I'm so glad to see white chocolate getting the spotlight! It deserves way more love and it's great there's so much room for experimentation even with a classic recipe!
Dylan. I don't understand why u didn't add beans beside the butter! Is it could enhance the flavour? I thought the melenger is only for beans Chrystliation. Wow this really new amazing recipe. This smart new chocolate process. Good luck friend.
Its very interesting i want to learn because i have 2 thausands trees of Cacao. So if you will teachs how to make fine chocolate how muchs is you r professional fee thank you i am looking forward to hear from you
It would be nice to get the ratios in baker’s percentages… in this case, it would be 100% for the main ingredient such as the cocoa butter, 100% for the milk powder and 85.7% sugar. When you use bakers percentages, it’s much easier to scale the recipe. For example, let’s say I had unlimited milk powder and unlimited sugar, but only 787g of cocoa butter… here you’d multiply milk powder by 100% of 787 or 787g, and 87.5% of 787 or 688.6g for the sugar,
I have a Small question. Can I make chocolates from compound and start small business from home. How long these chocolates stay fresh made from compound
How do you prevent it from turning liquid at room temperature after taking out of fridge? Everyone gives the same recipe and it always melts at 72 degrees.
Were you able to hand temper it? If not, that will be your next step in order to create a stable crystal structure. If you did temper it and haven't succeeded, we have videos on hand tempering that might help.
I love your channel. I notice a lot of your recipes call for cocoa butter. Do you buy it or make it. If you make it can you do a video on how you do this. Thanks in advance
Hello from Russia, Dylan)). Please, tell what happens if I don't want to add sugar? Want to replace it with sweetener. But can't add that much🤔. I wish the chocolate will be sugar free😁. Thanks.
Ice cream should be able to coat it, though hand tempering might be necessary in order to create a stable structure. However, the cold temperature will likely hold it in solid form. Percentages are by weight.
Love your content. Starting my own craft chocolate shop in the UK and your videos have been awesome 👌 keep up the great content. Our shop will be concentrating on vegan chocolate, would love to hear your thoughts on it
If you don't stop the grinding process, the bowl *should* remain hot enough that you never need to add heat. In general mine runs at between 45 and 50 degrees in the drum just grinding.
Hey Thanks for sharing this video. It's definitely delicious and I'll try to make it when I've bought the ingredients. What is the best brand of milk powder that is good in this recipe? Looking forward to hearing you soon Bernadeth
Hi Dylan, could you please quickly explain why you just don't put all butter at once at the beginning and then gradually add sugar and milk powder over an hour? And then let it just refine overnight. I’m starting my experiment with white choco and it would be very helpful :) thanks!
You could potentially do it this way without overwhelming the wheels. We add the milk powder quicker than this so it's important we have the remaining butter to not overwhelm the wheels from clumping.
I just had a issue with my white chocolate I hadn’t had before. After trying to re-melt with a heat gun it became gritty. Think this is just due to some moisture in the air that got in?
You're grinding the sugar down so ultimately it doesn't matter. Caster sugar is identical in all but size, and is generally more expensive - so why use the more expensive product that will give the same result?
Who would make a video on making white chocolate from home and include a stone melanger? Who tf has a stone melanger? Like really a stone melanger? They don’t even sell melangers on Amazon. Give me powdered or give me death.
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I'm so glad to see white chocolate getting the spotlight! It deserves way more love and it's great there's so much room for experimentation even with a classic recipe!
He gives the impression of being very authentic and comfortable in his own skin. Very charismatic.
White chocolate is my favorite 😍🥰 I love it! Especially Lindt Lindor white chocolate
I have been watching your videos since quite sometime. Great to watch you grow from scratch to top. That's amazing.
thank you Dylan!
You are very welcome!
Would be great to see a video about marketing and sales! Thanks for all the very helpful videos so far. :)
Dylan. I don't understand why u didn't add beans beside the butter! Is it could enhance the flavour? I thought the melenger is only for beans Chrystliation. Wow this really new amazing recipe. This smart new chocolate process. Good luck friend.
So relieved when I saw this guy lol. Manoa is the good stuff
Thank you very much sir
For your information about
White chocolate I'm so happy for
This video one's agen thank you
Thanks again for a great lesson. You inspire and share SUPER valuable knowledge! We hope to be grinding soon
is your background music "pure imagination" from charlie and the chocolate factory ?
Great to see you again! white chocolate is also a favorite of mine :D pure or especially flavored and/or with inclusions \o/
Wow!
hai man plz upload how to prepare chocolate (black) like this
Thanks for a great lesson. You inspire !!!❤❤❤
Its very interesting i want to learn because i have 2 thausands trees of Cacao. So if you will teachs how to make fine chocolate how muchs is you r professional fee thank you i am looking forward to hear from you
Thank you so much for these explanation. You are awesome.
It would be nice to get the ratios in baker’s percentages… in this case, it would be 100% for the main ingredient such as the cocoa butter, 100% for the milk powder and 85.7% sugar. When you use bakers percentages, it’s much easier to scale the recipe. For example, let’s say I had unlimited milk powder and unlimited sugar, but only 787g of cocoa butter… here you’d multiply milk powder by 100% of 787 or 787g, and 87.5% of 787 or 688.6g for the sugar,
Native from Brazil 💛💚 ver nice
I have a Small question. Can I make chocolates from compound and start small business from home. How long these chocolates stay fresh made from compound
How do you prevent it from turning liquid at room temperature after taking out of fridge? Everyone gives the same recipe and it always melts at 72 degrees.
Were you able to hand temper it? If not, that will be your next step in order to create a stable crystal structure. If you did temper it and haven't succeeded, we have videos on hand tempering that might help.
I love your channel. I notice a lot of your recipes call for cocoa butter. Do you buy it or make it. If you make it can you do a video on how you do this. Thanks in advance
Hello from Russia, Dylan)). Please, tell what happens if I don't want to add sugar? Want to replace it with sweetener. But can't add that much🤔. I wish the chocolate will be sugar free😁. Thanks.
How do we temper white chocolate? Sorry but couldn't find a video for tempering white chocolate
Hi Dylan. I just want to know if you can substitute the cane sugar with an alcohol based sugar such as erythritol or xylitol?
Great Recipe indeed! Can Ice cream be coated with it? And are all the percentages of ingredients in weight? Thank you.
Ice cream should be able to coat it, though hand tempering might be necessary in order to create a stable structure. However, the cold temperature will likely hold it in solid form. Percentages are by weight.
Love your content. Starting my own craft chocolate shop in the UK and your videos have been awesome 👌 keep up the great content. Our shop will be concentrating on vegan chocolate, would love to hear your thoughts on it
Sadly I’m not in the UK, but I love that! I’m vegan & watching this video wondering if I one could use coconut milk powder instead.
Cuanto cuesta y como la consigo ya qué me parece interesante
@@MichaelMcNeeley you can but apparently oat milk powder has a better texture
Vary use full brother thank you.
If you don't stop the grinding process, the bowl *should* remain hot enough that you never need to add heat. In general mine runs at between 45 and 50 degrees in the drum just grinding.
thank you so much for sharing. Could you please also give the ratios for milk chocolate?
Love your channel ❤❤
Can you make a video on how to make chocolate spread?
How can we flavour white chocolate without seizing it?
Why not use powered sugar? Y u using crystal sugar?
Why dont you use liquid milk and liquid sugar ? the you do not need the stone machine.
awesome , thank you!!
Can i use handmixer please
Thank you very much 💕
Hey
Thanks for sharing this video. It's definitely delicious and I'll try to make it when I've bought the ingredients. What is the best brand of milk powder that is good in this recipe?
Looking forward to hearing you soon
Bernadeth
Hi Dylan, could you please quickly explain why you just don't put all butter at once at the beginning and then gradually add sugar and milk powder over an hour? And then let it just refine overnight.
I’m starting my experiment with white choco and it would be very helpful :) thanks!
You could potentially do it this way without overwhelming the wheels. We add the milk powder quicker than this so it's important we have the remaining butter to not overwhelm the wheels from clumping.
Why not pre grind ur sugar?
Could the "stones" or the "granulate" of the stones of the stone grider not end up inside the choclate? or am i stupid right now :D?
Where did you get stone holder with 2 side scrapers?
Hmm. I wonder since I don't have that sugar crusher. Could you do that with powdered sugar?
I just had a issue with my white chocolate I hadn’t had before. After trying to re-melt with a heat gun it became gritty. Think this is just due to some moisture in the air that got in?
Hi, small question aside. There are cheap 4000$. You can find them like on Alibaba. Do you think you could get good roasts. (Oversimplified)
what's the cocoa nibs - milk powder - sugar - cocoa butter for milk chocolate?
Hi , can you explain how dose the tempering machine work? I know it supposed to achieve the beta level
Can you use honey instead of sugar?
We all know Milka is the best chocholade for Europe
San Po nakakabili Ng graiding na gnyan sir?
Can we use home grinder for grinding the chocolate
why can't you toss the sugar in a blender and make it into powdered sugar first?
POWDERED SUGAR
Why don’t you use caster sugar?
You're grinding the sugar down so ultimately it doesn't matter. Caster sugar is identical in all but size, and is generally more expensive - so why use the more expensive product that will give the same result?
I just visited the store but there was no white chocolate for sell. So Disappointed. 😒
Ah! I can see how lower fat dried milk might be better. Ghee has no flavor.
Who would make a video on making white chocolate from home and include a stone melanger? Who tf has a stone melanger? Like really a stone melanger? They don’t even sell melangers on Amazon. Give me powdered or give me death.
Yeah tf they do lol