9 How to Make Dark Chocolate
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- Опубликовано: 12 сен 2024
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How to make real dark chocolate at home using only cocoa beans, sugar, and a little extra cocoa butter.
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thought you might like to know, I just completed my first batch of chocolate using your dark chocolate recipe. The variations are I ended up buying the larger premier Melondr that requires you to make at least three. 2 pounds as a minimum batch so I made a 4 pound batch or just under 2 kg. The good news is, as far as I can tell it came out perfect at least as well as it can for someone who is legally blind, and it’s my first attempt at doing something like this. i’ve been cooking and baking for 25 years, but this is my first attempt at making chocolate at home and I very much enjoyed doing it. after watching many of your videos and getting such detailed information I felt it was worth a try. so there you are. Great job really appreciate what you do here on RUclips.
We love hearing this. Keep it up!
I loved this it really helped my understanding - pleez expand on this thought by adding in the information on type five reacting to molds of different ambient temperatures and handling on the tempered chocolate in regards to tools used to scrap molds.
Bouquet Chocolates and Confections™ these would be interesting topics
Great video, your video’s have been a great help in learning this process.
I really appreciate hearing that. Thank you.
You did a VERY GOOD JOB. Thank you.
Thanks so much for these videos. I'm making chocolate right now! A few questions:
1. When do you add the cocoa butter?
2. How long do you run it with just the nibs before adding the sugar? Just until it's smooth and has a nice gloss to it?
3. How high can you fill these machines? I have a lot of nibs and don't want to overload it.
Great video John. It looks like the dark chocolate you made is 5% cocoa butter. And then you say you can temper this chocolate. Other sources on the internet say you need couverture chocolate, which has at least 32% cocoa butter, in order to temper. I'm getting confused. I buy Callebaut couverture now, but would like to make my own. (Just for fun) So, in the mixing of nibs and cocoa butter, would it be a problem to use 32% cocoa butter? Then how do you figure the sugar? 600 g nibs, 192 g cocoa butter, 208 grams sugar? That would total 1000 grams, 32 % cocoa butter and 67% cocoa. Thanks in advance for some help.
I think you are getting additional cocoa butter and total cocoa butter confused. I add 5% cocoa butter. The cocoa nibs have about 50% cocoa butter. That means the chocolate here has (70/2 + 5) 40% cocoa butter total which is more than enough to temper. The recipe you list would have nearly 50% cocoa butter (600/2 + 192).
if used coco mass same ingredients?
Looks so dark and delicious
Hello to you, thank you very much for your films are very helpful to me. Thanks to you, I began to seriously educate myself about homemade chocolate, unfortunately I do not have machines that you present and because of their cost in my country (Poland) rather quickly will not be available to me.
I have a manual grain grinder, I have seen on other guides that it is used, could you give any advice about such a device and make homemade chocolate on it?
Thank you for your work! :)
I'm glad you like the videos and information. What a manual grinder will get you is a very course chocolate. You can't reach the level of smooth modern chocolate. In addition it will be significantly rougher in flavor since volatiles don't have a good opportunity to release out of the chocolate. It is still expensive but we do ship all equipment internationally and I've shipped to Poland numerous times.
Thank you for your answer, in which case I have to save some money and maybe I will place an order with you in a short time :)
Curious about making chocolate in the Behmor "Jake" roaster coming out later this year. Seems as though you were the lead designer. Would be great if you could use the roaster for coffee AND chocolate.
Hi John. I want to have a try at making a dark chocolate similar to a brand called "Old Jamaica" by cadbury's. It has rum and raisons in it. I know I can add the raisons at molding stage but is there a way I can incorporate some real rum in the mix or is irt going to seize? Any ideas how they do this would be greatly appreciated. Thanks.
@@HowToMakeChocolateAtHome Great. I will try this. Thanks for reply.
Please report back. I'd love to hear how it comes out!!
@@HowToMakeChocolateAtHome Ok, will do. ;-)
If you put any liquid it will seize up for sure
Informative video... Superb. I have a question: instead of sugar granules, can we use syrup?
No. It contains water.
Thank you so much. I'm watching your other videos now and its been very helpful. I also wanted to know if I could substitute white sugar with brown sugar. Thank again.
If you dry it so you drive off the moisture. It can't crawl or it may seize the chocolate.
Thank you so much. I've learnt alot through your videos and blogs.
Hi sir i really liked your video, but there are few doubts roaming in my mind, even I do chocolates with using beans in grinder but i don't keep continue till 12 hrs bcoz of fear of burning engine of grinder, should I keep grinder on overnight? Secondly why m getting moisture issue after making chocolates, how much time should I keep chocolates in fridge for set? Can i mix cocoa nibs paste in chocolate compound will it be remain hard after that mixing? Please help me out...
Hello sir, I'm a viewer of you videos it's a great knowledge for us, thank you so much for your great work.And also
I would like to know how much will be the percentage of coco butter in dark chocolate. In 72%, 80% and 85% like that.
There is no one answer. The percentage is the addition of cocoa nibs and cocoa butter. That means an 80% chocolate could be 80% nibs/20% sugar or 70% nibs/10% cocoa butter/20% butter. It is totally up to you.
@@HowToMakeChocolateAtHome It's very informative.Thank you for your reply.
Hi John. I'm watching your videos in order. In the previous video, you made chocolate liquor by putting the nibs through the Champion Juicer. I'm confused that in this next video you're adding nibs and cocoa butter into a melanger (which also makes chocolate liquor?). Are these 2 different steps of the process, or do we do one or the other? Thanks so much!!
I read all your answer below in the comments. Are you saying the Juicer step is optional but the Melanger is not? Why do the juicer stage at all? Thank you again so much!!
I still show the juicer as some people have read about it and still like to do it. And if your winnowing is not fantastic the juicer will remove the remaining husk. Basically it is an option.
Thanks for ur videos. I have a question. Does metal parts comes out the grinder because of the friction between the metal and stone?
There is no metal on stone contact so no friction there. It is stone on stone between the rollers and base. The rollers have bushings that separate the metal shafts and the rollers.
@@HowToMakeChocolateAtHome thanks, actually I haven't seen a grinder in person, so I thought it was metas VS stone, but now that I know that is stone vs stone that make me think about the sand that it can release. Does it is possible?
To be a little pedantic anything is possible. But consider these are used all the time by the 1000s. It is fine to question and wonder, but don't look for problems. When I converted the first stone wet grinder 15 years ago I wondered and when I found virtually no evidence for it continued on to where we are now. Yes, stones where but VERY slowly so any particles are below what you can detect.
@@HowToMakeChocolateAtHome thanks
Do you know how many days the chocolate will be in good shape and taste if I only make a chocolate with nibs and butter and sugar ??
Very thanks sir
Pretty the .5 is ur thick bags u have the ingredients in
How about munk fruit sweetener can you use in chocolate making?
I have found it has a really funky flavor and warming effect I don't really like. So far the only alternative sweetener I like is allulose.
Thanks for your video help. One point of confusion, why make the chocolate liquor? You made that and then moved to the melanger, which is made with the nibs. The melanger obviously isn't necessarily the next step in the long process of making chocolate, right? The liquor is totally different, correct?
Some people like to add nibs direct to the melanger. You can do that or make liquor first (liquified nibs) and add it to the melanger.
Thanks for clarifying. Sounds like going straight to the melanger results in more yield due to the loss through the Champion Juicer. I have a small farm in Ecuador and am just starting out, so thanks for your videos!
Love this video! But I'm confused - why do you add cocoa butter? Shouldn't you be able to make chocolate liqueur with just the cocoa nibs?
There are lots of ways to make chocolate. Even in a 16+ minute video I can't cover everything. You absolutely can make chocolate with no extra cocoa butter. A little extra butter can bring out extra flavors and allows the machine to work not quite as hard.
Thank You
your door look like a huge chocolate bar
Hi john, thanks for uploading amazing video. Wanted to ask, if there is a video you have made for tempering the chocolate? thanks
Yes, a few. ruclips.net/video/M6fPhDEiG6U/видео.html ruclips.net/video/qMBc4ck3eRY/видео.html ruclips.net/video/gCMQ_ZDC774/видео.html ruclips.net/video/uVTTewVRfbc/видео.html
thanks for the reply John. Also wanted to ask what would be the shelf life of the chocolate? thanks
There really isn't one. Chocolate won't go bad in a traditional sense. At that point you are talking about fresh vs stale and most people tend to say a year. Many tempered bars will bloom in that time but it hasn't gone bad and could always be melted and retempered if you wanted.
hello sir, thank you for uploading this video.. i just want to ask you, just to make it clear if you leave the machine 24 hrs working?.. thank you
You should always keep an eye on it. They do run 24 hours and more.
Hi john,I am from Ecuador, thanks for uploading amazing video. Wanted to ask, if is necessary the champion juicer or I can use just cacao nib directly to the melanger? what is the difference ? just more time to refiner? Thanks!!
You can add the nibs direct to the melanger if you take it slow. It helps to warm the nibs, bowl and rollers. I hardly adds any time at all. Maybe an hour.
I was about to ask the same thing because most of the instructions I see on the internet say to liquify the nibs first using a Champion Juicer. Good to know that you can spare the juicer since all this chocolate-making equipment is crazy expensive!
Just use a food processor until cocoa nibs are almost liquified then transfer into the melanger (or chocolate refiner)
Great video. I have a question. I don't have cocoa nibs but I have cocoa mass. So can I grind cocoa mass with stevia or sugar? Heating and mixing isn't giving a good texture and it's not mixing well.
yes you can.
@@HowToMakeChocolateAtHome thanks :)
Why add cocoa butter to the mix if the nibs already contain it? Is all chocolate conched with additional cocoa butter?
A touch of extra butter allows the flavor to distribute in your mouth quicker and although the actual amount of cocoa is a touch less, your perception will be more flavor. Just for clarity, we are refining, not conching.
Thank you for the information and videos!
Thank you so much for these tutorials! I have problems dissolving the lethisin in cocoa butter, what can I do to dissolve it? Thank you so much
Are you heating it? If not, try that.
How To Make Chocolate At Home yes I have, just at the temperature you said in the tutorial
What temperature is that specifically. I don't recall what I previously said.
You should use liquid lecithin
@@luclafor I use the granules, but in the grinder, it will take the full time with the beans to become liquor.
Thanks for the video!
Just a question, I'm making my own chocolate from bean to bar, following the traditional methods with a stone grinder, but with my method; I'm adding more sugar and cocoa butter than your preferred method. I'm using 1.5kg Cocoa nibs, but then around 1kg of sugar and cocoa butter each. Does this affect the final outcome of the bar? Even though the chocolate tastes great at the time? I've had problems with fat bloom though after a week of setting
It is a yes and no answer. Yes it will affect the final bar but will not affect bloom. That is just a tempering issue but not related to the recipe. If anything it should make tempering easier with the extra cocoa butter.
1 kg of sugar? Yuck
@@luclafor Diabetic on the way. wow..
@@latchminsingh8835 - yup
Have you ever tried with sucralose instead of sugar?
I have. It was not a great chocolate. The cooling effect and after taste was too strong.
Hello, I have been experimenting with chocolate bars the past two months and I always get bloomed chocolate. I used cocoa beans and sugar. My process is roast the beans, grind the beans in the melanger together with the sugar until it's all liquor, the temperature is usually around 110-115F when I remove it in the grinder, then I cool it down to 80F using the marble slab, and then heat it back up again using a double boiler at 90F, put it in the mold at room temperature 80F and let it set overnight, the next morning, I always find a brownish color all over my chocolate bar which I believe is a bloom, can you please help and enlighten me as to what I did wrong? And how to prevent it? Also, is it possible that since I didn't use cocoa butter that's why I always get bloomed? Thank you, it will be a big help if you answer me.
You are getting bloom because 90 F is too hot. Go for 88 F and if it is taking overnight to set up, your room may be too warm. Chill it in the refrigerator about 10 minutes until the wet gloss is gone then let it set at room temperature.
Thank you very much for answering, I'm gonna try adjusting the temperature tomorrow and will come back here for the result.
Hello sir. I have made another unsuccessful attempt at chocolate. I did everything right, after grinding, I used bowl tempering. I have a full bowl that's setting at 105F. Took out 2/3 of it, and put the bowl back in the warm water. I dropped the 2/3's temperature to 80F. Checked the 1/3 bowl's temp and it was at 96F. I slowly mixed the 1/3 to the 2/3 and gently raising the overall temperature back to 88F. I pour it in the mold, we don't have AC so the room temperature was a bit warm. But I have an air tight ice bucket. I put an artificial ice inside it and that's where I stored the chocolate, the temperature in that ice bucket was around 78F-80F. I didn't put the lid of the ice bucket back on, after a few minutes the chocolate in the mold harden, but I noticed a bloom. I took it out of the ice bucket and somehow the brownish color disappeared, I let it set overnight and when I checked on today, the chocolate totally bloomed. The top part of the mold developed the brownish color. I'm helpless. I know I did something wrong, but I couldn't figure out which one. Could you please help me? Thank you.
This is what my chocolate in the mold looks like:
postimg.cc/BXf90z0p
From your photo your chocolate does not looked bloomed at all. It looks fine.
Don’t forget the bags weigh a bit bit 😉 your numbers are probably bang on
Completely insignificant in the scheme of things.
Of course it is, but you were mentioning that the weights were a bit heavy, so I was just politely letting you know kind sir.
What about if we use coconut butter instead of cacao butter?
Then you are going to have a really hard time tempering.
@@HowToMakeChocolateAtHome Thank you so much
does that machine makes the so colled "conching"? thank you
It is a melanger that refines and conches at the same time
En español?
What is the chocolate liquor for? How is it different from dark chocolate?
liquor is unsweeted chocolate.
Thanks. I did get that. In the liquor video, you said you will take the liquor to the melanger, for what? Doesn't the juicer already takes care of the grinding? Why didn't you go straight to the melanger with the nibs and skipped the juicer altogether? I have other questions too. Can you make dark chocolate without cacao butter, i.e. from the nibs alone? How necessary is the melanger? I do have a performance blender that can make nut butters (and grind nibs, already tested it), but I don't have a melanger! They're really expensive btw, I'm not sure way, it looks primitive.
You NEED the melanger. No other blender will grind down the particles of the liquor and sugar. Out of the Champion liquor still has particles. The melanger reduces that. Yes, you can make chocolate with nibs and sugar alone. Extra butter makes it a little easier and tends to heighten the flavor of the chocolate.
this is quite complicated, although I do appreciate the effort to make quality chocolate.. For my sake though, Can I just simply use cacao powder with cacao butter and sugar... heat them up properly and make chocolate bars?
No you can't. It would be gritty and mediocre at best since most cocoa powders are so processed.
Sir,
Why my dark chocolate is not solid, after I kept in freeze. It doesn't break.
Why is that?
how did you do your chocolate ?? i'm an aprenti chocolate maker, you can ask me here ^^
I'd guess you did not temper it. Did you? Or does it have odd ingredients in it like honey or coconut oil?
I have melt butter, then in that boul i have add powder sugar and cocoa poweder and add vanilla essence, then i kept in another steal plate to freeze. After 2 hour i see the chocolate it doesn't get solid it is soft and little melt.
Please help sir. What i have done wrong?
What you are doing is both not really making chocolate ruclips.net/video/IfsOiUFMG4k/видео.html and you are not tempering.
Wow amazing. I have watch your website. Umm ok instead of cocoa butter can i use unsalted butter?
Sir, I have many many question about this. I hope you will give my each question reply 😊.. Let me try your recipe then after i will ask you what if I done wrong or right.
percentage ?
What do you mean?
hi what is the machine that you are using
Spectra 11 Melanger.
@@HowToMakeChocolateAtHome is there a way you can do without the machine if you are doing small scale home made? or dont have the machine?
Sadly you can't make smooth, modern chocolate without a melanger of some type. The Spectra 11 is intended for small sale home made. No other machine will do the job.
thank you for metric system my lord lol.. I only deal in grams / ml even if I live in US
if i make 75% using 750g of nibs and 250g sugar how mucho cacao butter i can used
Hi, thanks for the video, I have a spectra melanger, tried to make 1.5 kg of 75%, but during the night the room temperature dropped and the chocolate solidified but the motor was still working, What is your recommendation for this problem?
How was it cold in the room. I can see that in the winter but it is very odd in the summer. I'm more inclined to think the belt broke, the drum stopped and then the chocolate solidified. So my first recommendation is to check the belt and we can go from there.
Actually we live in Ecuador and the temp in our house is in the 60s at night .
Regardless, the Spectra 11 should easily generate enough heat to keep it from solidifying. Check the belt.
Ok, thanks much.
Just put your melanger bowl in a warm oven (not over 150F) until it liquefies. Also running a hot hair drier over the bowl will help prevent this but of course you need to monitor that. I have alos placed a melanger inside a cardboard box (with the top open) which will help retain the heat of the melanger.
I want healthy chocolate
How to make chocolate at home is not correct. Your home is a lab and has tools most homes don’t have. You need to be more clear on your recipe. Your clock is very annoying. Just tell us after 10 mins this will happen rather than showing your clock!!!!
Thanks for the comment. This video is years old. We have matured a lot in how we present videos.
I actually like the theme of the videos, the content and ease of understanding the processes in this series. If not for these "incorrect" videos, I would not be having fun making chocolate at home or learning to. Thank you for sharing your time and knowledge with us.
Yeah, I'm curious what they think is not correct.
The video is great, good information and clear. There is probably more equipment involved than they were expecting. I can understand their reaction if it’s coming from someone who doesn’t cook at home very often or just sticks to the basics, like boiling water. They probably assumed by “making chocolate at home”, you meant something like “making chocolate at home with whatever is lying around and a microwave”.