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Every single bit of advice was so helpful...the good the bad & the ugly, Thank you!

Thank you so much for this

36 hours ?....it takes me 5 minutes to temper choc with cocoa butter. Melt to 100F. cool to 91, Thats it... done. If you start out with tempered choc it will still be tempered at 100F even though its fluid.

Great ,keep it up

Good info.Thank you.👍😍

What brand of chocolate did you use? Was it couverture? And can we add more whisky to make it stronger?

Oh, Wow!! Those are beautiful!! I would totally but them, Nice Job!! Great suggestion too, can't wait to try it! We really appreciate you telling us your struggles, so we know what to expect and how to avoid some of them if possible! Another great video, thanks!!

I like how real this was. Great designs

Is it liquid colours .

Loved the video. (BTW, Fuchsia is pronounced "few-sha"). It sounds like you were saying that tempering the colored cocoa butter just involved heating it to melt the crystals, then cooling below 30^C. Is that correct? That seems simple enough

Thank you for the video.

Thank you from Norway :-)

So glad I found this site wonderful

Where do you buy your cocoa butter discs? I’ve been buying the big pieces from Chocolate Alchemy.

Do you have equipment now in your basement kitchen that is for larger volumes? Roaster, winnower, melanger, etc?

It looks like after you take the finished bars out of the molds, there are some edges that stick out, and then you break them off. Then it looks like your final bars have smooth edges. When I do this, my bars have jagged edges. Any advice?

Thanks for doing a contest and showing us how you used the colors and patterns!

Personally I’d love to see your chocolate kitchen, but I understand your concerns. Maybe you could post them and turn off comments. ??

❤❤🎉

I love you. I appreciate your candor. I make sugar free covature chocolate and enjoy your videos. Thank you.🎉❤

Very cute

Love your channel Angi! Thanks for bringing us along not just for the highs, but also for the tough parts of your chocolate journey. I’ve learned a lot from your channel and you inspire me to pursue my own chocolate adventures. Your chocolate creations are delicious and beautiful works of art. Keep up the great work. Cheers!

Can I make silky butter with a yogurt machine?

I had no idea you were at NW! I’m so sorry I didn’t have the chance to meet you. ❤❤

Love your channel Angi. I’ve learned much from your videos. I do local farmer’s markets and people are really sensitive to price increases. However, I am in a rural area where people are open minded to price increases (they have all been subjected to it). I have not increased prices since early spring and don’t want to again if possible. I buy my chocolate so I have started buying in 10 kilo bags to reduce the price. When people realize the quality of what we sell, they usually are more receptive of our prices. Keep up the good work! Love it when you come out with new videos.

Can you advise me where to get package for bars x

I felt everything you said in this video and i’m sorry it’s been such a hard year :-( I love that you are bouncing back and you have the support from your friends in the chocolate making world. I love watching your videos and if I ever find myself in Seattle, i’ll definitely swing by a farmers market :-) Keep going x

Hi Angie, love your channel and all the stories that you have shared with us. They are invaluable and are an essential component of the bean-to-bar movement. I would say that most started through the encouragement of those early visionaries who opened up the opportunities now afforded to many. Everybody along the way may have unfortunately faced the negativity of those who are in my view jealous of the achievements of the movement, or have other issues. If I can encourage you to carry on sharing as this is what makes the group strong, and don't let the very few that are negative steal the opportunity from the majority. The way I see it is, that either we take up the ground, or others will take it from us. Unfortunately, this is sadly the reality. Anyway, hope I have encouraged you and others. You rock !

I will comment more in depth either here and/or on Instagram via my chocolatier account later. I have to clean all the dust from cacao husks out of the air. (I have no cacao husks) 🥲 Oh Angi, the chocolate community appreciates you so very much. My chocolatier friends and I speak very highly of you amongst ourselves. You contribute a lot and make a positive difference for us. 😊

I’m so sad to hear you had such stupid negative comments. You have always been so helpful when I’ve asked you questions. Try to push the negativity away and carry on making the chocolate you want to make. Big hugs to you.

Keep going Angi ❤, Personally I have learnt alot of chocolate techniques from you. I think most chocolatiers have experienced this. Personally I had made labels with idioms in March for my monthly subscription boxes .And someone from another country told me I copied, at first I stopped using the labels but then I recalled the time I put in to design my own label and money spent on printing and most importantly why I started this business. Now am using my labels proudly in peace and confidence ❤✌️

🌟Angi, you are a hard working lady (I have been watching your videos for years now)! You do not need to care about other ignorant people! I look forward to visit Seattle in the near future and pickup some chocolate from you.🍫 Greeting for you from Canada.💫

Such a good video! Thank you for sharing both the ups and downs. We think you and your chocolate are amazing! Rebekah from Eleventeen Cocoa Beans share some with us. Such beautiful, delicious bars!

Im trying so hard to get past the Hyeeeeee .

I have a question for you, I tried to make chocolate, but my chocolates don't want to unmold what am I doing wrong, thank you in advance

Beautiful

Hi 😊 Your page instagram ???

Hello ma'am. Is this nuts r roasted?

Hi love your videos ! Whats the shelf life for the ganache?

GREAT VIDEO! Missed this one, thanks for the link! Love that design and we're still learning little tidbits, you are a fantastic teacher!!

❤

Well done Angie I have a question, Doesn't the crystalline ganache from the fridge affect the last layer of chocolate.

Thank you for transparency. This video is amazing ❤

What did you use for your natural colors?

This is awesome! So many great ideas of what to fill the chocolates with that I hadn't even considered.

Delicious ❤

Over the past two years I have been learning from you and building my confidence and skills. I love your work and presentation, thank you for all the work you put into your videos! 🤎👏🤎

So the seeds in tempering chocolate has to be previously tempered chocolate?

I love this!!!!

Is silk the same thing as paramount crystals?