I love how he talks about the importance of the workers! Some clothes, toys, food and other products may be more expensive than your everyday supermarket or amazon products, but it's nice to know that everyone who makes that product will be paid fairly and have a good life.
Hello, I'm Theo from NET TV's Creative Makan Enak Team. Request permission to use this video to show the Makan Enak program. Later for the source, the name of youtube and the link will be included in the program. I'm waiting for your feedback, thank you in advance.
Thank you for the education. Anyway I have some question for you. 1. How to make bitter gone...? 2. Besides milk, butter and sugar, is there any ingridients to make it delicious, creamy and tasty...?? 3. How to make it harden....?? Thank you
As far as learned about the process to get rid of the bitterness you should just keep experimenting in till you find what you like, then to make it creamy there is a very good machine for that. It's called a wet grinder, it has two stone wheels and a bowl around it that will spin(this is what is common in a small chocolate factory) and it will grind down the small particles till creamy(this can take a long time) And if you are wondering the machine is not all that cheap the average that I find is that it's 250 to like 200 brand new in American dollars, and if you look around you can find better deals. After grinding down and chonching the chocolate you can temper it which also adds the creamy taste and will help it harden faster, at room temperature it can cool down in just a few minutes so keep a heat gun handy or just put on heat in a double boiler. If want to know more just ask(even if I'm 8 months behind on this comment) hope this helps.
You should REALLY check a channel called “Craft Chocolate TV” it’s made by an award winning chocolate maker called Dylan Butterbaugh and has all the information you’re looking for. th-cam.com/users/CraftChocolateTV That being said, bitterness comes from 1- Genetics Some cacao beans have naturally more compounds in them that create bitterness and astringency. Cacao varieties such as Criollo, Nacional, Catongo, and Porcelana have a higher percentage of naturally albino cacao beans and tend to be far less bitter, but it really depends on how they are treated. Almost all cacao is going to have some bitterness though, and the natural bitterness is something you can get used to, unlike the bitterness caused by the two next factors, which are: 2- Under fermentation Fermentation balances out the tannins and neutralizes some alkaloids. It also creates the flavor compounds that make chocolate complex and interesting, such as acids and esters. If a farmer skips this, or much worse, does it carelessly, cacao will have off flavors and heightened bitterness. 3- Over roasting Roasting cacao at higher temperatures brings out the pyrazines that make it taste chocolatey, but can lead to bitterness if you do it for either too long or at a temperature that is too high. So the point is: get better beans 😬 and roast them less. Bitterness in cacao is always natural, so “gone” is a strong word, but mellow and pleasant is pretty achievable. Creaminess can be made higher adding cacao butter and milk solids, but a good texture is almost always a function of good tempering (this is also the key to making it harden nicely) and good refining processes. Cacao mills can be stone grinders (melangers), ball mills or roller mills, and choosing it depends more on the quantity of cacao that you’re processing every month and how much you’re willing to spend.
Cocoa need to be fermented before roasting and making into chocolate. I read an article on how cocoa was being fermented. Some of the process of fermenting the cocoa was really disgusting. Not sure if the owner fermented the bean himself or it has already been fermented when he bought the beans?
I love how he talks about the importance of the workers! Some clothes, toys, food and other products may be more expensive than your everyday supermarket or amazon products, but it's nice to know that everyone who makes that product will be paid fairly and have a good life.
@Dwayne Jensen get a life.
Keep up the great work Phil! Remain passionate.
This guy gets it. 🙏🍫
Very pleasant to see someone so much involved in the all process. Congratulations m8.
Beautiful! I'd like to try it sometime.
Nice story to tell. Keep it up, keep the chocolate passion.
goood
Hi I want to know how much it cost to buy the machine chocolate processing machine
i love Cacao love this vlog... can u help me for my country..for Cacao farmer
Hello, I'm Theo from NET TV's Creative Makan Enak Team. Request permission to use this video to show the Makan Enak program. Later for the source, the name of youtube and the link will be included in the program. I'm waiting for your feedback, thank you in advance.
Hi.very interesting. I want start making chocolate. Please tell me.the cost of the machine. Thanq
I would buy your chocolate
Imagine the smell
Thank you for the education. Anyway I have some question for you. 1. How to make bitter gone...?
2. Besides milk, butter and sugar, is there any ingridients to make it delicious, creamy and tasty...??
3. How to make it harden....?? Thank you
Better watch Gabe Humphries's channel first.
As far as learned about the process to get rid of the bitterness you should just keep experimenting in till you find what you like, then to make it creamy there is a very good machine for that.
It's called a wet grinder, it has two stone wheels and a bowl around it that will spin(this is what is common in a small chocolate factory) and it will grind down the small particles till creamy(this can take a long time)
And if you are wondering the machine is not all that cheap the average that I find is that it's 250 to like 200 brand new in American dollars, and if you look around you can find better deals.
After grinding down and chonching the chocolate you can temper it which also adds the creamy taste and will help it harden faster, at room temperature it can cool down in just a few minutes so keep a heat gun handy or just put on heat in a double boiler.
If want to know more just ask(even if I'm 8 months behind on this comment) hope this helps.
You should REALLY check a channel called “Craft Chocolate TV” it’s made by an award winning chocolate maker called Dylan Butterbaugh and has all the information you’re looking for. th-cam.com/users/CraftChocolateTV That being said, bitterness comes from
1- Genetics
Some cacao beans have naturally more compounds in them that create bitterness and astringency. Cacao varieties such as Criollo, Nacional, Catongo, and Porcelana have a higher percentage of naturally albino cacao beans and tend to be far less bitter, but it really depends on how they are treated. Almost all cacao is going to have some bitterness though, and the natural bitterness is something you can get used to, unlike the bitterness caused by the two next factors, which are:
2- Under fermentation
Fermentation balances out the tannins and neutralizes some alkaloids. It also creates the flavor compounds that make chocolate complex and interesting, such as acids and esters. If a farmer skips this, or much worse, does it carelessly, cacao will have off flavors and heightened bitterness.
3- Over roasting
Roasting cacao at higher temperatures brings out the pyrazines that make it taste chocolatey, but can lead to bitterness if you do it for either too long or at a temperature that is too high.
So the point is: get better beans 😬 and roast them less. Bitterness in cacao is always natural, so “gone” is a strong word, but mellow and pleasant is pretty achievable. Creaminess can be made higher adding cacao butter and milk solids, but a good texture is almost always a function of good tempering (this is also the key to making it harden nicely) and good refining processes. Cacao mills can be stone grinders (melangers), ball mills or roller mills, and choosing it depends more on the quantity of cacao that you’re processing every month and how much you’re willing to spend.
Cocoa need to be fermented before roasting and making into chocolate. I read an article on how cocoa was being fermented. Some of the process of fermenting the cocoa was really disgusting.
Not sure if the owner fermented the bean himself or it has already been fermented when he bought the beans?
Explain full details ingredients ang weight
I try to make but still bitter and cacao smell, I dont really like it. Also I put sugar, butter and milk powder but Its not creamy and juicy.
Does this guy actually make chocolate by himself
how do u temper
smile man
fakeeeeeee what abt chocolate liquor or cocoa butter process?...
3:53 didn't fold it neatly, don't trust his chocolate.