I’m sure enjoying your videos Randy. I’m hoping one will get a ton of views so your channel really takes off for you and us, your viewers. I will definitely try this. Next time I’m at the bulk food store I’ll stock up on chocolate nibs.
I just had someone buy me a bag of chocolate nibs...they don’t taste so great plain, but I’m going to try this recipe! I’m going to use coconut sugar instead. Will see how it turns out! Great video! Thank you! Bon Appetit 😋
Processing time depends on the power of your food processor. It'll take some time, so be patient and keep at it. Tempering means taking the chocolate through a series of temperatures so it's crisp and shiny. I did a video on tempering that you can see here: ruclips.net/video/69UrpRv3iMs/видео.html
My imput as a full time chocolatier. I put them in the fridge, at the least cool temperature. In this video the chocolate must have needed to be pushed/forced out of the mould since they didn't seem to be completely unstuck from the mould yet. I can usually flip the mould upside down on a soft surface and the chocolates will slide out of the mould.
The longer you grind it, the smoother it will get. You'll never get it completely smooth, but I was able to get it down to a level that I found acceptable. If you want it to be as smooth as store-bought, you'll need to purchase very expensive professional chocolate-making equipment.
Great question! Cacao butter is really the essence of chocolate. If you don't have cacao butter, you don't have chocolate. There are products like Almond Bark that use oil, but they legally have to be labeled "chocolatey" or "chocolate-flavored". After all that, you *might* have some level of success with oil, but I've never tried it, so no guarantees. If you do decide to try it, I'd love to hear how it turns out. 😊
is it just me or does he look like like he's a really sweet grandpa. me and my friend were awwing through the whole video because he looks so adorable
Thanks for subscribing! 😁
AW HE'S SO ADORABLE YOU REMIND ME OF SANTA AND I WANT A HUG
😊
I wish I could give this a thousand likes I'm a young baker and a fast learner and your videos help me so much thank-you
That's very kind of you to say so. I'm happy to help in any way I can.
@@RandyMakesCandy this is a late reply but I have made at least 5 bars already and it is sooo good thank-you
I'm so happy to hear that!
Great video Randy and that was one heck of a snap on that chocolate!
Thanks, Jeff! To be honest, I was kind of surprised at how well it turned out. 😊
I’m sure enjoying your videos Randy. I’m hoping one will get a ton of views so your channel really takes off for you and us, your viewers. I will definitely try this. Next time I’m at the bulk food store I’ll stock up on chocolate nibs.
That's very kind of you, Gail. Please let me know how your chocolate adventures turn out. 😊
This looks cool to try, have you ever done a coffee ganache filling for chocolates? Would love to see!
I'm not at all a fan of coffee or black licorice flavors, so you probably won't see either of those here. 🙂
I just had someone buy me a bag of chocolate nibs...they don’t taste so great plain, but I’m going to try this recipe! I’m going to use coconut sugar instead. Will see how it turns out! Great video! Thank you! Bon Appetit 😋
That sounds perfect! Please let me know how it turns out. 😊
They are great on ice cream.
i'm going to try this today
Oooh, please let me know how it turns out! 😁
Interesting! 👍
Thanks!
How long to “process” typically? Also what does “temper” mean? Thanks for great video
Processing time depends on the power of your food processor. It'll take some time, so be patient and keep at it. Tempering means taking the chocolate through a series of temperatures so it's crisp and shiny. I did a video on tempering that you can see here: ruclips.net/video/69UrpRv3iMs/видео.html
Hi there thanks for the recipe. Do you put it in the freezer or fridge to set or do you leave on the counter top?
I leave it on the countertop. Cooling chocolate too fast can give it an unattractive appearance.
My imput as a full time chocolatier. I put them in the fridge, at the least cool temperature. In this video the chocolate must have needed to be pushed/forced out of the mould since they didn't seem to be completely unstuck from the mould yet. I can usually flip the mould upside down on a soft surface and the chocolates will slide out of the mould.
Thanks for the input, compadre! 😊
How do you keep it from being gritty?
The longer you grind it, the smoother it will get. You'll never get it completely smooth, but I was able to get it down to a level that I found acceptable. If you want it to be as smooth as store-bought, you'll need to purchase very expensive professional chocolate-making equipment.
Instead of using cacao butter can I just use coconut oil?
Great question! Cacao butter is really the essence of chocolate. If you don't have cacao butter, you don't have chocolate. There are products like Almond Bark that use oil, but they legally have to be labeled "chocolatey" or "chocolate-flavored". After all that, you *might* have some level of success with oil, but I've never tried it, so no guarantees. If you do decide to try it, I'd love to hear how it turns out. 😊
@@RandyMakesCandy ok thank you 😊
You are most welcome, compadre.
How about some "Rock Candy"
That would be interesting.