Відео

😂 it’s not a problem though. Just a strange coincidence?

Thanks! They don't need to be roasted right before making chocolate. Yes, you can buy roasted cacao, it will be a bit more expensive. If you don't want to roast, I would suggest you just get the nibs. If you don't want to roast, you definitely don't want to crack and winnow beans either. You can buy roasted nibs and go straight to making chocolate.

🤗 you should see my chocolate tasting class. you would faint waiting to actually taste something. 😅

Yes, you are correct, if you leave shells in the chocolate that also includes the mold. The best chocolates are made with zero or minimal shells. Also, the best chocolate comes from cacao beans that have no or minimal mold.

Mi barra es 10mm x 13cmm x 0.5mm e el aluminio es 22mm x 17mm

@@arceliagallardo2776 gracias

$10usd per lb is reasonable for prime cacao. But $5usd per lb can make edible chocolate. All depends on the origin and your goal with the chocolate. For milk chocolate it doesn’t have to be the best cacao. For dark chocolate where you will only add sugar, the quality is more important.

@@arceliagallardo thank-you

Yes, mine is also used for that (not mine but other people use it for that), as long as you can maintain enough heat to reach your desired temperature, it will work

@@arceliagallardo2776 thank you subscribed

You're welcome, make sure to check out Craft Chocolate TV for more info

Of course, let me know if you have any other questions

The chocolate I sell is in the melanger for 2 to 3 days without interruption, timing depends on the machine, some are faster and better, on the type of sugar I use, powdered sugar will refine faster than crystal sugar, and the type of chocolate, a milk chocolate might take longer than a 100% cacao bar. Your chocolate should reflect your tastes, if you like it after 12 hours then that is ok, stop there and remove it. Yes, there will still be a lot of acidity in the chocolate after 10 hours but if you like that, it's ok. If you want to remove som acidity here are you options: age your unroasted cacao beans (3 to 6 months will do but I have aged for 3 years), grind longer and make sure that you do not have the lid on the melanger (let the aromas escape freely), age your chocolate (same times as the cacao) - these three things will help reduce acidity in chocolate. The obvious would be to start with less acidic beans if possible. In terms of "is it a valuable aroma" depends who you ask. In indigenous communities that drink cacao in Latin America they prefer this acidity, they grind cacao only until it becomes liquor (5 minutes) then add water or milk and drink. They like the aroma and flavor of this style. If you ask a Frenchman that makes 70% bars they will say this is a giant flaw. But like I mention, you are the creator of your chocolate so make what you like. I make both, my chocolate de metate (drinking chocolate) is not refined and not melanged long enough to remove the acicity, for my "eating chocolates" like my bars, I keep in the melanger about 2-3 days and a lot of the acidity has escaped. Do this, put in a batch of 3 kilos in your machine and at 10 hours remove 100g or so, at 15 hours remove 100g, at 24hrs remove 100g, at 48hrs remove 100g and taste them all in about a week so you truly understand the impact the melange time has on your beans.

@@arceliagallardo2776 Dear Arcelia, I am so greatful for your answer! Thank you for explaining me all the details, I have so much more to learn and experiment. The drink you are talking about sounds so fascinating! Is it the 'xocatl' old Aztec civilization drank? So you drink 100 % chocolate with hot water or milk? Maybe could you give me a name, so I can search and learn more? Thanks for sharing this video and answer!

Try warming your molds a bit before pouring in the chocolate. Do not warm too much because you will take the chocolate out of temper. You can try adding cocoa butter to your recipe, 2 to 5 % will help your viscosity a lot. Are you trying to make a 70% bar? Try 75% or 80%, this will be easier to mold. If 80% is too bitter, add a bit of granulated sugar on top before the chocolate sets, the same you would add nuts but sugar instead, this will make your 80% chocolate taste sweeter.

Thank-you

It makes no difference where you put the chocolate but the thickness of the mold matters a lot. The thicker and wider the mold, the longer it will take to crystalize, this means that the likelyhood of the chocolate going out of temper increases. Yes, you can take part of the chocolate from the melanger and put on the marble table to develop some of the good crystals, then place this in the chocovision.

It’s on Amazon

Haha this was before COVID! Foiling with two gloves is tricky since it sticks a lot. But yes, you can do it, just will be slower.

bar is 54 grams, foil is 7 inches by 9.75 inches, gold foil, wax mounted

Tnks

Ingredients 2 lbs of sweet potato 1 lb of zapallo (or pumpkin with green skin) 1 cinnamon stick 1 tblsp of whole anise 2 cloves 3 tblsp of sugar 2 oz of instant yeast 3 cups of flour (1 lb 5ounces) oil for frying For the sauce: 400 grams of panela, piloncillo, chancaca 2 cinnamon sticks 1 orange (zest only) 1 fig leaf (leave out if you can’t find one) 6 whole cloves Boil all ingredients with 2 cups of water until it thickens and becomes a syrup. Strain and set aside. Instructions 1. Boil the sweet potato, pumpkin, cinnamon stick, anise and cloves. Remove the pumpkin and sweet potato and puree. Reserve 1.5cups of the liquid. 2. Use 1 cup of reserved liquid and add the instant yeast and sugar. Let sit for 10 minutes until it grows. 3. Mix the liquid/yeast with puree and flour and remaining half cup of liquid. Mix well. Place in a bowl, cover with towel and let sit for 2 hours. Make sure bowl is big enough to support the growth of the dough. 4. Heat oil to 330F (165C). With moist hands take a bit of the dough and form a ring; drop in the oil and using a wooden chop stick rotate from the center. Flip once it turns light brown. Remove from oil and let sit on a plate lined with a paper towel.