wonderful and very interesting. I wonder if there were some kind of divider in the pan to allow the cacao butter out and keep the mass away. Thank you.
Thank-you, I tried your method with little success. Only got a table spoon of oil/butter. You say bring the liquor to the boil before adding water. I don’t think I did that. Also when you add the water you adjust your induction plate, what are you doing, making it hotter or cooler? I am going to give it another go.
love the video finally extracted decent amount of butter but can we directly make chocolates with the residue (as dehydration is a difficult process for me)if so what ingredients will I need considering we have extracted the butter . and does adding water during the process reduce the life of chocolate
So that's what white chocolates are made of. Now I see why they are white but still have cocoa flavor. How can you be sure what you spooned out was all fat and not water (you had added a lot of water)?
White chocolate is cocoa butter, milk powder, sugar +/- vanilla, lecithin. So it's typically a bit yellow. The water stays with the cocoa part - the fat separates out from the water part. If I had spooned out water then the fat would float on it.
thanks for the great video. please excuse my ignorance (I'm new to chocolate making), but you noted at the end of the video that extracting the butter is a great way to make 2 ingredient chocolate, by this I assume you mean 1. cocoa/butter and 2. sugar, without needing to add more fat? My question - to add the butter back into the chocolate, is it necessary to dehydrate the chocolate to get a powder or can I just re-add the butter to the remaining liquor? Thanks!
other than making white chocolate with cocoa butter, what is it used for? And what to do with the remaining thing in the pan? Make chocolate with it by adding sugar and nuts ?
I use the cocoa butter in my EZtemper Cocoa Butter Seed Generator - it allows 2 ingredient bean to bar chocolate makers to use their own cocoa butter. The remaining cocoa solids in the pan can be dried and added back to the cocoa mass they are processing.
I think that was the Preethi. I am a big fan of the Sumeet - but my older one had packed it in and I'm waiting for them to start making the basic unit again.
Hi, there’s two types of mango butter. If you want the oil you can extract it that way. If you need it more creamy, you have to grind it and then blend it until you got a kind of whip cream. Good luck
So the cocoa butter is actually oil? And would it be better to strain it out somehow rather than spoon it out? I'd love to know of a use for the left over or remaining product. Can it be used for skin treatments or cooking something like that?
Barbie - it's a liquid at these temperatures - but a solid at room temperature - melting point is around 34 º C. Can be used on skin, cooking - anything you have a need of cocoa butter for.
28 gms butter will temper 2.8 to 5.6 kgs of chocolate, thats 100% increase in chocolate, does this depend on your chocolate percentage ie 70% as opposed to 90%? Could I ask for your recipe? Thank-you.
You can't cause cocoa powder is already free of cocoa butter, the cocoa liqueur has all the cocoa butter you can get. When the cocoa liqueur is pressed you get the cocoa butter and for other side the solids which is the cocoa powder
my qn is. are the nibs raw when u grind them or roasted ? bse i tried with almost 500 gm but ddnt even extract 1 gram please get bk at me cz want to try out with this method today and is there a specific temperature you set??
Mehreen Shah It depends. The deodorized cocoa butter doesn’t have a whole lot of fragrance. I have had some cocoa butter that smelled so amazing that I wanted to eat it
@@thechocolatedoctor9039 That thing is WILD! I've never even heard of that before. I'm stuck with some lousy peice 'o' garbage(Health Master Living Well Montel) I found, that at best is a halfway point between a regular blender and a Vitamix. The motor stops running every other time I go to use it, and I'm about to GET RID OF THIS THING!
It was painful to watch you use a spoon to ladle out the cocoa butter instead of straining it with cheese cloth or wire mesh. So many impurities in your oil now
wonderful and very interesting. I wonder if there were some kind of divider in the pan to allow the cacao butter out and keep the mass away. Thank you.
Thank you. All looks so beautiful and I felt like chocolate.
An interesting thought Ilana - you've got me wondering!
What do you do with the left overs?
Can we use the leftover beans mash for any other purpose
Thank-you, I tried your method with little success. Only got a table spoon of oil/butter.
You say bring the liquor to the boil before adding water. I don’t think I did that. Also when you add the water you adjust your induction plate, what are you doing, making it hotter or cooler?
I am going to give it another go.
love the video finally extracted decent amount of butter but can we directly make chocolates with the residue (as dehydration is a difficult process for me)if so what ingredients will I need considering we have extracted the butter .
and does adding water during the process reduce the life of chocolate
If you dry the residue in the oven you will get a cocoa powder after a quick spin through a grinder.
what can u make from that nice brown cocoa left overs?
I made cocoa tea with mine and it was the most chocolatey hot chocolate I've ever tasted☕
@@simplemedicine2815 wow! I can imagine
What do you do with the leftover solids. After you've taken out the cocoa butter.
The rest is cocoa powder
So that's what white chocolates are made of. Now I see why they are white but still have cocoa flavor. How can you be sure what you spooned out was all fat and not water (you had added a lot of water)?
White chocolate is cocoa butter, milk powder, sugar +/- vanilla, lecithin. So it's typically a bit yellow. The water stays with the cocoa part - the fat separates out from the water part. If I had spooned out water then the fat would float on it.
thanks for the great video. please excuse my ignorance (I'm new to chocolate making), but you noted at the end of the video that extracting the butter is a great way to make 2 ingredient chocolate, by this I assume you mean 1. cocoa/butter and 2. sugar, without needing to add more fat? My question - to add the butter back into the chocolate, is it necessary to dehydrate the chocolate to get a powder or can I just re-add the butter to the remaining liquor? Thanks!
I would just re-add the butter to the remaining liquor myself.
awesome. makes it so much easier! Thanks :)
Let me know when you are ready for an EZtemper!
what do you do with the left over chocolate?
What do u do with the left over chocolate?
Super, thanks
cocoa butter press
other than making white chocolate with cocoa butter, what is it used for? And what to do with the remaining thing in the pan? Make chocolate with it by adding sugar and nuts ?
I use the cocoa butter in my EZtemper Cocoa Butter Seed Generator - it allows 2 ingredient bean to bar chocolate makers to use their own cocoa butter. The remaining cocoa solids in the pan can be dried and added back to the cocoa mass they are processing.
@@kerrybeal5793 didnt understand you
@@euphoria156 What don't you understand?
Could you please tell us what "Indian spice grinder" you use? Thank you!
I think that was the Preethi. I am a big fan of the Sumeet - but my older one had packed it in and I'm waiting for them to start making the basic unit again.
Can you please do a video on mango butter... Is it possible to extract mango butter the similar way?
Hi, there’s two types of mango butter. If you want the oil you can extract it that way. If you need it more creamy, you have to grind it and then blend it until you got a kind of whip cream. Good luck
Good Video, very interesting, can you advise what are the uses for the left over cocao / water mixture. How and where can this be further used?
Thoroughly dehydrated and ground in spice grinder - it can be used where you would use cocoa powder.
How long do you have to dry or bake the liquor in order to make powder?
Good question - probably depends on the temperature and method you are using to dry.
So the cocoa butter is actually oil? And would it be better to strain it out somehow rather than spoon it out? I'd love to know of a use for the left over or remaining product. Can it be used for skin treatments or cooking something like that?
Barbie - it's a liquid at these temperatures - but a solid at room temperature - melting point is around 34 º C. Can be used on skin, cooking - anything you have a need of cocoa butter for.
28 gms butter will temper 2.8 to 5.6 kgs of chocolate, thats 100% increase in chocolate, does this depend on your chocolate percentage ie 70% as opposed to 90%? Could I ask for your recipe? Thank-you.
you use 1% of the weight of the melted chocolate of the cocoa butter silk to temper - I'm not sure what recipe you are requesting
@@thechocolatedoctor9039 thank-you.
can I use dsame process to extract mango butter?
I guess if you take the seeds from mango - grind until they form a paste - you might be able to extract the fat. Worth a try.
Would this work on a gas stove or do you have to use an induction stove? what temperature do you set it to?
Any stove should work - set to a medium to low temperature I'd say
Where we will get the cocoa nibs
What to do with leftover cocoa ?
Hi.mam can I use hersley cocoa powder to make cocoa butter instead from cocoa nibs
You can't cause cocoa powder is already free of cocoa butter, the cocoa liqueur has all the cocoa butter you can get.
When the cocoa liqueur is pressed you get the cocoa butter and for other side the solids which is the cocoa powder
u can buy cocoa nibs from Valleyspice kerala online or amazon.in
my qn is. are the nibs raw when u grind them or roasted ? bse i tried with almost 500 gm but ddnt even extract 1 gram please get bk at me cz want to try out with this method today and is there a specific temperature you set??
Roast the Cacao Beans. Peel off the outer layer from the Cacao bean. Grind the Cacao bean. That is how you get the Cacao Nibs. Good luck!
Hi mam , can I use hersley cocoa powder to extract cocoa butter instead from cocoa nibs?
Senthil Kumar I do not believe that you can.
Fat has been extracted already on cocoa powder.....
No, THIS is how you make cocoa powder. you separate the fat from the solids. factories usually have a centrifuge to get a higher yield
Useful
is that still cocoa butter but just melting it .
😍😍
hi I did try drying it in the oven but it has a burnt smell to it
am I going correct ?
Perhaps trying a dehydrator which operates at a much lower temperature?
does cocoa oil have a lot of carbon ?
It's an organic compound - so based on carbon - so I guess the answer would be yes.
Can u tell me from 250 gm of cocoa beans how many gm of cocoa butter can be obtained?any idea?
Mehreen Shah Probably around 100 g
@@thechocolatedoctor9039 hello i want to use it to create lipbalms ...does cocoa butter smell delicious?
Mehreen Shah It depends. The deodorized cocoa butter doesn’t have a whole lot of fragrance. I have had some cocoa butter that smelled so amazing that I wanted to eat it
@@thechocolatedoctor9039 will cocoa butter extracted from your method from beans be heavenly fragrant ? And how much yield % can i expect?
Mehreen Shah depends on your nibs and their fragrance
Can we follow this recipe for making mango butter
I would say no
@@thechocolatedoctor9039 ok thanks. Any recipe for that ?
@@imemyself5963 No, I'm afraid not
What the heck is an Indian spice grinder?
It's like a blender on steroids - www.sumeet.net/product/sumeet-traditional-domestic-plus-int-750-watts/
@@thechocolatedoctor9039 That thing is WILD! I've never even heard of that before. I'm stuck with some lousy peice 'o' garbage(Health Master Living Well Montel) I found, that at best is a halfway point between a regular blender and a Vitamix. The motor stops running every other time I go to use it, and I'm about to GET RID OF THIS THING!
Too slow and low energy
😂😂
Hello could you give me the ingrédients wrighting pls
Not sure what ingredients you mean - just cocoa nibs and some water.
It was painful to watch you use a spoon to ladle out the cocoa butter instead of straining it with cheese cloth or wire mesh. So many impurities in your oil now
mam what kind of liquor used in it thanq
one more thing can used for skin
It's lovely on skin.
It's what is called 'cocoa liquor ' - not alcohol but the product that results when you grind cocoa nibs into a fine paste.
Thanks but u really boring
is that still cocoa butter but just melting it .
+Aylin Herrera - Aylin - just separating cocoa butter from cocoa liquor in order to use the cocoa butter for other purposes.