Aztecs were the ones. 4000 years ago. They drank it like coffee. No sugar nothing. And it was mostly for royalty Edit: it's the olmecs and not Aztecs. Who first did it 4000 years ago
@@peachsangria8704 where did first nation people come from? How do we know who was first? Do we include earlier hominids in that history? Thanks in advance 😂
you can actually suck first the cacao seeds until its fruity flavor is gone. after that, you can wash it and dry or let it dry right away under the sun. roast it after a week, ground the nuts and that's the real dark chocolate.
Actually, a lot of cacao farmers (at least in Africa) doesn't even know what's made from the beans, I'm guessing this is because they'd demand to be paid more. I remember a clip of some guy bringing them chocolate and they couldn't believe what they were farming could turn into such a treat. I could see if I'm able to find the clip if you want?
@@novafox19 Yeah. It's really bad. We need laws in America that are enforced to make sure child labor isn't ever used. Sad thing: Republicans in states like Iowa are trying to make child labor MORE common in America and young boys keep dying from hazardous situations they should never be in
Grandma bypassed the fermentation part and placed them on a tray in the sun every day to dry. Then toasted them on a bowl made out of barro. My gosh what an amazing scent.
Try sucking on a raw cacao bean (straight from the pod, not dired or fermented) and see what it tastes like for you. I personally think it tastes like cantaloupe. Don't bite into it though, it'll be really bitter.
lol oh shit it really is. like when my husband tamales with his mexican family. but freaking CHOCOLATE. i didn’t expect that first part to look so body part-y and disgusting though.
I like that she emphasized “real” homemade chocolate. The amount of times I’ve clicked on “homemade chocolate” videos only to see them melting down already made chocolate bars into new molds is unreal.
I used to follow my dad to the farm to harvest the pods when I was younger. We would use a sickle attached to a long pole to reach the top of the cocoa trees where the pods were growing, then pry the seeds out of the pods, we would then ferment the seeds for days by wrapping them in nylon bags to trap the heat, then sun dry and sell for a decent price later. By cocoa pods harvested, I am talking about thousands of them, it took us hours just to harvest the pods, and days (weeks) to get them dry to industrial sale taste. I think that gives an insight into the number of trees we had to touch and how farmers go through the process.
As a horticulturist,I have never seen a genuine cacao pod in person ,they grow in a totally different climate and temperate zone than I live in...But this is SO much now on my bucket list!
Nice, but she didn't do it from scratch, she showed the method and later melted market chocolate and put it in the mould. Real dark chocolate are more dark in colour and you have to grind it for days in blender to get fine powder or you get grainy texture( the picture in the video doesn't look like home made). I live in India and my sister makes chocolate, so I know.
How would you propose to temper using home products?? I'm genuinely curious I actually work for hersheys and run a enrober which I'm basically responsible for tempering all the chocolate and covering whatchmacllit
@@user-jj4xt4cc7cyou can hand-temper by melting it and cooling it down on a granite plate while scrape it constantly. There are videos of the process here
We in the Philippines 😊 also do this traditional chocolate making process,since ancient time. Many of us are still using this process in our country until now.
@@bryanescalante2871 Yes, ancient time distant past that no longer existed. We inherited it in our ancestors. Originally, seeds were dried naturally under the heat of the sun. Using a long wood to crush the seeds and became powdery. There's more processing in it after.
@@benvin347 I don't know about that. In the Philippines, we proudly have chocolate that is 100% chocolate. Unsweetened ,0% sugar because we use cacao beans to make our chocolates. I can say that our chocolates are natural, because the main ingredient cacao doesn't have much refining process as cocoa powder. We don't use sugar and honey. Most of people use sugar I think , but this is how we make it.
I remember when we can't afford to buy coffee, my mother will roasts cocoa seed and rice bean then crush it into powder. She will boil it for 20 minutes or more to bring out the taste. And it's the best taste coffee ever.
I still don’t understand how some human opened the pod, looked at the gooey alien larva inside, and let it rot before roasting it, crushing with sugar and oil, and making chocolate.
I do believe they use to ferment the beans to make alcohol in the regions where it's native. So I imagine that at some point somone roasted the beans to try to make some kind of hot beverage like coffee maybe and found it tasted sorta good and then someone eventually added sugar milk and oil
@@rory6984 there’s not complete agreement on when to use the terms cacao and cocoa respectively, but some experts i heard call cacao as the big bean and cocoa as the powder product
@@ilikepotato253 yes you're right, I think cocoa is the bakery powder you can use taken from cacao.. and something for the one who asked this to americans: english does not come from America and in America is most commonly spoken first other languages, at least spanish, a language spoken in a big part of that continent, english in America is only spoken in the United States, parts of Canada and some other countries
This video brings back childhood memories and how the cocoa was fermented, parched then grounded in a matyr and molded into balls made the best chocolate tea ever🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲
Was just about to comment and say this when I saw this comment. You've never had hot chocolate until you have had authentic home made hot chocolate Jamaican/Caribbean style.
As someone whose father is a farmer and sometimes help him when processing these bad boy, i know so damn well how smelly your kitchen are :D Edit: i kinda... Not expecting the likes lol thanks
@@micanikko like the comment above me, yup :D you don't actually wanna smell em. It smells like socks that hasn't been washed for months but a little bit sweeter and really sharp in your nose. A type of smell that will remains in your nose for 3 days. Don't even imagine it :D
if they source their cocoa from ghana or ivory coast chances are it was harvested by slaves (~2 million slaves in 2018). they roughly provide 70% of the worlds cocoa and sell to companys like nestle and hersheys (both have been named in a child labour suits by victims of child trafficking and slavery)
@@quirin5061 hes right but it was uncalled for and said in a dumb manner, but you, you actually explained the story behind it. Good for you also Nestle sucks.
Man whoever discovered the method to make chocolate from those seeds was elite. Why didn't his name go down in history? His descendants could have been respected as a royal family today.
I wanna know what made someone go hmmmm... let’s take rotten cocoa pods that look and smell disgusting, roast them, then remove the shells, blend the what’s inside, add sugar n’ oil and make something that will be so delicious everyone on earth will love. 😅 I’m glad that someone discovered this process and made the chocolate we have today.☺️
That last pour was melted store bought chocolate. The blender she used would never be able to grind those cacao beans to the smoothness seen in that chocolate because for that, you need a mill. What probably happened is that she got that far in the process and then realized her tools couldn't do it, but still wanted to finish the video.
It’s interesting looking at some of these things and wondering, “When did people think to eat this?”, especially with how the seeds looked in that pod.
It’s sad that the people who collect the cacao don’t get much money, and have never tried chocolate in their life. It also is a long and hard process to get the cacao
yes but pricing cacao the same price as chocolate is kinda idiotic as well. and if somehow the price of cacao goes up then so will the chocolate products. and then it will be supply and demand all over again. but idk im not good with economics
Growing up in Ghana, we had 4 coca trees in my backyard. I'd pluck and eat them whenever they'd turn yellow. I wish I had the skill to make chocolate with them.
The best chocolate I’ve ever had was in Ghana. Everyone screams about Belgian, but Ghanaian chocolate is better. I use powdered Ghanaian cocoa for a lot of recipes.
@@jamersbazuka8055 if I understand correctly, the beans have to be grounded for a very long time in a wet stone to extract their natural oils and fats.
@@dragandavid1935 the cocoa butter has to be extracted from the beans themselves, because that’s what makes the chocolate smooth. It’s ground for multiple hours to extract the oils, but only doing a few grinds in a normal blender won’t extract the fats at all
Can't help but wonder how the Mayans thought this up. I know the chocolate from back then isn't exactly what it is today but still. And to all the people that have shared their knowledge with me, thank you 😌
My grandma got the plant in Jamaica and often time when I visit her I would sit in the back yard and eat this my sucking on the seed . Free chocolate for me
They probably tried a lot of different things before they came to that. I can just imagine chocolate being in development for like hundreds of years, while the people experimenting with the beans just do a bunch of random shit with it trying to make something good out of it.
@@charissemodeste6489 I've eaten raw beans. True dark chocolate. Really really dark lol. It's magical. She ruined it by cooking it. I'm like 😢😭😭 when she said she cooked it lol.
my parents own a cacao plantation and whenever harvest season comes, it’s always both a blessing and a nightmare for me and my siblings lol. a nightmare bc we have to pick the roasted shell off of every single bean (it was kind of painful to look at the crushed beans in your video bc i know the struggle of having to locate them from the discarded shells haha be careful! make it whole as much as possible when you open them up, it’s less time consuming!) and a blessing bc we get to enjoy unprocessed chocolate drink. yum!
It looked like a creature you never want to encounter. EVER! I flicked my hair away from face like a bug fell on me and screamed a couple of times. I'm not sure I can continue my obviously toxic relationship with chocolate.
Well done! My grandma in Suriname (South America) used to have a cacao tree on her farm. When we stayed on the farm she used to have us eat the fresh husks of the seeds (sweet taste like chocolate, waste to let them ferment :-) so she could dry and roast them. She made her own cacao powder, which she sold on the market. For us she made hot chocolate with fresh cow milk and home made cane sugar (she also grew sugar cane). She didn't have refrigerator so she never made chocolate was just to warm there. Good days...
You both have INCREDIBLE MEMORIES to TREASURE. Very glad you shared. THANK YOU❣️💐 Never forget these marvelous moments from your childhood. Family is a blessing.
We have a lot of cacao trees in our family farm ,and I love harvesting because I suck the sweet seeds then we wash and dry it under the sun then sti fry then after removing from shells we grind it and put in the molder or boil some as a pure chocolate drink ,soooo yummy and the smell is reeeeally good
In the Philippines, my grandparents do this but instead of fermenting, we eat the pulps of the seeds and gather to dry it under the sun. My grandfather will then toast it and grind it.
Grinding it is the way to go, you make sure it's all ground fine and no large grains. Personally I'd grind, sift, grind, sift, and grind again. But I want my texture uniform throughout the chocolate
@@marmartota5789 the real exporters of cocoa and it depends on what flavoring you want. Dark, chocolaty, and white. Are from Madagascar, Nicaragua at Ecuador. Philippine have no real cocoa variety. Just mix variety
Some or even most of theAfrican farmers from the ivory Coast who harvest the cacao for big chocolate companies don't actually know what the cacao would be used, kinda sad in my opinion
You can eat the meat on the seeds when its fresh its delicious then you can let the leftover seeds ferment.we have alot of cacao trees from where i grew up and we love climbing them to eat some of these
When I was a child, I see people from our neighbourhood sun drying the cacao seeds here in the Philippines. And when it's totally dried they roast it in the big pan. And then they pound it using pestle and mortar. And the end product of that is Tablea which we use in making chocolate porridge or we called it Champorado as well as sikwati, a chocolate drink.
I just love how Filipinos are island Mexicans and Mexicans are mainland Filipinos. Just to clarify I am Mexican and I think of the filipinos as my brethren.
Whoever came up w chocolate from cacao was a genius. That stuff looks like a horror show. Bet your chocolate will be better than Belge
Aztecs were the ones. 4000 years ago. They drank it like coffee. No sugar nothing. And it was mostly for royalty
Edit: it's the olmecs and not Aztecs. Who first did it 4000 years ago
@@siddharthanand6882 love some Abuelita chocolate 😀
First Nation peoples. You're welcome.
@@siddharthanand6882 First of all, yes
@@peachsangria8704 where did first nation people come from? How do we know who was first? Do we include earlier hominids in that history? Thanks in advance 😂
Fun fact : the white “flesh” is edible (the pod is a berry, after all) and really good.
How do you eat it? Fresh or cooked?
@@A-yshuu Fresh. No need to add anything
@@A-yshuu Right off the tree
I used to eat the white flush and throw the seed. Never knew this thing is chocolate 😂
@@A-yshuu just crack the pod open and suck the ‘flesh’ off the seeds. it’s sweet , i love it
My brother lives in Costa Rica he has these trees all over his yard. He came home and brought some chocolates he made from his trees. It was delicious
I'm from South India we have coca plants in my house
@@user-nq2js8ng4tHave you ever tried making chocolate with it? If so how it tastes?
@@user-nq2js8ng4tLOL coca plants? Ummmm....
@@thomasbermea347 cocoa?
@@thomasbermea347 That's how it's pronounced in India 😅
you can actually suck first the cacao seeds until its fruity flavor is gone. after that, you can wash it and dry or let it dry right away under the sun. roast it after a week, ground the nuts and that's the real dark chocolate.
This should be the top comment
Yup. I'm from the caribbean (St.ucia 🇱🇨l) and that's how we do it here. And in most of or all the caribbean islands.
@@Taste-And-See correct that's how we do it
Ewwww!
That’s how we do it in Dominica 🇩🇲
Whoever created chocolate was on something I'm 100% convinced
Willy wonka lol
It was the mesoamericans in México 🔥
I think it used to be more of a drink, it probably was a process similar to the guy who figured out you can make booze with potatoes
I say the same thing about the first person who ate a chickens shit and called it an egg.
@@arturovazquez7653no it wasn’t. Don’t believe everything you read on Google.
Sometimes I can’t believe chocolate exists. It’s such a specialized process. Cacao farmers and makers deserve a lot of money and great treatment
Actually, a lot of cacao farmers (at least in Africa) doesn't even know what's made from the beans, I'm guessing this is because they'd demand to be paid more. I remember a clip of some guy bringing them chocolate and they couldn't believe what they were farming could turn into such a treat. I could see if I'm able to find the clip if you want?
Infelizmente tem muita gente explorada no processo da colheita do cacau 😢
child labor entered the chat
@@novafox19 Yeah. It's really bad. We need laws in America that are enforced to make sure child labor isn't ever used. Sad thing: Republicans in states like Iowa are trying to make child labor MORE common in America and young boys keep dying from hazardous situations they should never be in
On that same level, cheese amazes me.
Grandma bypassed the fermentation part and placed them on a tray in the sun every day to dry. Then toasted them on a bowl made out of barro. My gosh what an amazing scent.
Did it taste like "chocolate bars" like we know? Even if dark or bitter?
Try sucking on a raw cacao bean (straight from the pod, not dired or fermented) and see what it tastes like for you. I personally think it tastes like cantaloupe. Don't bite into it though, it'll be really bitter.
When you removed the cover from the fermented seeds...l could tell by the smell moment, your expression said it all.😮
Yeah. This is so nice. My non-biological grandma has a cocoa farm. It always gives us joy when it's harvesting time
I'd be really bitter if you bit me too.
I'd be pretty salty afterwards!!
@@nwekechinazahappiness You have an artificial grandma?
Is she a robot? 😁
𝐈𝐭 𝐢𝐬 𝐬𝐰𝐞𝐞𝐭
I'm so jealous of people who did this as a family thing. Like thats so cool, making chocolate with your family
lol oh shit it really is. like when my husband tamales with his mexican family. but freaking CHOCOLATE. i didn’t expect that first part to look so body part-y and disgusting though.
yep all the children being forced to work in the cocoa fields for $2 while risking injury with machetes and manual labour love it.
@@airlessgoose5414 thats not at all what they said
It was pretty cool(I’m Mexican) we made it into molé😊
Cooking is an important family ritual that a lot of families don’t see as important anymore.
I like that she emphasized “real” homemade chocolate. The amount of times I’ve clicked on “homemade chocolate” videos only to see them melting down already made chocolate bars into new molds is unreal.
Wait people actually do that?
"How to make steel"
*Melts steel in a new mold*
"And that is how steel is made, folks"
XD
@@atticusfinch3536 Yes... people actually do that. It's really infuriating..
it's like NFTs, but for chocolate
😂😂😂 they melt it?
I used to follow my dad to the farm to harvest the pods when I was younger. We would use a sickle attached to a long pole to reach the top of the cocoa trees where the pods were growing, then pry the seeds out of the pods, we would then ferment the seeds for days by wrapping them in nylon bags to trap the heat, then sun dry and sell for a decent price later. By cocoa pods harvested, I am talking about thousands of them, it took us hours just to harvest the pods, and days (weeks) to get them dry to industrial sale taste. I think that gives an insight into the number of trees we had to touch and how farmers go through the process.
Where were you living?
As a kid we sun dry those pods and mom would roast them over medium high heat for hours of constant mixing. Truly a labor of love
When you cracked that shit, I was like "there's muthfukin alien in that" lol.
I’ve seen something like that come out of my cat.
@@goldfishy wait whaat
@@goldfishy which cat🐱
@@warrenarnold 🤣😂🤣lol
That is exactly what I just said ... Exactly 😂
As a horticulturist,I have never seen a genuine cacao pod in person ,they grow in a totally different climate and temperate zone than I live in...But this is SO much now on my bucket list!
Visit the Philippines, we have tons of those. Plus the people are hospitable!!
Greenhouses are lovely things ✨🌱
You can order them
I mean you can just simulate the environment in a small tent. It’d cost less than $50.
Nice, but she didn't do it from scratch, she showed the method and later melted market chocolate and put it in the mould.
Real dark chocolate are more dark in colour and you have to grind it for days in blender to get fine powder or you get grainy texture( the picture in the video doesn't look like home made).
I live in India and my sister makes chocolate, so I know.
If you temper it, you won’t need to freeze it and it will stay solid at room temp!
How would you propose to temper using home products?? I'm genuinely curious
I actually work for hersheys and run a enrober which I'm basically responsible for tempering all the chocolate and covering whatchmacllit
@@user-jj4xt4cc7cyou can hand-temper by melting it and cooling it down on a granite plate while scrape it constantly. There are videos of the process here
The cocoa has to be sun dried before roasting. Sun-dried for about 5 days depending how much sun you have.
Cocoa?
@@mikegrace Yes!
@@dr.rancho I thought it was cacao
@@mikegrace Yes, that's true as well. Cacao is the biological name of Cocoa. Full name is _Theobroma cacao
Never have i craved dark chocolate as much as i do at this moment.
Idk how people eat dark chocolates they are so bitter
@@idea2361 shutup
@@poisonskull3832 That's the point, it's meant to be slowly savored and have every flavor identified and enjoyed
@@poisonskull3832
I love bitter
Likewise
The chocolate industry produces multi-billion dollar profits yet the actual Cacao farmers/harvesters get paid less-than-dirt.
Basically the world explained in a nutshell
I work in the video game industry and its basically the same.
Our system is so unjust and broken. I try my best like only buying Fair Trade, but even then I’d like them to be paid more.
Most of those farmers don't even know what chocolate is
It's also absolutely their fault.
They could, quite literally, decide to increase the price at any point.
We in the Philippines 😊 also do this traditional chocolate making process,since ancient time. Many of us are still using this process in our country until now.
Can we use honey?
Ancient times????
@@bryanescalante2871 Yes, ancient time distant past that no longer existed. We inherited it in our ancestors. Originally, seeds were dried naturally under the heat of the sun. Using a long wood to crush the seeds and became powdery. There's more processing in it after.
@@benvin347 I don't know about that. In the Philippines, we proudly have chocolate that is 100% chocolate. Unsweetened ,0% sugar because we use cacao beans to make our chocolates. I can say that our chocolates are natural, because the main ingredient cacao doesn't have much refining process as cocoa powder. We don't use sugar and honey. Most of people use sugar I think , but this is how we make it.
@@mollyvicente1012 isn't chocolate native to the americas???
My parents are cacao farmers. but they never make chocolate with it, once they harvest it, they dry it using sun and sell it to the exporters.
Why not!!?
Incase you want to start a chocolate business ur covered
Milk chocolate next please
Just add more milk and it will be milk chocolate
@@serenebreeze5182 yeah but she gotta raise the cow so it’s a lot harder
@@thatstrangekid1226 why raise a cow, she can just use her her breast milk
@@serenebreeze5182 and more chocolate
@@doomfistiscounterablecount4108 Blend cacao nips with nip juice👍🏻👍🏻👍🏻
I remember when we can't afford to buy coffee, my mother will roasts cocoa seed and rice bean then crush it into powder. She will boil it for 20 minutes or more to bring out the taste. And it's the best taste coffee ever.
Nice! You can also just use the husk/shell bit to make a yummy chocolate tea
Homemade Moccachino!
that’s no coffee tho 🤨
I don't like coffee, I might try this to see if it tastes better. I just need some energy lol
@@L7Fx awww... I thought you mix it
Thank God that he gave this blessing to the Mayan to discover chocolate that was in central America
thank you Mexico. Thank you Mayans for giving us this delicious recipe. 😋😋😋😋😋😋
I still don’t understand how some human opened the pod, looked at the gooey alien larva inside, and let it rot before roasting it, crushing with sugar and oil, and making chocolate.
My theory: Had to be an accident… they opened it, dropped it, and ran… Then came across it a week later after it baked in the sun. 🤷🏽♀️😂
Big questions of life...
@@tinajsews2835 when do you think that might happen (approximately?) Sorry for the op and also no disrespect, I'm genuinely curious
I do believe they use to ferment the beans to make alcohol in the regions where it's native. So I imagine that at some point somone roasted the beans to try to make some kind of hot beverage like coffee maybe and found it tasted sorta good and then someone eventually added sugar milk and oil
@@nardjesg6204 your comment made me laugh way too hard.
That’s not cacao that’s an alien egg
Do Americans call it cacao? I've always called it cocoa
@@rory6984 thats not the same thing
@@rory6984 I'm American and I also called it cocoa. Guess I was wrong.
@@rory6984 there’s not complete agreement on when to use the terms cacao and cocoa respectively, but some experts i heard call cacao as the big bean and cocoa as the powder product
@@ilikepotato253 yes you're right, I think cocoa is the bakery powder you can use taken from cacao.. and something for the one who asked this to americans: english does not come from America and in America is most commonly spoken first other languages, at least spanish, a language spoken in a big part of that continent, english in America is only spoken in the United States, parts of Canada and some other countries
I'm still wondering what the person who discovered chocolate was thinking
That came out better than I thought it would
This video brings back childhood memories and how the cocoa was fermented, parched then grounded in a matyr and molded into balls made the best chocolate tea ever🇯🇲🇯🇲🇯🇲🇯🇲🇯🇲
Yes, fellow Caribbean friend 🇵🇷🇵🇷
@@ceuinem1158 😩
Testify 💪🏾🇯🇲 #Yardie4Life
🇳🇬🇳🇬🇳🇬🇳🇬
Was just about to comment and say this when I saw this comment. You've never had hot chocolate until you have had authentic home made hot chocolate Jamaican/Caribbean style.
“This *spoiled... ROTTEN* fermented cacao seeds..”
Cacao Seeds: “i just wanted to make you happy😢”
😂😂 Great Comment 🤣
Poor cacao seeds 🤣
Ahh your name 😳
the seeds: "you *made* us do this!"
@@Mr.Glockk 0v
Those tiny chocolates were so cute! 😊
Please tell me you ate the white gooey stuff covering the seeds! It’s SO SWEET 🥰
As someone whose father is a farmer and sometimes help him when processing these bad boy, i know so damn well how smelly your kitchen are :D
Edit: i kinda... Not expecting the likes lol thanks
what's it smell like??
@@micanikko you don't want to know:D
@@micanikko like the comment above me, yup :D you don't actually wanna smell em. It smells like socks that hasn't been washed for months but a little bit sweeter and really sharp in your nose. A type of smell that will remains in your nose for 3 days. Don't even imagine it :D
@@ardinasultanahrahman9313 rip to you guys' noses. D: that doesnt sound too fun
I wish I lived in a farm!
This really makes me appreciate chocolate on a whole new level 😅
@@reinerbazzi9744 WTF? Just shut up, man.
@@reinerbazzi9744 🤦
he's right though slave labour is still used quite a bit in the cocoa/chocolate industry
if they source their cocoa from ghana or ivory coast chances are it was harvested by slaves (~2 million slaves in 2018). they roughly provide 70% of the worlds cocoa and sell to companys like nestle and hersheys (both have been named in a child labour suits by victims of child trafficking and slavery)
@@quirin5061 hes right but it was uncalled for and said in a dumb manner, but you, you actually explained the story behind it. Good for you also Nestle sucks.
That real means a lot 😊
Cacao fruit is Great Brazilian food with hoopoe manufactures jellies Sweet juices.chocolate is made from the seeds.
Jeez it looks like you're cracking open a bug or something in the start
Yeahhhh
Yeahhhh
Yeahhhh
Yeahhhh
Yeahhhh... no
Man whoever discovered the method to make chocolate from those seeds was elite. Why didn't his name go down in history? His descendants could have been respected as a royal family today.
Supposedly it was the Aztecs who first came up with it. Good luck finding the one Aztec who discovered it but there you go
Colonialism.
Or her...
@@fluffiedoom doubt it
@@johncanes5686 right cz hers were too busy dying in wars, or what was it they were doing? Taking care of the farm? Making food in the kitchen?
Now in this time your shorts got 100 million views congrats 🎉🎉❤
Watching your chocolate making process was so satisfying. I'm seriously convinced to make some.
I wanna know what made someone go hmmmm... let’s take rotten cocoa pods that look and smell disgusting, roast them, then remove the shells, blend the what’s inside, add sugar n’ oil and make something that will be so delicious everyone on earth will love. 😅 I’m glad that someone discovered this process and made the chocolate we have today.☺️
Right!! I find myself thinking this way about so many collaborations.
I guess it was a lot of trial and error like for so many other things 🤣
So how about 'kopi luwak'. Lol. Who ever thought of this is ......😂😂😂
@@unsungcoder1883 😂😂😂😂😂😂😂😂😂
I think the same way they discovered Nato. It's accidental discovery
Gotta admit the "Thud" from splitting that chocolate bar is so satisfying.
True 😍
That last pour was melted store bought chocolate. The blender she used would never be able to grind those cacao beans to the smoothness seen in that chocolate because for that, you need a mill.
What probably happened is that she got that far in the process and then realized her tools couldn't do it, but still wanted to finish the video.
Finished product looks GOOD!
I'll never look at chocolate the same way again after seeing the giant, mushy grub thing being pulled out of the body snatchers pod.
Yk sausages are pigs too ?
Yeah kinda like hot dogs, used to love them till I saw what and how they’re made
Im pretty sure that's how you were when your mother gave you birth all mushy and grub no so much different from you now huh
@@maurice4680 Fuck are you on about? Guy is just expressing his opinion.
This is a great comment🤣🤣🤣
When I first learned what the seeds looked like to make chocolate, they just give me alien egg vibes
😂😂😂
I know right.
Frrr frrrrrrr
Forreal how the fuck did people figure out oh let's turn this shit into chocolate and figure out all these steps
This.!
Chocolate is such a legendary snack
Those seeds are sooo good.
Warning: Uncover the fermented seeds in a well ventilated area, unless you wanna lose your breakfast...
You kean you can die on this haha ?😅
@@paugomez988 it probably just smells horrible
@@kindelfire bugs everywhere
What you mean?
@@dott8348 It stinks really fkn bad
"how to make chocolate"
*picks a legendary volcano fruit*
🤣🤣🤣🤣
No actually I have a few coco trees in my yard , its pretty common in Jamaica
@@vko554 bro hei is just making dumb joke. Just laugh and move on don't waste your time tying this comment #hypocrisy
@@vko554 ya took the joke way too seriously my guy
Yall he was just giving an information-
It’s interesting looking at some of these things and wondering, “When did people think to eat this?”, especially with how the seeds looked in that pod.
That chocolate bar is as beautiful as u dear❤.
It’s sad that the people who collect the cacao don’t get much money, and have never tried chocolate in their life. It also is a long and hard process to get the cacao
yes but pricing cacao the same price as chocolate is kinda idiotic as well. and if somehow the price of cacao goes up then so will the chocolate products. and then it will be supply and demand all over again. but idk im not good with economics
It's sad but it doesn't require a creative mind.
@@penono
That's egoistic.
But the harsh reality bc we all are.
Yes
Thats only in Ghana. My people in Mexico grow and process chocolate. Have you ever had Oaxacan chocolate?
Growing up in Ghana, we had 4 coca trees in my backyard. I'd pluck and eat them whenever they'd turn yellow. I wish I had the skill to make chocolate with them.
If you ever make chocolate from a coca tree, you'll be the richest man in the world 😁
What do the seeds taste like straight from the tree?
@@undomiel466 you don’t bite into the seeds. You suck on it. They’re very bitter but the flesh around it is sweet and sour.
The flesh around it is so good! I order freeze dried cacao pods from time to time and they are so good.
The best chocolate I’ve ever had was in Ghana. Everyone screams about Belgian, but Ghanaian chocolate is better. I use powdered Ghanaian cocoa for a lot of recipes.
Wow! When you took out of the large pod, it was "Nasty." But, the end result was Incredible! My favorite, dark chocolate!
Trust me, those cocao speeds taste amazing
This is definitely one of those “trust the process” kind of things
Arteta's be like
@@zacks2110 to bottle soon
@@Aden068 u've been saying this from August
@@zacks2110 yes
The white fleshy part of the fruit is absolutely delicious.
I've never heard of that! So interesting!!
Very delicious I ate it alot when I lived with my grandma in the village.
When I go to country is go crazy if I don't get some to eat they are delicious 😋😋
It's very good
Yeesss, I love it
Thank you so much Chef ❤❤❤
Loooks sooooo gorgeous I love that the cocoa beans 🫘 were fresh 😋
In all technical senses, this wouldn’t be classed as real chocolate due to the lack of cocoa butter which was substituted for the coconut oil.
How do you extract cocoa butter without the solids?
@@jamersbazuka8055 if I understand correctly, the beans have to be grounded for a very long time in a wet stone to extract their natural oils and fats.
who cares
No it has cocoa buter cocoa beans are about 50% and for it to be clasified as choclete it has to ve at least 20% cocoa buter wich i think this is
@@dragandavid1935 the cocoa butter has to be extracted from the beans themselves, because that’s what makes the chocolate smooth. It’s ground for multiple hours to extract the oils, but only doing a few grinds in a normal blender won’t extract the fats at all
Can't help but wonder how the Mayans thought this up. I know the chocolate from back then isn't exactly what it is today but still.
And to all the people that have shared their knowledge with me, thank you 😌
Maybe by accident ?
Yup!
wasn't the mayans, it was the aztecs.
@@Lixiemo 👍🏻
Like the medicine that made from dirt i think the penicillin ot something forgotten about it.
My grandma got the plant in Jamaica and often time when I visit her I would sit in the back yard and eat this my sucking on the seed . Free chocolate for me
wow only from one cacao! i'll definitely try this!!
The seeds coming out of the pod looked like a gross alien worm. I will gladly never watch a pod being opened for the rest of my life
I actually exclaimed out loud because I was so caught off guard
Thank you I was wondering when someone was going to say how
😝 gross that looked coming out,no thank you.
Haha I got really nauseous when that happened
Bro I'm with u. That was some scifi horror lookin stuff
😂 Me, too!
The legend is back
Why she legend
This comments like this one are so cringe
I just saw u in enhypen’s teaser
Bro she put a hair product in chocolate I’ll never eat at her house 😐
بكل مكان احصلك
Вот это я понимаю шоколад ручной работы!
Never in life thought to do this. Still never will BUT nice to see you did :)
That chocolate bar broke so perfectly at the end
And that sound was just mm
It was beautiful
Her: is there chocolate here?
Employee: sorry sold out
Her: *"Fine I'll do it my self"*
🤣
Lmaoo
My mom is Filipino and she loves your cooking so much..!!
@@MyHealthyDish how does one ferment the seeds?
@@MyHealthyDish ua-cam.com/users/shortsLXCXuRnJKAc?feature=share
that chocolate at the end looked to good to be true
Wow that's actually so cool and looks so good great
On today's episode of "what exactly compelled those people to turn THAT into THAT the first time?"
They probably tried a lot of different things before they came to that. I can just imagine chocolate being in development for like hundreds of years, while the people experimenting with the beans just do a bunch of random shit with it trying to make something good out of it.
I always ask myself the same thing @Jeff R
ua-cam.com/video/SXJq3apmYIs/v-deo.html
But we all love that they did !
You can thank Mexico for chocolate. Your welcome
The seeds are actually very sweet fresh out of the pod. Tastes really good.
.. when RIPE!!
Isn’t that poison
I fine it disturbing for some reason
@@katsuroyamada4366 You can suck the creamy sack, off of the bean.. you don't chew the bean, itself.
@@charissemodeste6489 I've eaten raw beans. True dark chocolate. Really really dark lol. It's magical. She ruined it by cooking it. I'm like 😢😭😭 when she said she cooked it lol.
One thing I’ll always suggest is keeping the shells and using them like a loose leaf tea! It’s fantastic.
That snap at the end was very satisfying 😋
That pod cracking open is one of the most upsetting things I've ever seen. The chocolate looks great though.
The ducks are cute 😍 I hope you will be healed by watching my video 💕🦆
I freaking gagged haha it freaked me out so much, chocolate is worth it though
They are delicious, when you eat the white seeds, they are honestly better than chocolate.
I'm glad I'm not alone in that sentiment.
It looks like an alien egg
my parents own a cacao plantation and whenever harvest season comes, it’s always both a blessing and a nightmare for me and my siblings lol. a nightmare bc we have to pick the roasted shell off of every single bean (it was kind of painful to look at the crushed beans in your video bc i know the struggle of having to locate them from the discarded shells haha be careful! make it whole as much as possible when you open them up, it’s less time consuming!) and a blessing bc we get to enjoy unprocessed chocolate drink. yum!
As a chocolate lover, I thank you and your family for all your hard work!!! 💪🏾💪🏾❤❤🍫🍫
nice pfp fellow taeyong enjoyer
Super dope
Taeyong supremacy
🧼🤦♂️👏👏👏👏👏👏😕😕😕😊😊😊🏞🤦♀️🤦♀️🤦♀️🤦♀️🤦♀️🧼🧼🧼🧼🧼🗡🗡🗡🗡♥️♥️♥️♥️♥️♥️🏆🖤🖤🖤🖤🖤🏆🏆🏆🏆😪😪😪😪😢😢😢😢😔😔😂😂😊
You have so positive vibes !!
Wow i had no idea one pod makes one chocolate bar. I now appreciate it more.
That shit looked like a whole alien larvae when she opened it, actually scared me
It looked like a creature you never want to encounter. EVER! I flicked my hair away from face like a bug fell on me and screamed a couple of times. I'm not sure I can continue my obviously toxic relationship with chocolate.
The middle part has a root...you can even eat it. It's so good.
@@cbarnes9808 😂😂 yeah it legit made be scoot my phone a foot further away from my face for a second lmao
You know what when I see when she open that look like rats
🤣🤣🤣
Well done! My grandma in Suriname (South America) used to have a cacao tree on her farm. When we stayed on the farm she used to have us eat the fresh husks of the seeds (sweet taste like chocolate, waste to let them ferment :-) so she could dry and roast them. She made her own cacao powder, which she sold on the market. For us she made hot chocolate with fresh cow milk and home made cane sugar (she also grew sugar cane). She didn't have refrigerator so she never made chocolate was just to warm there. Good days...
When I was little and lived in Brazil we did the same :)
You both have INCREDIBLE MEMORIES to TREASURE. Very glad you shared. THANK YOU❣️💐
Never forget these marvelous moments from your childhood. Family is a blessing.
Wowza! 🍫😋
Waar woon je nu
AYYYYYY🇸🇷🇸🇷🇸🇷🇸🇷🇸🇷🇸🇷😄
Every chocolatier would cry from pain hearing that you dare using the word „chocolate“ for this quick cacao-sugar-oil mix 😂
We have a lot of cacao trees in our family farm ,and I love harvesting because I suck the sweet seeds then we wash and dry it under the sun then sti fry then after removing from shells we grind it and put in the molder or boil some as a pure chocolate drink ,soooo yummy and the smell is reeeeally good
That looked like some kind of crustacean coming out of that shell, rind. Awesome
That thing scared me for a minute!
Fricken alien...
In the Philippines, my grandparents do this but instead of fermenting, we eat the pulps of the seeds and gather to dry it under the sun. My grandfather will then toast it and grind it.
Yo forgive me but, is it possible to get cacao pods online directly from the Philippines?
@@marmartota5789 i honestly don't know, since it is usually the cocoa beans that is exported.
Grinding it is the way to go, you make sure it's all ground fine and no large grains. Personally I'd grind, sift, grind, sift, and grind again. But I want my texture uniform throughout the chocolate
@@noface2593 hmm, another question is there's a way to ship cocoa beans internationally
@@marmartota5789 the real exporters of cocoa and it depends on what flavoring you want. Dark, chocolaty, and white. Are from Madagascar, Nicaragua at Ecuador. Philippine have no real cocoa variety. Just mix variety
She so dam pretty 😍😍
That is awesome! ❤❤❤
Growing up in ghana, I remember going to cocoa farms and eating the whites of the cocoa. They didn’t taste bad but were also sort of perfume-y
Same in the carribean
I loved em, super delicious and irreplaceable. Caribbean variety
ohmygod for so long i've been thinking of the right word to describe how a cocoa taste🤣 calling its taste perfume-y is the perfect description
x2 in Colombia, is delicious
I remember when I went to Ghana as a kid and it was the first time I took cacao fruit. I was soo dissapointed that it didn't taste like chocolate 😭😭😭
We take things like readily available chocolate for granted so bad. Imagine making your own from scratch everytime you wanted it.
@Tiddy Blaster yeah but we put chocolatee in everything. Thats amount is very small and it's probably expensive in some places
Yuck
The people who made these things are the real geniuses
I don't want it often so it wouldn't be a big deal. The issue is moreso making it taste nice enough
Some or even most of theAfrican farmers from the ivory Coast who harvest the cacao for big chocolate companies don't actually know what the cacao would be used, kinda sad in my opinion
Making your own chocolate. Wow! 🍫
Can't get over it .. incredible stuff ..❤❤
This is literally when people say “I made this from scratch”!!
RIP GABBIE PETITO 🙏🙏🙏
@@yussufalkamaal912 😪😪😪
Its not really that simple, many steps were not shown
@@tatianar.421 how do you know
@@Jusvibetwin i study chocolate, try making it yourself
When the fruit first opened up it looked like a literal gigantic alien bug
I thought it was an insanely big maggot or something... like silky
Bruh same. I thought it looked some sort of arthropod
Roger, chocolate is tiny baby alien trees...
You can eat the meat on the seeds when its fresh its delicious then you can let the leftover seeds ferment.we have alot of cacao trees from where i grew up and we love climbing them to eat some of these
That was amazing!! Wow!
When I was a child, I see people from our neighbourhood sun drying the cacao seeds here in the Philippines. And when it's totally dried they roast it in the big pan. And then they pound it using pestle and mortar. And the end product of that is Tablea which we use in making chocolate porridge or we called it Champorado as well as sikwati, a chocolate drink.
I just love how Filipinos are island Mexicans and Mexicans are mainland Filipinos.
Just to clarify I am Mexican and I think of the filipinos as my brethren.
@@karlozfoxwow, the fuck- what do you mean by this?
@@noniemouszehalatang may taga america😅
@@noniemousze cultural similarities, it makes sense.
@@karlozfoxI know what you mean, I'm Mexican and we also drink champurado
I did not expect it to just goop out of the shell, that was an interesting visual experience to say the least
Yeah it looked like those alien pods
@@meikoblock more like sheep shit
You didn't know chocolate came from?
That goop is suuuper delicious raw too
You see the look on her face when she smelled it lol yuck
Моё утро всегда начинается с чашки кофе и пары долек тёмного шоколада❤
Viva o cacau brasileiro!