This is really deep for a cocoa video but i did enjoy it...
@HowToMakeChocolateAtHome8 күн бұрын
I'm glad to hear that.
@deenabailarina11 күн бұрын
So great! But it seems that the NutriChef machine isn't for sale any longer? Do you have another recommendation by chance? Thank you!
@HowToMakeChocolateAtHome11 күн бұрын
I've tried many and to date, none work consistently. Stay away from Vevor and any that look like it.
@ringinn788016 күн бұрын
Why would you use powdered milk instead of real milk for the coco powder chocolate bar?
@HowToMakeChocolateAtHome16 күн бұрын
Because you cannot add any water based liquid to chocolate. You must you powdered milk.
@williamdavis891019 күн бұрын
How does the guy at chocolatree do it. They mix in honey and maple syrup .. then again he also believes and touts a lot of Bullshido about raw Cacao and not roasting ..
@HowToMakeChocolateAtHome19 күн бұрын
what he is making isn't chocolate but a chocolate product that can't be tempered. It is more like a very thick ganache.
@entheo882426 күн бұрын
I use cacao butter, maple sugar and cacao powder in a melanger to make dark chocolate. Easier than using nibs in my opinion and everyone loves it
@HowToMakeChocolateAtHome26 күн бұрын
Yep, that is the one good way to make chocolate with cocoa powder.
@meta-memes9060Ай бұрын
Ty good vid
@user-pp4uk6vg4gАй бұрын
Thank you for your video tutorials! I watched them about four years ago and found them informative and easy to understand. May God continue to bless you and your company. Thanks, again for what you do.🌹You are invaluable and I appreciate your skill.
@pweisskirch5408Ай бұрын
Full-fat (full cream) milk powder can almost always be found in markets that cater to an Indian or Southeast Asian population. Usually, the country of origin is New Zealand.
@shobanbabu6046Ай бұрын
Blend and sieve the ingredients before you mix them, mister.
@HowToMakeChocolateAtHomeАй бұрын
I suggest you read some of the comments before making your own comment that has been addressed so many times.
@RakeshKumar-nz6qbАй бұрын
Sir can you guide me best chocolate recipe for compound milk chocolate
@HowToMakeChocolateAtHomeАй бұрын
There is no such thing as best. You can use the recipe I lay out here.
@fernandofernandez3410Ай бұрын
🎯 Key points for quick navigation: 00:13 *Chocolate Alchemy Introduction* 01:46 *Approachable home chocolate* 03:36 *Pick suitable beans* 06:24 *Learn from observations* 09:13 *Melange for refining* 12:40 *Making chocolate overview* Made with HARPA AI
@tigerlady4859Ай бұрын
Thanks a lot ❤ If I want to make raspberry taste,when should I put it inside and should I change amounts of sugar and milk powder?
@frankieandtheflowersАй бұрын
That looks amazing 🤤 love the texture, could have sifted it eh 😁
@HowToMakeChocolateAtHomeАй бұрын
Sifting is for baking. This isn't baking. Glad you like the look.
@CraigMakesThings1214Ай бұрын
is the strainer that you load the cacao grind into & suspend over the cup (reference 0:22s) a tea infuser? would one work or is there something more specialized for use with brewing cacao?
@CraigMakesThings1214Ай бұрын
FOLLOW UP: it appears to be a Celestial Stainless Steal Tea Infuser from Wild Daisy Herbals. True?
@Mandolin19442 ай бұрын
There is absolutely NO Reason for your chocolate to be grainy and lumpy like yours is 3:44. I make it all the time with same ingredients and mine is smooth and looks very "commercial". Your premise is false. You are clearly not mixing it completely.
@HowToMakeChocolateAtHome2 ай бұрын
I kindly await your proof. I've laid out lots of reasons and you have offered none in return. It is simply not possibly to be fully smooth without refining any more than free energy machines can exist.
@singtoh33402 ай бұрын
This guy is full of shit!! I make chocolate at home all the time and it is wonderful!!
@Marinyisto2 ай бұрын
Toblerone chocolate
@HowToMakeChocolateAtHome2 ай бұрын
And?
@vickyshe80652 ай бұрын
Best video out of so many! Thank you
@HowToMakeChocolateAtHome2 ай бұрын
Wow, thanks!
@chrisDeBona2 ай бұрын
I love your channel and website...do you plan on doing more videos?
@ShelaxhuanaOaxaca2 ай бұрын
En español?
@elfu22152 ай бұрын
You can still make chocolate especially if you add cacao butter what’s this guy on?
@HowToMakeChocolateAtHome2 ай бұрын
What is with this guy is that he is trying to help people who want to know why when they mix cocoa powder, cocoa butter (which I added) and sugar, that their chocolate is gritty. That is what is up with this guy.
@BobbiMac2 ай бұрын
I once tried putting cacao nibs through a Greenstar juicer and it permanently broke the gears and cracked other parts of the juicer. Just thought I’d put that here in case anyone reading is thinking of using any other juicer. The champion is a lot more powerful and durable than other juicers.
@HowToMakeChocolateAtHome2 ай бұрын
You are literally the first person in 18 years that has reported back to us about this. Thank you so much. I now have an answer!!!!
@oldmanfigs2 ай бұрын
So what your saying is….that I should splurge on that chocolate ball mill?😀
@HowToMakeChocolateAtHome2 ай бұрын
No, a melanger is the better option. IMO whether it is a splurge or not is your intent and goals. Lots of hobbies require a level of monetary buy in and significant upgrade might be considered the splurge. For making chocolate, I would classify the melanger as the necessary equipment ($500) and a ball mill and separate conche ($5000 or more) the splurge. Is an oven a splurge to a baker?
@vecinoscoffeeguy9932 ай бұрын
I as a coffee roaster am just starting to learn about cocoa bean roasting in my drum roasters. You just described 3 different brewing cocoas. Can you give me the drop temperature of each and the roast time for a starting point? My friend brought me back some cocoa from Costa Rica that I have been using. I look forward to purchasing future cocoa beans from you in the future
@HowToMakeChocolateAtHome2 ай бұрын
It really won't help. They are all blends of beans at different drop temperatures and at the end, tasting was the only way to fine tune them. What I can tell you is that roast time has basically no bearing.
@vecinoscoffeeguy9932 ай бұрын
Thank you for sharing your knowledge over your long term involvement of roasting - making chocolate. I am only roasting to make brewed cocoa. You said you would go an extra 100% for brewing cocoa. Does that mean you would take it to 362 degrees? How much longer would you go?
@HowToMakeChocolateAtHome2 ай бұрын
Our blends have beans roasted the full range of 260 F all the way up to 400 F. This is a case you are going to have to try steps along the EOR and see what suits your tastes. I'm sorry I can't really tell you more. You are asking questions that don't have simple answers.
@timothy7901102 ай бұрын
Guess i just have to endure my gritty choclote. I use powdered erythritol. Maybe confectioners would be better?
@HowToMakeChocolateAtHome2 ай бұрын
Not really. That is basically powdered sugar which I address.
@timothy7901102 ай бұрын
@@HowToMakeChocolateAtHome i did some goggling and it said confectioners was usually finer than powdered, but that wasn't a brand specific thing.
@HowToMakeChocolateAtHome2 ай бұрын
sure, some finer but you are still going to be so much greater than refined chocolate it isn't going to make much of a difference in the texture. It'll still be grittier than refiner made chocolate by a fair margin. The best way to see it to try it yourself.
@timothy7901102 ай бұрын
@@HowToMakeChocolateAtHome something i cant seem to get is the milk chocolate taste. I use 75% fat cream powder. Should i just keep adding that until desired taste or is there something else I can use? Im also assuming not al cocoa butter is created equal? some brands are better than others?
@HowToMakeChocolateAtHome2 ай бұрын
The answer is kind of obvious. Use milk powder, not cream powder. You are missing the milk solids in the cream powder. Chemically and functionally, all food grade cocoa butter is equal. They differ in flavor and aroma.
@kenneth61022 ай бұрын
I'm a hairdresser. During the lockdown, I saw many video tutorials on KZbin on cutting men's hair at home with clippers. 100% of the methods were bollocks and the results shown in the videos also looked bollocks. I feel you 100%. However, the presentation and language that you used are very condescending. I just hope that you can find the value of what other people do and what extra value you can provide if people want to dig deeper from there, rather than claiming what people do isn't chocolate. I see your passion, but passion can be harmful if misdirected. You could have said, 'It's homemade chocolate a hundred years ago.' 'It's fun for family bonding with kids.' 'It's a good starting point with low investment.' 'I enjoyed making it, and now I appreciate more on how far chocolatiers have advanced through the years.' 'There are many ways to improve the texture, check out my other videos to see those methods.' 'I'll make a few videos of my take on this recipe to see to improve the shortcomings I addressed. So hit subscribe and notification bell to make sure you don't miss them when they drop.' Those sound a lot more welcoming than what you said but still made the same points. People who can know the difference will start their journey, just be there and make it easier for them. There are people who can never tell. They just buy whatever from Walmart anyway, bashing them won't make them change. It's their money too, respect their freedom.
@Eye-C-You2 ай бұрын
Just an observation. I'm old-school when it comes to cooking and thickening soup and sauces. You never add just flour or a starch without mixing it with water first before adding it to a liquid soup otherwise you end up with clumps. I was curious why you added powdered sugar to the melted oil without mixing it with water first. You may have to add a wee bit of lecithin(liquid) so the oil and water will emulsify. In one of your other videos you indicated adding a little bit of lecithin to the machine along with the ingredients while making chocolate therefore, I know you're familiar with this concept.
@HowToMakeChocolateAtHome2 ай бұрын
If you add water to this it will seize the chocolate. I guess that is the answer as to why I didn't add sugar to water. If I did it would no longer be chocolate, but a chocolate ganache. Chocolate is a non-Newtonian fluid, not an emulsion. Ganache is an emulsion. Does that clarify it?
@richierich48102 ай бұрын
Ill tell you why its a good idea to make your own chocolate at home, & thats to do away with the sugar & instead of sugar add a sweetner.... Save yourself from all that nasty sugar.
@HowToMakeChocolateAtHome2 ай бұрын
Certainly if that brings you joy, you should do that.
@carolineclynes13 ай бұрын
You are the learned professional and wise sage of tempering. What a beautiful energy you have in your presentation style. Bless you.
@HowToMakeChocolateAtHome2 ай бұрын
Thank you so much
@Greatewall793 ай бұрын
Hello Alchemist! I have a small cocoa plantation and just wondering the roasting profile for these beans, do you refer to 100 degrees more than the usual profile? I didn't get the info!
@SonneCreations3 ай бұрын
“Mutated knowledge” ❤😂
@RakeshKumar-nz6qb3 ай бұрын
Sir can you please provide me sugar free dark and white chocolate recipe i want to surprise my mom by making it
@sherry65123 ай бұрын
Hi uncle, you should blend with blended so it's come smooth. Don't be a negative uncle.. that's why we need a fresh brain 🧠 😅
@HowToMakeChocolateAtHome3 ай бұрын
If by chance you mean a blender, it won't work. it was one of the first things I every tried. The sugar stays too grainy. Been there, done that. It's not negative, it is reality and I'm trying hard to keep other from putting in the effort for something that is doomed to fail.
@rowpad0wp2513 ай бұрын
glad i found this video, youtube is overrun by people who watch a video and then replicate it for clicks , its hard to find the people who actually know what they're talking about because of this, never would of known that chocolate making is basically a trade, very interesting channel👍
@biondembiobiodem99543 ай бұрын
I have a question. The sugar dont melt in the oil, I know that. But when people make chocolate from the beans. They add the sugar in the process of wet grinding, right?. Why that chocolate better than making from the powder (sugar still not dissolve in oil). Is the grindder make the sugar particle smaller? If that so, cant we use icing sugar instead of bakery/normal sugar in the process of chocolate making from powder? No offense, just curious and want to learn PS. sorry for my eng
@HowToMakeChocolateAtHome3 ай бұрын
The wet grinder makes the sugar particles about 100 times finer than icing sugar.
@PatriciaResino4 ай бұрын
You are passionate about chocolate! It’s beautiful to see☺️ I’m too!🍫❤️🤎
@PatriciaResino4 ай бұрын
Watching you is a pleasure. So relaxing☺️🍫 thank you for all!
@gabrielxpto4 ай бұрын
What are the proper conditions (temperature, humidity, time) for setting the chocolate after molding?
@gabrielxpto4 ай бұрын
What are the proper conditions (temperature, humidity, time) for setting the chocolate after molding?
@matroxman114 ай бұрын
Can you mix nibs with coffee and get good extraction?
@HowToMakeChocolateAtHome4 ай бұрын
not really. It makes both a lesser product IMO.
@TheSouthIsHot4 ай бұрын
I don't understand why people eat chocolate for health reasons. Eat celery if you want to eat something for health reasons!
@sharmilakumar90814 ай бұрын
Is this convection oven?
@HowToMakeChocolateAtHome4 ай бұрын
No and it really does not matter one way or another.
@TheSouthIsHot4 ай бұрын
Everything you talk about in this video is (almost) exactly what I experienced when I played with making chocolate at home over 10 years ago. That was my first real-life, hands-on lesson that NO you can't dissolve sugar in fat. Sugar will never, ever, ever dissolve in fat no matter how much I want it to! I knew that sugar was water soluble but it just never occurred to me that when a substance is water soluble I can pretty much be assured that it is NOT also fat soluble. Oh... and I learned that... NO I can't add liquid milk to chocolate and expect it to temper. And... NO I can't allow even ONE MOLECULE of H2O to get into the chocolate and expect snappy chocolate. What I did learn is that out of dozens of tries at making a homemade smooth, silky, shiny chocolate bar that snaps at room temperature... I was successful ONE TIME! But I didn't take good notes and I couldn't duplicate my success.😢 Learning about the science of chocolate at home is FUN and if anyone out there has kids and wants to show them the most fun and delicious way to learn about chemistry, I highly recommend you take up chocolate making! PS: I love your videos. Very well done and professional. PPS: You are right though and, even when successful at making a smooth, silky, shiny chocolate bar that snaps at room temperature using the ingredients you describe, it will not have the taste and texture of refined, luxurious, professionally made chocolate. It was good but it wasn't THAT good! PPPS: I also read a book about the chemistry of chocolate AFTER I started my chocolate-making adventure and was blown away by what I didn't know about the mysteries of chocolate...
@TheSouthIsHot4 ай бұрын
This knowledge needs to be spread across the world. Adding my comment to boost the YT algorithm. 😍
@vecinoscoffeeguy9934 ай бұрын
I did roast my cocoa beans longer and slower, but they did get up to 395°. You said you go 100° more then for making chocolate for brewing that would put it at about 460?
@vecinoscoffeeguy9934 ай бұрын
I don’t know if I misunderstood you, but you grind the cocoa beans with the holes on them?
@maxpowers37324 ай бұрын
In 3:00 you say to chill about 1/3 of it. On your website you say to chill 2/3 of it. Which is it? Also, what happens if you do get water in your chocolate? I'm a little nervous about using bowls of water near it despite having the paper towels nearby
@oferbechor15794 ай бұрын
THANK YOU 🙏
@user-mc9xm5ye1g4 ай бұрын
So how do i make my own chocolate at home? I have to use alternative sweeteners such as Bochasweet or Allulose. I like milk chocolate. Do you suggest I buy unsweetened bars of chocolate and add molk powder to them? Won't that still be gritty?