I said it before and I'll say it again. You're one smart fella!! This is the first time I have seen anyone attempt this. Thanks for sharing it with us.
@@Philat4800feet Thanks. I have an appointment today with Harvestright. I have done everything I could following everything you have done. I did not have a vacuum tester though, so cant tell if it's the pump. I checked every joint and even changed the ball valve. I didn't even make it to my first oil change. I have the premier pump.
I agree. My machine comes tomorrow 1st timer. While I'm waiting I've watched and studied all your videos you're videos. Feels so much more comfortable now thanks
Cool video, with great tips. Myself, I just vacuum-seal chocolate candy in glass jars, or heat seal in mylar bags with O2 absorbers. Last month I opened up a couple bags of M&M's; one plain and one Caramel. Both simply vacuum sealed in ordinary Food Saver bags without oxygen absorbers, way back in December 2017. Their best-by date was November 2018. Both bags had started to leak a bit, but in spite of that both flavors of M&Ms tasted excellent. And this was five years past their best-by dates. They were kept in my basement all that time, BTW.
@@Philat4800feet "Leftover" candy, lol. Seriously though, when I bag up or jar-up candy and banish it to the basement, I can't hear it shouting to me.....
I tried adding the chocolate powder to milk yesterday. It's like cocoa. When the milk was cold it didn't mix well. the warmer/hotter the better it mixed.
I dont know much about chocolate but it might be interesting to try to recreate the structure with the fat level where it should be like add back cocoa butter or something like that. Also interested, since the properties changed, did the nutritional info change? Does it still the calories and fat it had?
I wonder if you didn't add nearly as much water back and stirred it over heat if you'd bring it back to the original thick chocolate sauce, which can then be formed via molds?
I expect that the fats in the chocolate have transformed somehow when FDed. I wonder if you could restore it the same way you do seized chocolate, by adding cocoa butter back in. No idea what the ratios would be though.
Milk chocolate is about one third fat (cocoa butter), and the fat binds the other finely powdered ingredients together into a solid bar. Fat will not dissolve in water. So whatever free drying did to the chocolate it seems to have lost the fat somewhere along the way.
I think you're right that the fat is bound to something else or did the elements of fat (carbon, hydrogen, and oxygen) had their bonds broken and became something else?
I tried adding the chocolate powder to milk yesterday. It's like cocoa. When the milk was cold it didn't mix well. the warmer/hotter the better it mixed. They like it.
Cool whip should never be consumed by any living creature. But the milk is interesting. I was hoping he was gonna make chocolate milk ... Hmmm... my freeze dryer is empty...
I tried adding the chocolate powder to milk yesterday. It's like cocoa. When the milk was cold it didn't mix well. the warmer/hotter the better it mixed.
@@Philat4800feet Thanks Phil, I'm going to get Lindt 85% $$$$ ouch... and try it. Looking to mix with Dry Malt Extract for an ovaltine/choccy malt beverage.
*Anyone who doesn't like sweet stuff, or chocolate, or are allergic to any of the ingredients, (and to abstain, and/or, negate the need, by any, and all legal definitions, to state the obvious in the future), this comment is not for you. Damn i forgot what I was going to say. Hold on. Oh yeah. You have a waffle with whipped cream. How does it taste? Ok. Now sprinkle chocolate all over it. How does that taste?
As someone that makes their own chocolate, I find this offensive. Great work though. I don't believe everything people say that can and can't be freeze dried. But if you didn't remove any of the fats will long term storage be affected? I suppose it won't bloom. Does it melt liike normal chocolate? I hope you know I now have to try this to see what it can do. I'm also curious what you mean about your allergy would kill most women? Just because women love chocolate, or it is physiologically different for women?
@@Philat4800feet sorry for the delay in getting back to you. I tried the experiment and it was totally successful. I used the cheapest cooking chocolate I could find in fear of wasting it, so the final results didn't taste great, because the chocolate didn't taste great before I started. It did expand quite a bit. As you said, it seems to have a slightly higher melting point now, it certainly doesn't melt easily in your hands like untempered chocolate would. I was also surprised that it felt "oily" like normal chocolate as it melts in your mouth. I expected it to be dry and powdery like chocolate that has bloomed. Effectively it is very similar to Aero bars, if you know what they are. Really good experiment. I don't know if it is useful to all the preppers out there, but as a fun textural difference it was a success. I've had most of it just sealed in a plastic bag for 3 or 4 weeks now and it seems like ir will last on a shelf the sae as normal chocolate, but only time will tell.
I said it before and I'll say it again. You're one smart fella!! This is the first time I have seen anyone attempt this. Thanks for sharing it with us.
Thanks
It takes me about 10 minutes to get to 500 Mtorr, however, at 4800 feet I have less air to remove.
@@Philat4800feet Thanks. I have an appointment today with Harvestright. I have done everything I could following everything you have done. I did not have a vacuum tester though, so cant tell if it's the pump. I checked every joint and even changed the ball valve. I didn't even make it to my first oil change. I have the premier pump.
They got me all fixed up. I just need to change a setting on a screen that I wasn't aware was there.
@@matty332010 Which setting?
Awesome!!! Phil, you are so cool! Brain power. You are amazing. Thank you for sharing so many of your tips and experiences.
Blush
I agree. My machine comes tomorrow 1st timer. While I'm waiting I've watched and studied all your videos you're videos. Feels so much more comfortable now thanks
A winner for sure! Nice one Phil!
Thank you
Oh my gosh! I wondered why some foods explode!!! Thanks for educating us!
I learned my lesson from freeze drying frozen orange juice.
Oh yes so many pictures of orange juice bombs on the net!!
So cool! Thanks so much for sharing this!
Cool video, with great tips. Myself, I just vacuum-seal chocolate candy in glass jars, or heat seal in mylar bags with O2 absorbers.
Last month I opened up a couple bags of M&M's; one plain and one Caramel. Both simply vacuum sealed in ordinary Food Saver bags without oxygen absorbers, way back in December 2017. Their best-by date was November 2018.
Both bags had started to leak a bit, but in spite of that both flavors of M&Ms tasted excellent. And this was five years past their best-by dates. They were kept in my basement all that time, BTW.
Time to package all the leftover halloween candy
Don't forget the peanut butter:
ua-cam.com/video/sqH3RrtBgF4/v-deo.html
@@Philat4800feet "Leftover" candy, lol. Seriously though, when I bag up or jar-up candy and banish it to the basement, I can't hear it shouting to me.....
Thank you
Would be good for chocolate milk , coating donuts ,baking cookies , mix with peanut butter powder, and make cookies
Great ideas. I only wish I could try them.
I tried adding the chocolate powder to milk yesterday. It's like cocoa. When the milk was cold it didn't mix well. the warmer/hotter the better it mixed.
Thanks!! Will be trying this soon as well!
I dont know much about chocolate but it might be interesting to try to recreate the structure with the fat level where it should be like add back cocoa butter or something like that. Also interested, since the properties changed, did the nutritional info change? Does it still the calories and fat it had?
I just scratched the surface. Lots more work and research to do.
I wonder if you didn't add nearly as much water back and stirred it over heat if you'd bring it back to the original thick chocolate sauce, which can then be formed via molds?
I could get a real thick syrup, but not back to a solid.
The thumbs up says it all. Thanks for the video
Thanks for watching!
Love this one… I am curious if this process would work with honey?
It would need to be heavily diluted.
So how do you freeze dry chocolate? What kind of chocolate? Thank you
In the video I used chocolate chips. In order to allow the sugar to crystalize you dilute it with water.
I expect that the fats in the chocolate have transformed somehow when FDed. I wonder if you could restore it the same way you do seized chocolate, by adding cocoa butter back in. No idea what the ratios would be though.
I'm sure the fats are highly rendered (tempered). But I don't think it would be as good as the original.
Milk chocolate is about one third fat (cocoa butter), and the fat binds the other finely powdered ingredients together into a solid bar. Fat will not dissolve in water. So whatever free drying did to the chocolate it seems to have lost the fat somewhere along the way.
I think you're right that the fat is bound to something else or did the elements of fat (carbon, hydrogen, and oxygen) had their bonds broken and became something else?
I think I would try putting it in freeze dryed milk to make chocolate milk for people who don't care for plain milk
Makes me wonder about ALMOND and SUNFLOWER butter. Can they they be freeze dried?
You'll never know until you try.
Can you do the same thing to smooth peanut butter to make instant, long-lasting peanut butter powder?
I have tried oily food. Mayo was a disaster. The oil in peanut butter may be hard to do. But worth trying.
Please have your kids try it as chocolate milk.
I will. Didn't think of that.
I tried adding the chocolate powder to milk yesterday. It's like cocoa. When the milk was cold it didn't mix well. the warmer/hotter the better it mixed. They like it.
Oh cool. Is that how they get powdered butter and honey?
Powdered butter has the butterfat removed and honey is heat treated to drive off the water then powdered.
So would ghee work?
Maybe instead of water use milk or half and half, cool whip? Adding in a little fat like that. Just a thought.
Cool whip should never be consumed by any living creature. But the milk is interesting. I was hoping he was gonna make chocolate milk ... Hmmm... my freeze dryer is empty...
Go for it- Freeze dry the world!
@@Philat4800feet I would but I don't have my freezer dryer yet. But I will when I do! Love your videos. They are very informative.
I tried adding the chocolate powder to milk yesterday. It's like cocoa. When the milk was cold it didn't mix well. the warmer/hotter the better it mixed.
@@Philat4800feet Thanks Phil, I'm going to get Lindt 85% $$$$ ouch... and try it. Looking to mix with Dry Malt Extract for an ovaltine/choccy malt beverage.
*Anyone who doesn't like sweet stuff, or chocolate, or are allergic to any of the ingredients, (and to abstain, and/or, negate the need, by any, and all legal definitions, to state the obvious in the future), this comment is not for you.
Damn i forgot what I was going to say. Hold on.
Oh yeah.
You have a waffle with whipped cream. How does it taste?
Ok. Now sprinkle chocolate all over it. How does that taste?
Very good
As someone that makes their own chocolate, I find this offensive. Great work though. I don't believe everything people say that can and can't be freeze dried.
But if you didn't remove any of the fats will long term storage be affected? I suppose it won't bloom. Does it melt liike normal chocolate?
I hope you know I now have to try this to see what it can do.
I'm also curious what you mean about your allergy would kill most women? Just because women love chocolate, or it is physiologically different for women?
The melting point is much higher. I'd like to know your results.
@@Philat4800feet sorry for the delay in getting back to you. I tried the experiment and it was totally successful. I used the cheapest cooking chocolate I could find in fear of wasting it, so the final results didn't taste great, because the chocolate didn't taste great before I started. It did expand quite a bit.
As you said, it seems to have a slightly higher melting point now, it certainly doesn't melt easily in your hands like untempered chocolate would. I was also surprised that it felt "oily" like normal chocolate as it melts in your mouth. I expected it to be dry and powdery like chocolate that has bloomed. Effectively it is very similar to Aero bars, if you know what they are.
Really good experiment. I don't know if it is useful to all the preppers out there, but as a fun textural difference it was a success. I've had most of it just sealed in a plastic bag for 3 or 4 weeks now and it seems like ir will last on a shelf the sae as normal chocolate, but only time will tell.
@@MrGundawindy Where did you find an Aero bar? England?
@@Philat4800feet I'm in Australia. They're in supermarkets here.
@@MrGundawindy Lived in England. Love the people, country, and food.