Complete Bean to Bar Chocolate Making Process

[@patriciovarela8794]

Best video I have seen about bean to bar chocolate. Thank you for showing us your craft

[@EddieShepherd]

Thanks so much 😊

[@johnfreeman4432]

Eddie is a true craftsman of the industry, great video

[@EddieShepherd]

Aw thanks man 😁

[@robertaustin9908]

Thanks!

[@lambertprincess]

this is the most informative video ive seen on bean to bar chocolate! thank you!

[@EddieShepherd]

Thank you very much :)

[@mapsvg]

Great video!

[@homawooo]

Merci beaucoup pour cette formidable vidéo. ❤ du Togo

[@estherboateng8307]

Please whats the name of the machine you used to make chocolate

[@chascarel]

Great! An inspiring & informative video.

[@EddieShepherd]

Thank you!

[@uwemokon8187]

Excellent video! Just subscribed!

[@RajatB-n7f]

can we use date powder, jaggery power or jaggery liquid istead of sugar

[@MrWnw]

9:30 did you taste your chocolate before and after this thermomix conching? I am curious if it actually made any difference? Because conching is done using a melanger and it seems extra here.

[@EddieShepherd]

I’m not sure how much of a difference I can taste at this stage when it’s melted but I was advised to do this by a famous chocolatier & expert who has done the side-by-side tests and their experience was that it led to better texture and flavour in the finished set chocolate. After all the work of making the Chocolate up to this stage for me it’s relatively little effort to do this last section so for now I’m happy to do it and trust the advice I was given, it is a faster blending than the melanger gives me during the grinding process. It may be marginal improvement so probably not a necessity but I’m happy to do it even if for a small texture or flavour benefit

[@MrWnw]

@@EddieShepherd Thank you for such a long answer! I think I will have to try myself to believe or disbelieve. Also I love science :) Can I know who advised you this?

[@EddieShepherd]

@@MrWnw of course, my pleasure. Yes michael laiskonis very kindly gave me the advice & his findings on thermomix conching

[@patriciovarela8794]

it is a good idea to buy the cacao beans already roasted and used when I need it? or they need to be roasteed right before making chocolate? Thanks

[@EddieShepherd]

It is better to roast them fresh as close to using as possible for the best flavour

[@florisklein536]

Hi Eddie, I wanted to ask you one more thing. Could you please share your go to books with techniques, recipes, theory’s behind the chocolate making processes. Stay amazing ✌🏼

[@EddieShepherd]

Hi sure. I really like 'Elements of Dessert' by Francisco Migoya. There is a chapter on chocolate making including how to make your own chocolate formulas and some guild formulas you can work from for different sales of chocolate. Plus the book coves lots of other aspects and techniques for desserts and confections.

[@florisklein536]

Hi Eddie, I had a question about the melanger. Where did you buy it? Hope you could help me.

[@EddieShepherd]

I have the Premier 1.5 Litre Wet Stone grinder. Its a great in-expensive machine to start out with and do small batches (up to maybe 2kg max). You should be able to find them online daily easily. There is a version that costs a little more that they market to chocolate makers which has some extra built in safety features I believe (an overheating emergency cut out I think), I dont know much about that one but it sounds good for extra piece of mind

[@florisklein536]

@@EddieShepherd thank you for taking your time! I will consider the extra safety feature before buying. Your videos are really an inspiration to me. Hope you video’s will get more popular and reach a greater audience 🍀

[@Thailandwithpesto]

How much butter do I add at the end?

[@EddieShepherd]

I’m not sure what you mean? The full recipe is written in the description

[@Thailandwithpesto]

You're adding butter in the beginning and at the end of the video @@EddieShepherd

[@EddieShepherd]

@@Thailandwithpestococoa butter?

[@Thailandwithpesto]

@@EddieShepherd yes.at 8:00 you add in your warm cocoa butter and then you add in tempured butter at 10:01

[@EddieShepherd]

@@Thailandwithpesto ah yes I understand. So the tempered cocoa butter I add at the very end is how I do my tempering process. For dark chocolate I add 1% by weight cocoa butter to temper it. I have a more in depth video on this tempering process on my channel too from a little while back

[@balagan1069]

Milk chocolate ratio

[@EddieShepherd]

I have a whole video in the milk chocolate if you look a few videos back

[@estherboateng8307]

Hello

[@evereletkline8732]

"pink flowerz"... Yup... I waz like 17, 18? When I noticed that colorz had a specific type of smell... All red flowerz smell red, az do white, yellow, blue purple, pink & so on... Friendz sotra thought I waz crazy till They started playing w th wildflowerz too