What I love is making chocolate by simply putting cacao nibs and less than 20% monkfruit sweetener in a food processor and do EVERYTHING in one routine. Just whir it until it turns to warm sludge/syrup and pour in a mold. It can take a while, so give it the time it needs. Weak processors may not handle it. This way, there's no unhealthy sugar, and it's SOO much simpler and 100% healthier.
This is brilliant. I'll be having a go with my 7 year old daughter this weekend. We are learning about chocolate and so a perfect oppertunity for some hands on fun. Thanks for sharing.
يا ما شاء الله تبارك الله سبحان الله العظيم وبحمده سلمت يداك شيف برسيدا القمر الغالية مرحبا صباح الخير والصحة والعافية اللهم آمين آمين يارب العالمين اللهم صل على محمد وآل محمد
Hay,thx for the time making all these. Got a Q: Ιf Im gonna mix (with a mixer high speed) all the ingredients on hot temp skipping the grinding process. Is it gonna be the same? If u tried that before?
Hello 👋 You need a hand blender or food processor or stone grinder. These ingredients don’t blend together by melting and mixing. You need to make them smaller by grinding them.
what do you recommend to decrease bitterness? I looove chocolate and decided to make my own but it came out too bitter for my liking. I’ve read online that salt can help, but I’m wondering if you have other suggestions as well. Thanks!
Do you roast the nibs/beans or buy them roasted? Chocolate just like coffee is naturally bitter so with more cocao % it will taste more bitter. Milk chocolate is less bitter because more sugar and milk powder is added. Did I answered your question?
Please note that the name of the plant is CACAO, not COCOA. This is just a centuries old misspelling in English that persisted. In all other languages only CACAO is used, for every stage of the production cycle. Please also note that there is no such thing as cacao BEANS. The Cacao fruit contains SEEDS. BEANS are produced by legumes, like the soy plant and lentils.
اللهم صل وسلم وبارك على سيدنا ونبينا وحبيب قلوبنا محمد وعلى آله وصحبه أجمعين أجمعين تسليما كثيرا إلى يوم الدين اللهم آمين يارب العالمين اللهم صل على محمد وآل محمد
Hi first of all thank you for the recipe , I just wanted to know one thing incase if we are using chocolate mass instead of nibs do we need to do mortal and pestle process . What should be the amount of chocolate mass we have to use instead of chocolate nibs
I think if you measure them in grams it should be same amount. The more you grind the better and smoother chocolate will taste. So it really up to you how and for how long you want to grind these ingredients to make them smaller. Sugar is #1 ingredient that will be tasted in the chocolate if not grind enough. You are welcome 😁
When beans are raw just like nuts they lack depths of flavor. For freshest result I recommend to buy them raw and them roast them yourself. But if you don’t roast the beans/nibs you will have raw chocolate which is delicious too. 😊
Hi. So the smaller you make the paste the smother the chocolate will taste. You can use food process only, melt cocoa butter separately and add it to the dry ingredients. It will still taste delicious and you will have experience of homemade chocolate.
I wrap the chocolate in foil and at room temperature it will last about 1 month. In the refrigerator about 2-3 months and in freezer about 6 months. Chocolate doesn’t really go bad but will develop white film that will affect appearance. Fresh chocolate is the yummiest chocolate.
Cacao liquor is made by pressing ground, milled cacao nibs to make a paste which is then melted, moulded into button shapes and cooled. Liquor buttons is same as cocoa nibs. Yes, it can be substituted.
I made it this afternoon without nibs just with cocoa powder Barry and cocoa butter and sugar it s taste good but the texture is not the same of real chocolate 😋 but I thank you for sharing the recipe
Cocoa mass is another term for cocoa liquor. Cacao liquor is made by pressing ground, milled cacao nibs to make a paste which is then melted, moulded into button shapes and cooled. Cacao mass is same as cocoa nibs. Yes, it can be substituted.
You can use food processor. Melt cocoa butter separately and add that in a liquid form. But know that the smaller you grind ingredients the better your chocolate will taste. 😊
@@cookpersida what about tempering? They said you have to tempering your chocolate so the chocolate doesn't melt in room temperature or when we hold it by hand when we take it out of the molds
If you have food thermometer you can heat up the chocolate until it reaches 115F and then temper it. I show how to temper at 2:40 minutes. Cool down until 81F before transferring to the mold. Best to melt chocolate using the double boiler method.
If you temper chocolate correctly it won’t melt at room temperature. How to temper chocolate? Never heat up chocolate more than 120F. Step 1- Heat up to 115F Step 2- Cool down to 81F Step 3- Heat up to 88F and transfer to the mold
What I love is making chocolate by simply putting cacao nibs and less than 20% monkfruit sweetener in a food processor and do EVERYTHING in one routine. Just whir it until it turns to warm sludge/syrup and pour in a mold. It can take a while, so give it the time it needs. Weak processors may not handle it. This way, there's no unhealthy sugar, and it's SOO much simpler and 100% healthier.
How come this doesn't have more views? I love it!
Thank you dear 🥰
This is brilliant. I'll be having a go with my 7 year old daughter this weekend. We are learning about chocolate and so a perfect oppertunity for some hands on fun. Thanks for sharing.
Your daughter is lucky! Hands on is the best way to learn 💓💓
يا ما شاء الله تبارك الله سبحان الله العظيم وبحمده سلمت يداك شيف برسيدا القمر الغالية مرحبا صباح الخير والصحة والعافية اللهم آمين آمين يارب العالمين اللهم صل على محمد وآل محمد
Awesome I will try at home thanks
Hmmmm chocolate 😘❣️👌
Just a question, can I replace the sugar with xylitol and how much of that to use ?
Thank you ..for Sharing
Great video! Thank you!
Enjoy 💛💛
Thanks ❤
Looks awesome 😎 good job, Persida!
Thanks friend 😊
Thanx 😍😍 very useful video
My pleasure to share ✨✨
@@cookpersida ok 👍🏽😉
Hi, can I use erythritol to replace sugar in this recipe? If
possible, how many grams for erythritol...thanks
Hay,thx for the time making all these.
Got a Q:
Ιf Im gonna mix (with a mixer high speed) all the ingredients on hot temp skipping the grinding process. Is it gonna be the same? If u tried that before?
Hello 👋 You need a hand blender or food processor or stone grinder. These ingredients don’t blend together by melting and mixing. You need to make them smaller by grinding them.
what do you recommend to decrease bitterness? I looove chocolate and decided to make my own but it came out too bitter for my liking. I’ve read online that salt can help, but I’m wondering if you have other suggestions as well. Thanks!
Do you roast the nibs/beans or buy them roasted? Chocolate just like coffee is naturally bitter so with more cocao % it will taste more bitter. Milk chocolate is less bitter because more sugar and milk powder is added. Did I answered your question?
Roasting reduces bitterness?
@@vinithachamu9622by allowing the sweet flavors of the white stuff on the inside of the cocoa pod to cook into the beans yes it reduces bitterness
How else can I get the mixture blocked if I don't have fridge
ZAZA THAN A BIH
So good
Thank you ☺️
Hello...thank you for this video...if possible can you do a semi-sweet chocolate video? When you have a chance...
Please note that the name of the plant is CACAO, not COCOA. This is just a centuries old misspelling in English that persisted. In all other languages only CACAO is used, for every stage of the production cycle. Please also note that there is no such thing as cacao BEANS. The Cacao fruit contains SEEDS. BEANS are produced by legumes, like the soy plant and lentils.
اللهم صل وسلم وبارك على سيدنا ونبينا وحبيب قلوبنا محمد وعلى آله وصحبه أجمعين أجمعين تسليما كثيرا إلى يوم الدين اللهم آمين يارب العالمين اللهم صل على محمد وآل محمد
Is it essential to refrigerate it at the end?
Can you use coconut oil when melting chocolate
Are the cocoa nibs very essential or can I skip them. Because I dnt think I can get them where I live.
Hi, yes cocoa bean (nibs) and cocoa butter is essential to make real chocolate. Maybe you can find them online? I usually purchase mine on Amazon.com
Hi first of all thank you for the recipe , I just wanted to know one thing incase if we are using chocolate mass instead of nibs do we need to do mortal and pestle process . What should be the amount of chocolate mass we have to use instead of chocolate nibs
I think if you measure them in grams it should be same amount. The more you grind the better and smoother chocolate will taste. So it really up to you how and for how long you want to grind these ingredients to make them smaller. Sugar is #1 ingredient that will be tasted in the chocolate if not grind enough. You are welcome 😁
@@cookpersida thank you for your quick response.one more thing the nibs you have used are roasted or unroasted
When beans are raw just like nuts they lack depths of flavor. For freshest result I recommend to buy them raw and them roast them yourself. But if you don’t roast the beans/nibs you will have raw chocolate which is delicious too. 😊
@@cookpersida thank you so much
Hey where did you get your cacao butter from as I have looked everywhere for it but there only for making face cream etc
Hi thanks for the recipe I would love to try but don't have the grinding molta and pistil so what do you suggest thanks
Hi. So the smaller you make the paste the smother the chocolate will taste. You can use food process only, melt cocoa butter separately and add it to the dry ingredients. It will still taste delicious and you will have experience of homemade chocolate.
May I know what is coco butter and where can I get it.tq
Cocoa butter is extracted from cocoa bean. Cocoa bean makes cocoa butter and cocoa powder.
I order mine online on eBay or Amazon.
Hi mam this recipe is verry good..but mam I have one question this chocolate self life pls mention..
I wrap the chocolate in foil and at room temperature it will last about 1 month. In the refrigerator about 2-3 months and in freezer about 6 months. Chocolate doesn’t really go bad but will develop white film that will affect appearance. Fresh chocolate is the yummiest chocolate.
@@cookpersida thanks mam for sharing the secret
@@cookpersida I have one question how to make 70% dark chocolate
Welcome 🥰
Which branded coca butter is good??
Hey, what sugar do you use? Do you know if coconut sugar would be appropriate?
Absolutely yes, coconut sugar can be used. 🥰
@@cookpersida thank you so much!!
Can you substitute cocoa nibs for cocoa liquor buttons?
Cacao liquor is made by pressing ground, milled cacao nibs to make a paste which is then melted, moulded into button shapes and cooled.
Liquor buttons is same as cocoa nibs. Yes, it can be substituted.
Can i omit the cocoa powder?
Can i make it without cocoa nibs?
Please tell your method follows without fridge on chocolate are not melt?
Chocolate doesn’t melt if you temper it correctly it will stay really firm at room temperature.
Good one. But please how did you get rid of the bitter taste from the cocoa?
Dark chocolate is bitter unlike milk chocolate. To make milk chocolate add more milk powder and sugar.
hi its amazing but can I do it without coco nibs
Unfortunately not. This recipe tastes exactly like real chocolate.
I made it this afternoon without nibs just with cocoa powder Barry and cocoa butter and sugar it s taste good but the texture is not the same of real chocolate 😋 but I thank you for sharing the recipe
This is compound slab or Coverture choclate....?
This is coverture chocolate. High quality chocolate with best ingredients
Do I need to buy something to heat the water and pesto
Mortar and pestle stone can be heated on a regular stove top.
Wr can i fine best quality coc butter nd coco nibs .. actually wht is dis coco nibs
Link to what I use is in description 😊
Hello. Can I replace the cocoa nibs with cocoa mass? Thanks!
Cocoa mass is another term for cocoa liquor.
Cacao liquor is made by pressing ground, milled cacao nibs to make a paste which is then melted, moulded into button shapes and cooled.
Cacao mass is same as cocoa nibs. Yes, it can be substituted.
Awesome!!! Thanks
Is the first chocolate recipe vegan?
Yes, 100% vegan.
Cocoa powder is mader from cocoa nibs? Or both are different?
It is different because cocoa nibs are also made from cocoa butter. If you try to blend cocoa nibs you will get chocolate paste.
@@cookpersida we are already addiing cocoa butter? If we skip nibs, any change in taste?
I don't have mortal and pestle what should I do????
You can use food processor. Melt cocoa butter separately and add that in a liquid form. But know that the smaller you grind ingredients the better your chocolate will taste. 😊
@@cookpersida what about tempering?
They said you have to tempering your chocolate so the chocolate doesn't melt in room temperature or when we hold it by hand when we take it out of the molds
If you have food thermometer you can heat up the chocolate until it reaches 115F and then temper it. I show how to temper at 2:40 minutes. Cool down until 81F before transferring to the mold. Best to melt chocolate using the double boiler method.
@@cookpersida ok thank you so much 🙏
@@cookpersida is the tempering and heat temperature apply in all type ? Dark ,milk and white ?
Room temperature used chocolate snap sound ?
If you temper chocolate correctly it won’t melt at room temperature.
How to temper chocolate?
Never heat up chocolate more than 120F.
Step 1- Heat up to 115F
Step 2- Cool down to 81F
Step 3- Heat up to 88F and transfer to the mold
Would this already be tempered once made or would I need to temper it after I’ve made it?
Is the coca powder sweeten
No just pure cocoa powder 🥰
Hi i am own chocolate business running , my chocolate are melted prblm and not snap chocolate so please some ideas to me
ruclips.net/video/MAgb4nVcBGY/видео.html watch this video at 2:26 minutes. I explain how to temper chocolate.
@@cookpersida tq dr
does white chocolate even count as real chocolate
I have no idea. It does have cocoa butter 😁
Is the sugar needed?
Sugar adds sweetness. You don’t have to add sugar. 🤗
@@cookpersida Should I increase other ingredient to make up that 60 grams?
You might need to experiment with it but try 80g cocoa nibs, 55g cocoa butter and 45g cocoa powder.
@@cookpersida Thanks and subscribed
☝️this method used chocolate not melted ?
صوتك جميل جدا جدا سيدتي الغالية يا ليتك حبيبتي وزوجتي ونصير نعمل طبخاتنا سوى ❤❤❤❤❤❤❤❤❤❤❤❤❤I wish you were my love❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Sugar is bad for health.