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because homemade you know what is in it if you want it smooth you can blend it I make it both ways with a smoothie blender and by hand with a fork I'm happy with both

Hahaha Brilliant 🎉🎉🎉🎉🎉🎉🎉

❤

Confusing

The comments are funny

So You're saying I need to buy a quality chocolate bar and melt it down and then pour it into my mold? that would get a lot more expensive. Is there another option, like using some sort of bulk chocolate chips?

This is really deep for a cocoa video but i did enjoy it...

So great! But it seems that the NutriChef machine isn't for sale any longer? Do you have another recommendation by chance? Thank you!

Why would you use powdered milk instead of real milk for the coco powder chocolate bar?

How does the guy at chocolatree do it. They mix in honey and maple syrup .. then again he also believes and touts a lot of Bullshido about raw Cacao and not roasting ..

I use cacao butter, maple sugar and cacao powder in a melanger to make dark chocolate. Easier than using nibs in my opinion and everyone loves it

Ty good vid

Thank you for your video tutorials! I watched them about four years ago and found them informative and easy to understand. May God continue to bless you and your company. Thanks, again for what you do.🌹You are invaluable and I appreciate your skill.

Full-fat (full cream) milk powder can almost always be found in markets that cater to an Indian or Southeast Asian population. Usually, the country of origin is New Zealand.

Blend and sieve the ingredients before you mix them, mister.

Sir can you guide me best chocolate recipe for compound milk chocolate

🎯 Key points for quick navigation: 00:13 *Chocolate Alchemy Introduction* 01:46 *Approachable home chocolate* 03:36 *Pick suitable beans* 06:24 *Learn from observations* 09:13 *Melange for refining* 12:40 *Making chocolate overview* Made with HARPA AI

Thanks a lot ❤ If I want to make raspberry taste,when should I put it inside and should I change amounts of sugar and milk powder?

That looks amazing 🤤 love the texture, could have sifted it eh 😁

is the strainer that you load the cacao grind into & suspend over the cup (reference 0:22s) a tea infuser? would one work or is there something more specialized for use with brewing cacao?

There is absolutely NO Reason for your chocolate to be grainy and lumpy like yours is 3:44. I make it all the time with same ingredients and mine is smooth and looks very "commercial". Your premise is false. You are clearly not mixing it completely.

This guy is full of shit!! I make chocolate at home all the time and it is wonderful!!

Toblerone chocolate

Best video out of so many! Thank you

I love your channel and website...do you plan on doing more videos?

En español?

You can still make chocolate especially if you add cacao butter what’s this guy on?

I once tried putting cacao nibs through a Greenstar juicer and it permanently broke the gears and cracked other parts of the juicer. Just thought I’d put that here in case anyone reading is thinking of using any other juicer. The champion is a lot more powerful and durable than other juicers.

So what your saying is….that I should splurge on that chocolate ball mill?😀

I as a coffee roaster am just starting to learn about cocoa bean roasting in my drum roasters. You just described 3 different brewing cocoas. Can you give me the drop temperature of each and the roast time for a starting point? My friend brought me back some cocoa from Costa Rica that I have been using. I look forward to purchasing future cocoa beans from you in the future

Thank you for sharing your knowledge over your long term involvement of roasting - making chocolate. I am only roasting to make brewed cocoa. You said you would go an extra 100% for brewing cocoa. Does that mean you would take it to 362 degrees? How much longer would you go?

Guess i just have to endure my gritty choclote. I use powdered erythritol. Maybe confectioners would be better?

I'm a hairdresser. During the lockdown, I saw many video tutorials on RUclips on cutting men's hair at home with clippers. 100% of the methods were bollocks and the results shown in the videos also looked bollocks. I feel you 100%. However, the presentation and language that you used are very condescending. I just hope that you can find the value of what other people do and what extra value you can provide if people want to dig deeper from there, rather than claiming what people do isn't chocolate. I see your passion, but passion can be harmful if misdirected. You could have said, 'It's homemade chocolate a hundred years ago.' 'It's fun for family bonding with kids.' 'It's a good starting point with low investment.' 'I enjoyed making it, and now I appreciate more on how far chocolatiers have advanced through the years.' 'There are many ways to improve the texture, check out my other videos to see those methods.' 'I'll make a few videos of my take on this recipe to see to improve the shortcomings I addressed. So hit subscribe and notification bell to make sure you don't miss them when they drop.' Those sound a lot more welcoming than what you said but still made the same points. People who can know the difference will start their journey, just be there and make it easier for them. There are people who can never tell. They just buy whatever from Walmart anyway, bashing them won't make them change. It's their money too, respect their freedom.

Just an observation. I'm old-school when it comes to cooking and thickening soup and sauces. You never add just flour or a starch without mixing it with water first before adding it to a liquid soup otherwise you end up with clumps. I was curious why you added powdered sugar to the melted oil without mixing it with water first. You may have to add a wee bit of lecithin(liquid) so the oil and water will emulsify. In one of your other videos you indicated adding a little bit of lecithin to the machine along with the ingredients while making chocolate therefore, I know you're familiar with this concept.

Ill tell you why its a good idea to make your own chocolate at home, & thats to do away with the sugar & instead of sugar add a sweetner.... Save yourself from all that nasty sugar.

You are the learned professional and wise sage of tempering. What a beautiful energy you have in your presentation style. Bless you.

Hello Alchemist! I have a small cocoa plantation and just wondering the roasting profile for these beans, do you refer to 100 degrees more than the usual profile? I didn't get the info!

“Mutated knowledge” ❤😂

Sir can you please provide me sugar free dark and white chocolate recipe i want to surprise my mom by making it

Hi uncle, you should blend with blended so it's come smooth. Don't be a negative uncle.. that's why we need a fresh brain 🧠 😅

glad i found this video, youtube is overrun by people who watch a video and then replicate it for clicks , its hard to find the people who actually know what they're talking about because of this, never would of known that chocolate making is basically a trade, very interesting channel👍

I have a question. The sugar dont melt in the oil, I know that. But when people make chocolate from the beans. They add the sugar in the process of wet grinding, right?. Why that chocolate better than making from the powder (sugar still not dissolve in oil). Is the grindder make the sugar particle smaller? If that so, cant we use icing sugar instead of bakery/normal sugar in the process of chocolate making from powder? No offense, just curious and want to learn PS. sorry for my eng

You are passionate about chocolate! It’s beautiful to see☺️ I’m too!🍫❤️🤎

Watching you is a pleasure. So relaxing☺️🍫 thank you for all!

What are the proper conditions (temperature, humidity, time) for setting the chocolate after molding?

What are the proper conditions (temperature, humidity, time) for setting the chocolate after molding?

Can you mix nibs with coffee and get good extraction?

I don't understand why people eat chocolate for health reasons. Eat celery if you want to eat something for health reasons!

Is this convection oven?

Everything you talk about in this video is (almost) exactly what I experienced when I played with making chocolate at home over 10 years ago. That was my first real-life, hands-on lesson that NO you can't dissolve sugar in fat. Sugar will never, ever, ever dissolve in fat no matter how much I want it to! I knew that sugar was water soluble but it just never occurred to me that when a substance is water soluble I can pretty much be assured that it is NOT also fat soluble. Oh... and I learned that... NO I can't add liquid milk to chocolate and expect it to temper. And... NO I can't allow even ONE MOLECULE of H2O to get into the chocolate and expect snappy chocolate. What I did learn is that out of dozens of tries at making a homemade smooth, silky, shiny chocolate bar that snaps at room temperature... I was successful ONE TIME! But I didn't take good notes and I couldn't duplicate my success.😢 Learning about the science of chocolate at home is FUN and if anyone out there has kids and wants to show them the most fun and delicious way to learn about chemistry, I highly recommend you take up chocolate making! PS: I love your videos. Very well done and professional. PPS: You are right though and, even when successful at making a smooth, silky, shiny chocolate bar that snaps at room temperature using the ingredients you describe, it will not have the taste and texture of refined, luxurious, professionally made chocolate. It was good but it wasn't THAT good! PPPS: I also read a book about the chemistry of chocolate AFTER I started my chocolate-making adventure and was blown away by what I didn't know about the mysteries of chocolate...