Cacao Wine | Ep.67 | Craft Chocolate TV

[@MLEIA]

wow!!!, cacao wine?!!, that's amazing, congrats!!!,

[@vidyag6412]

Congratulations Dylan for your new product 👍👍👍👍👍You are a real guide and a real teacher. 👌👌

[@lordyellowman]

How do they get the pulp and fruit for the wine, without losing the necessary sugar and pulp for the normal cacao fermenting process.

[@thisischris5351]

That’s so awesome!

[@gerardking2807]

Well done guys

[@dominiquecharpentier4640]

Such a great idea! Can't wait to taste it 🤗

[@CiroFraddanno]

Hi Dylan, congratulation for the video...always very interesting!!!💪 I'm in Italy and I think is gonna be quite tough to get a nice bottle of it.😔 I'm really curious to know more about the juice you use for making it: - are you gonna take the pulp before the fermentation starts? - can this affect in some ways the fermantation of the beans itselves? thanks on advance for your response 🤗

[@kebrontewelde1598]

You are very great man ❤❤❤

[@gracekwashie7798]

So inspiring, l have learnt something. Thanks,

[@Malanaad_Naturals]

Could you please explain the process to make this...?

[@lurvzus3084]

Hey I seldom come across posts like this! This is inspiring and makes me want to try it! I was wondering if I can still use the cacao beans after making the wine? Cheers!! Bernadeth

[@monikawacker1122]

So, can you still use the cacao beans after making the wine fermentation, or do they have to be discarded?

[@JohnDoe-xx8yw]

My understanding is that you can still use them. Fermentation is actually a part of the chocolate making process, the pulp is fermented and then the seeds are dried and crushed to make cacao powder. I've actually really been wanting to make cacao brandy (eau de vie) to try mixing some unique cocktails, found this doing some research on the feasibility of such a project. Should be possible, though now I have to figure out how to legally acquire a still in my state since you need a license to own one

[@caiourtiga4319]

Congrats on this new creation Dylan. I just found you guys on youtube, saw a handful of your videos and would like to ask: I bought some 100% cocoa chocolate thinking it would be ideal for whatever chocolate I wanted to make and sell. I tried making milk chocolate with honey and it clumped up (you said in a video it was because honey has water). Now do I have to buy cacao butter to make milk chocolate or not using honey will be enough to make it? I don't have a melanger, they are very expensive here in Brazil.

[@lordyellowman]

Chocolate is mostly an oil based mix, honey isn’t wet it’s actually pretty dry only 15-18% water but maybe you need to put it on a refiner to mix it well enough. It’s also probably not gonna store well due to the water it does have, but I’m sure you can brute force it and it might taste great

[@hillbillyinthephilippines303]

Im making some cacao rum here in the Philippines

[@rockyputiray1651]

if at our place the fermentation process only takes 2 days, because to immediately dry the seeds to reduce the moisture content, and sell them, maybe by watching this video I can get inspiration from the pulp...

[@christianpapathanasiou856]

Hi, would love to order a case or cases !! How can we come in contact

[@sunny20009]

How to increase its alcohol content?

[@kakaora1262]

Where’s Gred D?

[@AT-gu8by]

Give credit where credits due, to the Ghanaians who created it!

[@amirrahim2336]

Cacao wine was first made by the mesoamericans

[@amirrahim2336]

3,000 yes ago

[@amirrahim2336]

Yrs

[@user-fu5wm5xi3i]

This is not new. Indigenous cultures created this

[@SonofSethoitae]

He literally says this in this video, within seconds of it starting. He's saying it's a new product for him, not on earth.

[@rockhardbaby8231]

Very slimey kinda gross feeling... Not exactly inspiring scientific confidence lmao