Simplest and best video I’ve found with raw cacao butter and cacao for us pure cacao lovers... thank you so much, I look forward to making some tomorrow 😋
Thanks so much, this explains why the texture of the chocolate I have been making is always strange and squidgy. I'm going to try tempering, and also that thermometer looks really handy. Thanks again!
This is beautiful and helpful. Easy to understand. I have tried and failed to temper so now I will try again after watching this. thanks for saying that about being new to this.
I don’t know why, I have always been lucky tempering chocolate. I did not realize that chocolate could not be temprered because I almost always got tempered chocolate without trying by accident. I would stir until almost melted, take away the heat and finish melting but then add a bit more chocolate then keep stirring. I had no idea this was tempering the chocolate! It would become shiny and snappy. One time I just melted chocolate and waited for it to do the same thing but it never did. I didn’t understand why until I learned about tempering. I have never seen this method using the powder. Pretty cool. Thanks!!
Thank you - finally I managed to make nice chocolate thanks to your recipe :) My family demands milk chocolate now, so I wondered - have you perhaps experimented with making milk chocolate? Would you use coconut milk powder or coconut butter, or is there any secret ingredient? Thank you!! XX
Dear Petra, I made the temperd dark chocolate and it was OF COURSE wonderful! Actually it wasn't my first time to make this kind of chocolate but your recipe is accurate and fully-featured ! I made it with nuts like you and the taste was mmmmmm - difficult to discribe! Amazing!! I also made the white chocolate from your book with recipes but instead of xylitol I added honey so the result was good but think I'm more admirer of dark chocolate :)) Thank you! :-*
You explained how to make tempered chocolate so well. Thank you. My question is, can you add powdered soy milk (or any kind of powdered milk) to make milk chocolate without spoiling it?
Can you please send the ingredients shown in your recipe and if powdered milk is added, what's the ratio milk to cocoa powder, and in case using powdered sugar or Agave nectar syrup.
You are very talented & a good teacher. I made raw brownies for Xmas, which are great. Now I'll be making your Raw Truffles and/or bark for my family for New Years. Btw, I like how you have a taste tester. He's very entertaining and descriptive of what he's sampling. Details help us want some :)
Very useful recepie! Can i ask if you have ever tried to make chocolate with agave or honey instead of coconut sugar? Does it works? I was also wondering what is the secret to make white chocolate?
Thank you so much for this video. I am trying to launch my vegan chocolate business in SA but have struggled with the melting because i havnt known how to temper. I hope this helps! Aw
Hello you two,find your recipe videos just awesome.The chocolate is just finished,but the sugar has not dissolved despite grinding to powder sugar.What did i do wrong?
Love your video.. I followed this and it tastes great.. but after a few days it had speckles on, almost like it had condensation! any tips to avoid this.. also the snap didn't last
Hello - thanks for the tasty recipe. I finely powdered the coconut sugar however there is a little bit of crystallization - any suggestions. Also, if I were to accidentally heat over the suggested amounts is there any remedy to ensure it still tempers? Thanks,
I've just made it, however, how many % of this chocolate I can define it when I show to my friend? 60% dark ? And if we made Dark Chocolate bark, what would you suggest the portion of cacao butter and powder? Thank you very much!
it looks amazing! Is it actually smooth with the coconut sugar?I mean smooth like a Lindt smooth!!!.... I make raw chocolates,but with agave and I find I can't get the smoothness people love with the dry sugar and I have a dry only vitamix additional pitcher that is for grains etc.Even grinding it into a fine powder did not produce the same results as the recipe I use.I love your videos!Also, if if it is heated to temper temperature,can it still be classified as raw? This is such a good video I may give it another go with dry sweeteners.thank you
@@NutritionRefined Thanks so much for answering as this is my first question and my first answer on a youtube channel!I can't remember how long I let the Vitamix run for but I did use my dry carafe which the blades are opposite than the regular vitamix container.it is designed to grind into a flour.My recipe is so good but with agave.....I was considering trying to temper with the original recipe,but if you have not had success with liquid sweeteners I may just give it a go with some dry substitutes. I will get a digital thermometer and some more coconut sugar. I hope to tweak things enough to temper.Would love for you,if you have time, to take a peek at my work @three_islands Instagram :) I have one video there of chocolate packaging. Have a great day!
Will be doing the chocolate in the next couple days. Thank you so very much for this. Those of us who are eating healthy need this. You have done us a great justice. Oh I know I told you that your hubby is hot. He really is and I'm sure you think so too. He seems like a nice person too. You are a lucky girl.
Happy Evening Petra I tried your recipe, I have few queires could you please guide me on that. 1. What ratio in terms of grams we can add cacao, cocoa butter and sugar. ( my chocolate instead of giving a melt in mouth feel its kind of forming a paste inside the mouth). Though in the room temp its not melting on the hands, as following your tempering technique its working well, but still that melt in mouth feel is missing. I am sure something I am doing wrong. Tempering techniques I followed the same way you guided. In the starting the temperature reached a bit high but now after practising a couple of times its coming perfect. 2.For cooling can we keep the glass bowl in cold water tub for about 2 mins? So it can reach 27 degree Celsius? I am doing it this way and it reaches immediately, still conforming as where am I doing wrong? Would love to hear from you and your avices so can make a perfect choclate.
would a regular non high speed blender (something between 350w- 550w) or a 750w food processor be adequate for grinding coarser sugar into a fine powder?
Hi ur raw cacao powder do u cook the cacao beans n then grind it. Because I did 2 different recipes with cacao powder n both did not dissolve. Can u plssssssss let me know thanks
Oh wow, I was also looking how to tempered the chocolate, but I didn´t see it the way you did.. interesting, maybe because you used cacao.. I know just the method of melted high quality chocolate and when it is melted you add some blocks of chocolate into it and stir it until will melted together... that´s the easist way I know ....So I´m surprised..
Thanks for the reply I went ahead and used coconut sugar like in your video I saw that you mentioned I had to be a solid sweetener so I just forgot about the maple syrup all together. Awesome video really informative by the way help me make chocolate perfectly for the first time thank you much keep up the good work on this channel
Hi petra, i live in indonesia, so pretty much room temperature here is about 33 already, so its impossible to cool down the chocolate to 27 C, i tried to use cool water and put in on the bottom of melting chocloate( after i melt it to 46C) then when it reach 27C i heat it to 33C, then i put it in my room and i use air conditioning temperature of 25C, next day when i woke up it shows fat blooming. i did bit of research on it, not sure whether the quality of the cacao? or maybe i need to put it on the refrigerator right away and seal it amke sure air condense doesnt touch the chocolate, or maybe because the quality of the palm sugar i use because i blender it. also my chocolate does not firm. can you tell me whats wrong with it? thank you
I am not vegan ,how much clarified butter in this recipe instead of cacao butter.secondly, clarified butter has to be at the same temperature like that of cacao butter ?
Will the chcolate still temper if i use a liquid sweetner like honey or maple? Or do u have to use a dry sugar? Because i heard that chcolate will seize if water gets into the mixture...will a liquid sweetner have the same affect?
NutritionRefined Hi, one more question; as any liquid will cause the chocolate to seize does this mean you can't add flavorings such as vanilla as that is a liquid? Or can you only use oil flavorings like essential Orange oil or peppermint oil? X
Any kind of sugar isn't keto friendly I'm afraid. So that's - white, brown and coconut sugar, honey, maple syrup, date syrup, rice syrup, corn syrup, molasses and coconut blossom nectar. If you're keto then you could try using stevia or another type of sweetener, just don't use as much. Hope this is helpful :)
Dear Petra, I made the temperd dark chocolate and it was OF COURSE wonderful! Actually it wasn't my first time to make this kind of chocolate but your recipe is accurate and fully-featured ! I made it with nuts like you and the taste was mmmmmm - difficult to discribe! Amazing!! I also made the white chocolate from your book with recipes but instead of xylitol I added honey so the result was good but think I'm more admirer of dark chocolate :)) Thank you! :-*
Katja .Geiger No. She explains that in the video. You can not use any liquid sweetener because of the water content. Water is the enemy of chocolate because fat and water cannot be mixed together. Hope this helps. 😊
Clear, straight to the point, concise, all the videos I've seen on tempering make it seem so daunting. Thank you.
Good info about powdering the sugar. My choco usually ends up with crystalized sugar separated on the bottom.
This is the best video on tempering chocolate I have ever seen. So concise and simple. Thank you so much.
Can you tell me in grams 🙏
You are one of the best channels for raw vegan gluten free I have discovered yet!
As an aspiring plant based baker this is such an awesome and inspiring video! Very informative.
Simplest and best video I’ve found with raw cacao butter and cacao for us pure cacao lovers... thank you so much, I look forward to making some tomorrow 😋
Hello from Malaysia. I'm truly impressed with your concise presentation and inspiring videos. Keep up the good work!
Thanks so much, this explains why the texture of the chocolate I have been making is always strange and squidgy. I'm going to try tempering, and also that thermometer looks really handy. Thanks again!
This is beautiful and helpful. Easy to understand. I have tried and failed to temper so now I will try again after watching this. thanks for saying that about being new to this.
Thank you so much for the recipe and also saying the temperature both in Celsius as in Fahrenheit. Hope the other recipes use metrical system
I don’t know why, I have always been lucky tempering chocolate. I did not realize that chocolate could not be temprered because I almost always got tempered chocolate without trying by accident. I would stir until almost melted, take away the heat and finish melting but then add a bit more chocolate then keep stirring. I had no idea this was tempering the chocolate! It would become shiny and snappy. One time I just melted chocolate and waited for it to do the same thing but it never did. I didn’t understand why until I learned about tempering. I have never seen this method using the powder. Pretty cool. Thanks!!
Thank you. First the cheesecake, now this. Clear, concise. I'm learning so much from you. The guy also looks deliciously edible.
Thanks for the recipe! I made it yesterday, it's so delicious! And it's not melting in room temperature
Thank you - finally I managed to make nice chocolate thanks to your recipe :) My family demands milk chocolate now, so I wondered - have you perhaps experimented with making milk chocolate? Would you use coconut milk powder or coconut butter, or is there any secret ingredient? Thank you!! XX
Dear Petra, I made the temperd dark chocolate and it was OF COURSE wonderful!
Actually it wasn't my first time to make this kind of chocolate but your recipe is accurate and fully-featured !
I made it with nuts like you and the taste was mmmmmm - difficult to discribe! Amazing!!
I also made the white chocolate from your book with recipes but instead of xylitol I added honey so the result was good but think I'm more admirer of dark chocolate :))
Thank you! :-*
very clear and good description how to make raw chocolate. Thank you so much!
You explained how to make tempered chocolate so well. Thank you.
My question is, can you add powdered soy milk (or any kind of powdered milk) to make milk chocolate without spoiling it?
Do you have a video for tempering cacao paste and butter for the chocolate?
I never had any success making tempered chocolate. Gotta try your recipe.
I need to purchase the kitchen gadgets...Music is gr8 in yr videos.
I'm going to try make this today! I'm so excited! 🌞🍃
Can you please send the ingredients shown in your recipe and if powdered milk is added, what's the ratio milk to cocoa powder, and in case using powdered sugar or Agave nectar syrup.
Love it!! I didn’t know this about chocolate so thank you!!❤️🌱❤️🌱❤️🌱❤️
You are very talented & a good teacher. I made raw brownies for Xmas, which are great. Now I'll be making your Raw Truffles and/or bark for my family for New Years. Btw, I like how you have a taste tester. He's very entertaining and descriptive of what he's sampling. Details help us want some :)
Very useful recepie! Can i ask if you have ever tried to make chocolate with agave or honey instead of coconut sugar? Does it works? I was also wondering what is the secret to make white chocolate?
Thank you so much for this video. I am trying to launch my vegan chocolate business in SA but have struggled with the melting because i havnt known how to temper. I hope this helps! Aw
Hello you two,find your recipe videos just awesome.The chocolate is just finished,but the sugar has not dissolved despite grinding to powder sugar.What did i do wrong?
Amazing, your channel is really great!
Thank you, I love your videos, I am a raw vegan chef but always learn more from you! Rawk on! Cheers!
Thank you Ron!
Thanks so much for this! Such a informative video can't wait to try XD Do you think honey would work instead of coconut sugar?
Love your video.. I followed this and it tastes great.. but after a few days it had speckles on, almost like it had condensation! any tips to avoid this.. also the snap didn't last
Can u make a repice withour coconut suger because it's unhealty but it's better than plain suger
This is exactly what I've been looking for
Hello - thanks for the tasty recipe. I finely powdered the coconut sugar however there is a little bit of crystallization - any suggestions. Also, if I were to accidentally heat over the suggested amounts is there any remedy to ensure it still tempers? Thanks,
Can I use maple syrup instead I don’t do refined sugars
I've just made it, however, how many % of this chocolate I can define it when I show to my friend? 60% dark ? And if we made Dark Chocolate bark, what would you suggest the portion of cacao butter and powder? Thank you very much!
it looks amazing! Is it actually smooth with the coconut sugar?I mean smooth like a Lindt smooth!!!.... I make raw chocolates,but with agave and I find I can't get the smoothness people love with the dry sugar and I have a dry only vitamix additional pitcher that is for grains etc.Even grinding it into a fine powder did not produce the same results as the recipe I use.I love your videos!Also, if if it is heated to temper temperature,can it still be classified as raw? This is such a good video I may give it another go with dry sweeteners.thank you
@@NutritionRefined Thanks so much for answering as this is my first question and my first answer on a youtube channel!I can't remember how long I let the Vitamix run for but I did use my dry carafe which the blades are opposite than the regular vitamix container.it is designed to grind into a flour.My recipe is so good but with agave.....I was considering trying to temper with the original recipe,but if you have not had success with liquid sweeteners I may just give it a go with some dry substitutes. I will get a digital thermometer and some more coconut sugar. I hope to tweak things enough to temper.Would love for you,if you have time, to take a peek at my work @three_islands Instagram :) I have one video there of chocolate packaging. Have a great day!
very good video. thank you. your webside is wonderful!
This is brilliant. Just what I have been looking for thank you
Will be doing the chocolate in the next couple days. Thank you so very much for this. Those of us who are eating healthy need this. You have done us a great justice.
Oh I know I told you that your hubby is hot. He really is and I'm sure you think so too. He seems like a nice person too. You are a lucky girl.
Could I use the same tempering temperatures for milk chocolate and white chocolate or is it different?
Thanks,
Hi. When would,you add super foods like mama or an Ayurvedic herb ?
Hi. Can carb powder work instead of cacao?
Happy Evening Petra
I tried your recipe, I have few queires could you please guide me on that.
1. What ratio in terms of grams we can add cacao, cocoa butter and sugar. ( my chocolate instead of giving a melt in mouth feel its kind of forming a paste inside the mouth). Though in the room temp its not melting on the hands, as following your tempering technique its working well, but still that melt in mouth feel is missing. I am sure something I am doing wrong. Tempering techniques I followed the same way you guided. In the starting the temperature reached a bit high but now after practising a couple of times its coming perfect.
2.For cooling can we keep the glass bowl in cold water tub for about 2 mins? So it can reach 27 degree Celsius? I am doing it this way and it reaches immediately, still conforming as where am I doing wrong?
Would love to hear from you and your avices so can make a perfect choclate.
would a regular non high speed blender (something between 350w- 550w) or a 750w food processor be adequate for grinding coarser sugar into a fine powder?
Wow your videos are very high quality, cool channel. Also makes me want desserts lol.
Can I use stevia in place of coconut sugar?
Very good video, one of the best I’ve seen. Well done! 👍
This was such a useful video, thank you :)
Hey petra! How do you think i can achieve a white chocolate bark??
Can you make tempered chocolate with coconut oil instead of cacao butter?
Unfortunately no, it's the cocao butter that makes it tempered.
Can I use coconut oil instead of cacao butter
hey! love ur video :) I wanna temper chocolate using rosted cacao (which is simalar to raw, but rosted :), can I use the same technique....? tnx
Can you use the tempered chocolate for other things?
Gluten free on a shoestring has a recipe for white chocolate and I’d want to temper that. 😉
Hi ur raw cacao powder do u cook the cacao beans n then grind it. Because I did 2 different recipes with cacao powder n both did not dissolve. Can u plssssssss let me know thanks
Hello from Spain! I'll grab my backpack to start an awesome quest to find where to buy cocoa butter, but it will be worth it! Hahaha. Awesome recipe
What ratio of Cocao butter did you use to coco powder?
Hello from Hong Kong. Can I use xylitol as sweetener in making tempered chocolate? Thx :)
thanks :)
Hola alguien sabe que otra cosa le pone además del cacao en polvo? Se ve otro polvo pero no menciona que es
Can u give the measurement of the ingredients
Can you use honey instead if coconut sugar?
Honey or liquid sweetener is not recommended as it will make the chocolate seize up
Oh wow, I was also looking how to tempered the chocolate, but I didn´t see it the way you did.. interesting, maybe because you used cacao.. I know just the method of melted high quality chocolate and when it is melted you add some blocks of chocolate into it and stir it until will melted together... that´s the easist way I know ....So I´m surprised..
Yep, I didn´t really know that it is possible to make it how you did... But of course, it is high quality cocoa, so why not?! Good job!
My goodness me, that's my english, I thought cacao is the same as cocoa.. Lol, don't laugh! Yes, I know, just never tried, will see in future.. ;-)
I thought it's the same.. Funny
What does cacao butter taste like by itself?
Would maple syrup work as the sweetener ?
Thanks for the reply I went ahead and used coconut sugar like in your video I saw that you mentioned I had to be a solid sweetener so I just forgot about the maple syrup all together. Awesome video really informative by the way help me make chocolate perfectly for the first time thank you much keep up the good work on this channel
👍I wish I had the nerve to even try this. 😩😔 More than that I wish we were neighbors because that way....well we’d be besties for sure....😁🤗💞🤗
Hi I did the chocolate Y didn’t the powder dissolved there r granular
the way you prepare food reminds me of the main character from the movie Chocolat :D
Hi petra, i live in indonesia, so pretty much room temperature here is about 33 already, so its impossible to cool down the chocolate to 27 C, i tried to use cool water and put in on the bottom of melting chocloate( after i melt it to 46C) then when it reach 27C i heat it to 33C, then i put it in my room and i use air conditioning temperature of 25C, next day when i woke up it shows fat blooming. i did bit of research on it, not sure whether the quality of the cacao? or maybe i need to put it on the refrigerator right away and seal it amke sure air condense doesnt touch the chocolate, or maybe because the quality of the palm sugar i use because i blender it. also my chocolate does not firm. can you tell me whats wrong with it? thank you
i use 100 percents cacao powder brand jave, palm sugar, and cacao butter
I love your videos so much and I wanna make this chocolate, but cacao butter and stuff is sooooo expensive :(
NutritionRefined I should really try this😅😏😋
I am not vegan ,how much clarified butter in this recipe instead of cacao butter.secondly, clarified butter has to be at the same temperature like that of cacao butter ?
What's the measurements? I can't find the actual recipe anywhere. Please help!
Please share the proportion of all the ingredients
Wow... this looks amazing, esp with the whole nut pieces!
Really interesting about the tempering as well... never realised that. Thanks for sharing ❤️
looks good
THANK YOU SO MUCH! I LOVE YOU
Can you please put the quantities of the ingredients?
Pleaseeeeee recipe
How can you call this raw chocolate
Will the chcolate still temper if i use a liquid sweetner like honey or maple? Or do u have to use a dry sugar? Because i heard that chcolate will seize if water gets into the mixture...will a liquid sweetner have the same affect?
NutritionRefined Thank you very much for your reply, it was very helpful :) x
NutritionRefined Hi, one more question; as any liquid will cause the chocolate to seize does this mean you can't add flavorings such as vanilla as that is a liquid? Or can you only use oil flavorings like essential Orange oil or peppermint oil? X
Not broiler, double-boiler. 😊
Aloha and Mahalo ;)
you're awesome
Can somebody suggest a substitute for cocoa butter. I can't find it here :(
NutritionRefined Thank u for helping me out.! Really appreciate the quick response.
I am just curious. Why are you calling this bark?
How is melted chocolate raw?
Anything heated below 115° Farenheit stays raw.
Is it raw? it was 46 degree!
NutritionRefined thanks for answer!😊
Where is the recipe, amounts of ingredients???
Hello hello y do u have ur comments on if u don’t answer my question.
🍫💕
looks delicious, and i think its keto friendly
Any kind of sugar isn't keto friendly I'm afraid. So that's - white, brown and coconut sugar, honey, maple syrup, date syrup, rice syrup, corn syrup, molasses and coconut blossom nectar. If you're keto then you could try using stevia or another type of sweetener, just don't use as much. Hope this is helpful :)
But where are the measurements??
Hi ur recipe asks for coconut sugar is there another substitute for that I’m intolerance to all that is coconut
U have to visit me to give me a lecture. lol. its crazy looking good.
재료마다 영어자막 나왔으면 만들수있을텐데요..ㅜㅜ 전 듣지못해서요...
이헬로우 디스크립션 박스가면 레시피 프린트할 수 있으세요.
Dear Petra, I made the temperd dark chocolate and it was OF COURSE wonderful!
Actually it wasn't my first time to make this kind of chocolate but your recipe is accurate and fully-featured !
I made it with nuts like you and the taste was mmmmmm - difficult to discribe! Amazing!!
I also made the white chocolate from your book with recipes but instead of xylitol I added honey so the result was good but think I'm more admirer of dark chocolate :))
Thank you! :-*
Can i do it with agave sirup? Instead of coconut sugar
Katja .Geiger No. She explains that in the video. You can not use any liquid sweetener because of the water content. Water is the enemy of chocolate because fat and water cannot be mixed together. Hope this helps. 😊
Madeleine's Vego could be please me with the question - what can i replace cocoa butter with ? And what are the measurements to be followed ?