craft chocolate from Bulacan Philippines - tempering, molding and wrapping dark chocolate bars ASMR
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- Опубликовано: 14 окт 2022
- Tempering, molding, and wrapping craft dark chocolate bars in our small chocolate factory located in Guiguinto Bulacan Philippines.
#craftchocolate #artisanchocolate #chocolatebusiness #bensblendph #smallbusiness #chocolatemaker #cacao 
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12:45
Olá boa noite eu agradeço pela ajuda adorei saludos desde santa Catarina Florianópolis Brasil ❤
Wow nice ❤
Thank you! Cheers!
I enjoyed the video. Im in the process of starting a very small scale bean to bar biz. The temper process is always a drag to me as i'm still getting that process down.
I'm bookmarked your chocolate as I look forward to trying it!
thank you! welcome to the world of chocolate making.
Just let us know if you have any question, we'll gladly help and probably create a video about it.
That is awesome! I likely will have some questions. I look forward to more of your content.!!! Will be watching your videos!@@bensblendph
Assalamualaikum.
Do you export chocolate?
you put them in any ref shelves? - or particularly in the chiller? or in the the freezer?
i just tried making one the other day, but it did not harden and still sticky, so i just wrapped them like our yema candies.
i'm too amateur not knowing that i should put them in the ref to harden.
i started using home refrigerator it works as long you have proper Tempering of the Chocolate. This is for PURE Chocolate with pure cacao masS, cacao butter and sugar as ingredient. Tempering may not be needed for compound type of Chocolates.
To Temper dark chocolate, melting it Between 40-45 Celsius to remove all crystals and make it fluid then cooling it to 26-27 Celsius to form all types of crystal, then heating again to the range of 31.0 to 31.8 Celsius to retain type V beta crystal and melt all other crystals. type V beta crystal makes the Chocolate release from the mold abd have a snap sound when broken.
Where did you purchase chocolate wraper and how do your product looks like with your logo on. I love this chocolate.
Hi! You may check our Instagram for the packaging. instagram.com/bensblendph 👍
I like that packaging plastic
It looks to be cost effective.
Where can we order it, maybe online
nice job. 😇. I am learning something from your video. I have a small cacao farm and making my own chocolate also. Where did you buy the wrapper? I like to use them for my own chocolate. Where do you get you cacao beans? Do you have a cacao farm?
Hey, great to connect with fellow chocolate enthusiasts! Our packaging material is identical to what's used for popsicles or ice drops. By the way, we also have our own cacao farm. We are from Philippines. Where are you based?
@@bensblendph I am a Filipino . I have a small farm in Unisan, Quezon. I am a retired Engineer and now doing farming as a hobby. Nice to know that Filipinos are now into chocolate making instead of just buying imported cacao finished products. More power to your works and endeavor.😇
Hi sir,
I am looking for the chocolate depositor you used in moulding process. Please let me know where you bought it.
hello there, it's called batter dispenser for baking. It was bought from E-Commerce available in our country
Yo también vendo cacao artesanal ❤
wow! from which country?
@@bensblendph I'm from Venezuela and you ?
nice! we're from Philippines
@@bensblendph que bien..
Hi! Where did you bought your polycarbonate molders?
Hello there? Are you from Philippines? We are also selling polycarbonate molds
What are the size of your mould?
for this Chocolate bar the size of polycarbonate mold is 27.5x13.5x2.5 cm with a chocolate bar of 12.5x6x0.6 cm
Where do you store your chocolate in the pan and the wrap ones. . What tempreture you normally set your ac.
Hello, the room temp is 21C, we store them in a black box in a cool dry place
Ok thank you. Do you store chocolate in refrigerator?
@@norawilfred1594we don’t store chocolate in the fridge once it’s tempered and molded. Just storing them in a cool (21-30C) dry place . We use a chiller to set the chocolate during tempering.
hello. where do you buy the bar wrapper? Share me the link please. Thank you
Hello! it's a plastic also used for icecream popsicles.
it could be available in your online ecommerce in your country
Hello, Could you please share the link of where you buy the bags or the measurements of the one you use? thank you
Hello, where do you buy, chocolate molder, and did you use the cooking chococlate in your video?
Saan po kayo sa Bulacan?
Guiguinto bulacan po kami
how can i purchase
hello friend, which one is your question related to
Compound chocolate to making bars?
We only produce pure chocolate, which is made only from fermented cacao beans and a sweetener like sugar or monk fruit.
Our cacao beans are sourced from local farmers in Davao, Philippines
You may want to watch this video showing our process of bean-to-bar.
ruclips.net/video/F68PDJaLxr0/видео.html
How long do you keep it in the ref?
@@minacomandante9101 It takes 30 minutes for the chocolate to set in the chiller that we use.
Which brand of chocolate you used. And how long will it be good after making?
@@sakeramirza7062 the chocolate we use is from our own brand - www.bensblendph.com. Its a high quality Chocolate since its purely made from fermented cacao bean and a sweetener like sugar. We also use monk fruit sweetener for our sugar free dark chocolate.
check this video on how we made Bean-to-Bar ruclips.net/video/F68PDJaLxr0/видео.html
When properly stored, high-quality chocolate can have a shelf life of atleast 2 years. Actually, "chocolate aging" is being done by some artisan chocolate makers