It’s been so awesome watching you grow over the past 2 years. Love seeing the automation and added rooms. Congrats!
@SpiderslidePics2 жыл бұрын
I started watching your older videos to learn how to start a chocolate making operation here on Haida Gwaii, Canada. I learned so much from your videos, explanations, honesty and openness. We are starting small with a small roaster and a Premier melanger, but our first batches, using Venezuelan beans, infused with either dried local wild mint or dried local chanterelles taste amazing. Your operation looks so different from even a few years ago. Way more automated equipment. You used to be short on cooling space. Not anymore. Congrats!
@deathkid4112 жыл бұрын
So cool to see how this has all changed over the years. New roaster, willower, mills, tempering, cooling, packaging, ect. Keep it up. Also love your chocolate. you all should write a bean to bar book.
@6AnAsianGuy92 жыл бұрын
Love your videos man! It’s super insightful to see what goes on behind making quality chocolate
@couvana2 жыл бұрын
Upgradation and automation looks pretty cool 😀
@selinamutuku607 Жыл бұрын
Awsome content, at what point do you separate the cacao butter from the paste?
@caiomotta71012 жыл бұрын
Your infrastructure is big! I imagine that work 24/7, right?
@Teh_Yeet2 жыл бұрын
I like how you hooked up your tempering machine to the mold conveyor. That looks like it was tough to set up.
@sammallory2 жыл бұрын
awesome work guys
@chocodelsol37032 жыл бұрын
so cool
@kebrontewelde1598 Жыл бұрын
Great ❤❤
@AndrewPhilpot32802 жыл бұрын
Yeah, that's cool.
@dewong7146 Жыл бұрын
hello, do you experience corrosion in your cooling system ?
@balajiraj61732 жыл бұрын
I am from India can you teach me how to make chocolate