa powder and warmed up the milk and mixed it. Cocoa is done with this.

The enchanting scent of a mixture of rich cocoa scent and savory milk scent spreads throughout the room.

“Hmm, that’s good”

“It’s completely different from chocolate.”

“Let’s taste it. Ah, Erebos-sama, if you want, let’s eat together.”

“Yes, thank you.”

The true value of chocolate was not the sweetness that comes from the sugar in it, but the bitter taste of cacao itself.

If simple sweetness is the best, it is enough to make it by adding a lot of sugar or honey. However, humans are not very rational creatures, so even if they ate something sweet, they would rather feel repulsive unless they were crazy about sweets.

However, the bitter taste of cacao in the chocolate makes the sweetness of the sugar in it stand out. That was true of all chocolate products made from cacao.

Considering the weight of chocolate in modern desserts, it was possible to know the status of chocolate.

“Keuuuuu good. It’s bittersweet, sweet and savory. It warms the body naturally.”

“It’s really delicious. It’s slightly bitter, but it’s also sweet, and thanks to the milk, it’s savory and, what should I say… It’s a deep feeling.”

“Is this…Is this really chocolate?”

“It’s a little different from that. When I tasted it, it seemed like it was made by roughly grinding it, mixing it with water, and adding red pepper. It’s a lot different from the method or things like that.”

The true value of chocolate comes out when sugar is added. However, sugar is scarce, so if you don’t add it, you just use it.

Surprisingly, sugar-free chocolate is good for health, but the taste is so.

Anyway, it’s time to start making chocolate. I mixed the pressed and divided cacao cake and cacao butter again, this time.

“Isn’t that why we don’t have to separate?”

“So there is a way to make it by simply adding sugar to the raw ingredients, but I personally prefer to separate and mix like this.”

Put the cacao butter and cacao cake in a bowl and melt in a double boiler. Originally, something that is sensitive to heat, such as chocolate, burns when heated.

And inexhaustible dumping of sugar here.

Mix it with a little milk to make milk chocolate.

“Dark chocolate is good, but if you’re new to it, it’d be better if it had a mild taste of milk in it.”

“Will it taste like hardened cocoa?”

“Well, it’s similar, but a little different.”

You don’t know the mild sweetness of milk chocolate without trying it. It’s hardened and melts in your mouth, giving off a rich chocolate scent and taste… It’s literally sweet.

And you have to mix it to some extent and temper the finished chocolate.

“Uh……What kind of work is that?”

“It’s the process of lowering the temperature of the chocolate. Even if you leave it as it is, it hardens, but there are problems such as staining or hardening. After cooling it down properly with this, we raise the temperature and harden it again.”

In fact, this kind of work is the reason for the price difference between handmade chocolate and commercially available chocolate.

If you watch the video of making handmade chocolate, you know the work of spreading it wide on marble. That’s tempering.

Cacao butter, which goes into chocolate, crystallizes depending on the temperature. I had to go through this process to make use of the chewy texture that comes to mind when I think of chocolate.

Oh, for reference, the chocolate I gave you doesn’t need to be tampered with just vegetable oil, not cacao butter. It has to be mass-produced in a factory, but it can’t do tempering work.

In general, there are three methods for tempering work……. I did not have a specialized tool, so I decided to control it by simply floating the chocolate itself in the air.

Air-tight, not affected by moisture. It is a tempering method that ordinary people cannot follow unless they have intuition and ability because they have to consider various factors and even adjust the temperature by a few degrees at most.

“Since the temperature has been set in decimal units, now we have to cool it down and harden it.”

There was no separate plate, so I just put it in a square bowl and hardened it. It could be hardened at once by taking away the heat energy, but I decided to leave it as a waiting time.

In the meantime, I roast the beans separately to make a drink. Because this is the hometown, there are better quality beans than those used in the empire.

Coffee and chocolate… Keuuuuu, the combination is amazing. If you drink a sip of thick espresso and eat a piece of chocolate, the combination of bittersweet and bitter will be amazing.

“Now, with this, the chocolate is finished.”

“Wow…”

“It’s not a chocolate mold, it’s like looking at something a little different. It’s hardened like a piece of something, and it’s light brown… It’s very pretty.”

“The light brown color of milk chocolate is also appetizing. Let’s taste it.”

Remove from bowl and break into appropriate sizes. Ppogak! With a well-made sound, the chocolate splits. This means that the tempering is done well.

And put a small piece of the properly split chocolate into your mouth.

It feels slightly cold as it cools down, but as the temperature rises due to the body temperature in your mouth, the chocolate begins to melt.

The savory taste of milk, the sweetness of sugar and the bitter taste of cacao. The complex taste of the three flavors is felt in the mouth as it melts.

It’s a basic chocolate that didn’t mix anything other than milk and sugar, but the taste was rich. I could feel the richer bitterness of cocoa from demon world than cocoa from earth.

“Good”

“It’s as delicious as the chocolate that Xion brought and ate the other day.”

“This is… This is… Ah ah…”

They say that they have eaten Kormaya at least once, but Erebos is eating chocolate for the first time. Even if I’ve eaten the chocolate mold I eat here, it’s my first time to try processed chocolate.

Still, it’s quite excessive for a person who ate chocolate for the first time…….. Do you like sweet things?

“Bitterness and sweetness are mixed harmoniously, and milk adds a deep, rich, and savory taste…Ah, what the hell was the chocolate mold we’ve eaten so far…”

Honestly, I wrote a cheat on my cooking knowledge. If time passed, someone would have eaten chocolate molds mixed with sugar, not red pepper.

Cuisine changes with the development of the times. Just as lobster or fried chicken in the past went from being the humble food that black slaves ate to being synonymous with high-end food and late-night snacks.

Erebos was savoring chocolate and espresso for a while… I wasn’t sure if he was having an orgasm, but he came to his senses after drinking his cup of coffee.

“I have something to tell you, Your Highness.”

“Yes?”

“Tell me how to make this chocolate. In return, I will select only the best chocolate products from our territory and sell them to the Empire.”

“That’s it…… But is the Black Church okay? I think all the existing stock was sold there.”

“In the future, the yield of Chocolatier will increase further. For the Black Church to monopolize all of it, it will be too wasteful and will not be financial power.”

Well, if the value of chocolate is known in the future, the price of cacao will also go up. And the nest of the predatory queen was also pioneered in earnest, and cacao grew there, increasing the yield… In the end, one black church could not cover it.

Naturally, the issue of cacao imports was resolved. Um, that’s good

“Above all, we need to let more people know that there is such a fantastic taste.”

“That’s nice…”

No, how come this girl’s eyes are the same as those of Asterope who came to plunder breakfast?! It’s just a dark elf, after all, they’re the same elf, and even more so because they look similar!!!!

Ah, is it Asterope (chocolate flavor)!!!!