Last year a drop of water got into the melanger while it was just getting going: I had done the usual step of first running the cacao nibs through the Cuisinart, not realizing that its lid wasn’t entirely dry from the dishwasher. It was the second batch of pure cacao crumbs that touched it.

The chocolate in the machine instantly seized into a hard rock and jammed the motor. I leaped to turn it off fast.

I gouged and scraped the stuff out of there and set it aside. I didn’t know if the machine was toast. I didn’t want to know. It’s an entry level machine for hobbyists that was actually originally for dry lentils, upgraded a bit when the manufacturer found out what it was being used for and trying to match that market–not a more seriously-priced and -engineered one. But at the time we found it, it was all there was out there that we knew of. Plus we could buy it on Amazon points.

After what Congress did to the American people and the rule of law yesterday, after Monday’s little surgery that was so much fun, on the Fourth of July with no fireworks because lives were lost when the vendor’s warehouse blew up this week… I needed to do something, anything, to give myself a break from moping.

I thought I would start in the morning. It was 2:00 when I finally turned on the oven. (No professional cacao bean roaster nor winnower here.) But I got it turned on.

Half a 5 lb bag of cacao nibs got baked and Cuisinarted. (A side note: raw cacao that some swear is a health food? It’s a source of salmonella poisoning. It is typically fermented on trays in the sun, wildlife can walk on it and poop on it, just don’t. Plus the heat greatly brings out the flavor anyway.)

Superfine sugar got calculated.

The melanger turned on. It turned on. It worked.

We added the crumbled nibs slowly, slowly, slowly, taking turns, making sure not to overtax the thing with too many big particles at once. Let it work its way up.

It worked.

It’s working. It’s working! And noisy and there’s a fine spray of crumbs across the counter that no water is going near till this batch is done and poured and safe and man, it smells so good.

Tomorrow we pour it into the molds. The tempering will likely be half- (insert pejorative of your choice here.)

I had been waiting so long to find out that we could still do this, knowing how good all this could be again. And we can.