Thank you Mr. Datei for sharing your knowledge of the chocolate industry from a machine manufacturer's perspective. Thank you, Dylan, for your continued effort in sharing the real aspects of operating a chocolate manufacturer business.
Good Day to you Dylan and thanks for another video filled with invaluable information. I am an organic Cacaocultor in the Sierra Nevada de Santa Marta, Colombia, the farm has a young plantation of around 4000 trees of Cacao Criollo Porcelana (White Cacao) starting production, and the hope is to produce chocolate in the near future. I have been following your channel for sometime now, and I truly appreciate your openness and generosity with sharing your knowledge of the craft. I know you will go as far as you want, keep on with the good work and hopefully with the videos too!
Stone melanger to ball mill grinder upgrade - why not a roller mill grinder (easier to clean and observe) I know they only achieve 20 microns similar to a stone melanger. Yes, a ball mill will get you to 15 microns, but is that 5 microns worth the extra cost and hassle? Thanks for the great information - loved the mom interruption left unedited - keeping it real.
Both are just in their 30s I think. I wish everyone in the craft chocolate world will start being teachable by being humble enough to see that the chocolate world has been here for so long and a lot of people even in the late 1800s and early 1900s have done their job that made our lives easier now. If the big industrial are open to accept criticism and improve their story, with all their resources they will be way ahead soon. But, there will always be a space for small batch in the same way there is for bakeries, beer coffee and others. We have to learn from history too. The best part of all these is that the world benefits. This is good. And with young people like Dylan and Lorenzo, the world is in good hands. Stay healthy!
The big brewers have/are doing the same. They have watched the craft brewing industry and have begun (several years back) began buying up the independent brewers. They seek to control the brewing industry-globally. Big brother is always watching. Lagunitas Brewing, Moonlight Brewing, Goose Island Brewing, Red Hook Brewing and many others have been bought-out by AB-InBev. There are many more brewers making these small craft brewers buy outs. Big brother is always watching.
Hi Dylan! Tell me please, if I tempered correctly (a bar of milk chocolate crunches gorgeously when broken), but many white streaks remain. remelting did not change the situation. Could you suggest why this happened? pour point room temperature about 18* degrees
Your guest could not be more correct: I 100% follow all your advice and source material, machine and suppliers your showcase. If.ever I succeed, I will have to give you 100% credit in mentoring... thank you 1🙏🏼
I cannot believe i am watching this for free! Thank you so much!
True, this is like roughly 20 years of hard work, experience and research bunched together, in just 40 minutes.
thank you so much Dylan and Packint! very informative! 🥰🥰🥰
Our pleasure!
Thank you Mr. Datei for sharing your knowledge of the chocolate industry from a machine manufacturer's perspective.
Thank you, Dylan, for your continued effort in sharing the real aspects of operating a chocolate manufacturer business.
Priceless information! If you’re making chocolate and not watching this, you’re missing out. Thanks again, Dylan!!!
Good Day to you Dylan and thanks for another video filled with invaluable information.
I am an organic Cacaocultor in the Sierra Nevada de Santa Marta, Colombia, the farm has a young plantation of around 4000 trees of Cacao Criollo Porcelana (White Cacao) starting production, and the hope is to produce chocolate in the near future.
I have been following your channel for sometime now, and I truly appreciate your openness and generosity with sharing your knowledge of the craft. I know you will go as far as you want, keep on with the good work and hopefully with the videos too!
Stone melanger to ball mill grinder upgrade - why not a roller mill grinder (easier to clean and observe) I know they only achieve 20 microns similar to a stone melanger. Yes, a ball mill will get you to 15 microns, but is that 5 microns worth the extra cost and hassle? Thanks for the great information - loved the mom interruption left unedited - keeping it real.
Both are just in their 30s I think. I wish everyone in the craft chocolate world will start being teachable by being humble enough to see that the chocolate world has been here for so long and a lot of people even in the late 1800s and early 1900s have done their job that made our lives easier now. If the big industrial are open to accept criticism and improve their story, with all their resources they will be way ahead soon. But, there will always be a space for small batch in the same way there is for bakeries, beer coffee and others. We have to learn from history too. The best part of all these is that the world benefits. This is good. And with young people like Dylan and Lorenzo, the world is in good hands. Stay healthy!
Gratitude from Ghana gentlemen for this invaluable knowledge.
The big brewers have/are doing the same. They have watched the craft brewing industry and have begun (several years back) began buying up the independent brewers. They seek to control the brewing industry-globally. Big brother is always watching.
Lagunitas Brewing, Moonlight Brewing, Goose Island Brewing, Red Hook Brewing and many others have been bought-out by AB-InBev. There are many more brewers making these small craft brewers buy outs. Big brother is always watching.
Thank you for doing videos to explain us your experience in this wonderful world of chocolate
Can you provide the name of your machines vendor?
I really love chocolate.
@Namib Fox Hai...Are you a chocolate maker??
NAME as a BRAND is a MOST
Hi Dylan! Tell me please, if I tempered correctly (a bar of milk chocolate crunches gorgeously when broken), but many white streaks remain. remelting did not change the situation. Could you suggest why this happened? pour point room temperature about 18* degrees
Your guest could not be more correct: I 100% follow all your advice and source material, machine and suppliers your showcase. If.ever I succeed, I will have to give you 100% credit in mentoring... thank you 1🙏🏼
Upload more videos sir, I'm your solid Subscriber. I start cultivating cacao here in the Philippines.
Great content! Good coverage without being to dry or extended. Awesome guest too. 👏
Thanks again for sharing! Just know I feel extremely greatfull.
so much learnings here! Thanks a lot. ;-)
Can u suggest some cocoa liquor providers in india ?
Thanks alot for the wealth you are sharing. I look forward to more.
I need mentoring and support please.
Such good content. You the man!!!
Great job
🌞
very cool
Barikalibor ???