How to Mold Chocolates | Craft Chocolate Making

[@francisthomas1339]

I am in India and I am a cocoa farmer. I am very much interested in your videos. All the videos are fantastic and very informative. Congratulations.

[@cacaocultureph]

Thanks Francis we appreciate your support for our videos and our channel. We are happy to be able see this has reached you in India

[@efrencabarce4769]

Thank you for sharing I'm planning to start a chocolate business now I found a mentor God bless you.

[@cacaocultureph]

Thank you for watching our videos and supporting the channel 🥰🍫

[@Aqnaimhealthytreatsandmore]

I want to know if I am adding liquid lecithin or other liquid stabilizer/emulsifier, at which point of the production will i add it.

[@cacaocultureph]

Lecithin in chocolate makes up very small % in chocolate. It would be mixed at the last part of the grinding stage

[@FacesintheStoneShorts]

Thank you for the presentation 👍

[@cacaocultureph]

Our pleasure!

[@catherinecorral8374]

Do you have machine for roasting cacao?

[@cacaocultureph]

For sale? No we currently do not sell equipment

[@DYRBCebuCity1968]

Which part of the process do you put the sugar and other ingredients if any.

[@cacaocultureph]

During the grinding process. This is the moment where you can slowly add your dry ingredients like sugar and/or milk powder and grind it with the chocolate

[@jencordero4803]

Is there a cooling time for the molded chocolates before you wrap them?

[@icyicebabee0]

Thank you for sharing!!!

[@cacaocultureph]

You’re welcome 😊 We appreciate you for watching our videos and supporting our channel 🍫😍

[@MrJonatski]

Hi. Where did u buy that square molds? Maliit ung nakikita ko :(

[@cacaocultureph]

I am not sure what square mold you are referring to but yung mga gamit namin na molds are bought online lang po.

[@bluewaterstravelandtours9859]

Hi Maam Shiela. Tanong po kung saan kayo nakabili ng fujidenzo chiller na may extra layers. Kadalasan 4 layers ng wire mesh lang ang dala sa chiller. Salamat po.

[@cacaocultureph]

Hi we bought our chiller sa distributor in our area. You can ask to buy additional racks for the chiller which we did. Make sure you know the model of your unit para same na rack ang mabili nyo.

[@ladingwahadi6150]

Waoh am indpired

[@cacaocultureph]

Thank you 🙏

[@jocristobal6084]

Very informative channel, thanks for sharing your knowledge & expertise in chocolate making. Question po, after removing the chocolate from the chiller, it is necessary to wrap it right away? or need to stabilize first for few hours in controlled room temperature? and how long it would take for the chocolate to be fully stable and ready for shipment.

[@cacaocultureph]

Hi Jo thanks for watching our video and supporting the channel. We’ve mentioned working room temperature in our video so you can follow that recommendation but I guess it depends on your situation. When you unmold the bars in a hot room then moisture will develop and packing it immediately will not be recommended. If working temp is followed have it rest for 30 min should be ok. If it is properly tempered then it should be stable for shipment. However in the Philippines logistics and temperature issues are difficult so packing and insulating it properly will be up to you.

[@jocristobal6084]

@@cacaocultureph Thank you & more power.

[@cacaocultureph]

@@jocristobal6084 you're welcome Jo. Good luck on your chocolate journey!

[@jocristobal6084]

@@cacaocultureph Thank you po.

[@sasukekim2173]

I'm planning to buy the equipment in my chocolate business. May I ask what kind of specific refrigerator ang ginagamit na nababagay para sa tsokolate .salamat

[@cacaocultureph]

Hi Sasuke Kim, thanks for commenting our video and subscribing to the channel. Right now we use the Fujidenzo upright chiller display. yun pa lang afford namin as of the moment. 😀

[@sasukekim2173]

@@cacaocultureph thank u po.ahh pero sa ngayun na malayo bilihan.okie lang ba online ako bumili like Lazada o shopee o mas maganda personal .im asking for opinion po.what u think po.salamat sa reply in advance.

[@cacaocultureph]

@@sasukekim2173 trusted company si Godel. Okay lang from Lazada. other sellers di ko sure

[@sasukekim2173]

@@cacaocultureph thank u so much💞😊

[@yaapokuahadomako6303]

Can I get more explanation to the chocolate melter What role does it play? Does it keep it in its temperature mood or ? Need more insight on that

[@cacaocultureph]

Hi Yaa. The chocolate melter melts the chocolate (this can be a step to help in preparation to load chocolate to a tempering machine). It can also hold chocolate at a certain working temp to allow you to work with it at a tempered state while doing other chocolate confections.

[@gbarensol]

Good day po! tanong ko lang, nabanggit kanina kailangan i-maintain ang temp between 20-21deg celius habang ginagawa ang chocs, ibig ba sabihin nito pagkatapos na mold at nalagay sa packaging still the mentioned temperature apply? thanks.

[@cacaocultureph]

Typically yes or a little over. But definitely in a cool room for storage. We understand that Philippine weather is not ideal and medyo humid. Try to keep in styro boxes and cool dry place

[@anacletagalendez604]

Avid follower here pls. make a video on how to clean plastic molds tnx

[@cacaocultureph]

Use hot water then dry immediately with microfiber cloth. Some chefs use alcohol and cotton to polish. 😊

[@cacaocultureph]

We will try and make more videos like these

[@JesusFlores-cy2dp]

Madam, saan po mkakabili ng tempering machine at mgkano?

[@cacaocultureph]

It depends on the size. You can check sweetlink and Godel chocolates

[@karengracelacerna8190]

Hello Maám Shiela, may I ask if Cacao Culture offers hands-on training on post-harvest cacao processing and chocolate-making to local farmers here in Misamis Oriental? Thank you :D

[@cacaocultureph]

Hi Karen, thanks for watching our videos and supporting our channel? Are you asking for yourself or for an organization (coop/govt office?). We do not have any trainings or seminars but you can reach out to this group - Cacao Pilsense facebook.com/PilSense/ for possible trainings. We highly recommend their group.

[@karengracelacerna8190]

@@cacaocultureph Hi Maám Shiela. The group that will undergo training will be a people's organization supported by DOST. Thank you very much for responding to my query, and your recommendation is such a big help. Kudos to Cacao Culture Ph! :)

[@cacaocultureph]

@@karengracelacerna8190 You're welcome Karen. Good Luck to the team and the organization looking to learn more about cacao.

[@felybulda7294]

Thank you so much

[@cacaocultureph]

You're most welcome

[@floridorabanal5826]

Very informative video. Ang problema ko po ay after na nilabas sa ref ang chocolate ay nagmomoist kahit nasa 20deg ang room temperature. Pwede ba wrap agad ung mga chocolates after demolding kahit may moist po.... thanks

[@adahtorda5346]

Hello Ms. Sheila. I would like to know where did you buy your molds and what is the brand of the chocolate that you are using?and the foil too where did you bought the? Im looking forward to hear from you. Thank youuu

[@sandhyaranirout1676]

First one

[@cacaocultureph]

Congrats

[@thearuthm.delacruz7843]

Anong chocolate product ang meron po kayo na mairerecommend nyo na kasing lasa po ng dulo ng Cornetto ice cream? Looking forward for your answer po. Thank you!

[@SsnMlkBly]

Hi from the N L

[@cacaocultureph]

Hi Susan, thanks for watching our videos and supporting the channel. Where is NL exactly?

[@lornadelacruz2952]

Hi mam

[@cacaocultureph]

Thanks for supporting the channel