Randomly stumbled across this. Such a great intro and level of detail. I love any company, team or people who puts 100% of their effort in pursuit of their passion ❤
I have been binge watching your videos after I started eating raw cacao nibs, I was interested how chocolate itself was made. I am glad I found a channel that is not a massive industrial producer that has no care for the product.
I really appreciate chocolate after watching this video. I remember when I was younger going into a sugar cane factory and the big process it was to make sugar from sugarcane; it made me appreciate the time it took to make it.
Very well timed video, I’ve been working to establish a small bean to bar business company and I’ve been binge watching all your videos, love your company and what your doing. Rising tides raise all ships!
Have been scouring the internet to look for this exact video. Ironically I didn’t have to look far! This is right on our island home. This makes me so proud!
Thank you for your wonderfully constructed vlog. I consider it as a truly valuable info and knowledge resource for people like us who merely enjoy munching chocolates without even wondering how much effort has been put into producing it, or how sophisticated its manufacturing process could be. Your lines regarding social responsibility is especially laudable and appreciated; social responsibility ought to be a global concern. Congratulations!
Thanks for a great overall presentation! I just bought a 2-hectare farm with around 200 abandoned forestero and trinitario trees in SW Colombia (not too far from Ecuador). I'm skipping the $$$ tempering machines and instead tempering with DIY 1% cocoa silk right out of the melanger. The ball mill refining is interesting as opposed to wet stone melangers and roller grinding.
Thank you for explaining it so thoroughly very informative the dedication and intricate process these beans go through to get that perfect chocolate is amazing kudos to you all.
Thanks so much for this very informative and enjoyable video. As an owner of a chocolate factory, your content is music to my ears. You have taken to time to give a lot of detail and insight into making craft chocolate. This certainly educates customers about the effort, care and details involved in the amazing craft. Kudos to you! Thanks for all of the amazing content that you share. My daughter Anna, Terrance - our Belmont Estate Chocolate maker and I met you and the FFS in San Fran 2020, and enjoyed your chocolates very much. Keep on inspiring and innovating! Wishing you much success!
Maybe u can help me since ur a chocolatier, I have a bunch of fermented raw cocoa beans. Idk what to do with them. I thought they were something diff when I bought them. Idk what to do with them now but I love chocolate. Can u give me an idea of what to do with them please? Thx u
15:45 roasting variance is rarely if ever mentioned in the details on the final product packaging despite seemingly having a crucial role in the taste.
I love all your videos ❤ it is a good idea to buy the cacao beans already roasted and used when I need it? or they need to roasteed right before making chocolate? Thanks
I am interested in learning how to make delicious chocolates and also interested in knowing where can i get cocao plants to grow . Is the climate in Asia suitable for harvest oc cocao
You are in the right place to learn how to make delicious chocolate! As for where to get plants, it will depend on which region you're in. Likewise for the climate. Many Southeast Asian countries grow cacao! Which country do you want to grow cacao in?
Love your video. Awesomely explained. I have a question for you, if you add dry date powder or date sugar you can say instead of sugar cane sugar, what would be impact on the outcome? Because date GI index is quite law compare to any other form of sugar. Please answer it. Thank a million
I’ve been watching CCTV for awhile. I love that you created a longer episode covering everything from bean to bar in one package. So well done and informative! Thank you!
my concern with chocolate from volcanic regions is the contamination in the soils. I source my cacao from non volcanic regions. until I researched this I had no idea it even was an issue
Great content. what you have skillfully achieved is amazing, thank you for sharing this authentic journey about the origin of chocolate, It's been a truly wonderful experience watching your video. Tell me, do you have any ideas on Herbal Teas that might work well with Bean to Bar Chocolate?
Besides cacao husk tea, there’s likely a lot of great pairings. It would depend on the specific bars you’re trying to pair and the notes of those bars. From there you can consider teas that complement those flavors. We would be interested to hear any results you might come up with! I, personally, might try a honey bush, as it’s a favorite of mine.
Hi Dylan. Tamara and Manoa, Would you mind to sharing your machinery brand and type? i think its goona be good for reference to beginner - Thanks to the video content, its awesome! Also i am Curious, what kind of plastic is used in the burlap sacks of cocoa beans? - please guide
Thank you for taking the time to produce and share
You're so welcome! Thanks for watching!
I'm from Philippines and i plan to plant cacao in our 3 hectare farm with a native cacao. Right now i have 50 cacao already planted.
What variety are you using?
That was great. Thank you for taking the time to educate the public on chocolate from field to bean to bar. Bravo!
Yup, amazing! #SaveSoil
This was brilliant. Thank you for taking the time to produce and share.
I feel like I need to eat more chocolate. You know, to show my appreciation for all the work that goes into it.
Highly recommended!
Randomly stumbled across this. Such a great intro and level of detail. I love any company, team or people who puts 100% of their effort in pursuit of their passion ❤
Thanks for watching and for the kind words!
This is the most comprehensive introduction to fine chocolate I've seen so far. Well done!
I have been binge watching your videos after I started eating raw cacao nibs, I was interested how chocolate itself was made. I am glad I found a channel that is not a massive industrial producer that has no care for the product.
I really appreciate chocolate after watching this video. I remember when I was younger going into a sugar cane factory and the big process it was to make sugar from sugarcane; it made me appreciate the time it took to make it.
This is amazing, thanks for showing the behind-the-scenes so much
Very well timed video, I’ve been working to establish a small bean to bar business company and I’ve been binge watching all your videos, love your company and what your doing. Rising tides raise all ships!
Same here. Wishing you a great success Anderson
@@naflahnizthar4649 good luck to you too friend!
As long as it doesn't taste like Manoa, you'll do fine
@@ML-ov7wo does Manoa not taste good? Or do you mean I need to make a unique chocolate? I've always been curious what Manoa tastes like
Hello,
How your projects going ?
Any tips ?
Have been scouring the internet to look for this exact video. Ironically I didn’t have to look far! This is right on our island home. This makes me so proud!
Thank you for your wonderfully constructed vlog. I consider it as a truly valuable info and knowledge resource for people like us who merely enjoy munching chocolates without even wondering how much effort has been put into producing it, or how sophisticated its manufacturing process could be. Your lines regarding social responsibility is especially laudable and appreciated; social responsibility ought to be a global concern. Congratulations!
Thanks for a great overall presentation! I just bought a 2-hectare farm with around 200 abandoned forestero and trinitario trees in SW Colombia (not too far from Ecuador). I'm skipping the $$$ tempering machines and instead tempering with DIY 1% cocoa silk right out of the melanger. The ball mill refining is interesting as opposed to wet stone melangers and roller grinding.
Thank you for explaining it so thoroughly very informative the dedication and intricate process these beans go through to get that perfect chocolate is amazing kudos to you all.
Thanks for your support and for watching!
The detailed concise information is equal to a master class.. thanks.🌹
This is really well done and I appreciate your dedication to craft chocolate. I'm having all of my staff review the video. Great presentation!
Thanks Dan!
Absolutely fantastic presentation! Thank you so much! ❤
After 41 minutes watching this video I did noticed a few cacao trees and pods. Refreshing watching beauty with nature.
Ah man, you are both the best. Thank you so much for sharing your knowledge with us🙏
Great presentation, wish I could give you a million likes👍👍👍great content, I've learnt so much from this video. Keep up the excellent work.
Best presentation and education of cacao. Thank you so much.
Thank you for sharing how the process works! I appreciate chocolate so much more!
Thanks so much for this very informative and enjoyable video. As an owner of a chocolate factory, your content is music to my ears. You have taken to time to give a lot of detail and insight into making craft chocolate. This certainly educates customers about the effort, care and details involved in the amazing craft. Kudos to you! Thanks for all of the amazing content that you share. My daughter Anna, Terrance - our Belmont Estate Chocolate maker and I met you and the FFS in San Fran 2020, and enjoyed your chocolates very much. Keep on inspiring and innovating! Wishing you much success!
Oh yes, a 40-minute long chocolate documentary. ^_^
Great information. Thank you. Keep up the good work. 🙏
Thanks for your support!
It is an informative and satisfying video. Thank you.
This was an incredible video, thanks for taking the time to make this!
Thank You Guys for this super detailed simple vdo. It is helping newbies a lot......
It's really informative loved it
Glad you liked it! Thanks for watching!
Wonderful education for Cocoa. Will help me be conscious about how I grow my farms and its operations. Thank tumas from the Solomon Islands..
Yes, thank you, this was very informative for me, lots of things I didn't know about the making of chocolate, very interesting.
Thank you for sharing. You're explanation is easy to understand. Great 👍🏾
You're explanation? Don't you mean "your"?
Very nicely presented. As a chocolatier myself, I find this video is useful reminding me lots of facts, Big thanks to the creators...
Maybe u can help me since ur a chocolatier, I have a bunch of fermented raw cocoa beans. Idk what to do with them. I thought they were something diff when I bought them. Idk what to do with them now but I love chocolate. Can u give me an idea of what to do with them please? Thx u
Great presentation. SHALOM
Thank you!
That's so cool that they have chocolate from all over the world and trying to get them good pay I would love to learn more
Hi Tamara & Dylan- very well done!! Thumbs up for the director :-)
Great video, very informative. Excellent work, hope to taste one day the Manoa Chocolate!
You guys have done an excellent tree to bean to bar chocolate process video.
Excellent, thank you.
Thank you guys! Great video.
Very informative and great content presentation. Thank you for sharing.
Thank you for the interesting and educational video
You are very welcome! Thank you for wathing!
Thanks for this! Very helpful
Love to find out how chocolate is made. Question, what happens to the rest of the pods once the seeds are removed? Also, is it edible?
Thank you for sharing such a nice informative video.
We love what we do and love to share what we’ve learned! Thanks for watching!
Thank you! This was great!
Hey! Im curious if there is a evaluation/scoring sheet for b2b chocolate like the ones for coffee?
Thx for the vid!
I HAVE to try some!
Very interesting video. I love that dress!❤️
Love this and LOVE YOU GUYS! Always learn something new from you. Thank you for all that you do to #shareteachlearngrow!
15:45 roasting variance is rarely if ever mentioned in the details on the final product packaging despite seemingly having a crucial role in the taste.
I love all your videos ❤
it is a good idea to buy the cacao beans already roasted and used when I need it? or they need to roasteed right before making chocolate?
Thanks
I am interested in learning how to make delicious chocolates and also interested in knowing where can i get cocao plants to grow .
Is the climate in Asia suitable for harvest oc cocao
You are in the right place to learn how to make delicious chocolate! As for where to get plants, it will depend on which region you're in. Likewise for the climate. Many Southeast Asian countries grow cacao! Which country do you want to grow cacao in?
@CraftChocolateTV am interested in growing them in pakistan .i wonder the climate is suitable for it or not .
Thank you for your information!
Love at first site....😊😊😊
Hi thanks you so much for your factory
What about heavy metal testing per batch of cacao seeds is this done at importation, what are the regulations and practices?
Thank for explaining the percentages.
Love your video. Awesomely explained. I have a question for you, if you add dry date powder or date sugar you can say instead of sugar cane sugar, what would be impact on the outcome? Because date GI index is quite law compare to any other form of sugar. Please answer it. Thank a million
Retaining my viewing attention
Good explanation.can you provide workshop class
Very nice presentation thank you
how many pods does one Theobroma cacao tree produce on average? that would've been a rudimentary tidbit to include.
14:17 I am puzzled here; the sack of cacao says product of Ecuador, on it, yet we are going to taste Hawaiian cacao
Thank you, Dylan.
@CraftChocolateTV Do you make your own cocoa butter? What grade of beans do you use? Does the grade make a difference at all for cocoa butter?
Very interesting and informative video I've seen about Bean to Bar chocolate , Thank you. How about trying also Vanuatu Cacao? 😊
Love it ❤
Dylan, what do you use as pollinators for your Cacao trees to produce the pods in Hawaii?
Happy to learn and break the myth
I’ve been watching CCTV for awhile. I love that you created a longer episode covering everything from bean to bar in one package. So well done and informative! Thank you!
Wish that i can get this as soon as possible, thanks so much!
my concern with chocolate from volcanic regions is the contamination in the soils. I source my cacao from non volcanic regions. until I researched this I had no idea it even was an issue
Please can you tell me how much the chocolate maker machine costs?
We sure have plenty chocolate to go around don't we!😊😊😊😊
WOW Thank you so much great information wonderful ❤
Yvonne mullion Cornwall England
Awesome indeed
Yeah that understandable , but where do you introduce the yeast and liquid , what is in the liquid ??????
Do you grow using seeds
thank you so much 🤗
You're welcome 😊
Great content. what you have skillfully achieved is amazing, thank you for sharing this authentic journey about the origin of chocolate, It's been a truly wonderful experience watching your video. Tell me, do you have any ideas on Herbal Teas that might work well with Bean to Bar Chocolate?
Besides cacao husk tea, there’s likely a lot of great pairings. It would depend on the specific bars you’re trying to pair and the notes of those bars. From there you can consider teas that complement those flavors. We would be interested to hear any results you might come up with! I, personally, might try a honey bush, as it’s a favorite of mine.
Where can I get your chocolate flavor wheel poster?
Hi Dylan. Tamara and Manoa,
Would you mind to sharing your machinery brand and type? i think its goona be good for reference to beginner - Thanks to the video content, its awesome!
Also i am Curious, what kind of plastic is used in the burlap sacks of cocoa beans? - please guide
❤look at that 👧 white chocolate 🍫. 😊
Do you pollinators benefit the cocoa? if so how?
this woman does really know what she is talking about and she is beautiful.
That was awesome! Easy on the eyes and very informative! Thanks so much!
hello, how the flavour work? is depending the origen nibs?
It depends on lots of things. Country of origin, fermeting, drying, roasting, conching, etc.
What @maksphoto78 said! Seconded! We would add genetics and terroir in there as well.
it is every child's dream to be working here, and get unlimited chocolate
Many of us adults, too!
Brilliant
Thank you!
can i grow them in FL?
It gets a little too cool in the colder months for it to grow in Florida.
Correct chocolate is mesoamerican but the actual cacao fruit was proven to be from the Amazon Rainforest of Ecuador. 😉🇪🇨
பாரட்டுகள்!!
I have this theo pharma coco tree in my house and I make chocolate by your TH-cam channel vedio
she looks like a model cacao does have lots of antioxidants great for ze glow
How would milk chocholate work?
You can add milk powder to make milk chocolate.
@CraftChocolateTV is there anyway to use liquid milk like if its directly from a cow?
Interesting, but can I make chocolate in my kitchen with nothing more that a ceramic bowl, wooden spoon and blender?
BRO CAN U GIVE DETAILS OF MACHINERY YOU BOUGHT FROM
Raw and fine
my uncle's are cacao farmers, with the finest wild cacao sold cheap
Wild cacao is always exciting! Where is your uncle's farm?
Leo bloody sweet❤