Is your Bloomed Chocolate Ruined? Find out! • Is My Bloomed Chocolat... -~- Alchemist John goes through the various types of cocoa beans and how to choose the right one for your taste.
Outstanding video series from an outstanding business and individual. I have been making chocolate for about one year and John has been awesome in supplying exceptional beans, knowledge, equipment, encouragement in an honest and forthright manner.
Very helpful! I've just started learning chocolate making and this clears up so many things. Only confusion I still have is the difference between Cacao and Cocoa
Super super simple. Cocoa is English. Cacao is Spanish. Others will try to make it more complicated but I disagree and it is just the same thing in different languages.
Great chocolate making videos. If I am to start a chocolate business in my local community, that definitely would help my community out. Simply targeting healthy locals purchasing locally. I definitely would supply organic zero sugar stevia based dark chocolate. Simply purchasing organic natural cacao products.
Have you ever had beans from Cameroon? My wife's family actually have a cocoa farm there. They use a fairly low impact form of forest agriculture. We are hoping to eventually attempt a farm to bar using her family's beans. We will have to figure out the ins and outs of importing but think it could be an interesting idea.
I grow cacao on My farm in Ecuador. I want to make chocolate but.do not have the press to make cacao butter. Could we use coconut oil instead? Great channel!
I would not advise it. It will be hard to temper. As long as you have around 35% cocoa butter in your chocolate you don't absolutely have to add extra. I'd be more inclined to add clarified butter if you are going to add something other than cocoa butter.
Hello, still going thru your videos and I was wondering if there is a bean that's creamy and fruity that isn't normally bitter and a good price? I learned from you that criollo is the one people think is best so I dismissed using that kind for now
Sooo... many times have I been ready to throw ugly beans, luckily I now tend to verify what is inside because I've found gems in the ugly duckling's too many times...
yes, I offered 3 last year and still have some Lam Dong remaining. chocolatealchemy.myshopify.com/collections/cocoa-beans/products/vietnam-lam-dong-2016-direct-trade
Outstanding video series from an outstanding business and individual. I have been making chocolate for about one year and John has been awesome in supplying exceptional beans, knowledge, equipment, encouragement in an honest and forthright manner.
Very helpful! I've just started learning chocolate making and this clears up so many things. Only confusion I still have is the difference between Cacao and Cocoa
Super super simple. Cocoa is English. Cacao is Spanish. Others will try to make it more complicated but I disagree and it is just the same thing in different languages.
So happy you have cocoa from My home country Ivory Coast🥰
thanks very good presentation
Thanks for the insight John! Your videos have been really helpful 😁
You are welcome. That is why I'm here.
Outstanding .... Thank you very much .... This is great ... Which is better to make coco butter?
Great chocolate making videos. If I am to start a chocolate business in my local community, that definitely would help my community out. Simply targeting healthy locals purchasing locally. I definitely would supply organic zero sugar stevia based dark chocolate. Simply purchasing organic natural cacao products.
I want CLOSE UP shot of the beans
Do people mix beans for different flavor profiles? What stage can you mix them? Thanks for the vids! I think I've watched all of them in one evening.
Have you ever had beans from Cameroon? My wife's family actually have a cocoa farm there. They use a fairly low impact form of forest agriculture. We are hoping to eventually attempt a farm to bar using her family's beans. We will have to figure out the ins and outs of importing but think it could be an interesting idea.
I have. A country of origin doesn't make or break the resulting beans. Good luck and feel free to reach out if you have samples.
love your videos! Can one make chocolate sugarless?
Yes. Check out Allulose on the store. Technically it is a sugar but one that isn't digestible and doesn't cause gastro distress.
I grow cacao on My farm in Ecuador. I want to make chocolate but.do not have the press to make cacao butter. Could we use coconut oil instead? Great channel!
I would not advise it. It will be hard to temper. As long as you have around 35% cocoa butter in your chocolate you don't absolutely have to add extra. I'd be more inclined to add clarified butter if you are going to add something other than cocoa butter.
Hello, still going thru your videos and I was wondering if there is a bean that's creamy and fruity that isn't normally bitter and a good price?
I learned from you that criollo is the one people think is best so I dismissed using that kind for now
Dami satsat
Sooo... many times have I been ready to throw ugly beans, luckily I now tend to verify what is inside because I've found gems in the ugly duckling's too many times...
have you ever using beans from Viet Nam???
yes, I offered 3 last year and still have some Lam Dong remaining. chocolatealchemy.myshopify.com/collections/cocoa-beans/products/vietnam-lam-dong-2016-direct-trade