how to make a milk chocolate bar like this

Today I want to make some milk chocolate. Now, some of you may have seen my other video on making chocolate. This video is the spiritual successor to that video, and it’s actually going to make some aspects of the chocolate-making process a lot cheaper and easier. That should make this possible for you to do at home. If you want to follow along with me, I’ve put a list of the ingredients I used on screen.
============= Links ==================
Harvest Right Freeze-Dryer: affiliates.har...
Cocao Beans: amzn.to/3AqfHq8
Milk Powder: amzn.to/3nLDPjQ
Cocao Butter: amzn.to/3nPbadt
Mixing Bowls: amzn.to/3Dvr7el
Oven: amzn.to/3wEOMEp
Mortar and Pestle: amzn.to/3zfhyxl
============= Video Equipment ==================
Camera: amzn.to/3i72XNm
Lens: amzn.to/3eiODjx
Lens Adaptor: amzn.to/3rji9uX
Light: amzn.to/2UMK7TQ
============= Ingredients ==================
Ratio of 2:1:1:2
6 oz (180 g) Cocao Beans
3 oz (90 g) Milk Powder
3 oz (90 g) Cocao Butter
6 oz (180 g) Sugar (this may be a little too much, it was pretty sweet)

[@amanwithnoname4657]

Can you make some white chocolate I like it more then milk

[@FlavorLab]

I got you fam: kzbin.info/www/bejne/labXpZ2BiM59prc

[@meam2932]

yessir

[@noot3315]

ayy

[@amanwithnoname4657]

Thanks g

[@jafjay6024]

@@FlavorLab you are fast

[@FreethinkingSecularist]

This guy has his own wet grinder, and freeze dryer, but no microwave oven. I know that happens sometimes, but it is pretty funny.

[@Jessica-co2ef]

If I had all these cool appliances and limited space, I would throw away my microwave too 😂😂

[@IGYETII]

Separating yourself from a microwave can really help you eat better. Reheat food in the oven.

[@FreethinkingSecularist]

@@IGYETII are you one of those people who believe that the radiation from microwaves somehow contaminates the food or denatures the tissue in food in a less healthy way than traditional heat? Or are you just saying that having a microwave oven might lead to people purchasing more processed foods that are easy to throw in there? Hopefully just the second possibility.

[@IGYETII]

@@FreethinkingSecularist uhhh sure dude

[@Cthulhu4President]

It doesn't "happen sometimes". If the guy works as a serious chef, it's very likely he doesn't own a microwave for that reason alone. Just listen to Gordon Ramsey go off on his hate for microwaves, THAT's funny.

[@jeffrey2988]

"as opposed to a hershey's bar" Yeah, I don't think Hershey is a good standard to measure chocolate against bud

[@zypper7213]

Oh, why isn't it a good standard? I live in a place that doesn't sell Hershey's, so I kinda thought it was just a pretty generic chocolate bar

[@Realturboterrapin]

@@zypper7213 Hershey's supposedly uses a manufacturing process for their chocolate and it makes the same acid as one of the types that we find in puke. So some people find that Hershey's tastes like barf. I've also heard that Hershey's is a bit too grainy, but I'm not sure how much truth there is to that. Personally I don't think it's that bad, I like the extra tang of the acid, but I can understand why people don't like it.

[@zypper7213]

@@Realturboterrapin huh, had no idea about that, thanks!

[@jammybizzle666]

@@zypper7213 it tastes like really cheap, low quality grainy sugary chocolate. Kind of like a bar you'd get for 30p which legally can't be called chocolate

[@aleisterlavey9716]

It's illegal to call Hershey's chocolate in Belgium and Switzerland. Edit: spello

[@literallydeadpool]

I'm watching these videos knowing that I'll probably never make them because I don't have the equipment or ingredients to make them

[@asahearts1]

I feel your pain. I don't even have a kitchen. I watch all kinds of videos on how to make stuff and home improvement but I've always never had enough space or money.

[@karyoplasma]

Well, the ingredients are not that hard to get, you find them in most big supermarkets. But a wet grinder is like 500 bucks, so that is a pretty big investment for making your own chocolate. And don't even think about a food-grade freeze dryer, it's gonna cost you more than a used car.

[@AiladnamNiaz]

Go buy it

[@AiladnamNiaz]

@@karyoplasma you don’t need wet grinder

[@ghost-ul1dl]

ну сублиматор вообще крутая штука крутая но уж очень дорогая =(((

[@Raykkie]

The chocolate is probably meltier because you didn't temper it too, having the proper crystal structure would help making it more resistant to temperature

[@DesyHand]

Just came in to say the same thing. But definitely impressed by his enthusiasm to get to the final result!

[@kathrynjones2881]

I was wondering about that. Would you temper the chocolate after the 12 hours in the grinder? Is that the last step?

[@gemmamalo96]

@@kathrynjones2881 I think you would put some seed chocolate in just before you pour it, but I'm not certain.

[@Hwyadylaw]

Also the fat from the milk has a lower melting point. Typically you would use skim milk (which has virtually no fat).

[@MarceloZ2]

I'd say, melty is good.

[@Toxicity1987]

Powdered Milk is actually not freeze dried, its usually spray dried. In that process the Milk is sprayed in a very fine mist into a heated chamber, the milk droplets instantly dry out and then fall down as a powder.

[@aleisterlavey9716]

Isn't there even a method that combines those two? I vaguely remember visiting a factory with the class and they had a spraydry machine that had a big " don't open while under vacuum" sign on it. The Machine had the size of a pickup.

[@julien_mglhs]

I like the little text comments that you casually add to the vid

[@Crafterrian]

After crushing the beans put them in a bowl and toss. As you're tossing them in the bowl blow on them, the lighter skins will fly out of the bowl while the heavier nibs will stay.

[@FlavorLab]

That is a good idea, I will try that next time

[@Nono-hk3is]

Winnowing is the term, probably find lots of interesting techniques with some internet research.

[@snorlaxirl6421]

@@FlavorLab take 2 bowls ontop of eachother and shake the skin will fall out between

[@99temporal]

Just an addendum: Most comercial powdered milk is made with what is basically a sprinkler system(like the ones for fires, not for the garden) inside a very hot oven.... The droplets of milk dry as they're falling and... Boom! Powdered milk

[@roombagrl7]

I had to rewind the video when he was using all this equipment and he said he doesn't have a microwave 😂

[@MrTarfu]

Microwaves are overrated lol

[@Khristafer]

I want to see a pantry full of freeze dried fruit powders. I think changing up a lemon bar, but using other fruits mixed with the powder could be awesome and intense. Maybe blueberries.

[@clarewillison9379]

I’m playing with adding these to choc. Powdered fruit from Amazon. Everything you can think of.

[@badw01f23]

What happens when you put coffee beans into the wet grinder instead of coco? I need to know!

[@bob_._.]

For separating the husks from the beans (aka. winnowing) take them and two bowls outside on a day with some breeze or take a fan with you; pour the beans back and forth from one bowl to the other, allowing the wind to blow the chaff away. Let them fall 2 or 3 feet (1 meter).

[@PaulDixon25]

If you put your silicon mold on top of a tray, you can tap the whole tray without flexing the mold. Also, cool Harvest Right. I have some of them and they are an amazing machine.

[@dennislee719]

Great video. Would love to see you make instant coffee using the dry freezer and recording the changes in taste. If you have the budget for some high quality coffee beans, a high quality instant coffee video would be really cool

[@bogney]

Haha he really did it

[@audun.]

"freeze drying my own milk" what do you mean by that? 🤔📸

[@niko1even]

I can't wait for the freeze-drying video, the process just sounds really cool. and WHOA those chocolate bars looked so delicious... I have to try that one day. How long did the peeling process take for the number of cacao beans you used for this recipe?

[@FlavorLab]

I think it took me a minute to figure out how to peel them correctly, then it goes pretty quick

[@Polymeowrs]

The bar is more melty because you didn’t temper the chocolate. Chocolate Alchemy is a great resource for cocoa beans and reading.

[@Unknown-sg4tv]

How To Make Negative Outcomes Extremely impossible 1. Invent time machine. 2. Travel to 22nd century. 3. Invent a machine that can change probability to make probability certain that Negative Outcomes are Extremely impossible Forever.

[@ketmax2805]

Me: *Go through the 5 stages of grief*

[@airsoftluke17]

as a mexican seeing all those kitchen gadgets blew my mind

[@Lionwoman]

*me living outside the US and having whole milk* WTH is 3% milk?

[@dragnoft619]

ok thank u, i love delicious milk chocolate, i would love it if u sent me some!

[@ProstTupIdiot]

Can you do that with a sweetener or a natural sweetener like stevia? Also, is it possible to use a saturated fat like coconut oil? Seems like cocoa butter is pretty saturated at 60%, but I love coconut, so that is why I am asking anyway.

[@sharonhill2602]

Got a freeze dryer, chocolate mill, but no microwave 😂😂

[@AmeshaSpentaArmaiti]

could you put coffee means in the wet grinder? like, is coffee butter a thing?

[@sharonhill2602]

You didn’t temper it?

[@eewag1]

The fact that he has so many things but not a microwave 💀

[@JoaoIsntJohn]

I have a question that could be an interesting prompt for a video using the freeze-drier. If you freeze-dry almond milk is the result the same as almond meal?

[@igiveupfine]

no. almond flour has fibers that won't dissolve in water. you get almond meal by grinding up almonds.

[@JoaoIsntJohn]

@@igiveupfine fair point but then the question is... If you freeze-dry almond milk do you get something similar to dairy based freeze dried milk?

[@igiveupfine]

@@JoaoIsntJohn i don't see why not. freeze dried almond milk would probably work easily.

[@gryndyl]

I don't know if this will work but you can peel garlic cloves easily by putting them together in a lidded container and giving them a vigorous shaking. Wonder if something similar might work on cocoa beans.

[@Ciccigreen]

Can you freeze dry eggs? It would be really cool to see that!

[@jastrub]

Homie has a wet grinder but not a microwave

[@dungww2006]

I’ve tried this and can confirm it actually broke the space-time continuum and created a vortex.

[@boredbrocc]

what if u want to make some nutella-like chocolate

[@joandarc441]

Chocolate!!!!!

[@thewinningsmile5110]

F for the gooey cocoa beans

[@Freedeeism]

Do dog milk!!

[@eliecassir9106]

Dark tastes better for u?

[@boyffb]

Could you cold infuse some really high quality tea into the milk and then strain it and freeze dry it to make an AMAZING tea flavored milk chocolate bar? It really depends where you live but loose leaf single origin tea that mixes well with milk flavor profile such as an Assamica varietal from Sri Lanka, a Japanese Hojicha , maybe even something weird like a very creamy ripe pu er or even sticky rice pu erh from Yunnan China. Also I wonder if the difference vegan milks can be used to make vegan milk chocolate and what are the best flavored ones!?

[@bubbleduck28]

This good video so I once tried coco powder and think used wrong sugar was demorara brown sugar. Not sure if need more milk powder but chocolate didn't set was more like cake bar crunchy texture... Tips? 😂

[@robmckennie4203]

Ben Krasnow, these days Applied Science, has a video from years and years ago about making astronaut I've cream, but he also shows freeze dried jello, which ends up being a little like aerogel made from gelatin and sugar, and it looked super cool. Something interesting to try with the freeze drier

[@jeanne3294]

Did you try the Old Method/Traditional Method of making the chocolate? Are there any issues, with these process/procedures, other than that of the old method, a. grinding b. heat on stove? The mixture is formula.

[@faceshieldfacemask3561]

There's no way making this. I'll just buy to the grocery store just for 2 crazy bar making this??no way..

[@clickfix]

A weird idea: You say that the cocoa beans are like coffee beans, could you make a coffee paste with that grinder and mold that into a bar?

[@Nono-hk3is]

Not by itself because coffee doesn't have any fat like cacao does. But you could add cocoa butter.

[@virginiascurti5036]

Answer to your question about why the milling takes so long. Your making an emulsion and with two substances that don't naturally mix so your forcing and layered attraction over time, I won't go deeper into the chemistry.

[@tinymetaltrees]

Winnowing. You get a big bowl. Toss all the crushed bs up into the air and catch it. Arrange so the air has some wind. Catch the nuts, the shells blow away. You can use inclined planes and textured surfaces and other methods to incline this method to sort in your favor. Lots of variations through history.

[@siglovesbugs]

the reason it tastes better or high quality is because most of the commercialized chocolate bars out there aren't 100% cocoa and can barely be considered chocolate. however, they're still tasty, so nobody really cares too much because it means that it's much much cheaper than the high end bars who can afford higher percentage marketing :)

[@12345678abracadabra]

if its melty, it's likely because the chocolate wasnt in temper! you're not meant to use the chocolate straight out of the grinder! youre a science guy so im sure itll be easy for you to find out how, but essentially the fat molecules need to be 'trained' to rearrange themselves into its most stable form. if done right, chocolate will firm up by itself without being in the fridge (you should avoid the fridge since condensation ruins chocolate) and look shiny and only melt upon touch. im jealous, im an amateur chocolate maker, i dream of having a grinder and freeze dryer!

[@shifuugincii]

Why is bro chewing chocolate, 7:20 thats horrible for your teeth. didn't mummy and daddy teach you that?

[@taborgoth]

This is my latest best channel :)

[@BF-Gator]

who eats chocolate bars anymore it's 2021 it's all about candy bars now

[@galaxygirl7087]

I'ma be dumb and make a story: So basically we have a poor alcoholic who cant afford alcohol so hw tried to make it but alcohol is illegal to make so we made it in bar form but he didn't wanna try it so gave it to his son hoping his son wouldn't get drunk his son said it was sweet and that my friend is how we got chocolates

[@theegod2141]

Hi I’m from dimension 7 and I can confirm that this chocolate did destroyed my dimension’s timeline, and now Im currently staying in your dimension.

[@diecubo]

20$ for a bag of cocoa beans, first time i feel luckyof living in latin america i can get on for under 5$ 😅

[@Sir.bookum]

He sounds like a girl... ??

[@CunnyRape]

average american hahaha

[@martinshoosterman]

Wait you are a physicist, who just decided to make a foodie KZbin channel? That is awesome

[@FlavorLab]

Thanks!

[@Gustoberg]

yous failed dried milk remembered me of something I didn't want to remember that involves jars

[@aphmaple2348]

what do you mean you can squish a peanut between your fingers???

[@LobsterHaunting]

“I dont have a microwave so i put the cocoa butter in the oven to melt it, anyway, here is my wet grinder and my freeze dryer-“

[@antoninsebera152]

1:44 - my wife will kill me for mess like this in kitchen :-D Now is tome for find video "How to make easly chocolate at home. This one is to complicated.

[@darthpaul4432]

Haha Who's been watching Food Wishes then? The original in giving it the Ol tappa tappa.

[@BobBrown.]

Its melty because you didn't temper the chocolate. I can tell as the bar isn't shiny it just looks dull.

[@TobaccoRowe1960]

I'd consider dehydrating Half & Half

[@ljre3397]

You don’t have a microwave?

[@kurtremislettmyr7108]

You can pour the milk into the tray after putting the tray into the freeze dryer.

[@Usernameisvalid8968]

8 hours grinding for two chocolate bars fuck me

[@paul2062]

nice video, hersheys chocolate is a terrible choc to compare too. go get some propper english dairy milk choc. best choc on the world.

[@E-BikingAdventures]

Why would you buy chocolate off the street? You can buy it at any store.

[@1jiu23]

i seriously thought that was powdered milk was crack

[@KennedyBoone]

Why didn’t you have to temper the chocolate?

[@cchoi108]

Freeze dry fruit please. It's expensive at trader Joe's.

[@woodsmama319]

Couldn't you use a ninja blender to grind up the cacao beans?

[@VarenvelDarakus]

reason it taste nice most chocolate has trace amount of coco butter , most cheap and middle shelf chocolate has palm oil and a lot of adtives to make it not taste discusting

[@hglbrg]

freeze dry berries and cut fruit and eat as is, in yoghurt or incorporate it in the chocolate

[@fansandvintage2008]

I love chocolate

[@silver_silver]

2:55, I thought you were showing your washing machine 😂

[@OfficialA-150]

Can u make oreo cream?

[@joenicholss]

I will always recommend the plug ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Damn shrooms are damn expensive but I found a plug who's considerate with his prices I ordered from myco.spor on Instagram I'm so grateful to him 🍄........

[@ps-mv3bn]

Crush, put in bowl, put dryer on low and blow the husks out 🙂

[@brendajiron9808]

A pasta colander might help separate some of those dry skins

[@TonytheCapeGuy]

Chocolatier? Keeping that word.

[@virginiascurti5036]

So does the amount of cocoa butter make a difference in the bitterness.

[@thatspiderbyte]

Please stop you're making me want to get a wet mill

[@geni_fetahu]

he has a vacumm freezer but not microwave lol

[@TimBerg22]

I tried your recipe and failed. Somethings wrong. 60grams of butter?

[@FlavorLab]

Butter or cocoa butter?

[@TheTiredPhrog]

Could you give me some of the freeze dried milk and a dollar bill?

[@josipiris5794]

could you try a coffee , made out of the a roasted dates beans , or a bubbly chocolate bar .

[@EricOlszewski]

THE OLD TAPPA TAPPA! OMG HOW MANY PEOPLE KNOW ABOUT CHEF JOHN

[@nicoletteandersson5540]

What happend to your microwave

[@blomproductions]

7:37 Am i thee only one who actually hear the snap?

[@handsoffmycactus2958]

Nah it’s not thick enough. So no it’s not perfect

[@Nono-hk3is]

Steve1989 used a freeze drier to make MRE Thanksgiving meal last year.

[@-kanade]

Is caramel chocolate any different ?

[@Daftruck2001]

sprinkling in a few coffee beans might be awesome

[@peternicholls6532]

Shame you didn't look into the procedure of tempering the chocolate as it makes a big difference .. maybe you could do a follow up video :)

[@FlavorLab]

As it happens, I just published a video on this today!

[@virionspiral]

You didn't follow the procedure properly for freeze drying. At 3:18, when you start the machine, it tells you to wait 15 minutes before loading trays, but you already loaded them.

[@roshnisharma4324]

Can we replace sugar with date sugar ??

[@roshnisharma4324]

Also how can we tweak this recipe to get dark chocolate ?

[@MedK001]

What if I don't want to use sugar? Can I just replace it with something like stevia? Would anything change in the actual preparation method?

[@shortsmotivation813]

you really sound like ryan trahan

[@igiveupfine]

i think it's way more melty because it doesn't have the right crystal structure. i noticed that after your chocolate was cooled, it didn't shine. when your chocolate is done being ground, put it into a squeeze bottle, and sous vide it at, i think, 89F for 5 hours or something to get the right crystal structure seeded. THEN transfer that into your chocolate molds. that should make it not as melty.