Thanks for your content. I have just started to experiment making small batches of chocolate using a tilting Premier melanger. Do you think the chocolate is improved by letting it rest for a time, between grinding and tempering?
I’m in the Philippines and picked cocoa pods. I removed the seeds (about 2 kg) and then put the seeds in a container wrapped in banana leaves. They have fermented for 3 days and smell like unbaked bread. However, in other videos I’ve seen about making cocoa, the beans look more dried and brown while mine are still white and wet. I have taken them out of the container now and spread them out with a towel on top so that they can continue to ferment and dry for maybe another day or two. After that I intend to wash them and then set out to dry for several days. How am I doing so far?
Off hand it sounds like you need to ferment them more. They will stop fermenting if you spread them out. You need to ferment until roughly 70-80% of the beans show fissures when cut open.
Hi there! I was hoping you could help answer a question, I couldn't see the answer in any of your other videos (which are amazing by the way). Would adding a small volume of nuts to adjust the flavour during the milling stage, change the chocolate in a negative way and/or the tempering? If it depends on the type of nut because of water or oil content, I was thinking of adding hazelnuts, pistachios, peanuts, macadamias or almonds in various attempts.
Hey John, I can't temper my white chocolate correctly. Have been trying it repeatedly. Can you let me know what's wrong here. My room temp currently is 30 degrees in Mumbai, India. I am using my fridge to set my mould but as soon as I take my chocolate out, it starts melting.
Forcing it to set in the refrigerator is most likely the issue. If that is what you are doing, i.e. tempering, molding and into the cold until it is full set up, you are forcing Type IV to form which then leads to bloom. Or, because you are forcing it to solidify quickly, you are not giving the Type V time to form and spread through out. Try 8 minutes in, 8 minutes out and repeat until the chocolate is about 70 F. After that you can store it in the cold if needed. Also, any chance you are using any coconut oil? That will inhibit temper and cause a soft untempered bar.
@@HowToMakeChocolateAtHome no coconut oil John. I made white chocolate just the way you have shown in one of your videos, it turned out awesome in taste! Just that I didn't add lecithin like you had suggested in video, so it is less viscous and I have used muscavado sugar. And what exactly do you mean by 8 mins in and 8 mins out, does it mean I have to keep 8 mins out and then 8 mins in the fridge for the type V to form. Here's what I have been doing- I am currently using my white chocolate to make shells for my strawberry and milk chocolate mix. First, I added some pink oil soluble pigments to my white chocolate and heated it a bit as required so the pigments could mix with my white chocolate, then I brought down the temp of this mix by putting the bowl in cold water till it reaches below 27 degree Celsius, then I used this mix in my mould to make pink chocolate shells. I kept the mould for 10 mins approx outside but it didn't set so I put it in fridge till it was set, then I took it out and added my strawberry milk chocolate mix ( temp range - 31 degree Celsius) in the mould and kept the mould in the fridge. When I took out the chocolates from the mould after 8 hours , they had white pigments on the pink shells which didn't look that appetizing.
I guess but I'm not sure why you would want to. You would also need to probably add cocoa butter and you absolutely would need to further refine it. You can't just stir it in and expect it to be smooth. Even fine cocoa powder is too coarse for smooth chocolate.
@@HowToMakeChocolateAtHome sir i have coco Melaunger at home..once i get add the mass in melanguer after some time can i add that coco powder and then temper chochlate..just to increase the volume
Sure, that will work. I'm unsure how good it will be. Most cocoa powders are not great for chocolate making. I guess I mostly don't get increasing the volume. You are totally going to alter the flavor profile....so it won't 'just' increase the volume....and again, you may make it too think and be required to add more butter.
@@HowToMakeChocolateAtHome sir i wan to commercialize it..so volume plays a vital role..on basis of price vs volume. So if you could guide me we can chat on my whats app if uh wnat 7757942398
We have a different point of view here. IMO you are going to compromise quality for money and there is enough bad chocolate out there that I don't see the reason to add yet more cheap and mediocre chocolate. Besides, I don't see you adding enough to make enough difference in your bottom line. Maybe you can add an extra 10%. More than that and the mixture will be too think and you will be then adding more butter at which point you have just lost any advantage since butter is so much more expensive.
Thanks for your content. I have just started to experiment making small batches of chocolate using a tilting Premier melanger. Do you think the chocolate is improved by letting it rest for a time, between grinding and tempering?
If you are using quality beans, roasted properly, no, I see no reason nor harm in letting it rest.
Can I get a indicative recipe for industrial use?
I’m in the Philippines and picked cocoa pods. I removed the seeds (about 2 kg) and then put the seeds in a container wrapped in banana leaves. They have fermented for 3 days and smell like unbaked bread. However, in other videos I’ve seen about making cocoa, the beans look more dried and brown while mine are still white and wet. I have taken them out of the container now and spread them out with a towel on top so that they can continue to ferment and dry for maybe another day or two. After that I intend to wash them and then set out to dry for several days. How am I doing so far?
Off hand it sounds like you need to ferment them more. They will stop fermenting if you spread them out. You need to ferment until roughly 70-80% of the beans show fissures when cut open.
Hi there!
I was hoping you could help answer a question, I couldn't see the answer in any of your other videos (which are amazing by the way).
Would adding a small volume of nuts to adjust the flavour during the milling stage, change the chocolate in a negative way and/or the tempering?
If it depends on the type of nut because of water or oil content, I was thinking of adding hazelnuts, pistachios, peanuts, macadamias or almonds in various attempts.
Hey John, I can't temper my white chocolate correctly. Have been trying it repeatedly. Can you let me know what's wrong here. My room temp currently is 30 degrees in Mumbai, India. I am using my fridge to set my mould but as soon as I take my chocolate out, it starts melting.
Forcing it to set in the refrigerator is most likely the issue. If that is what you are doing, i.e. tempering, molding and into the cold until it is full set up, you are forcing Type IV to form which then leads to bloom. Or, because you are forcing it to solidify quickly, you are not giving the Type V time to form and spread through out. Try 8 minutes in, 8 minutes out and repeat until the chocolate is about 70 F. After that you can store it in the cold if needed. Also, any chance you are using any coconut oil? That will inhibit temper and cause a soft untempered bar.
@@HowToMakeChocolateAtHome no coconut oil John. I made white chocolate just the way you have shown in one of your videos, it turned out awesome in taste! Just that I didn't add lecithin like you had suggested in video, so it is less viscous and I have used muscavado sugar. And what exactly do you mean by 8 mins in and 8 mins out, does it mean I have to keep 8 mins out and then 8 mins in the fridge for the type V to form. Here's what I have been doing- I am currently using my white chocolate to make shells for my strawberry and milk chocolate mix. First, I added some pink oil soluble pigments to my white chocolate and heated it a bit as required so the pigments could mix with my white chocolate, then I brought down the temp of this mix by putting the bowl in cold water till it reaches below 27 degree Celsius, then I used this mix in my mould to make pink chocolate shells. I kept the mould for 10 mins approx outside but it didn't set so I put it in fridge till it was set, then I took it out and added my strawberry milk chocolate mix ( temp range - 31 degree Celsius) in the mould and kept the mould in the fridge. When I took out the chocolates from the mould after 8 hours , they had white pigments on the pink shells which didn't look that appetizing.
Sir can we add coco powder in coco mass to increase volume
I guess but I'm not sure why you would want to. You would also need to probably add cocoa butter and you absolutely would need to further refine it. You can't just stir it in and expect it to be smooth. Even fine cocoa powder is too coarse for smooth chocolate.
@@HowToMakeChocolateAtHome sir i have coco Melaunger at home..once i get add the mass in melanguer after some time can i add that coco powder and then temper chochlate..just to increase the volume
Sure, that will work. I'm unsure how good it will be. Most cocoa powders are not great for chocolate making. I guess I mostly don't get increasing the volume. You are totally going to alter the flavor profile....so it won't 'just' increase the volume....and again, you may make it too think and be required to add more butter.
@@HowToMakeChocolateAtHome sir i wan to commercialize it..so volume plays a vital role..on basis of price vs volume. So if you could guide me we can chat on my whats app if uh wnat 7757942398
We have a different point of view here. IMO you are going to compromise quality for money and there is enough bad chocolate out there that I don't see the reason to add yet more cheap and mediocre chocolate. Besides, I don't see you adding enough to make enough difference in your bottom line. Maybe you can add an extra 10%. More than that and the mixture will be too think and you will be then adding more butter at which point you have just lost any advantage since butter is so much more expensive.