Bean to bar - How to make your own chocolate

[@daisynjendu587]

I can only imagine how many days it took for the whole process to come together. Thank you for an amazing video.

[@JulesCookingGlobal]

Yeah, but you’re absolutely right! Loved the process!

[@karlsuarez9264]

just recognised you from gronda and man i aspire to have the knowledge you have. got a lot of work to do chef. cheers for sharing your tips, tricks and recipes, definitely very inspirational for a young lad like me.

[@Toermalijn1]

Thx for the effort to show all the steps. Very inspiring.

[@JulesCookingGlobal]

Thanks!

[@matansh16]

i always wanted to know how chocolate is made! thank you so much for simplefy it so much and keep teaching me so much! you are a pure inspiration.

[@JulesCookingGlobal]

Thanks mate!

[@AliAbrahem]

Wow I was expecting way more views! This quality is amazing man keep it up

[@JulesCookingGlobal]

Thanks man! You’re to kind!

[@saraicastillo5297]

I discovered your chanel with this video a few hours ago... You're amazing! thanks so much for your precious work. I'm so inspired... thanks! 😍🍫

[@ryosukeyagami6334]

Dude how did you become a sous chef and at the same time have amazing pastry skills and even knows how to temper chocolate. This is insane. What I've heard is that the tempering of chocolate alone takes years of experience.

[@JulesCookingGlobal]

You're to kind! I always say practice makes perfect! I just do what I love and try to learn everyday

[@SG-1-GRC]

I read that creating solid chocolate confectionery was done by accident. I wonder sometimes how we have certain foods because some are so complex to create. I wish our ancestors had managed to preserve how certain foods were invented/discovered it would be fascinating to know. Great video. I always wanted to see from bean to bar on a small scale like this.

[@naisanufamily9472]

Wowooww,,, so nice video sharing 🙏🙏🙏

[@sharynr4067]

Wow! That must have tasted a.may.zing!

[@luca0147]

Really nice! Must taste amazing

[@JulesCookingGlobal]

Sure did!

[@thecookingspot5469]

Nicely done Jules 👍

[@JulesCookingGlobal]

Thanks!

[@wesleyschipper3313]

Super nice !!😍

[@JulesCookingGlobal]

Thanks!

[@ismailhassan283]

Super crazy video , thanks a lot for sharing such a valuable information a bout chocolate 🍫 and how to make it because it’s dream for me to make my own chocolate bar from scratch but there is a different process for roasting a chocolate from 180 c to 150 c starting from 180 c and every 5 minutes decrease the temperature to 160 and … etc till 150 c until desired roasting form whats your opinion about that ? Advice pls

[@valeriaborges8635]

This is really amazing, I’m definitely gonna do it. After I get all the tools hahaha Amazing video, the best channel I follow.

[@JulesCookingGlobal]

Thank you so much Valeria, really appreciate it!

[@MrMusickey]

Amazing! Hope you do a bonbon series 😍

[@JulesCookingGlobal]

Thanks Jasper, I already have a couple of bonbon video’s. Think you will like them

[@jules620]

Toffe video! Ik ben zelf ook aan het fermenteren van producten. Misschien een fancy gerecht met alleen maar gefermenteerde producten?

[@JulesCookingGlobal]

Tof! Zal het op de lijst zeggen

[@littlestar5737]

why some chocolate maker do tempering and some don't. Does tempering change the taste? or it's only for appearance and texture?

[@BrandonDearden]

This was a great video!

[@JulesCookingGlobal]

Thank you Brandon!

[@flixflix4714]

That's really cool ! Greeting from France dude !

[@JulesCookingGlobal]

Thanks! Greetings from the Netherlands

[@franhdeze]

It's good to do diferent stuff! Don't worry if you think people is not going to like it. Coming from you, great content is guaranteed always.

[@JulesCookingGlobal]

Thanks man! Really appreciate it!

[@dishitadoshi5544]

Hii...I have a doubt that why did you met the cocoa butter before adding it to the conching machine?

[@tigerlady4859]

Thank you very much for nice video ❤ I have a question. How to calculate % of ingredients? For example I have 170 g of cacao nibs,how to make chocolate of 65% ? I don't understand 😭

[@jaajames]

Love your damascus knife! Who’s the manufacturer?

[@JulesCookingGlobal]

Yeah it's my favorite! It's from Takayuki

[@manu1007]

thanks for sharing jules

[@JulesCookingGlobal]

Glad you liked it

[@ashapogosova6172]

How to prevent it from worms while it is fermenting and drying?

[@dhinkrithsarae2966]

And Brother .. What if I want to make 12 % Cocoa Chocolate bar so what ll be the ratio of Cocoa nibs , Suagr and Cocoa butter ??

[@hemanambiar6454]

Artisan!

[@JulesCookingGlobal]

Thanks!

[@bleachonepiecakias]

If you start making products let’s us know. I would like to support. Do a proper kimchi recipe and a dish 😍 I love making kimchi at the restaurant

[@JulesCookingGlobal]

Thanks! Going to stick to the movies for now, but who knows... love kimchi as well, did a kimchi broth with sweet potato and tempeh last year

[@ashapogosova6172]

Where did you buy this grinder?

[@JulesCookingGlobal]

It’s from twin stones

[@ashapogosova6172]

@@JulesCookingGlobal thank you !!:-)

[@rowlerthedachshund4634]

Jules why does it take so much time to grind?

[@gab.lab.martins]

Because it's grinding to a few microns, to the point that your tongue cannot perceive the particles. If you don't grind long enough, the melted chocolate will feel grainy and sandy in the mouth. Plus, there's a period at the end called "conching", which is when complexity of flavours is developed, and the chocolate becomes "rounded" instead of just bitter.

[@rowlerthedachshund4634]

Wow it's is interesting

[@LaurelCG]

Cocoa is also grown in the Caribbean.

[@jaajames]

Looking forward to the chocolate giveaway! Greetings from Ireland!

[@JulesCookingGlobal]

Thanks, the giveaway is going live tomorrow on my Instagram account

[@jeannecirume4268]

Magnifique!! J aime. J

[@dhinkrithsarae2966]

Thanks for this valuable information .. I have one question .. What is the Shelf life of this Chocolate ??

[@aishwaryarosarin8612]

The ganache filling won't make it last longer

[@KrkRapAtak]

very interesting 👌✌Greetings from Poland 🔪🔥

[@JulesCookingGlobal]

Thanks! Greetings from the Netherlands

[@ashimabansalgoodlife2336]

Hi I'm ashima Bansal from india Thank you for your Recipe

[@anjaninagirimadugu]

Nice 👍. how to reach you

[@senthilnathan4259]

Can you share me milk chocolate video

[@gnulio]

Two things, you are making 75% chocolate. The cocoa butter count as chocolate. With 5 pods you cannot obtain the quantity of nibs that you added to the melanger

[@msfuturist1]

😍😍😍❤️❤️❤️👏👏👏👏

[@JulesCookingGlobal]

Thank you Deanna!

[@zulfikarbaskin6949]

👏👏👏👏✌✌✌

[@JulesCookingGlobal]

Thank you!

[@michaelvaguet3655]

Hi you made a 75% cacao and not a 65% ! 10% + 65% nibs….

[@aaronxalapa]

47 hours? lol

[@divadjm]

I see this more as a “fringe hobby” for someone who can justify the time and expense to produce a product no better than what you can buy anywhere. Come on guys, I love the craft of cooking but where do you draw the line?

[@JulesCookingGlobal]

Hi Mark, sorry to read you didn’t like the video, I put a lot of effort in my video’s to inspire and educate my followers. The chocolate I made is way better then the chocolate you buy in the supermarket and it’s really an interesting process to witness. I have a full time job and work 50 hours a week to make my movies to help young chefs who are not working right now to help them and keep them motivated in these difficult times. But again sorry that you didn’t like it, I wish you a great day

[@divadjm]

@@JulesCookingGlobal I love your channel. I’m only criticizing the idea that anyone would invest so much into producing a commodity (Lindt and Valrhona are widely available). Sometimes in my own kitchen I find myself deviating from practical necessity. I guess in some sense, I’m criticizing myself because this looks like something I would do. Keep up the good work.

[@JulesCookingGlobal]

I understand, but I don’t only create movies that my followers can create at home. But also movies to educate, like how chocolate is made