NileRed: follows meticulous, multi-step, multi-day scientific processes NileBlue: has no patience, doesn't follow directions, doesn't do enough research, life philosophy is "wing it"
Wait what's the difference between nileblue and nilered? edit: if anyone wants to scroll through and count the number of responses i've gotten, please tell me. I'm sure it's above 50.
@@RUclipsPez Their apparent level of recklessness. The NileRed channel shows careful preparation and execution, while NileBlue is more off the cuff and unsafe.
Nile is the friend who’s always like “Do you guys dare me to eat this?” And everyone says no but he’s like “okay okay if you insist” and eats it anyways
One time there was this girl who said if i try to eat a bar of soap she'd kiss me....and i did ate soap and she got concerned but didnt got that kiss lmao
I can't get over how the main channel is so professional and here, he's aggressively shaking and banging a blender on the table like a caveman trying to make the loud noises stop
My guess is they fed it to their dogs or cattle, and possibly fed it to their children as even going into the modern day I know of people just trying random foods out they heard were great for development on their kids despite not ever growing up on or trying such a thing themselves. As insane as that sounds
Apparently people learned that pufferfish are toxic after Asian(?) fishermen would eat them without knowing how to clean the skin. Pufferfish produce a powerful neurotoxin called ttx.
@@PieMan061 a bunch of stone aged people figured it out in a jungle with no equipment at all... can’t be hard at all, just trial and error to perfect it
I love how everyone is talking about him eating the cocao beans while they are also ignoring him straight up chucking a whole beaker across the room at a lost bean.
Having tempered chocolate many times, I was both instantly horrified that you threw the paste in at 40c, and completely stumped at how you re-tempered broken chocolate. Well done.
@frank L I’m confused how you believe you’ve ever tempered chocolate without bringing it past 104F/40C. It sounds like you’re using chocolate that’s already tempered, and only heating it up to working temperature, which is honestly the best way to do it. A third option is heating the bulk of the chocolate to 100F/39C and adding in ~10%+ of tempered chocolate to bring down the temperature and seed it with the proper crystals, which will cause the entire batch to auto-temper
For those curious, the slimy pulp in raw cacao pods is actually very sweet, and tastes surprisingly similar to soursop. Don't bite into the beans, tho, as they are incredibly bitter
As someone who has worked pastry, you actually did a great job tempering it. Tempering chocolate is famously difficult. For your first time, I'd say you nailed it.
having a sou vide machine that can accurately control temperature was key really hard to temper on stovetops, even with double boiler methods, managing heat/temp is where the problems start
I was about to say the same thing. I myself have never made chocolate, but ive been obsessed with the process of it for years. When I heard that snap I was like he did great!
NileBlue is NileRed’s mischievous twin that somehow keeps finding ways to break into the lab and keeps misusing the equipment, breaking things, and leaving messes.
It would be cool if y’all also made the drink, xocolatl, that ancient Aztecs used the fruit for (although I know this was a year ago, js). iirc it’s basically the beans mixed with water, chili peppers, and a bunch of other spices and was considered a luxury drink for nobility. Fun fact: some ancient mesoamerican cultures also used raw beans as currency
@@azlanadil3646 I mean, no. I'm sure tasting things that aren't food ingredients is considerably more dangerous, but just because I can use flour and chicken to make a tasty dish that doesn't meant it's fine to be eating those ingredients before they've been cooked.
I mean, they just make it from fruit, using ordinary processes? I would've expected cocoa was created with a chemical reaction involving wooden sticks.
When you snapped it i actually nodded my head in approval. When we did chocolate in culinary school it was a nightmare of chemistry. Everything has to be the right temp and and time and its so finikey. Well done
You did a REALLY good job tempering it, non-tempered chocolate won't snap at all, it will bend because it's pliable, your stuff was tempered to perfection
@@DrakyHRT Tempering chocolate is a solid pain in the ass. Check binging with babish, dude's a full time chef and cooks for living and he was struggling left and right. The sous vide method was smart. He didn't get perfect shiny chocolate but it was tempered and had a nice snap.
Nile: Is a professional chemist with a degree, amazes people online with his knowledge daily. Also Nile: "So apparently chocolate comes from a fruit?!"
@@zeus982 Everyone knows chocolate comes from cocoa beans. That's not the part that shocked Nile. The part that shocked him was that the beans were in such an odd fruit. You suddenly started arguing some different thing unrelated to what you said previously and it's really weird lol
After watching this i realize i dont necessarily watch nile for the content (although this vid was great!) i watch the guy for his character. Him and his cameraman always seem to have a good time and it takes u away from all the seriousness of irl!
Bruh, I scrolled down while watching. I was wondering, "what the hell does this comment even mean?" Then immediately a bean falls and he throws the glass at it lol
Here in Spain you can buy bottles of 100% cocoa powder. I usually dissolve it in milk as a breakfast. It is hard to dissolve but it's a healthier alternative to commercial malted drinks. It is OK for that cocoa powder to be bitter because pure chocolate does taste a little bitter, kind of reminds me of coffee. What I didn't know is that I could've been making homemade chocolate with it this whole time!
I mean the fruit grows in tropical climates so it's entirely possible this process was discovered after a fruit fell on the ground and fermented itself for a couple days and then was broken open and naturally dried out in the sun.
@@blueisasomedancer And roasting different types of beans is also an ancient technique shared by almost all cultures. The powder of those roasted Coco beans put into water was then usually as far as it went, at least pre colonial age. If you experiment with adding that stuff to pastries, straight up adding sugar and a bit of fat isn't that much of a stretch afterwards
@@blueisasomedancerit was probably observed a few times I know some tribes in South America also ferment stuff by putting large leaves on it and leaving it in the sun … which again doesn’t seem like such a big stretch in a heavily forested area to occur naturally…
I've watched several other creators make chocolate in the past and this was actually _really_ impressive. especially that you were able to temper the chocolate properly which is a common struggle.
The sous vide makes it much easier because you can precisely control the temperature. Doing it on a stove like most people do is why tempering often fails, because you can't control the temperature as easily.
I find it super funny how hard tempering chocolate is because I often do it by mistake when melting chocolate for ice cream or other desserts. I fully know if I tried to ever do it I would fail but it happens like 8/10 times accidently
Well, yeah. Regardless of their origins, those flavors have become so easily attainable in the modern world that they have become regarded the basic flavors. They’re also fairly simple flavors that are easy to combine with other flavors, so they’re regarded as basic.
Yes! With Chocolate, the process with which we eventually arrive at the familiar finished product is absurdly elaborate; I mean, not exactly something that could've been an accidental discovery...
honestly the super grainy pre-tempered dark chocolate fudge looked the tastiest to me, yet somehow it's the one thing you didn't actually try when you had the chance to
The 1st time i did it too it came out just the same, and honestly it felt pretty bad. It's not a grainy type of "chew it and it will disolve" type of grainy texture, it's more of a full on beach sand with powdered coco taste, it obstructs the pure chocolate flavor. So eventually it is necessary to dissolve it better.
Chocolate Making: humans spend centuries evolving methods for processing the Cacao bean & making "Chocolate" the yummy treat we know & love today. Chocolate Makers: spend their entire lives learning about how the Cacao beans are processed, & mastering the art of producing a "good" chocolate bar. NILE: Says he couldn't find much information to help him make his own chocolate, decides to "wing it" 🤣 (Exactly why I am officially subscribed to this channel...this guy does not realize what he's getting into...this video is gonna be funny!)
Nigel, tempering chocolate is difficult even for experienced people using ingredients from the grocery store, you did an excellent job tempering the chocolate.
What is mind blowing is that someone found this gross fruit, and somehow magically developed the steps to turn it into delicious chocolate.....what the fruit
When ground by a mill it will obviously get less grainy/finer grain, but it also helps extract more of the oils from the cocoa. That may be why you need additional butter to reach the desired consistency.
When it's so horrifying you just cannot look away. That cacao was abused in ways unimaginable. It's poetic how the chocolate still came out from it, forged in ways unthinkable, yet still sweet to the world.
NileRed: tastes his experiments ONLY if he's sure its edible NileBlue: tastes everything no matter if it could be poisonous Edit: holy f*ck so many likes
I had noticed this in a lot of Niles videos, but it's just now really hitting me how much joy he gets from making giant messes, and just how much he loves all things grotesque and repulsive. It's pretty refreshing
For your first time making chocolate you did a pretty damn good job. I doubt you'll do this again but if you do I would recommend lowering the roast temp by 15° on every stage but keep the same times. Also after adding the sugar/milk powder and butter, use the blender to make it into a paste. Then use the mortar and pestle to get rid of the grainy texture, doing this also removes some of the volatiles that make it bitter. I recommend doing this for at least 30 to 45 min. Even if you don't mind the texture, it will help improve the taste. This was an awesome video and I still can believe you sipped the fermented juices.... 🤢
About the mortar and pestle: I made chocolate a few times (I bought the dried cocoa beans, not the fruit though), and I skipped that step because I'm lazy. I actually figured I liked it a lot more because of the texture and the bit different taste that comes with it - so I guess it's a preference thing? Although I guess I winged a lot of things in my attempts.
So much chaotic energy in this video. From the repeated taste tests to the glass that was thrown for some reason when he kicked away the casualties. I love it.
NileRed: actually competent NileBlue: chaotic cooking show NileGreen: hi guys today I made a nuke in my backyard- edit: ok, so, after a few months of this comment being up, through the notifications, i slowly realized there's a whole ass NileFamily composed of 9+ channels
I have a very similar toaster oven model and it runs 25-45 F hotter depending on the intensity of temp you set it on and bakes food VERY fast, like scary fast, like burn your shit before you can blink fast. He should've dropped it by another 25 F and shorten the time some.
Trust me, even as a plant nerd I find cacao to be pretty damn weird. Its cauliflorous too (the fruits grow on the trunk and large branches) which makes it extra strange. p.s. you should totally try extracting some wacky phytochemicals. There's a nearly unlimited amount of unique things you could try with this concept. Hell, you could even try to convert theobromine into caffeine!
@@ExternusArmy Yes, theobromine is the precursor to caffeine, its how even plants produce the stuff. But extracting it, and finding out what to actually _do_ with the caffeine might be fun. Or just part of a longer video about phytochemicals.
so that's what jabuticabas are, cauliflorous.. I was just wondering this the other day, it's really weird to see fruit just popping out the trunk, almost seems like it grows as if it was trying to make you look like a liar when you tell others about how it grows
Having only watched NileRed, this shift in character was insane to me- I kept expecting you to say something about calculating wastage at each step or something and you didnt and I was confused as to what alternate universe video I had stumbled upon. It was hilarious and I kept laughing out loud at how perplexed you were at each step, plus the human shit looking chocolate you squeezed out the bag the first time nearly killed me
i love this style of content, no music in the background, not too much editing and it doesnt feel too professional. feels like im just messing around with my friends
@@yuchien_huang yeah same. it was absolutely worth 35 minutes of my life lol. honestly miss those times, but them being in the past just makes them feel even better, because they remind you of the good old times when everything was much simpler
@@wpc456cpw actually there's a lot of info he doesn't research enough. Even here on RUclips are tutorials making chocolate from scratch in a better way
Also, coming from a cocoa producing country, there’s not much research about making chocolate in general. There’s some guidelines for making a chocolate feel fancier but everyone’s really just winging it or doing what already works
It's so interesting to see someone that's never been introduced to making your own chocolate. I am from Ecuador where we are used to making our own and it's just a common knowledge thing, and everyone does it VERY differently. In my opinion the drying process is the key, we usually just put it on the side of the road for days!
@@kowhaifan1249 basically the Fermentation and Drying process happens on the side of the road, the beans are just spread out and just wait untill it's a bright yellow
I live on a small cacao farm in Colombia and it was amusing to watch you make chocolate. Please do a part II with more chemistry of chocolate. Talk about theobromine (similar to its cousin caffeine), PEA (love drug) and polymorphism of the cocoa butter (6 different forms). Fermentation is usually first anaerobic (usually 2 days) followed by aerobic fermention for few days more including stirring or moving the beans. You can temper with cocoa silk (pretempered cocoa butter 24 hrs in a sous vide) and add to the melted chocolate at 93°F (easier for small batches). You can even extract the cocoa butter with a screw impeller press. There is a new process of raw cacao chemically altered called ruby chocolate that maintains/ locks in the original ruby color before roasting. Finally, you could mention dutch processed chocolate (increased pH) changes flavor and color for use in chocolate drinks. The fermented juice tastes like Champagne to me. The white pulp is usually sucked on here in Colombia and has a delicate and sweet vanilla taste. I agree with so many other viewers that you are amazing with chem glassware and setups but in the kitchen you have a different personality - that of a frustrated gorilla tossing the cacao pods, throwing glassware and winnowing the shells all over the place (out of character, but you were having fun) Cheers. If you want to learn how to make chocolate from another chemist check out the Chocolate Alchemist.
NileBlue is such a fine contrast to the cold professionalism of NileRed, from squishing gooey cocoa seeds to throwing glassware on fallen seeds due to sloppy mixing... Love. It.
as a chocolate maker, who's just spent the past two months learning the bean-to-bar process, this was both hilarious and stressful to see you did in fact burn most your beans, but you did well in grabbing the less burnt ones it would have been a lot easier if you had used a melanger, cause you'd only have had to put the nibs (slowly first) and later on the sugar and cacao butter (melted first) and it would have mixed in a lot easier (the reason it wasn't liquefying 20:11 was lack of heat) I found it rather awesome that you noticed that even though it's dark chocolate, the first one you did also reminded you of the milk one. that is because the way big industries process the beans makes the chocolate even more bitter than it already is (and takes away the undertones of where the cacao was made, or how it was fermented)
@@granthoover9045 still a very small thing, been doing mostly pralines and the like; however I wanted to know more (and eventually venture into chocolate sculpture) so I've been interning at a mid-sized manufacturer's lab; and he does the entire process, from working with the people growing the trees and fermenting the beans, all the way to making the chocolate and selling his own products industry, instead of toasting the cacao beans, alkalinizes them
@@thepresident2781 yes I was, I had forgotten the name of the process. it is very effective for cleaning out the beans from impurities and the like, it also makes the chocolate darker and more bitter
I find it so hilarious that this man has an entire laboratory full of expensive equipment and chemicals and all this knowledge about chemistry, but he didn't know chocolate gets made from a fruit
it is insane... but i guess we must understand that the cacao tree doesn't really grow in their soil so they won't know how it looks like hell a lot of people don't know where their foods come from and gets disgusted when they see a chicken get butchered but has no problem eating chicken nuggets.
I just watched a video about a bunch of inmates dying of botulism from sock-strained tater wine so at 8:27 I was like “NILE NOOOOOO!” I cannot believe you did that lmao glad you’re apparently still alive though.
The quality of the fruit is very important. You should get it from an actual tropical country (Venezuela is known for supposedly having one of the best cacao in the world), then eat the "slimy" things (which should be SUPER SWEET) and then take the seed, sun dry it like you do with coffee grains, roast it, turn it to powder, and there you have the powder cacao which THEN you can use to make chocolate by mixing it with milk, sugar and cream and whatever else it should contain
I order Venezuelan chocolate from a company called Orinoco Chocolate Co. and can confirm Venezuelan cacao is the best! So much better than any other chocolates I’ve tried
Try the Brazil's one too, most of them are super candy. Most of people here, in the Northeast make their own cocoa candies and chocolate@@JessicaEllis17
why the hell is ur channel not available for me why and how, what for? not that i wanted to see that 1 video with 2 million views (googled the link to find out)
I love that he's got a science dedicated garage of some sorts with machinery worth a total of probably millions of dollars and then he’s in the middle of it with a name tag made of masking tape 😂
Like any mad scientist ought to, when they deviate from the humdrum of tried and true experiments, to territory few would dare. Dare me to drink this rotting gooey chocolate juice! "No" said polite society. But he did it anyway 🤣 Nile in 2030: Dare me to grow this fungi into brain tissue. "No" said polite society, but...
NileRed: follows meticulous, multi-step, multi-day scientific processes NileBlue: has no patience, doesn't follow directions, doesn't do enough research, life philosophy is "wing it"
I love how the first thing you learn in almost every lab course is “lab safety” including not eating or drinking anything in the lab, and Nile just says “I wonder what it tastes like” in almost every video.
If you hear the crunch, that means you tempered it correctly, but if there’s no crunch and you see little spots on the chocolate then that means you didn’t incorrectly but you did it correctly so good job😄 29:27
Nile sometimes I feel like you’re an alien who only knows chemistry, and when you encounter an ordinary thing that everyone knows about you just are completely unaware of it, but in the best way
Either he's this on purpose for the entertainment or he's genuinely like these ppl that are just "book smart" and need step by step instructions for everything, and can't function properly with normal things 😭
How in holy crap did ancient humans figure chocolate out? Who was bored or hungry enough to beat their head over how to cook that alien nightmare until they figured it out?
They didn't. Some Native Americans in relative recent history figured out that you could extract a kind of ...watery chocolate drink by basically using cleaned chocolate pods as tea leaves; and that was only 4,000 years ago. Chocolate is one of the most recently domesticated crops in humans "arsenal"; the cultivars aren't as well established as say... wheat or certain kinds of fruit tree. Modern chocolate we know it is *exactly that*, having essentially only been first produced just a few hundred years ago; which means the domesticated cultivars that we use currently for chocolate production are about as old. Like, the history of chocolate's domestication and use is extremely modern history; with its primary use in the Americas to make a "chocolate drink" for special occasions from wild cacao trees being a few thousands years old, but refined chocolate being extremely new.
@@shanggosteen9804 Most food started exactly like that. Just look at a stalk of wheat and try to imagine a time before bread, or the first guy to see a calf suckling from its mother's utters and thinking, "I wonder if I could drink that too."
From what I know it took time for chocolate to be invented the drink before chocolate used by South American was more like a beer with spices in it and stuff,And was probably not enjoyed by the Europeans,because of its taste. The modern chocolate we know was a different recipe,it started with little squares and stuff and various chocolate makers introduced milk and sugar to make it taste better,and boy did its popularity explode.
Oh yeah? In Brazil we a have a local traditional food called "Maniçoba" (like Many-soba) that is deadly poisonous (cianidric acid) for 6 days of cooking, only in the 7th it's safely edible. I wonder how many died trying that until they figure out "ohhhhh, so the 7th day is the charm!".
NileRed, and other chemists, tell things apart by goopiness or gut feeling all the time. as you progress in chemistry or any other field, you learn which precautions you really need to take, and this is not one of them
@@octosaurinvasion I agree! I know that, in general, scientists take more precautions in some experiments than others due to the presence of potentially dangerous substances/side products, but I feel like the relative "lack of planning" for this experiment kind of perfectly captures the essence of nile blue vs nile red.
Watching Nile Blue makes me realize that Nile Red must be one of the most well edited channels on RUclips; when you peak behind the current and you see just how unhinged, messy, and hap-hazard Nile can really be at times
Also from watching trash taste, you learn that in nile red he does a lot of experiments before hand and plans where to place the items and how he moves his hands etc so it all looks relaxing and smooth.
yeah lol. Like the other replies said, watching the trash taste interviews really helped me know what to expect. Here’s one where he talked ab burning himself with acid while filming a video ruclips.net/video/-xCZZJqnPUc/видео.html
I got put in a national 5 class in high school (the highest level for 4th years) and I honestly only barely got my national 3 which is elementary school level…kudos to you and whatever equilibrium means 😂
@@SteakBoss1 I’m pretty sure equilibrium means the chemical reaction is switching back and forth between the starting chemicals and the products. When they mean constant, it means that sometimes it shifts more toward one side of the reaction than the other, so they use a number to define by how much it’s shifted toward one end.
watching NileBlue try to write a conclusion to his Chocolate Induced Delirium is like doing a science experiment in Class that had a very obvious outcome and trying to fill in the "what did you learn from this experiment" section.
Its honestly so fun watching a scientist cook because they have the same step following pattern, but where his science comes out is when he's asessing his beans he shakes the pan and goes "loud" before tasting it, my man cares about all of the qualitative values
Like when he has the tray of raw beans towards the start and is like "now we need to get it in the container" and looks confused for a sec. Using hands like this in a science experiment isn't usual - no apparatus, no weighing, just bung it in there!
What I love about the baking of sweets episodes, is that Neil does very little prep and practice and just wings it, and it’s the opposite of his reactions videos. It’s great content
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Chocolate is pain
Next time, maybe you can synthesize it?
Chocolate is life
Edit:(Glad you're not dead mate)
Chocolate is rain
Chocolate is delicious
And pain is chocolate
NileRed: follows meticulous, multi-step, multi-day scientific processes
NileBlue: has no patience, doesn't follow directions, doesn't do enough research, life philosophy is "wing it"
NileGreen: seat of the pants dangerous chemicals and procedures, random explosions and hammering, pure insanity. Also caffeine addiction.
NileBlack: Chemistry in complete darkness.
NileRed Shorts: drops soy sauce on the ground to make viewers think he dropped bromine, an incredibly dangerous element
NileYellow: human "chemistry"
NileRainbow: ???
NileBlue is the kind of person NileRed wouldn't let anywhere near his lab.
LMFAO TRUE
Wait what's the difference between nileblue and nilered?
edit: if anyone wants to scroll through and count the number of responses i've gotten, please tell me. I'm sure it's above 50.
@@RUclipsPez Their apparent level of recklessness. The NileRed channel shows careful preparation and execution, while NileBlue is more off the cuff and unsafe.
@@RUclipsPez One is red. The other is blue.
@@Mythraen Woah i didn't notice that!
:|
Nile is the friend who’s always like “Do you guys dare me to eat this?” And everyone says no but he’s like “okay okay if you insist” and eats it anyways
Everyone be: wtf, Nigel, no!
Him: well, i guess i must
That's me
Thats me too fr fr
One time there was this girl who said if i try to eat a bar of soap she'd kiss me....and i did ate soap and she got concerned but didnt got that kiss lmao
@@yoshii8926 get played my man
NileRed is for feeling like you're learning from a smart guy, NileBlue is for feeling like you're learning from someone fuguring it out just like you
Yea But NileBlue is More Reckless.. That's an Understatement....
@padhakubaba8753 yes. That's the idea
@@AmelityshTV And i don't mind it..
I can't get over how the main channel is so professional and here, he's aggressively shaking and banging a blender on the table like a caveman trying to make the loud noises stop
that image made me chortle like a goddamn goblin. 10/10 comment
To bad he uploads like once a year on his main.
i almost teared up watching him pipe the chocolate into the mold too lmao. thatll turn any pro into a 12 year old 25:50
NileGreen - making a nuclear bomb in my backyard
NileBlack - testing cyanide into my friends
@@jamineamina5429 it was poo
people like Nile are how humans discovered what food kills you and what doesn't....
I hate how acurate this is. This man just straight up drank rotten juice, told us it takes roten (like alkohol) and proceeds to take another sip
I laughed way too hard at that
My guess is they fed it to their dogs or cattle, and possibly fed it to their children as even going into the modern day I know of people just trying random foods out they heard were great for development on their kids despite not ever growing up on or trying such a thing themselves. As insane as that sounds
Natural selection
Apparently people learned that pufferfish are toxic after Asian(?) fishermen would eat them without knowing how to clean the skin. Pufferfish produce a powerful neurotoxin called ttx.
There's something amazing about how someone can be such a good chemist and have absolutely no idea what you do in a kitchen.
Tbf making chocolate by hand using everyday kitchenware your first time is not easy at all
Put ingredient in beaker, put it in a fancy machine
Oh it tastes awful!
@@PieMan061 a bunch of stone aged people figured it out in a jungle with no equipment at all... can’t be hard at all, just trial and error to perfect it
@@madaxe79 Trial and error…you mean literally what we see in the video then.
i know right
Nile will buy a $16,000 machine for one project but buys a $20 blender
He’s so eager for chocolate that he eats it in every step of the process of getting the chocolate
😭😭😭😭
That juice he drank contains trace amounts of high grade methanol. Don't drink it IRL.
why you scrambled the cacao? clickbait....
@@Jackson-bh1jwnigga what?
Lmao@@WockHardtAndPercs
I love how everyone is talking about him eating the cocao beans while they are also ignoring him straight up chucking a whole beaker across the room at a lost bean.
I was slap happy and for some reason that made me die laughing
I thought that's how he rolls
i was laughing so hard at the “nooohoo casualty *throws a fucking lightbulb at it* anyways-“
Yeah it's pretty unexpected
I love how I read this exactly when it happens
Having tempered chocolate many times, I was both instantly horrified that you threw the paste in at 40c, and completely stumped at how you re-tempered broken chocolate. Well done.
Chemists man. They know secret black magic that us non chemist's cant even unlock.
@@lastwymsi *Chemists
@@jube8835 My intention is to help.
@frank L I’m confused how you believe you’ve ever tempered chocolate without bringing it past 104F/40C.
It sounds like you’re using chocolate that’s already tempered, and only heating it up to working temperature, which is honestly the best way to do it.
A third option is heating the bulk of the chocolate to 100F/39C and adding in ~10%+ of tempered chocolate to bring down the temperature and seed it with the proper crystals, which will cause the entire batch to auto-temper
Task failed correctly
For those curious, the slimy pulp in raw cacao pods is actually very sweet, and tastes surprisingly similar to soursop. Don't bite into the beans, tho, as they are incredibly bitter
I had a feeling it tasted similar to soursop, never actually tasted it though
yeah, the white goop around the nibs is quite sweet, its a weird contrast to the bitterness of the nibs
Nile Blue is the most confidently awkward person I have ever seen.
Honestly it adds to the charm of the channel.
Why are you saying nile blue as if he's a different person than Nile red?
Nah, Nile Red is a deepfake.
@@eyeofcthulhu9602 nile red 9 month old recent upload
@@949brock yes and this is Nile blues first video in 9 months
That's a great description.
I also think of him as "quietly chaotic".
As someone who has worked pastry, you actually did a great job tempering it. Tempering chocolate is famously difficult. For your first time, I'd say you nailed it.
having a sou vide machine that can accurately control temperature was key
really hard to temper on stovetops, even with double boiler methods, managing heat/temp is where the problems start
You could say he NILED IT heheh heh he...
And then he put it into a fridge for a night - 15 min max is what I've learned. It didn't seem to destroy it though, so maybe it wasn't that bad :)
@@KonradSpringer omg- 👏
I was about to say the same thing. I myself have never made chocolate, but ive been obsessed with the process of it for years. When I heard that snap I was like he did great!
NileBlue is NileRed’s mischievous twin that somehow keeps finding ways to break into the lab and keeps misusing the equipment, breaking things, and leaving messes.
Nileblue is what happens when you let the intrusive thoughts win
The Nile lore
No that's nilegreen
@@holonen9340 Nilegreen is just Nileblue but more chaotic.
This
It would be cool if y’all also made the drink, xocolatl, that ancient Aztecs used the fruit for (although I know this was a year ago, js). iirc it’s basically the beans mixed with water, chili peppers, and a bunch of other spices and was considered a luxury drink for nobility.
Fun fact: some ancient mesoamerican cultures also used raw beans as currency
My vagina hurts, my dad puts broken glass in it and I think it’s infected now cuz it stings really bad. What do I do?
Look up "cooking history with max miller" hes made it before.
NileRed: "Whatever you do, do not eat or drink anything while in a lab."
NileBlue: "should i taste it"
yeah like that’s the first rule when you enter a chemistry lesson, i remember when i read this on the first page
NileGreen: uranium fuel rod deep-throat challenge
@@Pain_ItoWell, it’s not chemistry, it’s cooking. If you can’t eat something you made in a kitchen means there’s a real problem.
@@azlanadil3646 I mean, no. I'm sure tasting things that aren't food ingredients is considerably more dangerous, but just because I can use flour and chicken to make a tasty dish that doesn't meant it's fine to be eating those ingredients before they've been cooked.
@@meep1174 I don’t know. I mean it’s a fruit.
Nile: Turns literal PLASTIC glove into drinkable, grape soda.
Also Nile: Man, chocolate production really is weird huh
I mean, they just make it from fruit, using ordinary processes? I would've expected cocoa was created with a chemical reaction involving wooden sticks.
@@vigilantcosmicpenguin8721 why someone would eat wood
@@Splarkszter it's kinda tasty if you don't mind your insides being penetrated by broken wood.
@@Splarkszter There are many people that eat wood for a living, you know.
tbf turning plastic gloves into grape soda is not usually how they do it, it's meant to be weird lol
When you snapped it i actually nodded my head in approval. When we did chocolate in culinary school it was a nightmare of chemistry. Everything has to be the right temp and and time and its so finikey. Well done
I love how someone so good at chemistry seems completely terrified using basic kitchen appliances 😂😂
Seriously… like.. please use a cutting board wtf is wrong with you. I love this guy but I feel bad for the SO he cooks for…
Mom cooks...
especially the mortar and pestle,, which is technology that has existed like nearly as long as humans have
the downside of being good at chemistry is knowing exactly how much you can fk up seemingly simple procedures like heating
@@evie5375 which is also a tool used for chemistry
You did a REALLY good job tempering it, non-tempered chocolate won't snap at all, it will bend because it's pliable, your stuff was tempered to perfection
The magic of sous vide tempering!
Nile accidently discovering the deep secrets of chocolate.
Not perfection, but it was really good tempering, i've seen better, but for his 1st attempt this was excellent.
Its 99.1% tempered
@@DrakyHRT Tempering chocolate is a solid pain in the ass. Check binging with babish, dude's a full time chef and cooks for living and he was struggling left and right. The sous vide method was smart. He didn't get perfect shiny chocolate but it was tempered and had a nice snap.
Whenever I bake I find workarounds to not use the equipment they need, Nile finds workarounds to use equipment the recipe doesn’t ask for.
Extra stepping the chocolate
You can’t really do that for the chocolate. You’re basically processing a raw material into something refined.
9:34 the "back to spreading my seeds" IS KILLING ME HAHAH
Nile: Doesn’t think the stinkiest chemical in the world smells that bad
Also Nile: Gags putting a piece of a cacao fruit in his mouth
He's smelled worse.
It's not the smell that is making him gag, it is the texture.
@@internetuser8922 You don't smell textures?
@@ferociousmaliciousghost you smell really bumpy
@@ferociousmaliciousghost Rude. Don't tell people they smell bad. 😠
NileRed: always so precise and professional
NileBlue: *karate chops fruit*
Lol😂
Squeezes the slimy things 💀
@@leidincradian144 that actually sound like a good pussy
More like cacao ASMR
And thorws beakers at coco seed XD
Nile: Is a professional chemist with a degree, amazes people online with his knowledge daily.
Also Nile: "So apparently chocolate comes from a fruit?!"
i mean he’s not a biologist
@@desirient neither am I, but any person who got through high school AND college should know chocolate comes from cocoa beans
@@zeus982 Everyone knows chocolate comes from cocoa beans. That's not the part that shocked Nile. The part that shocked him was that the beans were in such an odd fruit. You suddenly started arguing some different thing unrelated to what you said previously and it's really weird lol
man hasn't watched Willy Wonka
@@ack7956 And you're arguing with two people you think are one person and it's really weird
After watching this i realize i dont necessarily watch nile for the content (although this vid was great!) i watch the guy for his character. Him and his cameraman always seem to have a good time and it takes u away from all the seriousness of irl!
Nigel is the kind of person to ask "Do you dare me to eat this?" And then not wait for an answer.
The misused big term Angel must be edited out - big terms cannot be misused in names etc, and such terms only reflect me!
@@thetrueoneandonlyladyprinc8038 you might want to tell your therapist about this
@@thetrueoneandonlyladyprinc8038
Don't see angel in your name so idk if it does lol
i see what you did there
You straight stole this comment
Love how he just tries everything even if it's raw and looks disgusting 😂
He even tried the damn fermentation water 😭
it's honestly a miracle that he's survived this long lol
Yea i love how he tries eating it at every step to see how its slowly converting into the product we all know and love! 🤓😂
@@blazintwenties7657 I physically gagged when I saw this 💀
@@blazintwenties7657 Pruno in a Nutshell
The part where he throws the glass at the random bean he kicked away caught me so off guard lmao💀💀💀
if you pay mega attention; it's a lightbulb from right in front of him. he even moved the empty box after
Bruh, I scrolled down while watching.
I was wondering, "what the hell does this comment even mean?" Then immediately a bean falls and he throws the glass at it lol
For anyone wondering, 10:54
I literally burst out laughing, it was so unexpected
Gort
Here in Spain you can buy bottles of 100% cocoa powder. I usually dissolve it in milk as a breakfast. It is hard to dissolve but it's a healthier alternative to commercial malted drinks. It is OK for that cocoa powder to be bitter because pure chocolate does taste a little bitter, kind of reminds me of coffee. What I didn't know is that I could've been making homemade chocolate with it this whole time!
Making chocolate is such a complicated process with so many different steps, it's an absolute miracle that anyone ever figured it out.
I mean the fruit grows in tropical climates so it's entirely possible this process was discovered after a fruit fell on the ground and fermented itself for a couple days and then was broken open and naturally dried out in the sun.
What the first responder said, and we're also seeing the end result of probably a couple hundred years of Mayan trial and error.
@@blueisasomedancer
And roasting different types of beans is also an ancient technique shared by almost all cultures. The powder of those roasted Coco beans put into water was then usually as far as it went, at least pre colonial age. If you experiment with adding that stuff to pastries, straight up adding sugar and a bit of fat isn't that much of a stretch afterwards
Chocolate was originally a drink, not the stuff we know today.
@@blueisasomedancerit was probably observed a few times I know some tribes in South America also ferment stuff by putting large leaves on it and leaving it in the sun … which again doesn’t seem like such a big stretch in a heavily forested area to occur naturally…
Nigel: *astonished that chocolate comes from a fruit and finds that so weird*
Also Nigel: *literally makes HOT SAUCE out of GLOVES AND VANILLA*
Wait you don't make your chocolate from solo cups
Some things are just much better known
@@roterex9115 I make mine from gasoline
@walmartmarine I also make mine from the souls of orphans
@@lowercase_E yeah, just solidify them, and they are good to go. But i like to add some milk and sugar to them and it's perfect
I've watched several other creators make chocolate in the past and this was actually _really_ impressive. especially that you were able to temper the chocolate properly which is a common struggle.
He’s a great chemist. That’s all this is. Very impressive indeed.
The sous vide makes it much easier because you can precisely control the temperature. Doing it on a stove like most people do is why tempering often fails, because you can't control the temperature as easily.
Well yeah. Sous vide is the only consistent way to do this.
I find it super funny how hard tempering chocolate is because I often do it by mistake when melting chocolate for ice cream or other desserts. I fully know if I tried to ever do it I would fail but it happens like 8/10 times accidently
Following instructions and semi-complex processes is sort of a basic chemist's skill. With a sous vide that's all tempering is.
The way the cameraman reacts when he pours the chocolate into the mold the first time tells you everything lol
I find it absolutely insane how we as a society see Vanilla and Chocolate, 2 flavours created from super weird exotic plants to be the basic flavours
Well, yeah. Regardless of their origins, those flavors have become so easily attainable in the modern world that they have become regarded the basic flavors. They’re also fairly simple flavors that are easy to combine with other flavors, so they’re regarded as basic.
Yes! With Chocolate, the process with which we eventually arrive at the familiar finished product is absurdly elaborate; I mean, not exactly something that could've been an accidental discovery...
How to tell me you don't cook.
Black pepper is another. How did we end up with salt and pepper be the most common seasonings.
@@jimralston4789well salt is kinda basic at least. It's just boiled Ocean juice.
honestly the super grainy pre-tempered dark chocolate fudge looked the tastiest to me, yet somehow it's the one thing you didn't actually try when you had the chance to
Nutella.
The 1st time i did it too it came out just the same, and honestly it felt pretty bad. It's not a grainy type of "chew it and it will disolve" type of grainy texture, it's more of a full on beach sand with powdered coco taste, it obstructs the pure chocolate flavor. So eventually it is necessary to dissolve it better.
this mf wants to eat the turd 💀
ok weirdo
You are better at finding instructions on to make wood transparent than you are at how to make chocolate hahaha.
Everyone has a first time
Chocolate Making: humans spend centuries evolving methods for processing the Cacao bean & making "Chocolate" the yummy treat we know & love today.
Chocolate Makers: spend their entire lives learning about how the Cacao beans are processed, & mastering the art of producing a "good" chocolate bar.
NILE: Says he couldn't find much information to help him make his own chocolate, decides to "wing it" 🤣 (Exactly why I am officially subscribed to this channel...this guy does not realize what he's getting into...this video is gonna be funny!)
Nigel, tempering chocolate is difficult even for experienced people using ingredients from the grocery store, you did an excellent job tempering the chocolate.
Easier when you put already tempered chocolate in it.
@@quackatit why would he do this when alot of his videos are failures experiment wise?
@@amp4105 i wasn't implying that nile should've done that
@@quackatit oh mb i read that wrong, you were implying that people making psuedo-homemade chocolate are using ingredients that make it way easier?
He's probably had a lot of experience with precisely heating things
What I’ve learned is that if Nile says “it’s not that bad” don’t believe him!
And if he says something IS bad, then it is probably truly horrendous.
he hates oysters and shrimp tho so i don't know if you're completely right
Nile gives off such a sheer vibe of "Fuck it, why not" and I'm beginning to wonder if that's just part of the requirements to be a chemist
As some dude somewhere once said, "the only difference between fucking around and science is documentation"
@@MiiUTheFirst I love that
@@MiiUTheFirst it was the myth buster dude, Adam I think
STEM has always had a 'hold my beer' streak.
As fellow chemistry student I can definitely agree that in fact this is exact thought process I do before lab project
What is mind blowing is that someone found this gross fruit, and somehow magically developed the steps to turn it into delicious chocolate.....what the fruit
When ground by a mill it will obviously get less grainy/finer grain, but it also helps extract more of the oils from the cocoa. That may be why you need additional butter to reach the desired consistency.
Yeah. In the end he has, like, three times the amount of cocoa butter per chocolate.
When it's so horrifying you just cannot look away. That cacao was abused in ways unimaginable. It's poetic how the chocolate still came out from it, forged in ways unthinkable, yet still sweet to the world.
I spoke too soon
Lmao
I love how you can tell he did minimal research and just went for it
I love how long he spent trying to fix the "it's too paste-y/coarse" issue; when it really just needed a finer grind
I love how this channel has gone from chemistry to overly complicated cooking tutorial.
I mean, if you think about it, cooking IS chemistry.
finna roast dem beans
that's all that chemistry is.
Cooking some metham-
@@rathinasabapathy3796 matics! because we all know how important math is *ahem*
3:50 "You want to destroy the baby?" "Yes."
-*THUMP THUMP THUMP*
NileRed: tastes his experiments ONLY if he's sure its edible
NileBlue: tastes everything no matter if it could be poisonous
Edit: holy f*ck so many likes
why is your profile pic a low-res pic of a 200 czech crown mark im so confused
@@paadoxal because it can and i made this account when i was 10 or smth like that
And yet he doesn't taste the chocolate paste
basically guys in a nutshell
Taste test.
I had noticed this in a lot of Niles videos, but it's just now really hitting me how much joy he gets from making giant messes, and just how much he loves all things grotesque and repulsive. It's pretty refreshing
especially at 10:49 lmao
@@ripfrickingben I loved that part
ruclips.net/video/3FDMdCuKaQk/видео.html
Mad scientist energy
@@ohshiditsgriff2793 I aspire to have that myself! :D
For your first time making chocolate you did a pretty damn good job. I doubt you'll do this again but if you do I would recommend lowering the roast temp by 15° on every stage but keep the same times. Also after adding the sugar/milk powder and butter, use the blender to make it into a paste. Then use the mortar and pestle to get rid of the grainy texture, doing this also removes some of the volatiles that make it bitter. I recommend doing this for at least 30 to 45 min. Even if you don't mind the texture, it will help improve the taste. This was an awesome video and I still can believe you sipped the fermented juices.... 🤢
Nigel is unhinged like that.
the juices are so tasty what do u mean
You should've told Nile that earlier!
Aren't you supposed to melt the cocoa butter first?
About the mortar and pestle: I made chocolate a few times (I bought the dried cocoa beans, not the fruit though), and I skipped that step because I'm lazy. I actually figured I liked it a lot more because of the texture and the bit different taste that comes with it - so I guess it's a preference thing? Although I guess I winged a lot of things in my attempts.
You literally can’t get any better than that. That’s not just above average that’s just it, that’s as good as chocolate will get.
So much chaotic energy in this video. From the repeated taste tests to the glass that was thrown for some reason when he kicked away the casualties. I love it.
@@Dont_click_this_profil3 ok
Probably some leftover beaker
personally i think one of the beakers from that video was transported through time and space to condemn the fallen
I'm actually pretty sure it was a light bulb, which is somehow worse, lmao.
Slightly more tame Nile green
NileRed: actually competent
NileBlue: chaotic cooking show
NileGreen: hi guys today I made a nuke in my backyard-
edit: ok, so, after a few months of this comment being up, through the notifications, i slowly realized there's a whole ass NileFamily composed of 9+ channels
NilePink: hated for some reason
@@kellithompson7686 wait there's a pink one?
Its ytp
@@SleepyFunkin the pink one is most likely to cook blue crystal meth
@@SleepyFunkin By that implication, you're saying there's a green one.
Nigel: *makes the beans roast until they are black*
Also Nigel: surprised when they taste burned
He literally said multiple times that they looked a bit burnt only to continue roasting them how was he surprised
Yup, but it is supposed to be like that, the process is right ._.)
@@hellothere3038 hahaha imagine if he did that with toxic chemicals "it looks a bit burned but give me the flamethrower"
I have a very similar toaster oven model and it runs 25-45 F hotter depending on the intensity of temp you set it on and bakes food VERY fast, like scary fast, like burn your shit before you can blink fast. He should've dropped it by another 25 F and shorten the time some.
that's how the process supposed to be, like coffee
8:40 probably tasted like orange juice because the pulp/white goopy outside of Cacao tastes pretty sweet and tangy like an orange!
Nile: gets sterile dishes, puts on gloves, protective glasses, HEV suit
Also Nile: puts the substance into mouth and tastes it :)
No HEV suit without a crowbar
Assured safety 👌my catchphrase
I mean, we're talking about the guy who made actual literal poisonous gas to see if he could smell it
Welcome to the H.E.V Chocolate Making System
which nile red or blue-
Trust me, even as a plant nerd I find cacao to be pretty damn weird. Its cauliflorous too (the fruits grow on the trunk and large branches) which makes it extra strange.
p.s. you should totally try extracting some wacky phytochemicals. There's a nearly unlimited amount of unique things you could try with this concept. Hell, you could even try to convert theobromine into caffeine!
the theobromine caffeine conversion is a pretty simple. it’s a very basic one step reaction
@@ExternusArmy Yes, theobromine is the precursor to caffeine, its how even plants produce the stuff. But extracting it, and finding out what to actually _do_ with the caffeine might be fun. Or just part of a longer video about phytochemicals.
ahh yes, that way NileGreen can finally satisfy his Caffein addiction :D
That's a great idea, hopefully he sees this.
so that's what jabuticabas are, cauliflorous..
I was just wondering this the other day, it's really weird to see fruit just popping out the trunk, almost seems like it grows as if it was trying to make you look like a liar when you tell others about how it grows
Having only watched NileRed, this shift in character was insane to me- I kept expecting you to say something about calculating wastage at each step or something and you didnt and I was confused as to what alternate universe video I had stumbled upon. It was hilarious and I kept laughing out loud at how perplexed you were at each step, plus the human shit looking chocolate you squeezed out the bag the first time nearly killed me
wait till you find out about NileGreen
@@RedHair651 Nile WHAT
Same, I began laughing again when I read this comment.
@@RedHair651 which isn't actually owned by or ran by Nigel
Yes, NileRed has "blue-shifted" into NileBlue.
Nilered: Turning plastic into cinnamon sounds reasonable
Nileblue: Turning fruit into chocolate is insane.
i love this style of content, no music in the background, not too much editing and it doesnt feel too professional. feels like im just messing around with my friends
Yeah and it actually gave me some 2012 RUclips vibe
@@yuchien_huang yeah same. it was absolutely worth 35 minutes of my life lol. honestly miss those times, but them being in the past just makes them feel even better, because they remind you of the good old times when everything was much simpler
Welcome to NileBlue :) It's NileRed but without the professionality and... instructions and stuff
Except your friends here have a chemical degree and a full lab of professional equipment :D
Just like ASMR
NileBlue: *Goes through the entire process of making chocolate from scratch*
NileBlue after making it: "Just tastes like chocolate."
If I made it, I'd take that as a compliment
I love how much research he does before a chemical experiment but when he sees chocolate he does none at all
He did a little! There just wasn’t a lot of info apparently……
@@wpc456cpw actually there's a lot of info he doesn't research enough. Even here on RUclips are tutorials making chocolate from scratch in a better way
@@yan7266 that’s a very good point lol. But still, he didn’t do “none at all” 🤣
Chocolate doesn't tend to release noxious fumes or explode if you do a step wrong 😂
Also, coming from a cocoa producing country, there’s not much research about making chocolate in general. There’s some guidelines for making a chocolate feel fancier but everyone’s really just winging it or doing what already works
31:24 A true scientist at heart
Why that scene?
Nile the only kind of guy to replace a table instead of cleaning it.
He didn't even replace it, he put another top on top of it.
with the amount chemicals he handles(spills) daily i think its natural for him lmfao
Kentucky Ballistics style xD
I was just about to say "Have you heard of Kentucky Ballistics?" :')
@@angelostark1847 nacho cheese 😁
The chaotic energy he has on this channel does not feel like he’s the same guy on NileRed
He forgor the password to the main channel
Nile green has rubbed off on him
This is the real Nile Colorman.
@@watema3381 no he said he’d move to a different channel in another workspace
It's so interesting to see someone that's never been introduced to making your own chocolate. I am from Ecuador where we are used to making our own and it's just a common knowledge thing, and everyone does it VERY differently. In my opinion the drying process is the key, we usually just put it on the side of the road for days!
ngl that sounds v cool
I'm from Ecuador too!
What’s your process?
That's so neat! I've never seen chocolate making from fruit either.
@@kowhaifan1249 basically the Fermentation and Drying process happens on the side of the road, the beans are just spread out and just wait untill it's a bright yellow
4:26 everything reminds me of her...😂😂
😂lol😂 wtf
I live on a small cacao farm in Colombia and it was amusing to watch you make chocolate. Please do a part II with more chemistry of chocolate. Talk about theobromine (similar to its cousin caffeine), PEA (love drug) and polymorphism of the cocoa butter (6 different forms). Fermentation is usually first anaerobic (usually 2 days) followed by aerobic fermention for few days more including stirring or moving the beans. You can temper with cocoa silk (pretempered cocoa butter 24 hrs in a sous vide) and add to the melted chocolate at 93°F (easier for small batches). You can even extract the cocoa butter with a screw impeller press. There is a new process of raw cacao chemically altered called ruby chocolate that maintains/ locks in the original ruby color before roasting. Finally, you could mention dutch processed chocolate (increased pH) changes flavor and color for use in chocolate drinks. The fermented juice tastes like Champagne to me. The white pulp is usually sucked on here in Colombia and has a delicate and sweet vanilla taste. I agree with so many other viewers that you are amazing with chem glassware and setups but in the kitchen you have a different personality - that of a frustrated gorilla tossing the cacao pods, throwing glassware and winnowing the shells all over the place (out of character, but you were having fun) Cheers. If you want to learn how to make chocolate from another chemist check out the Chocolate Alchemist.
I think Nile is too traumatized by this experience to make a part 2 🤣
@@arenbalanian8137well they said they do live on a cacao farm
@@arenbalanian8137 they probably make it and know a lot about it to be effective at their job
I wonder if he saw this! I want him to do it better😂
@@arenbalanian8137 if you read the first sentence, HE LIVES ON A CACAO FARM
NileBlue is such a fine contrast to the cold professionalism of NileRed, from squishing gooey cocoa seeds to throwing glassware on fallen seeds due to sloppy mixing... Love. It.
How does NileGreen compare?
@@the8thark oh that's a shitshow from start to finish :D
@@Dont_click_this_profil3 ok
I love the fact that you immediately know he isn't a cook and this is being done with literally only a science background
With a science background, you can do anything
@@cherrybunches definitely
What's crazy is how someone disocovered if you do all this shit with cacao it makes something delicious.
as a chocolate maker, who's just spent the past two months learning the bean-to-bar process, this was both hilarious and stressful to see
you did in fact burn most your beans, but you did well in grabbing the less burnt ones
it would have been a lot easier if you had used a melanger, cause you'd only have had to put the nibs (slowly first) and later on the sugar and cacao butter (melted first) and it would have mixed in a lot easier (the reason it wasn't liquefying 20:11 was lack of heat)
I found it rather awesome that you noticed that even though it's dark chocolate, the first one you did also reminded you of the milk one. that is because the way big industries process the beans makes the chocolate even more bitter than it already is (and takes away the undertones of where the cacao was made, or how it was fermented)
I’m curious what your involvement is in chocolate. Do you make it for niche boutique shops or a large manufacturer or what?
@@granthoover9045 still a very small thing, been doing mostly pralines and the like; however I wanted to know more (and eventually venture into chocolate sculpture) so I've been interning at a mid-sized manufacturer's lab; and he does the entire process, from working with the people growing the trees and fermenting the beans, all the way to making the chocolate and selling his own products
industry, instead of toasting the cacao beans, alkalinizes them
@@sialuArtscat love that when people are a part of the process from seed to finished product. Very cool.
Do you imply dutch process?
@@thepresident2781 yes I was, I had forgotten the name of the process. it is very effective for cleaning out the beans from impurities and the like, it also makes the chocolate darker and more bitter
I find it so hilarious that this man has an entire laboratory full of expensive equipment and chemicals and all this knowledge about chemistry, but he didn't know chocolate gets made from a fruit
So chocolate is a juice?
@@Miracle12348no it’s a paste
it is insane... but i guess we must understand that the cacao tree doesn't really grow in their soil so they won't know how it looks like
hell a lot of people don't know where their foods come from and gets disgusted when they see a chicken get butchered but has no problem eating chicken nuggets.
@@papyrus7563show em the pink stuff
@@papyrus7563 and there's also gelatin, idk if today it's made from it, but before it involved bones
Best opening statement ever!! “I’ve been eating way too much chocolate lately and it is NOT a problem”
I just watched a video about a bunch of inmates dying of botulism from sock-strained tater wine so at 8:27 I was like “NILE NOOOOOO!” I cannot believe you did that lmao glad you’re apparently still alive though.
The quality of the fruit is very important. You should get it from an actual tropical country (Venezuela is known for supposedly having one of the best cacao in the world), then eat the "slimy" things (which should be SUPER SWEET) and then take the seed, sun dry it like you do with coffee grains, roast it, turn it to powder, and there you have the powder cacao which THEN you can use to make chocolate by mixing it with milk, sugar and cream and whatever else it should contain
I order Venezuelan chocolate from a company called Orinoco Chocolate Co. and can confirm Venezuelan cacao is the best!
So much better than any other chocolates I’ve tried
Try the Brazil's one too, most of them are super candy. Most of people here, in the Northeast make their own cocoa candies and chocolate@@JessicaEllis17
Happy to have been made into chocolate for nile.
bro is a year late lmao
The fact you are verified is gold.
XP
why the hell is ur channel not available for me
why and how, what for?
not that i wanted to see that 1 video with 2 million views (googled the link to find out)
@@ITS_MEEE333MYour either from Russia, or Belarus . I have my channel hidden from those two countires.
I hope I never get to a point in my life where I won't laugh with Nigel when I see chocolate being pooped out of a bag
have not laughed out loud in days, I dead ass was dying there for that entire initial post-tempering ordeal lmao
😂😂😂😂😂😂
the chocolate looks like shit tbh
@@von... the first attempt was normal, the second was diarrhea
I love that he's got a science dedicated garage of some sorts with machinery worth a total of probably millions of dollars and then he’s in the middle of it with a name tag made of masking tape 😂
i feel like nile started out as a sweet, shy gentleman and has more and more recently just given to depravity and carnal desire
Like any mad scientist ought to, when they deviate from the humdrum of tried and true experiments, to territory few would dare.
Dare me to drink this rotting gooey chocolate juice!
"No" said polite society. But he did it anyway 🤣
Nile in 2030: Dare me to grow this fungi into brain tissue. "No" said polite society, but...
how most scientists do like adam savage
I feel like he could be a Serial Killer.
people who watch safety third know that he always has
CARNAL DESIRE 💀💀💀
Can't deny it, Nigel laughing at the thick chocolate being squeezed out of a bag is probably the funniest thing in a while
Haha, "thick chocolate"
Then he smeared some right next to the pile and it looked even worse lmaoo
Looked like a pile of fresh dog poop
Silly jokes are always the funniest ones :D
Not saying it... made it funny.
Plus he was talking about the disappointment of all that work, but it had a good ending.
I like how Nile is slowly becoming a cooking youtuber... but with deadly chemicals.
Jesse we need to cook
My head canon is this is HowTo Basic's origin story.
Jesse, let's go to the lab.
@Piotr Gołacki clearly you haven’t seen him turn gloves into grape flavouring
@@the_player_2 Gloves are hardly a deadly chemical.
NileRed: follows meticulous, multi-step, multi-day scientific processes
NileBlue: has no patience, doesn't follow directions, doesn't do enough research, life philosophy is "wing it"
I love how the first thing you learn in almost every lab course is “lab safety” including not eating or drinking anything in the lab, and Nile just says “I wonder what it tastes like” in almost every video.
I almost got suspended for trying to sneak out pure caffeine
To quote Nile and his buddy in another video:
'Safety first!' "No, just.. stupidity last."
-Is It Really Science If You Kant Eat It 😀
he's making a food product
@@MCDreng in the cotton to cotton candy video on nilered he has the thought "i really wanna drink that" when looking at a vaguely latte-like mixture 😭
This is one of the most chaotic chocolate making video I've seen and I love it
Nileblue: nooo, casualty
Also Nileblue: *proceeds to throw glass at seed*
hahhahaha
I lold at that 😂
I was like why tf did he throw a light bulb at it?!
Lmao like what was the necessity to do so 😂
Timestamp: 10:50
If you hear the crunch, that means you tempered it correctly, but if there’s no crunch and you see little spots on the chocolate then that means you didn’t incorrectly but you did it correctly so good job😄 29:27
Nile sometimes I feel like you’re an alien who only knows chemistry, and when you encounter an ordinary thing that everyone knows about you just are completely unaware of it, but in the best way
Either he's this on purpose for the entertainment or he's genuinely like these ppl that are just "book smart" and need step by step instructions for everything, and can't function properly with normal things 😭
When Nile blue was squeezing the chocolate into the mold it looked like the bag was taking a crap
Are just*
I'm absolutely dissapointed he didn't say "TIME TO BUST A NUT" and "Hold on, i gotta put my gloves on" afterwards
That is SUCH a specific description on Nile.
How in holy crap did ancient humans figure chocolate out? Who was bored or hungry enough to beat their head over how to cook that alien nightmare until they figured it out?
They didn't.
Some Native Americans in relative recent history figured out that you could extract a kind of ...watery chocolate drink by basically using cleaned chocolate pods as tea leaves; and that was only 4,000 years ago. Chocolate is one of the most recently domesticated crops in humans "arsenal"; the cultivars aren't as well established as say... wheat or certain kinds of fruit tree.
Modern chocolate we know it is *exactly that*, having essentially only been first produced just a few hundred years ago; which means the domesticated cultivars that we use currently for chocolate production are about as old. Like, the history of chocolate's domestication and use is extremely modern history; with its primary use in the Americas to make a "chocolate drink" for special occasions from wild cacao trees being a few thousands years old, but refined chocolate being extremely new.
@@Vaprous but still, who da hell would look at the cacao fruit and be like: you know what, let's eat this stuff
@@shanggosteen9804 Most food started exactly like that. Just look at a stalk of wheat and try to imagine a time before bread, or the first guy to see a calf suckling from its mother's utters and thinking, "I wonder if I could drink that too."
From what I know it took time for chocolate to be invented the drink before chocolate used by South American was more like a beer with spices in it and stuff,And was probably not enjoyed by the Europeans,because of its taste. The modern chocolate we know was a different recipe,it started with little squares and stuff and various chocolate makers introduced milk and sugar to make it taste better,and boy did its popularity explode.
Oh yeah? In Brazil we a have a local traditional food called "Maniçoba" (like Many-soba) that is deadly poisonous (cianidric acid) for 6 days of cooking, only in the 7th it's safely edible. I wonder how many died trying that until they figure out "ohhhhh, so the 7th day is the charm!".
NileRed: Tells chemicals apart and accurately estimates the current stage of the reaction
NileBlue: It looks the same but a bit "goopier" 6:19
NileRed, and other chemists, tell things apart by goopiness or gut feeling all the time. as you progress in chemistry or any other field, you learn which precautions you really need to take, and this is not one of them
@@octosaurinvasion I agree! I know that, in general, scientists take more precautions in some experiments than others due to the presence of potentially dangerous substances/side products, but I feel like the relative "lack of planning" for this experiment kind of perfectly captures the essence of nile blue vs nile red.
@@octosaurinvasion bro it was just a joke 😞
@@IamTuna Yeah, but the best jokes about truths are based in more truthful truths.
@@anishleekkala9545 That's fair
As an Ecuadorian, I feel a little disgusted by the lack of information they have about cocoa
i like how Nile calls it sticking together as in a solid and the simplicity of camera man just to call it a fudge
Watching Nile Blue makes me realize that Nile Red must be one of the most well edited channels on RUclips; when you peak behind the current and you see just how unhinged, messy, and hap-hazard Nile can really be at times
After watching trash taste where he guessed in, he was already this unhinged since he was 9……….
Also from watching trash taste, you learn that in nile red he does a lot of experiments before hand and plans where to place the items and how he moves his hands etc so it all looks relaxing and smooth.
yeah lol. Like the other replies said, watching the trash taste interviews really helped me know what to expect. Here’s one where he talked ab burning himself with acid while filming a video
ruclips.net/video/-xCZZJqnPUc/видео.html
He re-films and re-does voice overs *a lot* he wants it to be as close to perfect as possible. He's talked about it a lot on safety third
The interval between NileBlue's videos is just long enough so that every time I forget just how much of a maniac this man is
He is the worlds smartest glue eater
NileRed: Pretty Educational
NileBlue: "Let's drink some random byproduct that I got from a food experiment!"
As someone who is currently studying chemistry, these are really entertaining and interesting. Makes a nice change from equilibrium constants.
Best of luck to you! Chemistry isn't easy!
Same! 3rd semester of Chemistry with material science rn :D
i agree, i'm studying A level chemistry and these videos make me want to learn more so i can do this myself 🤣
I got put in a national 5 class in high school (the highest level for 4th years) and I honestly only barely got my national 3 which is elementary school level…kudos to you and whatever equilibrium means 😂
@@SteakBoss1 I’m pretty sure equilibrium means the chemical reaction is switching back and forth between the starting chemicals and the products. When they mean constant, it means that sometimes it shifts more toward one side of the reaction than the other, so they use a number to define by how much it’s shifted toward one end.
watching NileBlue try to write a conclusion to his Chocolate Induced Delirium is like doing a science experiment in Class that had a very obvious outcome and trying to fill in the "what did you learn from this experiment" section.
on god brooo
Ah yes.
Trying to retroactively justify why all you had left was solvent.
"what did you learn from this experiment?"
"I uh... I made chocolate. What do you want me to say...?"
@@matthewfanous8468 "Chocolate is pain"-NileBlue pinned comment
Its honestly so fun watching a scientist cook because they have the same step following pattern, but where his science comes out is when he's asessing his beans he shakes the pan and goes "loud" before tasting it, my man cares about all of the qualitative values
Like when he has the tray of raw beans towards the start and is like "now we need to get it in the container" and looks confused for a sec. Using hands like this in a science experiment isn't usual - no apparatus, no weighing, just bung it in there!
alright now lets watch a chef science
Yeah, I’m a cook and this pained me to watch lmao
@@Paxychi gastronomy! especially molecular gastronomy, you might be interested! not great for filling an empty stomach but awesome to watch.
@@Padlock_Steve personally if I was a scientist I would do that too, just sayin
What I love about the baking of sweets episodes, is that Neil does very little prep and practice and just wings it, and it’s the opposite of his reactions videos. It’s great content