Awesome video again! And thanks for the tip about adding hot cocoa butter to the grinder first. I had quite the trouble getting things to roll smooth, but I will definitely give it a go again now that I saw your video!
I love oat milk chocolate and recommend it to people who like dairy milk chocolate for the experience of tasting the chocolate more than the milk (usually powdered) milk. It's light and smooth without losing any of the goodness of the chocolate. Thank you for showing us your process.
Hi! Wonderful video! Do you know Is the chocolate better if i use oat milk powder instead of oat powder or there is no diffrence? Because the milk powder is a lot more expensive and thats why is asked. I would really appriciate the answer.
25.7% Cocoa Nibs ~ 1/4 18.8% Oats ~ 1/5 26.7% Cocoa Butter ~ 1/4 27.8% Sugar ~ 1/4 0.5% Lecithin ~ 1/200 1% Salt ~ 1/100 I have a much smaller setup and don't have room for a stone mill in my apartment. I'm going to try grinding my materials down and cooking it in a sous vide. I'm thinking I can filter out large bits with a small strainer as I fill a mold. I would love your opinion on how long, what temperatures to use and if its viable. I was thinking I could start at a lower temp for a longer period to help bind any added flavors (dried fruit, mint, etc.) and to help break down the solids. I would then cook it at a higher temp for a short period before casting in the mold. I could also try tempering it afterwards using your method. You're videos are great, thanks for all the information!
Thanks man, that very kind, I definitely don’t want to be a downer and you should still try but I don’t know that you will be able to the chocolate fine enough for that perfect smooth texture without a grinder. Please do let me know how it goes though and even if not perfectly smooth I’m sure it will still be delicious
Love your videos. Not sure if you have come across the chef steps article where they are subbing coffee beans for cacao beans. They processed in melanger much like cocoa beans. The rest of the process is the same as chocolate making. It got me thinking about if it would be possible to make "chocolate" completely from local ingredients. Could ferment and toast barely in place of cocoa beans but I've had a hard time thinking of what to sub the cacao butter with. I was thinking clarified butter as that's the closest thing that is local. Not sure how to make it vegan unless though. Would love your thoughts on it.
That’s interesting. one thing to consider with any alterations to a traditional chocolate is to make sure there is no water getting into the mix so something like barley, for example would need to be fermented and then probably dry it before roasting. Cocoa butter would be the hardest thing (maybe impossible) to skip because it crystallises in such a specific way, and melts at such a specific temperature that gives chocolate its unique characteristics. Without cocoa butter, we wouldn’t be able to temper chocolate. It wouldn’t melt in the mouth in the correct way etc. You could definitely do a big range of different ‘chocolates’ using local additions but still getting the texture correct by using some cocoa butter, that would probably be my approach
Some commercial chocolate makers use ball mills which are faster at grinding but not everyone likes the results as much. The finding process with a smaller stone grinder is also heating and 'conching' the chocolate somewhat as it grinds, helping off flavours to escape and the flavour to develop. Ball mills can also be hard to fully clean, thats one of the reasons some dark chocolates that dont contain milk still list milk as an allergen - because they use milk powder though the same machines and cant guarantee there aren't traces it. For small scale craft chocolate - at home and in restaurants these stone mills are still the most accessible option.
Hi, so chocolate ratios can be complex I would recommend with follow the one I give you here in the video description or to get more in depth I would recommend 'The Elements of Dessert' by Francisco Migoya, its a great book and includes a section on formulas for chocolate ratios
Awesome video again! And thanks for the tip about adding hot cocoa butter to the grinder first. I had quite the trouble getting things to roll smooth, but I will definitely give it a go again now that I saw your video!
Do, it definitely helps, and let me know how you get allong
So great to have a vegan receipt
I love oat milk chocolate and recommend it to people who like dairy milk chocolate for the experience of tasting the chocolate more than the milk (usually powdered) milk. It's light and smooth without losing any of the goodness of the chocolate. Thank you for showing us your process.
Yeah I generally prefer dark chocolate but this is the exception really. Delicious and the oats give it a great character & softness
Wonderful
Thank you! Cheers!
Hi! Wonderful video! Do you know Is the chocolate better if i use oat milk powder instead of oat powder or there is no diffrence? Because the milk powder is a lot more expensive and thats why is asked. I would really appriciate the answer.
25.7% Cocoa Nibs ~ 1/4
18.8% Oats ~ 1/5
26.7% Cocoa Butter ~ 1/4
27.8% Sugar ~ 1/4
0.5% Lecithin ~ 1/200
1% Salt ~ 1/100
I have a much smaller setup and don't have room for a stone mill in my apartment. I'm going to try grinding my materials down and cooking it in a sous vide. I'm thinking I can filter out large bits with a small strainer as I fill a mold. I would love your opinion on how long, what temperatures to use and if its viable. I was thinking I could start at a lower temp for a longer period to help bind any added flavors (dried fruit, mint, etc.) and to help break down the solids. I would then cook it at a higher temp for a short period before casting in the mold. I could also try tempering it afterwards using your method. You're videos are great, thanks for all the information!
Thanks man, that very kind,
I definitely don’t want to be a downer and you should still try but I don’t know that you will be able to the chocolate fine enough for that perfect smooth texture without a grinder.
Please do let me know how it goes though and even if not perfectly smooth I’m sure it will still be delicious
Love your videos. Not sure if you have come across the chef steps article where they are subbing coffee beans for cacao beans. They processed in melanger much like cocoa beans. The rest of the process is the same as chocolate making. It got me thinking about if it would be possible to make "chocolate" completely from local ingredients. Could ferment and toast barely in place of cocoa beans but I've had a hard time thinking of what to sub the cacao butter with. I was thinking clarified butter as that's the closest thing that is local. Not sure how to make it vegan unless though. Would love your thoughts on it.
That’s interesting. one thing to consider with any alterations to a traditional chocolate is to make sure there is no water getting into the mix so something like barley, for example would need to be fermented and then probably dry it before roasting.
Cocoa butter would be the hardest thing (maybe impossible) to skip because it crystallises in such a specific way, and melts at such a specific temperature that gives chocolate its unique characteristics. Without cocoa butter, we wouldn’t be able to temper chocolate. It wouldn’t melt in the mouth in the correct way etc.
You could definitely do a big range of different ‘chocolates’ using local additions but still getting the texture correct by using some cocoa butter, that would probably be my approach
Hey, can we use fruit powders like orange powder and beetroot powder instead of oats? Just any powdered ingredient replacing milk powder?
Pretty much
Does commercial chocolate have to grind that long or do they simply have more powerful machinery or perhaps some kind of high pressure process?
Some commercial chocolate makers use ball mills which are faster at grinding but not everyone likes the results as much. The finding process with a smaller stone grinder is also heating and 'conching' the chocolate somewhat as it grinds, helping off flavours to escape and the flavour to develop. Ball mills can also be hard to fully clean, thats one of the reasons some dark chocolates that dont contain milk still list milk as an allergen - because they use milk powder though the same machines and cant guarantee there aren't traces it. For small scale craft chocolate - at home and in restaurants these stone mills are still the most accessible option.
hi, thanks for this! what's the ideal ratio for cocoa butter?
Hi, so chocolate ratios can be complex I would recommend with follow the one I give you here in the video description or to get more in depth I would recommend 'The Elements of Dessert' by Francisco Migoya, its a great book and includes a section on formulas for chocolate ratios
The stone grinder is $200 😭