This was an amazing watch. I leaned a lot and have much more confidence. I appreciate you giving the standard methods, how we can vary those methods and what to expect when we do. I feel like a more experienced chocolate maker, and I didn't have to go through the costly or messy failures to achieve it. Thank you so much.
My cacao trees are starting to fruit well after planting 3 yrs ago and starting the chocolate making plans, your videos are the best! Thanks from Thailand
I love all your videos ❤ it is a good idea to buy the cacao beans already roasted and used when I need it? or they need to be roasteed right before making chocolate? Thanks
Thanks! They don't need to be roasted right before making chocolate. Yes, you can buy roasted cacao, it will be a bit more expensive. If you don't want to roast, I would suggest you just get the nibs. If you don't want to roast, you definitely don't want to crack and winnow beans either. You can buy roasted nibs and go straight to making chocolate.
$10usd per lb is reasonable for prime cacao. But $5usd per lb can make edible chocolate. All depends on the origin and your goal with the chocolate. For milk chocolate it doesn’t have to be the best cacao. For dark chocolate where you will only add sugar, the quality is more important.
Hello, thank you so much for this video and the information you provided it helped me a lot. Although i want to ask about the choco vision, when i do the tempering after the melanger and i dont have seeding will the technique "taking the chocolate out of the melanger and taking some of it and cooling it on a marble table" then adding it to the choco vision machine with the other half of chocolate that was taken out of the malenger work? Also another question is there a difference if i put the chocolate in a bon bon mold instead of a bar mold after tempering it? Thank you so much.
It makes no difference where you put the chocolate but the thickness of the mold matters a lot. The thicker and wider the mold, the longer it will take to crystalize, this means that the likelyhood of the chocolate going out of temper increases. Yes, you can take part of the chocolate from the melanger and put on the marble table to develop some of the good crystals, then place this in the chocovision.
I enjoyed your video, one question I do have though, is there a standard as to how much husk is acceptable in the chocolate? Thank you once again for your instructional video.
Depends by country, under 2% is ok. This is if you are making chocolate for sale. I have made a 70% chocolate using the entire bean and husk. No one could tell me what the defect was (in this case the use of all the husk), it was still smooth. But I did have to add about 10% extra cocoa butter to make up for the addition of the solids. In my tests ... no one can say "this chocolate has too much husks". If you are making at home, don't worry so much about it. If you are selling, keep it under 2%. If the husk has mold or bird droppings, don't keep any of this in the chocolate.
Excellent! The best advice on B2Bar I could find. Could I ask - how do you know the chocolate is ready? I am confused bcs on your blog you recommend 48 hours of grinding. That is crazy long. You say the longer the more flavour escapes. For me I dont feel any particles after 10 hours already. But if I come very close with my nose and take a big breath in, it is little stinging in my nose. Should I run it longer and try to remove it or is it valuable aroma?
The chocolate I sell is in the melanger for 2 to 3 days without interruption, timing depends on the machine, some are faster and better, on the type of sugar I use, powdered sugar will refine faster than crystal sugar, and the type of chocolate, a milk chocolate might take longer than a 100% cacao bar. Your chocolate should reflect your tastes, if you like it after 12 hours then that is ok, stop there and remove it. Yes, there will still be a lot of acidity in the chocolate after 10 hours but if you like that, it's ok. If you want to remove som acidity here are you options: age your unroasted cacao beans (3 to 6 months will do but I have aged for 3 years), grind longer and make sure that you do not have the lid on the melanger (let the aromas escape freely), age your chocolate (same times as the cacao) - these three things will help reduce acidity in chocolate. The obvious would be to start with less acidic beans if possible. In terms of "is it a valuable aroma" depends who you ask. In indigenous communities that drink cacao in Latin America they prefer this acidity, they grind cacao only until it becomes liquor (5 minutes) then add water or milk and drink. They like the aroma and flavor of this style. If you ask a Frenchman that makes 70% bars they will say this is a giant flaw. But like I mention, you are the creator of your chocolate so make what you like. I make both, my chocolate de metate (drinking chocolate) is not refined and not melanged long enough to remove the acicity, for my "eating chocolates" like my bars, I keep in the melanger about 2-3 days and a lot of the acidity has escaped. Do this, put in a batch of 3 kilos in your machine and at 10 hours remove 100g or so, at 15 hours remove 100g, at 24hrs remove 100g, at 48hrs remove 100g and taste them all in about a week so you truly understand the impact the melange time has on your beans.
@@arceliagallardo2776 Dear Arcelia, I am so greatful for your answer! Thank you for explaining me all the details, I have so much more to learn and experiment. The drink you are talking about sounds so fascinating! Is it the 'xocatl' old Aztec civilization drank? So you drink 100 % chocolate with hot water or milk? Maybe could you give me a name, so I can search and learn more? Thanks for sharing this video and answer!
With regards to the shells, i understood it is loosing some of the weight. But remember you showed the beans with the mold, now that shell could be part of the chocolate? I really take my time to make sure no shell remains. I know it sound crazy. Or i roast the ones with the mold separate and make sure no shell remains. Lol I found doing the tempering a few times, like melt and temper it on different days and abt the 3 or 4 time adding cocoa slik does work.
Yes, you are correct, if you leave shells in the chocolate that also includes the mold. The best chocolates are made with zero or minimal shells. Also, the best chocolate comes from cacao beans that have no or minimal mold.
Thank-you, I learnt so much from your website and this RUclips. Ie tempering bean to bar chocolate isn’t easy. My chocolate is so viscous, and have been struggling to pour into moulds at 32C. I will try a longer roast. I will try a higher temperature, 35C, could my cocoa, St Lucian, require the higher temperature? I am using the Sous vide method so will use two bags of 400 gms instead of one of 800 gms. I will pour my chocolate liquor from the Melanger into more metal trays, I have noticed the chocolate at the surface of the trays are shiny and the thick chocolate in the centre of the tray very bloomed. Could this help me start my tempering process with a more tempered chocolate. Lots to try. I might get there one day! Silk chocolate, what’s that all about!
Try warming your molds a bit before pouring in the chocolate. Do not warm too much because you will take the chocolate out of temper. You can try adding cocoa butter to your recipe, 2 to 5 % will help your viscosity a lot. Are you trying to make a 70% bar? Try 75% or 80%, this will be easier to mold. If 80% is too bitter, add a bit of granulated sugar on top before the chocolate sets, the same you would add nuts but sugar instead, this will make your 80% chocolate taste sweeter.
Congradulations Mam..valuable informations . Can you explain Best techinque for Chocolate Making.? I want your c bars and Price list.....Thank you for all (Sed it in My G mail,I 'm form India)
You explanation is perfect and answers so many questions .. I learn better from a teacher that can just explain it without being overly technical first . Only one problem ... you are almost identical to my ex girlfriend . So much so that I started getting freaked out .... no joking lol
Yes, mine is also used for that (not mine but other people use it for that), as long as you can maintain enough heat to reach your desired temperature, it will work
You are a great teacher! Thanks for the added learning.
This should be on Master Class. Amazing level of information.
Wonderful and educational video, thank you so much for making it!!
This was an amazing watch. I leaned a lot and have much more confidence. I appreciate you giving the standard methods, how we can vary those methods and what to expect when we do. I feel like a more experienced chocolate maker, and I didn't have to go through the costly or messy failures to achieve it. Thank you so much.
You're welcome, make sure to check out Craft Chocolate TV for more info
Thank you Arcelia!!! This was a beautiful informative class!!!
Great tutorial, excellent tips!
My cacao trees are starting to fruit well after planting 3 yrs ago and starting the chocolate making plans, your videos are the best! Thanks from Thailand
good humor, and good info at a good pace.
A superb video!
Thank you
amazing video lots of love 😍
Very clear explanations!Bravo
I love all your videos ❤
it is a good idea to buy the cacao beans already roasted and used when I need it? or they need to be roasteed right before making chocolate?
Thanks
Thanks! They don't need to be roasted right before making chocolate. Yes, you can buy roasted cacao, it will be a bit more expensive. If you don't want to roast, I would suggest you just get the nibs. If you don't want to roast, you definitely don't want to crack and winnow beans either. You can buy roasted nibs and go straight to making chocolate.
My favourite RUclips on making bean2bar chocolate, thank-you.
Who much would you now pay for a 35lb bag of fermented cocoa beans?
$10usd per lb is reasonable for prime cacao. But $5usd per lb can make edible chocolate. All depends on the origin and your goal with the chocolate. For milk chocolate it doesn’t have to be the best cacao. For dark chocolate where you will only add sugar, the quality is more important.
@@arceliagallardo thank-you
Master, I congratulate you, excellent explanation, it has helped me a lot in my venture, thank you very much
Of course, let me know if you have any other questions
I';m just watching a middle fragment but will watch the whole video soon, this is so helpful, I can't express my appreciation enough! ❤🤎🤍
35:35 "Is more complicated, NOT imposible" 🤓🙌🏾
Fantastic video, thanks
🌹🙏🌹THANK YOU Very much🌹🙏🌹
You are awesome!
Hello, thank you so much for this video and the information you provided it helped me a lot. Although i want to ask about the choco vision, when i do the tempering after the melanger and i dont have seeding will the technique "taking the chocolate out of the melanger and taking some of it and cooling it on a marble table" then adding it to the choco vision machine with the other half of chocolate that was taken out of the malenger work?
Also another question is there a difference if i put the chocolate in a bon bon mold instead of a bar mold after tempering it?
Thank you so much.
It makes no difference where you put the chocolate but the thickness of the mold matters a lot. The thicker and wider the mold, the longer it will take to crystalize, this means that the likelyhood of the chocolate going out of temper increases. Yes, you can take part of the chocolate from the melanger and put on the marble table to develop some of the good crystals, then place this in the chocovision.
I enjoyed your video, one question I do have though, is there a standard as to how much husk is acceptable in the chocolate? Thank you once again for your instructional video.
Depends by country, under 2% is ok. This is if you are making chocolate for sale. I have made a 70% chocolate using the entire bean and husk. No one could tell me what the defect was (in this case the use of all the husk), it was still smooth. But I did have to add about 10% extra cocoa butter to make up for the addition of the solids. In my tests ... no one can say "this chocolate has too much husks". If you are making at home, don't worry so much about it. If you are selling, keep it under 2%. If the husk has mold or bird droppings, don't keep any of this in the chocolate.
Excellent! The best advice on B2Bar I could find.
Could I ask - how do you know the chocolate is ready?
I am confused bcs on your blog you recommend 48 hours of grinding. That is crazy long. You say the longer the more flavour escapes. For me I dont feel any particles after 10 hours already. But if I come very close with my nose and take a big breath in, it is little stinging in my nose. Should I run it longer and try to remove it or is it valuable aroma?
The chocolate I sell is in the melanger for 2 to 3 days without interruption, timing depends on the machine, some are faster and better, on the type of sugar I use, powdered sugar will refine faster than crystal sugar, and the type of chocolate, a milk chocolate might take longer than a 100% cacao bar. Your chocolate should reflect your tastes, if you like it after 12 hours then that is ok, stop there and remove it. Yes, there will still be a lot of acidity in the chocolate after 10 hours but if you like that, it's ok. If you want to remove som acidity here are you options: age your unroasted cacao beans (3 to 6 months will do but I have aged for 3 years), grind longer and make sure that you do not have the lid on the melanger (let the aromas escape freely), age your chocolate (same times as the cacao) - these three things will help reduce acidity in chocolate. The obvious would be to start with less acidic beans if possible. In terms of "is it a valuable aroma" depends who you ask. In indigenous communities that drink cacao in Latin America they prefer this acidity, they grind cacao only until it becomes liquor (5 minutes) then add water or milk and drink. They like the aroma and flavor of this style. If you ask a Frenchman that makes 70% bars they will say this is a giant flaw. But like I mention, you are the creator of your chocolate so make what you like. I make both, my chocolate de metate (drinking chocolate) is not refined and not melanged long enough to remove the acicity, for my "eating chocolates" like my bars, I keep in the melanger about 2-3 days and a lot of the acidity has escaped. Do this, put in a batch of 3 kilos in your machine and at 10 hours remove 100g or so, at 15 hours remove 100g, at 24hrs remove 100g, at 48hrs remove 100g and taste them all in about a week so you truly understand the impact the melange time has on your beans.
@@arceliagallardo2776 Dear Arcelia, I am so greatful for your answer! Thank you for explaining me all the details, I have so much more to learn and experiment.
The drink you are talking about sounds so fascinating! Is it the 'xocatl' old Aztec civilization drank? So you drink 100 % chocolate with hot water or milk? Maybe could you give me a name, so I can search and learn more?
Thanks for sharing this video and answer!
💚
With regards to the shells, i understood it is loosing some of the weight. But remember you showed the beans with the mold, now that shell could be part of the chocolate?
I really take my time to make sure no shell remains. I know it sound crazy. Or i roast the ones with the mold separate and make sure no shell remains. Lol
I found doing the tempering a few times, like melt and temper it on different days and abt the 3 or 4 time adding cocoa slik does work.
Yes, you are correct, if you leave shells in the chocolate that also includes the mold. The best chocolates are made with zero or minimal shells. Also, the best chocolate comes from cacao beans that have no or minimal mold.
Thank-you, I learnt so much from your website and this RUclips. Ie tempering bean to bar chocolate isn’t easy.
My chocolate is so viscous, and have been struggling to pour into moulds at 32C. I will try a longer roast. I will try a higher temperature, 35C, could my cocoa, St Lucian, require the higher temperature?
I am using the Sous vide method so will use two bags of 400 gms instead of one of 800 gms.
I will pour my chocolate liquor from the Melanger into more metal trays, I have noticed the chocolate at the surface of the trays are shiny and the thick chocolate in the centre of the tray very bloomed. Could this help me start my tempering process with a more tempered chocolate. Lots to try. I might get there one day!
Silk chocolate, what’s that all about!
Try warming your molds a bit before pouring in the chocolate. Do not warm too much because you will take the chocolate out of temper. You can try adding cocoa butter to your recipe, 2 to 5 % will help your viscosity a lot. Are you trying to make a 70% bar? Try 75% or 80%, this will be easier to mold. If 80% is too bitter, add a bit of granulated sugar on top before the chocolate sets, the same you would add nuts but sugar instead, this will make your 80% chocolate taste sweeter.
Thank-you
Congradulations Mam..valuable informations . Can you explain Best techinque for Chocolate Making.? I want your c bars and Price list.....Thank you for all (Sed it in My G mail,I 'm form India)
I use powdered sugar.
❤❤
You explanation is perfect and answers so many questions .. I learn better from a teacher that can just explain it without being overly technical first . Only one problem ... you are almost identical to my ex girlfriend . So much so that I started getting freaked out .... no joking lol
😂 it’s not a problem though. Just a strange coincidence?
I have a chicken rotisserie maker would it work?
Yes, mine is also used for that (not mine but other people use it for that), as long as you can maintain enough heat to reach your desired temperature, it will work
@@arceliagallardo2776 thank you subscribed
You left no truffle uncoated.
sorry, too much talking
Yes, 1 hour and 14 minutes.
Too much talking, not enough action
🤗 you should see my chocolate tasting class. you would faint waiting to actually taste something. 😅