Chocolate Inclusions - Ep.43 - Craft Chocolate TV

[@breannafields5622]

This information is so valuable! I recently discovered bean-to-bar chocolate and have been pouring through hours of your videos to learn about the process. Thank you, Dylan + Manoa chocolate crew!

[@saileshram7610]

Would you like to collaborate exchange information inputs etc?.. Im also starting a small scale chocolate business with a little personalization and customisation touch.

[@Mickeycuatropatas]

Informative video. I just read recently of adding coca leaf powder to chocolate. Apparently, the review said the alkaloid neutralizes the acidity of the cacao and less sugar is needed to sweeten it. The theobromine and the coca alkaloids also complement each other from what I read. I will experiment a bit and see how the coca leaf powder inclusion turns out.

[@lotop4424]

I am from INDIA, thanks a lot Manoa Chocolates team, i have been seeing the bean to bar chocolate making videos since a year but could not find any one like Manoa Chocolate. You also specifies the problems which an individual may face while making a bean to bar choclate which i like the most. Very Descriptive,informative and useful knowledge episodes. Please continue the great work and good luck for your business. Looking forward to see Manao chocolates in Indian Market.

[@peterwhitehead3508]

Hello, loto p. Can I ask you if how much is the price of the melanger in india? I'm planning to go there when its already covid free. Thanks if you consider my question..

[@subramanyamrajupenumetsa4936]

@@peterwhitehead3508 Did you get the melanger?

[@warshboardin]

I think you could freeze dry honey and make it into a powder

[@madhusk7744]

good idea

[@oferbechor1579]

THANK YOU🙏

[@ekrepska]

This is so helpful! I'm just an amateur and learning so much from this channel. I would love to make a batch of passion fruit infusion, but I'm having hard time figuring out how to find passion fruit powder. Any advice or brands that your recommend?

[@SpiderslidePics]

SO helpful!

[@gerardodaniellopezgarcia8788]

What does the percentage mean? i.e 60% dark milk chocolate is the same as 20% cacao 20% powdered milk 20% cacao butter?

[@Sweetpixels01]

This is an older video so I'm not sure if you'll see this but from one chocolate maker to another, you can get freeze dried powdered honey (and maple syrup) to put into your chocolate, also have you tried using food safe essential oils to add flavor?

[@saileshram7610]

I think honey has the capacity to make rock hard chocolates that have a higher melting point. Impossible to temper though... Tastes amazing although cleaning the Grinder is a huge headache

[@abtool1]

Awesome 😍😍😍 Which of these grinder brands do you prefer, electra, santha or kadzama? Can I buy a used one, where can I find it, for example? I am so excited about your videos

[@lurvzus3084]

Hey The video you shared is amazing and looks delicious. What are the ratios you have for milk chocolate in the video?

[@madhusk7744]

Hi sir how to price chocolate how to decide on price please make a video on it.Thank you

[@StrifeXFair91]

Hello, great informative video and thanks for sharing! I was wondering if you could crush just the cocoa butter and lavender flowers in a stone melanger, then sift out this cocoa butter and then add into the bulk of the chocolate in the ball mill only at the final steps? Would this be feasible? Thanks!

[@muhammadaisy7283]

Please advice, how to make chocolate?

[@CraftChocolateTV]

Checkout our latest video! We also have a ton of videos on our channel for you to learn how to make chocolate. Hope they help!

[@clarenceteo6833]

Hmmmmm I was thinking after watching this video if you add powder of any sort you have to add cocoa butter to 'moisten' it... Does it mean if I want to make a successful honey chocolate it has got to be honey milk chocolate? 🤔

[@nffremote]

Hi, have you ever tried hibiscus sabdarifa as either a powder of small particles. I use Hibiscus in some of my products and match it with our dark chocolate mousse it really very good. The Hibiscus has a flavour reminiscent of raspberries, watermelon, rhubarb, plum and strawberry with great acid. You mentioned having trouble with liquid honey, what about dried honey, would that work? Cheers Peter Nicholson

[@Greatewall79]

Hello there absolutely loving your videos, thanks a million for sharing your knowledge! Can i ask you regarding the final Chocolate bar weight with inclusions? For example if my molds are for 60 gr Chocolate bars and i add by eye inclusions some of these will change the final weight, How that works? Thanks for replying!

[@christianortiz1848]

Hi Dylan thankyou for all your valuable information I was wondering when you make infusions and inclusions, do you have to considered the properties of the ingredients for the nutrional facts like sugar for example Because the proportions of the 100g would change Thanks Best regards, Christian

[@sugatabasuroychoudhury1773]

Can we add condense milk in milk chocolate🍫

[@gerardodaniellopezgarcia8788]

How much is the ratio cacao, milk and cacao butter you need for milk chocolate?

[@manjumuzik]

Hi friend please help in pricing for Chocolates

[@theutahartist]

Out of curiosity, why don't you use powdered honey for your bars? I had no idea you could USE liquid honey. It makes me nervous to think about, but now I sorta want to try it.

[@CraftChocolateTV]

There’s more moisture in honey and actual sugar is often added to honey powder. It’s also more expensive. If you do try though, let us know how it turns out!

[@theutahartist]

@@CraftChocolateTV I will! I bought some honey powder that I think is mostly honey.

[@heavenly1895]

You are just awsome sir

[@serahbrandenn434]

3:08 how much is "a while" for soaking the lavender in cocoa butter?

[@RoigChocolates]

i would leave it at least 1-2 days

[@habbidee009]

Hai, Could please tell.. What’s is the ratios you have for milk chocolate??

[@marvinmendoza6263]

Excellent but you did not tell us about the inclusions of the whiskey

[@Nani_llc]

Whiskey = water = seizing. Would make more sense to flavor a ganache

[@invisible468]

You say decorations I say "Bedazzled!!"

[@khiatinemohamed3437]

Hello, I can see more details for honey with chocolate , by video please.

[@serahbrandenn434]

I think I saw honey powder sold somewhere? I don't know where

[@szcze]

I am also interested in more information on how to temper chocolate with honey in it, what you mean by "small" batch size, etc. Would really appreciate this!

[@szcze]

@@serahbrandenn434 Honey powder is indeed sold in supermarkets, but it is not the same taste as real honey.

[@leonardohernandezcabrera7541]

I was wondering if I can mix dry mint leaves with my chocolate while is in the melanger to make mint chocolate 🤔

[@Nani_llc]

Why not try?

[@abdulveetil5200]

Good

[@asma0095]

AMAZING 👏👏👏

[@sharifkhondokar5956]

dear sir I'm see u all video I pelan I'm star a small chocolate business can me star 5 kg melager machine tell me sir pls

[@sharonabraham6085]

do u need a microbiologist in ur company?

[@IvanRossS]

Lavender chocolate 🍫?.. omg wtf is that lol

Fairly common pairing...maybe u should try it?

[@sharifkhondokar5956]

dear sir I'm see u all video I pelan I'm star a small chocolate business can me star 5 kg melager machine tell me sir pls

[@leonardohernandezcabrera7541]

I'm in the same boat starting with a 4.5kg melanger