In Costa Rica, people use a woven rice pan, sort of like a flattened basket that has a slight dome shape to it, to sift out the cacao shell from the actual chocolate part. They toss the crushed chocolate up, like how you’d flip pancakes or eggs, and it gets rid of the shells but leaves the nibs in the pan. One of the coolest things I’ve seen. But it does make a huge mess, so if I made chocolate regularly, I’d do it outside
In Costa Rica, people use a woven rice pan, sort of like a flattened basket that has a slight dome shape to it, to sift out the cacao shell from the actual chocolate part. They toss the crushed chocolate up, like how you’d flip pancakes or eggs, and it gets rid of the shells but leaves the nibs in the pan. One of the coolest things I’ve seen. But it does make a huge mess, so if I made chocolate regularly, I’d do it outside
good video keep these videos up bro i am sure you will get more views
Thanks
That was amazing!!!❤❤❤
Thanks!
What's your favourite chocolate brand/producer/country (idk) to buy from? Can you actually tell the difference?
Thanks for the video - I’ve been roasting beans for a while but I’m not sure how much cocoa butter to add
Looks delicious, time to get a cocoa tree
Cool bro
Thank you!
@@jackralph5457 you got a lot of potential
Wtf is that shine. You probably created the most tempered chocolate on the planet 😂🎉
Polishing the mould is where most of the shine is achieved. Chocolate reflects the surface that it is cast on.
Thats way to much work though
So much work