Thanks for the new video! I literally just created a similar spreadsheet yesterday as I was making my second ever batch of chocolate. I also added the roasting profile to the sheet (so all the info is in one place).
Hi! I'm preparing to do my first batch - could you suggest how small of a test batch I can go with the Diamond 10lbs tilting one? Your videos are invaluable BTW.. 🤎
Hello sir, I am Nitin Arya from India. Sir, I am impressed by watching all your videos. Sir, I want some help from you. Can you please tell me the recipes of dark chocolate, milky chocolate, white chocolate. It is enough to make chocolate in India. The raw material is cocoa butter, cocoa powder, what will be the ratio of these two and sugar so that our chocolate can taste the chocolate made by you and sir, if you can tell me the ratio of these three chocolates, then you will be very pleased sir.
hi, i got a question, how does the ratio or % of cacao on a chocolate label is done, for example if the label says 70% that means that 70% is licor??? or it becames 70% becaus of some % of cocoa butter is added???? THANKS
You count everything that is chocolate and discount everything that is flavoring. The recipe in this video is 60% cocoa, 10% cocoa butter, and 30% sugar. You count the cocoa and the cocoa butter and discount the sugar so it's a 70% ratio
So if I wanted to try a milk chocolate recipe, I'm assuming I keep the coco butter and sugar amount the same and just reduce the amount of nibs and replace them with milk powder? What's a good amount? 10%? 20%?
I think so in another video I saw where the nibs went down and the milk powder was added. It has to be 12% or more of milk to be considered milk chocolate and you want to keep the butter content high that way it helps to break down the milk powder and keep everything smooth
Based on the butter content of the nibs, 50% butter and 50% solids, cocoa powder, the recipe adaptation could be: 400g cocoa butter 300g cocoa powder 300g of sugar
Hello sir i am an indian, at first i want to thank you for the information you are giving, and sir i have a question that in india where i can find small grinder or conche machine? Please answer it sir, it's really urgent sir
Thank you
Ohhh thank God i found your channel been wanting to start a chocolate business and yes here we are now . Am ready to learn. Thank you for the videos
i wonder if a colloide mill can be used to fast shorten conching in a Melangeur etc
Thank you for explaining so clearly how to test batch chocolates. Very informational.
hey, why dont you use poudersugar if you need fractures of sugar? Wouldnt it be a little quicker?
This is art in of itself!!!
Thanks for great support.
Hey Dylan, thank you for your awesome videos! Would you be able to create a video that tells your process for making cocoa butter for your test batch?
Thanks for the new video! I literally just created a similar spreadsheet yesterday as I was making my second ever batch of chocolate. I also added the roasting profile to the sheet (so all the info is in one place).
could you share excel sheet with us , thank you
Thanks Dylan!
Hi :) Can you tell me what grinder do you use in this video?
Thank you
thanks for the sharing. Question: How many bars can be made out of 1 kg batch
Hi! I'm preparing to do my first batch - could you suggest how small of a test batch I can go with the Diamond 10lbs tilting one? Your videos are invaluable BTW.. 🤎
Yeahhhhh new video
thankyou very much for videos.....
what kind of butter is that coco butter or just a common butter like dairy butter in market??
Nice coffee ❤️❤️❤️❤️
Thank you very much sir
Super sir
How do I figure out how to add milk powder and essential oil’s?
Good information..Thank you
Do you temper it ?
Very good video, but I have to make a pastry chocolate and I don't know how much cocoa butter to add
what if i wanted to experiment different chocolate spiced flovur any suggestions
asnte
Hello sir, I am Nitin Arya from India. Sir, I am impressed by watching all your videos. Sir, I want some help from you. Can you please tell me the recipes of dark chocolate, milky chocolate, white chocolate. It is enough to make chocolate in India. The raw material is cocoa butter, cocoa powder, what will be the ratio of these two and sugar so that our chocolate can taste the chocolate made by you and sir, if you can tell me the ratio of these three chocolates, then you will be very pleased sir.
Hii
Do you offer mentorship to upcoming people in the chocolate industry?
why is there an accent on the first a in Manoa if it isn't pronounced that way?
hi, i got a question, how does the ratio or % of cacao on a chocolate label is done, for example if the label says 70% that means that 70% is licor??? or it becames 70% becaus of some % of cocoa butter is added???? THANKS
You count everything that is chocolate and discount everything that is flavoring.
The recipe in this video is 60% cocoa, 10% cocoa butter, and 30% sugar.
You count the cocoa and the cocoa butter and discount the sugar so it's a 70% ratio
Which emulsifier use in chocolate 1kg=emulsifier
Sir can you tell me how to make chocolate paste..
It contains milk powder, maltodextin, sugar, salt ,emulsifier
Instead of nibs can we use cocoa powder
I aspire to have a chocolate factory thank you for the advices!!
So if I wanted to try a milk chocolate recipe, I'm assuming I keep the coco butter and sugar amount the same and just reduce the amount of nibs and replace them with milk powder?
What's a good amount? 10%? 20%?
I think so in another video I saw where the nibs went down and the milk powder was added. It has to be 12% or more of milk to be considered milk chocolate and you want to keep the butter content high that way it helps to break down the milk powder and keep everything smooth
is this considered a 60% bar?
This is a 70% bar
When figuring the % of a finished bar you count both the cocoa and the cocoa butter.
Hi I wish I could get this spreadsheet shead
Please,help me😢🎉how to calculate 70% chocolate if I have 200 g of nibs ?
Someone who can help me making a spreadsheet/Excel like that? I have done parts of it but don't inderstand the last part...
If we have cocoa powder. Then what will bhi %?
Based on the butter content of the nibs, 50% butter and 50% solids, cocoa powder, the recipe adaptation could be:
400g cocoa butter
300g cocoa powder
300g of sugar
Hello sir i am an indian, at first i want to thank you for the information you are giving, and sir i have a question that in india where i can find small grinder or conche machine? Please answer it sir, it's really urgent sir
If you want a very small grinder for experimental purpose, you can get it on amazon for about 3k.
Also look into idli grinders
Mostly all wet grinder manufacturers are from Coimbatore in Tamilnadu.
But in episode 30 you added the sugar after 6hrs but without the oil… the oil was added earlier
Finally I got it