As soon as you showed the cakes and told you made them without anything artificial, soy, refined sugar, dairy, I knew I was in for quality content. Thank you Olga, keep doing what you're doing.
I am so lucky to find your video, this is by far, the only video on the TH-cam that explains tempering chocolate from scratch! Very simple and comprehensive explanation, thank you so much, Olga!
I’ve been trying to figure this stuff out for a little bit and this is the single most informative video I’ve found in all my sifting through the internet
Thank you SO much for making this video! This has been THE MOST helpful (AND healthful 😜) explanation of how to make vegan chocolate with healthy sweetener! I was so lost, confused, and totally thought I couldn’t use maple syrup because someone else said it’d seize the chocolate. So glad I found you and your video!! 💖
Thank you very very much Kiki :) Come to me to my first course for moms. Starts in the 1st of October, and I offer free enrolls because this is my first course ever. and because I'd need your feedback :))) www.myplantcake.com/course
I learnt today that if it doesn’t turn out the first time make sure you try again! This chocolate was so perfect and tasty! I dipped caramel ice cream bars bars and peanut butter ice cream bar✨will definitely be making again! Thank you Olga!
Thank you so much! I tried it today following your instructions but with more cocao powder than your recipe (I like very dark chocolate) and it came out great :)
Hello Olga. I made my vegan raw chocolate today, it came out amazing ! Thank you so much for your video. The truth is I bought the coca mass and the cocoa butter a while ago because I wanted to make real chocolate at home, but did not found any video about how to use them, so, your video came just on time !
Thank you! Great Instructions! Clear and simple and a recipe of ingredients! that used to be on almost all videos like this and now most only give their website. Thank you for the Ingredients! I watched a session a while ago on America's Test Kitchen and found out a Serrated Knife cuts chocolate so much Easier than the normal knife you were using. I have used it ever since and was surprised how much easier it is, on those big chunks!! Have a Wonderful Year!! Thanks again! Morgine
🤩🤩🤩🤩🤩 Thank You Olga 😃👍 CHOCOLATE 🍫😍 For sharing your magnificent gift and knowledge!!! I am so honored and thankful I found your channel!!! 😃👍 🤩🤩🤩🤩🤩🤩🤩
Great recipe, I have tried it a number of times now and it never fails to impress!! I have a couple of questions if you wouldn't mind answering. Could coconut milk powder be added to give it a milk chocolate taste and colour? And if so would the ratio of ingredients and tempering time differ? Thank you again :)
This looks amazing! Thanks for all the tips, I think they are vital in this type of chocolate. One question. I personally like more creamy chocolate and I was wondering if it’s possible to mix some homemade almond milk somewhere in the recipe. And if it is, how would the procedure go? Thank you so much!
Hello, this video was a huge help for me ! You list two different recipes. One with cacao powder and one with paste. I noticed you changed the order of ingredients around between the two. Is it indeed 175g of cocoa butter for the powder recipe?
Same as for regular chocolate - dark place, 17-18C. with low humidity level. Shelf life depends on the storing conditions. Or simply store in the refrigerator up to 2-3 weeks (in the airtight container).
Hi Olga, love the video. If I may it with cacoa powder do I add that at stage to of tempering, also once the chocolate is made will it stay hard outside the fridge and how long will it stay fresh for, not that chocolate lasts more than a day around me before eating. Kind regards
Hi dear, Thank you for your wonderful healthy chocolate recipe, it's been more than a year I'm using this recipe to make healthy chocolate. Dear I have got some cacao nibs and can you please guide me if I can make chocolate using cacao nibs or how can I use them.
Hi! and thank you for your recipe. I've done it a few times and although it taste good is not as shiny and the snap goes way the next day after storing. I read maple has a 35% water could it be that is sesing the chocolate over time? could it be the way I storage? (aluminum). I have thermometer and I'm following temperatures for tempering chocolate. Again thank you for a great recipe that truly is simple and don't requires big equipments.
Thanks for sharing this recipe! I appreciate it! I’m trying to learn some new candies to make for Easter this year. I may have to try this. Thank you for teaching me something new! I make cooking videos too! It’s a pleasure to learn from other talented creators like you! I hope we can learn more from each other!
Hi dear Aleksandra, I honestly do not work with liquid stevia. It can be really very different in taste (it can be an extract when you need to add a few drops only, or it can be something like Lacanto Monk Fruit maple syrup when you can substitute it with 1 to 1 proportion to classic maple syrup). If you have an extract, add it according to your taste. Just temper the chocolate and add drops to the chocolate. Mix it, try, and feel if you want to add more.
My dear, I haven't found the BEST recipe for white chocolate bars. However, I teach how to make homemade white chocolate, raspberry, strawberry chocolate from scratch on this course: www.myplantcake.com/unicorn However, I use mentioned chocolate not as a solid bars but as a velour coating for cakes, like decorative elements (raspberry chocolate horn and white chocolate ears for Unicorn cake). So, as small elements, they taste good. But as a solid white chocolate bar, I will never offer it for sale :))) I hope you got my idea. And yes, I've never ate a good commercial vegan white chocolate without shite sugar yet. Everything is... not delicious. So, I understand your concern :)
Hi Ms Olga, I am an 11 year old who loves watching your video’s because it gives me healthy alternatives when I having cravings because I am gluten free and dairy free. Few days ago I tried your strawberry cheesecake and the chocolate it was sooo delicious thank you ❤️❤️
Hi my dear, thank you very very much for your sweet comment! I am very happy to make you happy! Keep going with healthy cakes, I am so happy to know that I can encourage teens to make your own sweets! Thank you! It's the best gift for me for upcoming New Year holiday! Happy Hollidays!!!!
Hi Olga, great video. My wife cant eat coca powder. If I was to use carob powder instead can I use the same 50 grams you have in the recipe for coca powder or would carob be any different. thanks
Hi Paul, yes, start with 50 gr of carob. See the consistency and taste it. If the chocolate is still runny/enough liquid, and you wan more strong flavor, add more carob. Let me know your final proportions please :)
Best video on tempering chocolate I have ever watched. Thank you so much!!! How long do you recommend letting the chocolate sit before releasing? Also, after it sets, for storage must it be kept in the fridge or is it ok if you have a kitchen that is not hot? Have a great day!
I leave chocolate for 1-2 hours in the fridge before releasing. If you tempered it correctly, it will not melt and you can leave it in room temp. But if you're not sure, keep in the freezer :)
You're asking for completely different recipe with refined sugar that I do not use in any of my recipes. So, I am sorry, I can't help you with your request.
Love the video! I tried the recipe but somehow the maple syrup separated from the chocolate, especially when filling the last molds. Could it be the temperature? I did not have a digital thermometer. Looking to try it again. Thanks!!
It's impossible to temper the chocolate without thermometer :) Temperature is everything for this process. You just melt it. Next time please try with cacao paste and thermometer :)))
@@MyPlantCake Thanks for your answer. I did work with a thermometer but it was not a digital one but dial thermometer so it takes longer to get the temperature reading and is not as precise. I will get myself a new thermometer and for sure try again.🙂 Have a great day!!
Thank you so much for such a wonderful recipe! How long is this chocolate good for until it expires? Where can I buy molds like yours? What brand do you use? Can you link yours in the description please?
As soon as you showed the cakes and told you made them without anything artificial, soy, refined sugar, dairy, I knew I was in for quality content. Thank you Olga, keep doing what you're doing.
Thank you 🙏💚
I am so lucky to find your video, this is by far, the only video on the TH-cam that explains tempering chocolate from scratch! Very simple and comprehensive explanation, thank you so much, Olga!
Your simplicity is your hallmark. Talent, skill and humility increases the effect. Thank you.
Hi
I’ve been trying to figure this stuff out for a little bit and this is the single most informative video I’ve found in all my sifting through the internet
Thank you so much!!!!
Thank you SO much for making this video! This has been THE MOST helpful (AND healthful 😜) explanation of how to make vegan chocolate with healthy sweetener! I was so lost, confused, and totally thought I couldn’t use maple syrup because someone else said it’d seize the chocolate. So glad I found you and your video!! 💖
Gosh you're so criminally underated
Thank you so much for teaching us this incredible recipe.
Fantastic! Can you teach us a white chocolate recipe?
Olga! This is amazing! I am so proud of you! I can’t wait to see more videos and learn from the best! :)
Thank you very very much Kiki :) Come to me to my first course for moms. Starts in the 1st of October, and I offer free enrolls because this is my first course ever. and because I'd need your feedback :))) www.myplantcake.com/course
I learnt today that if it doesn’t turn out the first time make sure you try again! This chocolate was so perfect and tasty! I dipped caramel ice cream bars bars and peanut butter ice cream bar✨will definitely be making again! Thank you Olga!
Thank you so much! I tried it today following your instructions but with more cocao powder than your recipe (I like very dark chocolate) and it came out great :)
Hello Olga... I am very impressed with your baking and attention to detail. Thank you so much!
Thank you, Tom ❤️
What a delightful video! I subscribed right away! Thank you!!!
You’re amazing 😻 thank you for the amazing recipes, I will try it very soon
Absolutely amazing chocolate! I did try today did taste just perfect!
Hi Olga. If using powder is it best to heat at same time w cacao butter too or wait til the butter melts before stirring in the cacao powder?
This recipe works perfectly and so simple! I have made it a few times now :)
Best chocolate making video I’ve seen, vegan or not! Thank you for making this with healthy options ❤️❤️
Thank you Olga! This is such a well balanced recipe. Came out beautifully.
Hello Olga. I made my vegan raw chocolate today, it came out amazing ! Thank you so much for your video. The truth is I bought the coca mass and the cocoa butter a while ago because I wanted to make real chocolate at home, but did not found any video about how to use them, so, your video came just on time !
I tried it the truffle vegan chocolate and my family loved it !
Thank you! I just cant wait trying it!
Thanks a ton for this recipe and the way you explained everything. I became your fan ❤😊
Great video thank you. The way you say “absolutely scrumptious” is adorable 🥰
Thank you! Great Instructions! Clear and simple and a recipe of ingredients! that used to be on almost all videos like this and now most only give their website. Thank you for the Ingredients! I watched a session a while ago on America's Test Kitchen and found out a Serrated Knife cuts chocolate so much Easier than the normal knife you were using. I have used it ever since and was surprised how much easier it is, on those big chunks!! Have a Wonderful Year!! Thanks again! Morgine
Olga --- i Tried you chocolate tempering today and it worked. Thank you. Really appreciate your vid.
The Truth is In Here happy to hear, and thank you for your feedback :)))
awesome olga! im gonna give it my first try! thank you for the simple and clear explanation!
I made these and chocolates turned out super silky and melt in mouth. Thanks Olga !!!
I do eat meat, a lot. But have been trying to include vegan products into my diet. Vegan chocolate is beautiful.
Ольга, спасибо! Сегодня сделала свой первый в жизни шоколад! Получился вкусным ❤ спасибо большое ещё раз!
Excellent step-by-step video! Thank you!
Thank you very much for this recipe. I am very lucky to find you! This recipe is awesome!
Amazing! You are very talented and great teacher! Thank you for showing us how to make it! 🙏
Hi Olga! I’ve only watched the first minute and I love what I am seeing already! Thank you for your video.
Thank you very much, Olga, for posting this video and for all the instructions!🌹Your chocolates look delicious!!!
Excellent demonstration
Thank you
great stuff
You're amazing! I appreciate chocolate even more after seeing this.
Fabulous, very clear, great explanation, lovely presentation. Now I feel brave enough to try it ! Thank you 🌺
Can I avoid any type of sweetener ? Does the chocolate harden without sweetener or sugar?
Yes, you will get 100% dark unsweetened chocolate ❤️
@@MyPlantCake aww❤ thank you for responding .
very honest video and wonderful recipe. Thank you for sharing 💗
Thank you Olga
Absolutely Beautiful and much appreciated demo!!🌟🌟🌟💖💖💖
🤩🤩🤩🤩🤩
Thank You Olga 😃👍
CHOCOLATE 🍫😍
For sharing your magnificent gift and knowledge!!!
I am so honored and thankful I found your channel!!! 😃👍
🤩🤩🤩🤩🤩🤩🤩
Спасибо! Обязательно сделаю такие вкусняшки.
Thank you so much Olga! What do you think about xylitol or honey as sweetener?
Xylitol is toxic. Here I explain why: instagram.com/p/Cz9RdBHuEBL/?img_index=1
Honey is ok but I do not use it because my cakes are vegan.
Seeing you how to make this wasn’t as scary as watching other TH-camrs make chocolate! Thank you so much for sharing this ❤
Haha, what an interesting comment☺️ thank you for your time to write it. I’ll be smiling the whole day today 😃💚
Good content. ❤❤Really easy to do. I will try it soon and give you the results. Thanks Olga😊
This is excellent! ❤ Thank you!
Great recipe, I have tried it a number of times now and it never fails to impress!!
I have a couple of questions if you wouldn't mind answering. Could coconut milk powder be added to give it a milk chocolate taste and colour? And if so would the ratio of ingredients and tempering time differ? Thank you again :)
thanks
This looks amazing! Thanks for all the tips, I think they are vital in this type of chocolate. One question. I personally like more creamy chocolate and I was wondering if it’s possible to mix some homemade almond milk somewhere in the recipe. And if it is, how would the procedure go? Thank you so much!
Thank you so much , chocolate was lovely ❤
You are awesome. Pls share more chocolate video
Excellent job, thank you 🥰
Hello, this video was a huge help for me ! You list two different recipes. One with cacao powder and one with paste. I noticed you changed the order of ingredients around between the two. Is it indeed 175g of cocoa butter for the powder recipe?
Your cakes look amazing!
💥💜Thank you so much Olga, this chocolate is a hit people love it and so do i💜💥
Awesome, will to it right now! Thank you
great tutorial i've been trying to find our healthy chocolate in my local store without any luck. this was very helpful.
Thank you!!! It's really very delicious! :)
Hi there! What is the best storing method and shelf life of this recipe. Thank you so much! So excited to try this !
Same as for regular chocolate - dark place, 17-18C. with low humidity level. Shelf life depends on the storing conditions. Or simply store in the refrigerator up to 2-3 weeks (in the airtight container).
Hi Olga, love the video. If I may it with cacoa powder do I add that at stage to of tempering, also once the chocolate is made will it stay hard outside the fridge and how long will it stay fresh for, not that chocolate lasts more than a day around me before eating. Kind regards
Awesome ❤
Hi Olga! How can we use this recipe to make white chocolate please? Thanks
Hi dear Olga and many many thanks for sharing all this precious information with us
You are Brilliant. Is it possible to show us how to make vegan white chocolate bar.
Thank you so much for this recipe. Made it for Easter. Yum! Have you made a fondant filling for chocolates recipe? Thanks again❤️✨
Hi dear, Thank you for your wonderful healthy chocolate recipe, it's been more than a year I'm using this recipe to make healthy chocolate. Dear I have got some cacao nibs and can you please guide me if I can make chocolate using cacao nibs or how can I use them.
I am so lucky....to find you. Thank you so much. You have very good knowledge and experience. Woww.......👏👏👏👏👏👏👏
Thank You for the Video! It was so helpful!
LOVE IT!
yes........... thanks .... can you make a video on making organic donuts
Great, great video. Very good and informative. God bless!
Thank you ♥️🙏🏽♥️
Thank you!! ❤❤❤
Hi! and thank you for your recipe. I've done it a few times and although it taste good is not as shiny and the snap goes way the next day after storing. I read maple has a 35% water could it be that is sesing the chocolate over time? could it be the way I storage? (aluminum). I have thermometer and I'm following temperatures for tempering chocolate. Again thank you for a great recipe that truly is simple and don't requires big equipments.
Great video, thank you 👍🏾
Thanks olga. I loved your video❤
Thank you 😊 and❤️
I will try to make it soon.
I used to make with coconut sugar but did not like the results.
Thanks❤
Thanks for sharing this recipe! I appreciate it! I’m trying to learn some new candies to make for Easter this year. I may have to try this. Thank you for teaching me something new! I make cooking videos too! It’s a pleasure to learn from other talented creators like you! I hope we can learn more from each other!
I’n so happy I found your video. Can you advise how much liquid stevia I should use?
Thank you so much
Hi dear Aleksandra, I honestly do not work with liquid stevia. It can be really very different in taste (it can be an extract when you need to add a few drops only, or it can be something like Lacanto Monk Fruit maple syrup when you can substitute it with 1 to 1 proportion to classic maple syrup). If you have an extract, add it according to your taste. Just temper the chocolate and add drops to the chocolate. Mix it, try, and feel if you want to add more.
Thank you very much for your videos
My dear, I haven't found the BEST recipe for white chocolate bars. However, I teach how to make homemade white chocolate, raspberry, strawberry chocolate from scratch on this course: www.myplantcake.com/unicorn
However, I use mentioned chocolate not as a solid bars but as a velour coating for cakes, like decorative elements (raspberry chocolate horn and white chocolate ears for Unicorn cake). So, as small elements, they taste good. But as a solid white chocolate bar, I will never offer it for sale :))) I hope you got my idea.
And yes, I've never ate a good commercial vegan white chocolate without shite sugar yet. Everything is... not delicious. So, I understand your concern :)
Hi Olga can I make this into white chocolate by removing the cocoa powder
Thanks Olga for the recipe, now please let me know if I can add milk powder to make it milk chocolate , what are the ingredients.
Ingredients are written in the video and under the video in description.
And you can experiment with milk powder as well, why not?! ☺️
Hi Ms Olga, I am an 11 year old who loves watching your video’s because it gives me healthy alternatives when I having cravings because I am gluten free and dairy free. Few days ago I tried your strawberry cheesecake and the chocolate it was sooo delicious thank you ❤️❤️
Hi my dear, thank you very very much for your sweet comment! I am very happy to make you happy! Keep going with healthy cakes, I am so happy to know that I can encourage teens to make your own sweets! Thank you! It's the best gift for me for upcoming New Year holiday! Happy Hollidays!!!!
Wow you’re only 11 years and you are so well spoken and you can do pastry. Congratulations you’re going to be amazing in the future 💖
Hi Olga, great video. My wife cant eat coca powder. If I was to use carob powder instead can I use the same 50 grams you have in the recipe for coca powder or would carob be any different. thanks
Hi Paul, yes, start with 50 gr of carob. See the consistency and taste it. If the chocolate is still runny/enough liquid, and you wan more strong flavor, add more carob. Let me know your final proportions please :)
@@MyPlantCake I will let you know. Also do you have a version of this recipe to make milk chocolate?
@@paulflogeras2309 no, I don’t 💚
Hi there. I actually did this recipe on my 3rd attempt with carob powder because I like it more than cacao powder and it turned out soooo delicious
I love making this chocolate, thank you! Do you have a recipe for a raw vegan milk chocolate? Would be nice to try as well
Thank u so much for sharing the recipe.would it work with home made date syrup or honey ???
Best video on tempering chocolate I have ever watched. Thank you so much!!! How long do you recommend letting the chocolate sit before releasing? Also, after it sets, for storage must it be kept in the fridge or is it ok if you have a kitchen that is not hot? Have a great day!
I leave chocolate for 1-2 hours in the fridge before releasing. If you tempered it correctly, it will not melt and you can leave it in room temp. But if you're not sure, keep in the freezer :)
Thanks so much Olga! You’re the best. I will give it a try.
Wow. Thank you so much. Truly understand tempering now to a greater extent. God's blessings in Jesus name.
thank you so much :)
Amazing video. Is there any substitute for compound chocolate?? Can i use cocoa powder n icing sugar??? In want proportion??
You're asking for completely different recipe with refined sugar that I do not use in any of my recipes. So, I am sorry, I can't help you with your request.
Hi Olga when using cacao powder instead of cacao paste should I use the same method in tempering the chocolate ? Kindly advise
Thank you
Love the video! I tried the recipe but somehow the maple syrup separated from the chocolate, especially when filling the last molds. Could it be the temperature? I did not have a digital thermometer. Looking to try it again. Thanks!!
It's impossible to temper the chocolate without thermometer :) Temperature is everything for this process. You just melt it. Next time please try with cacao paste and thermometer :)))
@@MyPlantCake Thanks for your answer. I did work with a thermometer but it was not a digital one but dial thermometer so it takes longer to get the temperature reading and is not as precise. I will get myself a new thermometer and for sure try again.🙂 Have a great day!!
Amazing👍👍👍😍😍😍😍
Hi do you have a white chocolate recipe?
This recipe is in my online cake course about cake decoration "Unicorn" www.myplantcake.com/unicorn :)
Fantastic video!
Thank you! I hope you will try it :)
Hi! Wonderful presentation. Plecase can you tell me the quantity of the ingredients. How much chocolate, cacao butter? Thank you!
It's under the video :)))
Thank you so much for such a wonderful recipe! How long is this chocolate good for until it expires? Where can I buy molds like yours? What brand do you use? Can you link yours in the description please?
Thanks. This is a clear instruction i have watched so far. love it!
Thank you :)))