Please note that the name of the plant is CACAO, not COCOA. This is just a centuries old misspelling in English that persisted. In all other languages only CACAO is used, for every stage of the production cycle. Please also note that there is no such thing as cacao BEANS. The Cacao fruit contains SEEDS. BEANS are produced by legumes, like the soy plant and lentils.
@@Socrates-the-First actually technically that useage of 'bean' is relatively new, and is used for enforcing trading standards. The word bean comes from the 12th century and was used for various 'pod-borne seeds'. And to be honest, even that usage isn't a hard rule; look at coffee beans. Also the way loan words like Cacao function in other languages is different to the original language. That doesn't make it wrong, just a new part of speech. The same way that the word café doesn't technically mean 'a small restaurant' in french, it just means coffee. It's a loan word so we use it differently to French, but we still have our own rules to use it in English.
never knew that, I do talk about the benefits and also the negatives of this superfood in my latest video though, titled: Cocoa: Food of the God's | Superfood
i guess smashing is the easier and faster way but here, we don’t smash the roasted beans but carefully take the shell off of every single one since the shells are already roasted, they should come off the beans easily. smashing, for me, is messy and it takes time to locate bits of pieces of the smashed shells but whatever works for you
chocolate is healthy in general... the problem is when they add industrial sugars. Same goes for many foods like potatoes, they are extremely healthy but when fried are SUPER fattening. Us humans tend to make things unhealthier. Grass fed butter is healthy, same as cacao.
@h........................... i dont have to “try” cuz i already do. I dont know if you can tell by my profile pic but im in pretty good shape. I do consume 100% cacao but whenever i do i always add “natural” Stevia sweetener rather then regular sugar. It taste EXACTLY the same if not better and much healthier
Everyone always talks about “how did someone think of taking these slimy seeds, fermenting them, and made chocolate out of them” but nobody talks about the things that don’t exist because nobody tried making it. Imagine a world where chocolate was never made/discovered but there was some other sweet or candy kind of thing that people liked as much
@@whatever7588 Brother you haven't seen the chocolate bars in my city. They don't look like the stuff in Willy Wonka, all dark brown and snappy-offy. Be appreciative.
Thank you for sharing all these sweet life giving lessons and moments with us, milena🩵 im so thankful for you and the radiant glow you have from being with the Lord is so evident and it's so beautiful to see! Praying for you and sending you and your sweet fam lots of love 🥰🙏
there is a step which consists of removing all of the cocoa butter. leave the cocoa mass for 45 min at 38 degrees. to develop the flavors and then reincorporate 15 to 30% cocoa butter... to obtain a complete melting chocolate and 15% sugar maximum
I have asked myself that question since I started seeing these chocolate making videos pop up! They freeze it which makes it solid, but not a room temp.
We had a cocoa tree in our yard and as a kid I would suck the flesh. It has tart taste and so good. My mom use to dry the seeds from fresh picked fruit and make cocoa drink.
Also here's a tip get a hairdryer and put it on the high setting and take the cacao shell flakes and take the cocoa beans and you just blow off the shell flakes with the hairdryer
Yeeeeeah, let’s just say it’s a complete sham. Chocolate producers usually need to process the cacao nibs for HOURS in grinders that are way much better than a 800w home food processor. Way way better than this. Then, they have to actually temper the chocolate, which she doesn’t even mention and is the only way to get a smooth lucid finish on the chocolate, and avoid the chocolate melting at room temp. To have that result, after the molded chocolate look way too grainy, she probably molded some already processed chocolate, maybe even the one that you do not need to temper (I don’t remember what’s the name, but real 100% cacao and sugar chocolate looses the temper as soon as you melt and there’s a special kind with fat added that allows for it to stay tempered and be worked easier, usually for making details). I am so fed up with creators like her who either copy paste other peoples trends without even putting a personal spin on it, or just play dumb and say they “made chocolate” showing a completely unbelievable and unrealistic end result. It’s sad, I could understand if she was 15 and desperate for clout but not at her age.
@@noemiemi7213do you know any video that shows the real process? I’m in brazil and I found a brand that makes the most delicious 100% chocolate, no sugar, only cacao butter and cacao. But it tastes so delicious I’m starting to wonder if it could be that clean. I mean, I do eat a no sugar diet so maybe my body is used to it. But it tastes way better than any other no sugar chocolate.
This is interesting. But one question: isn't there a process involved where you "stir" the chocolate, and the longer you do it the better the chocolate becomes?
Yes, what you mean is the moment after you added cristalline sugar, you have to stirr it, in order to make the sugar perfectly round and "edge-less", so its sweet taste blends or melts in with the flavours of the chocolate.
Are the not yet fermented, fresh beans eatable as well? What's their taste like? Are they like palmtree dattles with still some harder kernel inside? Genuinely curious to know, someone enlighten me, please.
So, what I’m hearing is that if I want to make my own chocolate bars, I can skip the fermentation process by just buying and using those cacao nibs from TJ Maxx… 🤔😅
Fun fact, the difference between cacao and cocoa is the roasting. Once it's roasted it's no longer cacao, it's cocoa.
Please note that the name of the plant is CACAO, not COCOA. This is just a centuries old misspelling in English that persisted. In all other languages only CACAO is used, for every stage of the production cycle. Please also note that there is no such thing as cacao BEANS. The Cacao fruit contains SEEDS. BEANS are produced by legumes, like the soy plant and lentils.
@@Socrates-the-First actually technically that useage of 'bean' is relatively new, and is used for enforcing trading standards. The word bean comes from the 12th century and was used for various 'pod-borne seeds'. And to be honest, even that usage isn't a hard rule; look at coffee beans.
Also the way loan words like Cacao function in other languages is different to the original language. That doesn't make it wrong, just a new part of speech. The same way that the word café doesn't technically mean 'a small restaurant' in french, it just means coffee. It's a loan word so we use it differently to French, but we still have our own rules to use it in English.
In Dutch we only say 'cacao' never cocoa. I didn't know there was a difference between the two 👍
never knew that, I do talk about the benefits and also the negatives of this superfood in my latest video though, titled: Cocoa: Food of the God's | Superfood
Great
I still don’t understand how you can tell the difference from the inner outer layer and how long does it take to separate it?
I guess the way to separate the bibs would be the difference in texture
@@Penzae nibs
@@jackieholley727 ok so
i guess smashing is the easier and faster way but here, we don’t smash the roasted beans but carefully take the shell off of every single one since the shells are already roasted, they should come off the beans easily. smashing, for me, is messy and it takes time to locate bits of pieces of the smashed shells but whatever works for you
same
Chocolate=fruit
Fruit=healty
Chocolate=healty
chocolate is healthy in general... the problem is when they add industrial sugars. Same goes for many foods like potatoes, they are extremely healthy but when fried are SUPER fattening. Us humans tend to make things unhealthier. Grass fed butter is healthy, same as cacao.
If a = b and b = c then it stands to reason that a = c
@h........................... i dont have to “try” cuz i already do. I dont know if you can tell by my profile pic but im in pretty good shape. I do consume 100% cacao but whenever i do i always add “natural” Stevia sweetener rather then regular sugar. It taste EXACTLY the same if not better and much healthier
Seed rather
sugar = not healthy
Everyone always talks about “how did someone think of taking these slimy seeds, fermenting them, and made chocolate out of them” but nobody talks about the things that don’t exist because nobody tried making it. Imagine a world where chocolate was never made/discovered but there was some other sweet or candy kind of thing that people liked as much
True
exactly
We have a cacao tree at home. Thanks for the info, I'll try it 👍
Did u try it..
But do not smash it. Just take off the outer layer. When roasting, do so at 400°C for 10 minutes
dawg the insides of a cacao bean look like a creature out of a horror movie... who thought "yeah I could make chocolate out of this"?
salute to the one who first made chocolate
Native folx
Well what do you think ppl did before there were grocery stores and restaurants..or even kitchens and electricity
@@otakua4666 Mexicas and Nahuatl people. Indigenous Mexicans. The word chocolate come from the word Chocolatl
God teached it to adam
Love shorts/videos like these.
Could you pls make more.
Looks absolutely delicious 😋
Wow, that’s so cool. What an awesome skill to know! Much respect 🙌
The chocolate bar looks absolutely delicious. Kind of like something out of Charlie and The Chocolate Factory!
It had the perfect snap!
It looks like any other basic cheap chocolate bar
@@whatever7588 Brother you haven't seen the chocolate bars in my city. They don't look like the stuff in Willy Wonka, all dark brown and snappy-offy. Be appreciative.
@@Feelgoodfoodie it looks good! Don't let people put you down! It does look unique and good!
@@The_Honey_Diaries idk about unique but it looks delicious
My Healthy Dish did it during the corona in 2020
chocolate you guys are selling chocolate chocolate CHOCOLATE CHOCOLATE!!!!!
Thank you for sharing all these sweet life giving lessons and moments with us, milena🩵 im so thankful for you and the radiant glow you have from being with the Lord is so evident and it's so beautiful to see! Praying for you and sending you and your sweet fam lots of love 🥰🙏
there is a step which consists of removing all of the cocoa butter. leave the cocoa mass for 45 min at 38 degrees. to develop the flavors and then reincorporate 15 to 30% cocoa butter... to obtain a complete melting chocolate and 15% sugar maximum
Hi
That was smooth asf!
Looks like a supernatural fruit 🤣
Looks pretty 😊
How did you make the bar without tempering it???
I have asked myself that question since I started seeing these chocolate making videos pop up! They freeze it which makes it solid, but not a room temp.
Good point. This is only a partial method. It's incomplete
I was waiting for ''That so good'' moment at last
That looks so good
Where did u get the pods from?? I wanna make my own chocolate. It looks fun
We had a cocoa tree in our yard and as a kid I would suck the flesh. It has tart taste and so good. My mom use to dry the seeds from fresh picked fruit and make cocoa drink.
Looks so good :)
If you search, then only will you find the paths,
The nature of destinations does not come by itself. 😊
That’s about right growing up in the South Pacific Ocean we have a lot of those
If you crushed all the seeds, where did the cacao butter come from?
Even I wonder
The beans actually have cocoa butter in them not sure if they bought theirs or made it
Also here's a tip get a hairdryer and put it on the high setting and take the cacao shell flakes and take the cocoa beans and you just blow off the shell flakes with the hairdryer
Cool, I wonder where you got the cacao plant ?
You copied that exact same video 😂
This is sooo coooool 😍
Your so pretty
And you have to roast it and grind if you have the money you should invest in a wet stone grinder/melanger
My fav choclate is dark choclate😊😊😊
Beautiful and perfection ❤😊
What is it with LITERALLY EVERYONE making chocolate from scratch on RUclips shorts?! 😂😂😂
Am I tripping out? I feel like I’m in an alternate universe
If u don’t know chocolate is basically a cocoa which is from a tree and so it means it’s salad
Nice Beautiful Delicious homemade chocolate 🍫. Graduation!!! 😊
When I am 8I have lessons on how to make chocolate 🤭
I suddenly remembered all my childhood memories
I’d legit be eating it right after the blender
Mindblown 😭 🤯🍫 🔥
I still can't believe it..the chocolate first looked grainy and then smooth when you got it out of the mold,?!
she added oil to make it smooth
Yeeeeeah, let’s just say it’s a complete sham. Chocolate producers usually need to process the cacao nibs for HOURS in grinders that are way much better than a 800w home food processor. Way way better than this.
Then, they have to actually temper the chocolate, which she doesn’t even mention and is the only way to get a smooth lucid finish on the chocolate, and avoid the chocolate melting at room temp.
To have that result, after the molded chocolate look way too grainy, she probably molded some already processed chocolate, maybe even the one that you do not need to temper (I don’t remember what’s the name, but real 100% cacao and sugar chocolate looses the temper as soon as you melt and there’s a special kind with fat added that allows for it to stay tempered and be worked easier, usually for making details).
I am so fed up with creators like her who either copy paste other peoples trends without even putting a personal spin on it, or just play dumb and say they “made chocolate” showing a completely unbelievable and unrealistic end result. It’s sad, I could understand if she was 15 and desperate for clout but not at her age.
@@noemiemi7213do you know any video that shows the real process? I’m in brazil and I found a brand that makes the most delicious 100% chocolate, no sugar, only cacao butter and cacao. But it tastes so delicious I’m starting to wonder if it could be that clean. I mean, I do eat a no sugar diet so maybe my body is used to it. But it tastes way better than any other no sugar chocolate.
I ❤ 100% dark chocolate.
Can you tell me the roasts you used on them to roast them
Yummy. Great job. ❤❤❤
Wowww. Amazing recipe
Missed your “sooooo good “ 😊
This is how chocolate is made out of actually
Home made choclate, fresh and nature
Is that clarified butter? The last one u add to the ground cacao beans
People really do have time on there hands I wish I had that kind of money
This is interesting. But one question: isn't there a process involved where you "stir" the chocolate, and the longer you do it the better the chocolate becomes?
Yes, what you mean is the moment after you added cristalline sugar, you have to stirr it, in order to make the sugar perfectly round and "edge-less", so its sweet taste blends or melts in with the flavours of the chocolate.
Are the not yet fermented, fresh beans eatable as well? What's their taste like? Are they like palmtree dattles with still some harder kernel inside? Genuinely curious to know, someone enlighten me, please.
Where did you get the cocoa butter from? I would have liked to see chocolate made from just the cocoa.
Awesome 😎 I need to learn how to make it.
"..I EVER made, this year"
I thought I was cute ❤
That is so cool
I like this stuff btw chocolate is very good
Going to try this one ☝️
I love it when people say I “roasted” them
So good 👌🏻
Wow, very nice!
Now, I'll try to beg my parents to get cocoa fruit!
It’s not homemade it’s a real recipe in Belize the mayas used cacao to make chocolate and they still do at the chocolate factory in Belize
So, what I’m hearing is that if I want to make my own chocolate bars, I can skip the fermentation process by just buying and using those cacao nibs from TJ Maxx… 🤔😅
Me eating fish while seeing this:
Me drops fish:
Do you have to use cacao butter or can you use normal butter? If you can only use cacao butter how do you get it?
How did you ferment it?
I need to make this
I would make it but with no sugar
Nice. What alternative sugars can you use?
The next time my girlfriend tells me to grab a fruit instead of eating something unhealthy, I'm gonna grab some chocolate 😏
How long is the fermentation process please?
NICE BRO HOW U GET THIS RED DRESS (CAPTAIN BONE TOP ) ❤❤ I LIKE THIS OUTFIT PLS TELL ❤❤😮😮
The only chocolate that you really know what’s inside
I saw this first on the other chanel . She was the first one made chocolates like this. Yours is ok too.
Can we skip sugar?
Ther are 500 videos that go exactly like this. Like verbatim lol
Amazing 🤩
I think you have to put coconut oil while making the chocolate.
Please tell me you separated the shell right ?
u r look alike of nora fatehi.
Wowww!!!
😋💛
How did you ferment the beans before roasting them, please explain thanks
Where can I buy Cacao in America? I see you said you tried it at home
It's too good to be true.
what different about making chocolate with tempering or not?
and they say that chocolet is unhealthey when its made out of fruit
Wow, that's awesome.☺️👍🏻
That Amazing
How do you ferment the beans?
Put it in a bowl , cover it with damp cloth , leave it on the kitchen counter for 7 days😊
Thats that seed from Rick and Morty.
Actually while fermentation cocoa beans started sprouting. So my doubt is that can we use this for making choclate.
But thing is you have to ferment it for 7 days before turning it into chocolate 🍫
“Made chocolate bars from fermented cacao” great! I made coffee from coffee beans… jk looks amazing!
❤❤ so good
wonderful!!!
Amazing 👍👍👍
Thank you!!!
How much sugar did you add
How do u ferment it?