how to make a milk chocolate bar like this
ฝัง
- เผยแพร่เมื่อ 17 ก.ย. 2021
- Today I want to make some milk chocolate. Now, some of you may have seen my other video on making chocolate. This video is the spiritual successor to that video, and it’s actually going to make some aspects of the chocolate-making process a lot cheaper and easier. That should make this possible for you to do at home. If you want to follow along with me, I’ve put a list of the ingredients I used on screen.
============= Links ==================
Harvest Right Freeze-Dryer: affiliates.harvestright.com/1...
Cocao Beans: amzn.to/3AqfHq8
Milk Powder: amzn.to/3nLDPjQ
Cocao Butter: amzn.to/3nPbadt
Mixing Bowls: amzn.to/3Dvr7el
Oven: amzn.to/3wEOMEp
Mortar and Pestle: amzn.to/3zfhyxl
============= Video Equipment ==================
Camera: amzn.to/3i72XNm
Lens: amzn.to/3eiODjx
Lens Adaptor: amzn.to/3rji9uX
Light: amzn.to/2UMK7TQ
============= Ingredients ==================
Ratio of 2:1:1:2
6 oz (180 g) Cocao Beans
3 oz (90 g) Milk Powder
3 oz (90 g) Cocao Butter
6 oz (180 g) Sugar (this may be a little too much, it was pretty sweet) - แนวปฏิบัติและการใช้ชีวิต
Can you make some white chocolate I like it more then milk
I got you fam: th-cam.com/video/_uttjKSiJpU/w-d-xo.html
yessir
ayy
Thanks g
@@FlavorLab you are fast
This guy has his own wet grinder, and freeze dryer, but no microwave oven. I know that happens sometimes, but it is pretty funny.
If I had all these cool appliances and limited space, I would throw away my microwave too 😂😂
Separating yourself from a microwave can really help you eat better. Reheat food in the oven.
@@IGYETII are you one of those people who believe that the radiation from microwaves somehow contaminates the food or denatures the tissue in food in a less healthy way than traditional heat? Or are you just saying that having a microwave oven might lead to people purchasing more processed foods that are easy to throw in there? Hopefully just the second possibility.
@@FreethinkingSecularist uhhh sure dude
It doesn't "happen sometimes". If the guy works as a serious chef, it's very likely he doesn't own a microwave for that reason alone.
Just listen to Gordon Ramsey go off on his hate for microwaves, THAT's funny.
Powdered Milk is actually not freeze dried, its usually spray dried. In that process the Milk is sprayed in a very fine mist into a heated chamber, the milk droplets instantly dry out and then fall down as a powder.
Isn't there even a method that combines those two?
I vaguely remember visiting a factory with the class and they had a spraydry machine that had a big " don't open while under vacuum" sign on it. The Machine had the size of a pickup.
The chocolate is probably meltier because you didn't temper it too, having the proper crystal structure would help making it more resistant to temperature
Just came in to say the same thing. But definitely impressed by his enthusiasm to get to the final result!
I was wondering about that. Would you temper the chocolate after the 12 hours in the grinder? Is that the last step?
@@kathrynjones2881 I think you would put some seed chocolate in just before you pour it, but I'm not certain.
Also the fat from the milk has a lower melting point. Typically you would use skim milk (which has virtually no fat).
I'd say, melty is good.
I like the little text comments that you casually add to the vid
Just an addendum:
Most comercial powdered milk is made with what is basically a sprinkler system(like the ones for fires, not for the garden) inside a very hot oven.... The droplets of milk dry as they're falling and... Boom! Powdered milk
After crushing the beans put them in a bowl and toss. As you're tossing them in the bowl blow on them, the lighter skins will fly out of the bowl while the heavier nibs will stay.
That is a good idea, I will try that next time
Winnowing is the term, probably find lots of interesting techniques with some internet research.
@@FlavorLab take 2 bowls ontop of eachother and shake the skin will fall out between
I'm watching these videos knowing that I'll probably never make them because I don't have the equipment or ingredients to make them
I feel your pain. I don't even have a kitchen. I watch all kinds of videos on how to make stuff and home improvement but I've always never had enough space or money.
Well, the ingredients are not that hard to get, you find them in most big supermarkets. But a wet grinder is like 500 bucks, so that is a pretty big investment for making your own chocolate. And don't even think about a food-grade freeze dryer, it's gonna cost you more than a used car.
Go buy it
@@karyoplasma you don’t need wet grinder
ну сублиматор вообще крутая штука крутая но уж очень дорогая =(((
"as opposed to a hershey's bar"
Yeah, I don't think Hershey is a good standard to measure chocolate against bud
Oh, why isn't it a good standard? I live in a place that doesn't sell Hershey's, so I kinda thought it was just a pretty generic chocolate bar
@@zypper7213 Hershey's supposedly uses a manufacturing process for their chocolate and it makes the same acid as one of the types that we find in puke. So some people find that Hershey's tastes like barf. I've also heard that Hershey's is a bit too grainy, but I'm not sure how much truth there is to that. Personally I don't think it's that bad, I like the extra tang of the acid, but I can understand why people don't like it.
@@Realturboterrapin huh, had no idea about that, thanks!
@@zypper7213 it tastes like really cheap, low quality grainy sugary chocolate. Kind of like a bar you'd get for 30p which legally can't be called chocolate
It's illegal to call Hershey's chocolate in Belgium and Switzerland.
Edit: spello
For separating the husks from the beans (aka. winnowing) take them and two bowls outside on a day with some breeze or take a fan with you; pour the beans back and forth from one bowl to the other, allowing the wind to blow the chaff away. Let them fall 2 or 3 feet (1 meter).
your equipment i see in your videos is top of the line quality i am impressed
I want to see a pantry full of freeze dried fruit powders. I think changing up a lemon bar, but using other fruits mixed with the powder could be awesome and intense. Maybe blueberries.
I’m playing with adding these to choc. Powdered fruit from Amazon. Everything you can think of.
as a mexican seeing all those kitchen gadgets blew my mind
If you put your silicon mold on top of a tray, you can tap the whole tray without flexing the mold. Also, cool Harvest Right. I have some of them and they are an amazing machine.
I just watched an episode of Dr Stone that explained how to freeze dry and it matches up with yours!
when you were playing with the freeze dried milk powder it reminded me of "look around you" science experiments.
I had to rewind the video when he was using all this equipment and he said he doesn't have a microwave 😂
Microwaves are overrated lol
Awesome video! 😍
THANK YOU
Very epic video!
Ben Krasnow, these days Applied Science, has a video from years and years ago about making astronaut I've cream, but he also shows freeze dried jello, which ends up being a little like aerogel made from gelatin and sugar, and it looked super cool. Something interesting to try with the freeze drier
I can't wait for the freeze-drying video, the process just sounds really cool. and WHOA those chocolate bars looked so delicious... I have to try that one day. How long did the peeling process take for the number of cacao beans you used for this recipe?
I think it took me a minute to figure out how to peel them correctly, then it goes pretty quick
What happens when you put coffee beans into the wet grinder instead of coco? I need to know!
By using this grand chocolate bar recipe I'll be able to warp reality itself!
The bar is more melty because you didn’t temper the chocolate. Chocolate Alchemy is a great resource for cocoa beans and reading.
This was a very enlightening video.
I want to make chocolates now =^=
Great video. Would love to see you make instant coffee using the dry freezer and recording the changes in taste.
If you have the budget for some high quality coffee beans, a high quality instant coffee video would be really cool
Haha he really did it
Wow making chocolate looks like so much fun! Would you care to try out freeze drying some plant based milks (like soy, pea or cashew) and seeing what happens to the chocolate? That would be very interesting!
I'm just here to see the chocolate getting out from that flexy satisfying tray!
I’ve tried this and can confirm it actually broke the space-time continuum and created a vortex.
I don't know if this will work but you can peel garlic cloves easily by putting them together in a lidded container and giving them a vigorous shaking. Wonder if something similar might work on cocoa beans.
A physicist. Cool. Very cool.
you got a lot of new toys since the chocolate one!
You could use the dehydrator to make instant espresso/coffee powder.
Can you do that with a sweetener or a natural sweetener like stevia? Also, is it possible to use a saturated fat like coconut oil? Seems like cocoa butter is pretty saturated at 60%, but I love coconut, so that is why I am asking anyway.
Hi I’m from dimension 7 and I can confirm that this chocolate did destroyed my dimension’s timeline, and now Im currently staying in your dimension.
could you put coffee means in the wet grinder? like, is coffee butter a thing?
Would you be able to make Caramelised white chocolate using the wet mill?
Can you freeze dry eggs? It would be really cool to see that!
I remember freeze dried strawberries being delicious. Haven't have those in years.
How to make a milk chocolate bar so good, it creates a time loop paradox
Have you put ice cream in the freeze dryer to essentially make “space food” ice cream?
You can pour the milk into the tray after putting the tray into the freeze dryer.
Would it be possible to make jerky by freeze drying the meat instead of air drying? 🤔
It you lt the bar setup for a couple days you would get more crystal structure and it wouldt be as melty
sprinkling in a few coffee beans might be awesome
can you use a food processor in place of the mortar and pistil ?
I see you're rocking the Pixel Buds Series A as well!
I love chocolate
Can you make spaceman icecream with the freezdryer?
Me: *Go through the 5 stages of grief*
for separating the cocoa from their skins i think in meant like throwing them in the air the same way you would separate wheat from chaff
What if I don't want to use sugar? Can I just replace it with something like stevia? Would anything change in the actual preparation method?
This is my latest best channel :)
use a big holed strainer on the hair dryer bit?
I love how he changes his video titles every-so-often
I think you have to use the blower as you drop the substances you are separating
Cool
Does milkman brand is sweet?
So does the amount of cocoa butter make a difference in the bitterness.
Haha Who's been watching Food Wishes then? The original in giving it the Ol tappa tappa.
The prolonged "grinding" is called "conching". It's the conching that makes the chocolate smooth, and it works on all kinds of chocolate, not only the milky one.
Ok boomer
Take the heating element out of a popcorn popper and use it to separate the skins
I have a question that could be an interesting prompt for a video using the freeze-drier. If you freeze-dry almond milk is the result the same as almond meal?
no. almond flour has fibers that won't dissolve in water. you get almond meal by grinding up almonds.
@@igiveupfine fair point but then the question is... If you freeze-dry almond milk do you get something similar to dairy based freeze dried milk?
@@JoaoIsntJohn i don't see why not. freeze dried almond milk would probably work easily.
yous failed dried milk remembered me of something I didn't want to remember that involves jars
could it be a bit 'melty', through lack of tempering?
Could you cold infuse some really high quality tea into the milk and then strain it and freeze dry it to make an AMAZING tea flavored milk chocolate bar?
It really depends where you live but loose leaf single origin tea that mixes well with milk flavor profile such as an Assamica varietal from Sri Lanka, a Japanese Hojicha , maybe even something weird like a very creamy ripe pu er or even sticky rice pu erh from Yunnan China.
Also I wonder if the difference vegan milks can be used to make vegan milk chocolate and what are the best flavored ones!?
SUGGESTION. Freeze drying different kinds of fruit juice? Oranges, Apples, Strawberries, Carrots, etc. This would be interesting because the freeze drying process can vary according to the amount of sugar in the product. That would be super cool to see and then having it being reconstituted :-) A taste test :-)
Can we use cocoa powder??
This good video so I once tried coco powder and think used wrong sugar was demorara brown sugar. Not sure if need more milk powder but chocolate didn't set was more like cake bar crunchy texture... Tips? 😂
Is caramel chocolate any different ?
Wait you are a physicist, who just decided to make a foodie TH-cam channel? That is awesome
Thanks!
Also how can we tweak this recipe to get dark chocolate ?
Can we replace sugar with date sugar ??
Crush, put in bowl, put dryer on low and blow the husks out 🙂
How do you make chocolate syrup?
I like your approach: Honest, friendly and just wholesome :) BTW, Hershey's chocolate bars are not chocolate. Their cocoa powder is ok, but honestly anything in the chocolate bar format doesn't taste like a decent chocolate bar Maybe they get subgrade cocoa beans, it's rumoured that there is butric acid, but that likely varies with the country one is in. I suppose it depends how sensitive one's taste buds are.
Dark tastes better for u?
1:50 metal colander with larger holes?
freeze dry berries and cut fruit and eat as is, in yoghurt or incorporate it in the chocolate
dude, where is the link to the wet grinder?
the reason it tastes better or high quality is because most of the commercialized chocolate bars out there aren't 100% cocoa and can barely be considered chocolate. however, they're still tasty, so nobody really cares too much because it means that it's much much cheaper than the high end bars who can afford higher percentage marketing :)
nice the ol tappa tappa
You probably don't need additional cocoa butter. I make chocolate in a food processor without extra cocoa butter. The nibs warm up as the food processor runs and melts the cocoa butter. I've made extremely smooth chocolate with no added cocoa butter and used nothing but a food processor. It won't be perfectly smooth without a conche, but it was still quite good.
omg can u make austronaut food with the freezedryer? that would be so cool :o
That's a good idea
You didn’t temper it?
In theory, how would you go about adding some kinda flavor to this chocolate?
Chocolate!!!!!
Why didn’t you have to temper the chocolate?
could you try a coffee , made out of the a roasted dates beans , or a bubbly chocolate bar .
Can u make oreo cream?
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Don't you have to temper the chocolade?
Did you try the Old Method/Traditional Method of making the chocolate? Are there any issues, with these process/procedures, other than that of the old method, a. grinding b. heat on stove? The mixture is formula.
i want chocolate now
Winnowing. You get a big bowl. Toss all the crushed bs up into the air and catch it. Arrange so the air has some wind. Catch the nuts, the shells blow away. You can use inclined planes and textured surfaces and other methods to incline this method to sort in your favor. Lots of variations through history.
A pasta colander might help separate some of those dry skins
I'd consider dehydrating Half & Half
How come you didnt need to use a seed or temper this?
You don’t have a microwave?
Chocolatier? Keeping that word.