How to Make Cascara Chocolate
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- This video is about How to Make Cascara Chocolate. Cascara is the dried fruit of the coffee cherry. It is usually considered a waste product, but it can be delicious!
Credits
Music: Morning Coffee by Theft: theft-uk.bandc...
ChefSteps for inspiration: www.chefsteps....
ChefSteps TH-cam Channel: / chefsteps
Melangeur: cocoatown.com/p...
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The first video of the man, the myth, the legend.
The boss of coffee*
After watching 20 odd of his vids…. I decided I needed to start at the beginning! And here we go (I’m always jealous of people who experience something for the first time after I’ve seen it to feel the magic, today, that person is me🎉)
I found you a few months ago when I first found excitement in learning more about coffee during the pandemic, and you have been the best educator. I'm going through all your videos like its a netflix series. Thank you James!
Honestly his channel is better than a lot of Netflix Originals
Just started binge watching from here on. Otherwise there's not much point in watching random vids.
I can do that when I finish with all of them.
thank you very much sir, coffee cherry waste is a problem in my country
Dammit, Jim! I'm a dentist, not a chocolate maker. Watched this video, then went down the rabbit hole of melangeurs for a couple hours until I remembered that I'm a diabetic. Life can be cruel, sometimes. Great first video, though. Thanks, @jimseven
I decide to watch from top to help my sleep so I can get up early to make a cup of coffee tomorrow ❤ (using the fantastic aeropress technique)
Oh, I was the 1k like. Do I get something special?...just the joy of watching the first video 🥰 good enough for me.
I don't have a sweet tooth but I really want to try (taste not make!) this. Nomnomalicious.
Only cocoa butter, no cocoa solids? Is the chocolaty brown color entirely from the cascara?
It's the first video!!
we all love you :D
amazing video !! how long the cherry skin in the sun?
Bought a melangeur just to try this! But I still don't get why we need to exhaust/extract the cascara and re-dry it before using it? Is it initially too sweet, or moist?
If you haven't already watched the other kind of behind-the-scenes video on this (th-cam.com/video/gAPy-xm3Qnk/w-d-xo.html), the reason for the brewing & drying is to get rid of acidity & astringency. Without brewing it, he could only use a ratio of about 20% cascara before the acidity & astringency made it unpalatable. With brewing, he can use 40% cascara, improving flavor & texture.
This looks sooooooooo good. Music is fire. Mood is everything. Cascara-making process delightful. 💗
I came here wondering if you could brew chocolate the way you brew coffee. I wanted Hoffman’s take and now I know he knows a thing or two about chocolate. So I guess brewing chocolate isn’t great.
Hello person from the past, I don't know if you have thought about this since, but you can brew chocolate and it's very good.
I buy raw cacao nibs, roast, and grind them. You can brew it similarly to coffee and you get a very nice beverage similar to coffee but tasting of chocolate.
I use about 25g for 8oz of water, roast at 350F for ~5 minutes, grind, and steep for ~7 minutes. Fresh roasting and grinding seems pretty important, and getting an even roast is also pretty important. Over roasting is very bad (it adopts a very undesirable fecal flavor when burnt). I'm sure experimenting with grind size, ratio, brewing methods, etc are going to be valuable. It's very probable that my method is far from optimal, but you should give it a shot if you are still interested.
Is this equivalent of breaking bad in EU right now ?
Pavel Isp yup here we actually call it crystal cascara
22 videos later...
Cascara? Banned?!?
_My disappointment is immeasurable and my day is ruined_
Could you review the outin nano for travel espresso?
I would like to know how it tastes like!
James you haven’t aged a day have you
Tksfor the recipe and for the use of CC!
thankyou for making this video! :)
I set my dehydrator to 60 C and after 6 hours the cascara was all black and charred. Cannot imagine if it had gone on to 12 hours. Your dehydrated cascara still looked golden and full of flavor
You shouldn’t have darkened the colour at all at 60C, that’s very odd. I wonder what happened?
I will try again with a new dehydrator and set at a lower temperature
it happened again maybe it just looks blackened but in reality is just very dark from the steeping process. 2nd time dehydrating I had it at 135F for 6 hours then down to 125F for another 6 hours. its dry and brittle . will melange tomorrow
the melanging matter is initially white and then magically becomes dark!
@@myoldblackdog oh cool how did it taste?
Advice: Don't watch a lot of HowToBasic before watching this video. Otherwise you'll only be waiting for the eggs to start flying (yes, the style of presentation is very similar, and if you don't know what I'm talking about, go check it out...! Or maybe don't...)
One additional step I would do is rub the sugar and dried steeped matter through a vitamixer or spice grinder to make fine before doing the coaching. It will save time. Use of a grindometer might be useful to define when the process is complete. For chocolate I usually shoot for 20 um.
How would you do this if starting with fresh fruit of the coffee cherry? 20% by weight and then blanch several times?
I will watch all of your content
LICKS SCREEN!😋 YUM 💞
How it all started
Wish I could try this
Ps let me know when U.K. Stops being a pain
@@Thekidfromcalifornia2.0 LOL
Cool
Beautiful video!
you gave the impression that we can make this at home.....please do not resort to clickbait....