I've finally caught up with all your episodes. Everyone I've met in the chocolate world is generous with their time and help but you guys take it to another level. Thanks so much!
Honestly my favourite thing about watching this video is how you are sharing your process and everything. Love that for you, honestly wish you the best
I LOVE white chocolate, but specifically the 'Nestle Milky Bar' white chocolate is the best white chocolate. The Rafaello white chocolate on the outside is 2nd. I often imagine whilst eating white chocolate that I'm actually eating sweeten butter. The horrifying and overwhelming decadence of that somehow makes it more enjoyable to eat. Seriously, try it. Break off a block of Milky Bar, put it on the inside of your cheek and allow it to gradually melt away and then imagine you're eating some sort of sweetened butter, it's powerful.
Commercial powdered sugar tends to have a flavour. It’s weird to describes but if you use powdered sugar, you would taste and recognize it. Most of these places use superfine sugar though so the granules are already pretty fine but I totally get what you mean, personally if grind it up more before putting it in.
@@sady1139 there are actually powder sugar without flour or starch. You just need to ask for it..or even better is to have the machine that makes your granulated sugar to powder so it is 100% pure.
@@cloudbasedbear you mean granulated sugar right?! Granulated sugar, caster sugar, sucrose, icing sugar, powdered sugar are actually the same product. For chocolate though you use the powder/icing one because its get incorporated easily and doesn’t actually needs high temp to dissolve completely.
@@abtRS6 i meant caster sugar... why were you like "you meant granulated?" and proceed to list caster sugar? haha and yes I'm aware they're the same thing, I know you can blend granulated sugar in a processor to get caster. I know. it's just that powdered and caster are more fine than granulated. I was just wondering why he didn't use either of them... like wouldn't the process be faster with caster?
Hi Dylan, thank you for sharing your knowledge about chocolate making. As i understood first 24 hrs for Cocoa butter and sugar mixing and another 48 hrs after adding milk powder . 1.why not add all three in initial stage itself ? 2. Does chocolates available in market having premixed with cocoa butter and sugar needs this refine process?
I love that at the start of the video is the song dreamers of dreams, a cover of pure imagination, the song of the chocolate room of Willy Wonka and the chocolate factory
Sure i can help . What spice? , In the case of cinnamon i conche it with the mix and works out just fine. Of course any liquids are a no go , but sure you would know that one.
I Like How Your Corporation Job!! Makes White Chocolate.. I Love All Kinds Of Chocolate!! From Chocolate, To Dark Chi!! All The Way Up To.. White Chocolate 🍺🍺.
Hi Dylan, thank you for this video. I already finished my first 1,2kg white chocolate. Wow, it's awesome. Next time I'll the double amount :-) It's a tasty hobby.
I love your video. Im planning to make a cheesecake flavour white chocolate. I was wondering what would your suggested percentage be? Will 35% cocoa butter, 25% sugar, 10% Cheesecake powder, 30% milk powder be good? Thank you
Sure people will like cheese taste chocolate? . In my country people to add chocolate sprincle + cheese on bread. But most European said it weard adding chocolate + cheese at the same food😊
And I’m thankful that chocolate is cheap because by the look of the progress and time it takes to make chocolate I would think chocolate would cost so much more
Chocolatiers: White chocolate is cocoa been powder. Me: So it’s good, right? BAD reproduction (Michael Jackson): It doesn’t matter if it’s hot or cold, just eat it!
White Chocolate IS chocolate! It contains cocoa butter as the primary ingredient together with sugar and milk solids, thus is of cocoa bean origin even if there isn't any cocoa mass present in the product. It has the flavour of cocoa in it (although not as intense as milk and dark forms). As for it personally, I am rather picky. I tend to go for the types which have got very high milk solids content (at least 25%).
@@starnoelle8248 You're not supposed to. The whole purpose of White Chocolate is the total absence of cocoa mass which gives chocolate its flavour and colour but in this case it is just the cocoa butter that makes it still technically chocolate.
We do not make it ourselves, we source it directly from folks who make it. Cacao butter is made by pressing the beans under high pressure to extract the fat, separating it from the solids, resulting in cacao butter and cacao powder.
So why not heat the butter and melt the sugar in there and add the powered milk? Or just grind the sugar to a powder alone and then add the ingredients?
I've loved WHITE CHOCOLATE since I was a small child. I'm glad he proved it is chocolate. It's sooooo good.😁👌
I second this motion.
Mmm,i love it❤
White Chocolate is my favorite too, my 2nd favorite is the classic Milk Chocolate! I would love to get my hands on those white chocolate 😁😋
I loveeeee white chocolate t😍
proved is a strong word
It’s so much harder than you would think to even find a video about how white chocolate is made. Thanks for the video. I loved it
Im eating white chocolate right now 🤔
same
Same here
I just made white chocolate macadamia nut cookies
I'm eating a white chocolate cookie grenade bar. Does that count?
nobody asked
This guy needs to be the spokesman for all white chocolate, seriously
I've finally caught up with all your episodes. Everyone I've met in the chocolate world is generous with their time and help but you guys take it to another level. Thanks so much!
Good to hear Nick, it is indeed a great industry. All the best to you!
Honestly my favourite thing about watching this video is how you are sharing your process and everything. Love that for you, honestly wish you the best
I LOVE white chocolate, but specifically the 'Nestle Milky Bar' white chocolate is the best white chocolate. The Rafaello white chocolate on the outside is 2nd.
I often imagine whilst eating white chocolate that I'm actually eating sweeten butter. The horrifying and overwhelming decadence of that somehow makes it more enjoyable to eat.
Seriously, try it. Break off a block of Milky Bar, put it on the inside of your cheek and allow it to gradually melt away and then imagine you're eating some sort of sweetened butter, it's powerful.
But, I think that white chocolate is nasty. I love bittersweet (dark) chocolate.
White chocolate taste so good with fruits. Freeze dried or real fruits is just tasty
I would’ve never guessed the process of making chocolate takes so long. Wow! Thanks for sharing btw.
I am always wondered why don't you add the powdered sugar rather than adding granules.I am pretty impressed by your passion for your chocolate making
Commercial powdered sugar tends to have a flavour. It’s weird to describes but if you use powdered sugar, you would taste and recognize it. Most of these places use superfine sugar though so the granules are already pretty fine but I totally get what you mean, personally if grind it up more before putting it in.
@@sady1139 there are actually powder sugar without flour or starch. You just need to ask for it..or even better is to have the machine that makes your granulated sugar to powder so it is 100% pure.
i wonder why not caster sugar?
@@cloudbasedbear you mean granulated sugar right?! Granulated sugar, caster sugar, sucrose, icing sugar, powdered sugar are actually the same product. For chocolate though you use the powder/icing one because its get incorporated easily and doesn’t actually needs high temp to dissolve completely.
@@abtRS6 i meant caster sugar... why were you like "you meant granulated?" and proceed to list caster sugar? haha
and yes I'm aware they're the same thing, I know you can blend granulated sugar in a processor to get caster. I know. it's just that powdered and caster are more fine than granulated. I was just wondering why he didn't use either of them...
like wouldn't the process be faster with caster?
Am i the only one who loves white chocolate SOO much?
yes
me too! it's so good
Yes
I loveeeeee it it’s just the best❤❤❤❤
I love white chocolate and if you add mint too it yummmy
So white chocolate is actually a (milk chocolate)
Oh this the first time for me to have 80 likes🌝😂
Elksie r/wooosh
@Elksie r/woosh
@Elksie r/woosh
I would say so. You can taste the milk powder in good white chocolate
m rowland yeah i like white chocolate i dont understand why people hate it
Awesome explanation. Finally understand where what chocolate comes from. I always heard it was the “bi-product” of chocolate making.
Who else is surprized by the fact that white chocolate ig groned for 24 hours
I am . i have always conched mine for 72 hours.
They could have used powdered sugar
@@vminmotivationalcurve88yea64 It’s probably different. They’re professionals, they would have done that if it was necessary.
@@vminmotivationalcurve88yea64 just watched another video on this…powdered sugar usually has some corn starch in it. Not good for chocolate making
What is ig?
I am forever justified.
White chocolate is real chocolate, and my favorite chocolate.
I find white chocolate even better than regular chocolate!
@elizekelly And so what? 🙄
Hi Dylan, thank you for sharing your knowledge about chocolate making. As i understood first 24 hrs for Cocoa butter and sugar mixing and another 48 hrs after adding milk powder . 1.why not add all three in initial stage itself ? 2. Does chocolates available in market having premixed with cocoa butter and sugar needs this refine process?
I actually do add all three at once like you ask , however i do conche all of my chocolate for 72 hours.
I love that at the start of the video is the song dreamers of dreams, a cover of pure imagination, the song of the chocolate room of Willy Wonka and the chocolate factory
Great video! Thanks for breaking down the process.
So white chocolate is really milk chocolate…
Pov: your eating white chocolate bec it tastes better with vids like these
watching it spin is so satisfying
Great explanation, Thanks very much!
Glad it was helpful!
your the best
am kinda stuck on how to either make spiced chocolate flvour any suggestions
Sure i can help . What spice? , In the case of cinnamon i conche it with the mix and works out just fine.
Of course any liquids are a no go , but sure you would know that one.
I Like How Your Corporation Job!! Makes White Chocolate.. I Love All Kinds Of Chocolate!! From Chocolate, To Dark Chi!! All The Way Up To.. White Chocolate 🍺🍺.
Charlie and the Chocolate Factory brought me here.
White chocolate craving brought me here
Thanks for the upload folks
that's pretty crazy how long it takes, i was thinking a couple hours or so
Thanks for sharing the receipe,What type of milk powder used...skimmed milk powder or whole milk powder?
White chocolate is my favorite kind of chocolate.
Same
Aloha and thanks for the video, guys!
I prefer white chocolate. Never knew how it was made, pretty cool. Thx
We love a great white chocolate, too!
Thanks for sharing. I make chocolate home in small batches of 1-2 kilos. Can you recommend where I can get high quality cocoa butter in such quantity?
We get our cocoa butter from machu pichu foods
Hello...we would be happy to supply high quality cocoa butter in large quantities. Please contact us for samples and rates info@makechocolates.com
Great presentation! Thumbs up!
35% coco butter
30% sugar
Add grinder
1 day later add 30% milk powder
anyone else eating white chocolate while watching this? 😂
Me
My nephew loves white chocolate ❤
We do, too!
I use bacon fat along with cocoa butter gives thr white choc a distinct flavour
In most on hite chocolate bars the ingredients on the back say there's condensed milk in it
That is surprising, condensed milk must be free of water content that being the case.
I'm eating chocolate ice cream right now, and i suddenly got curious about this😂
Who else looked this up after buying and eating some white chocolate?
I did
I also did
Awesome!
This was very informative! Thank you so much 👍💐
Harris Teeter white chocolate bar is so good it made me curious to how white chocolate is made.
Does it work as well with coconut milk (or derivative) for dairy allergy folks :)
None of my friends love white chocolate so more for me!!
Cute guy. Great display and explanation. 🙂
My favorite is ruby chocolate, but this is a close second.
It's the BEST CHOCOLATE ‼️‼️
Excellent concise vid. Thanks!
Hi Dylan, thank you for this video. I already finished my first 1,2kg white chocolate. Wow, it's awesome. Next time I'll the double amount :-) It's a tasty hobby.
I'm curious if you could do this same process, but using almond oil or haselnut oil instead of cacao to create a "nut chocolate" 🤔
I asked the same, technically it possible but you cant claim it as white chocolate anymore I guess😂
White chocolate is soooo GOOD. So is basically all chocolate. Shalom
Very good!! This video is the best I saw for chocolate illustration! Love it
Keep doing the great work
My fav is milk chocolate but some times white chocolate is also good and ofcourse tasty
Thank you for explaining the white chocolate mystery! 👍👍 🎂
I love your video. Im planning to make a cheesecake flavour white chocolate. I was wondering what would your suggested percentage be?
Will 35% cocoa butter, 25% sugar, 10% Cheesecake powder, 30% milk powder be good? Thank you
Sure people will like cheese taste chocolate? . In my country people to add chocolate sprincle + cheese on bread. But most European said it weard adding chocolate + cheese at the same food😊
I loooove white chocolate.❤
Milky bar is the best white chocolate hands down
What about if you wanted to make a lactose free white chocolate? How would you go about making that?
Many folks will use coconut milk powder as the substitute for dairy milk powder with delicious results!
When did Chris Pointius start making chocolate?
Awesome👍👍👍👍
My favorite chocolate ❤
We're so happy you like it! What's the runner up?
Hai Dylan
How do you make cocobutter
Thanks for sharing.
Hi ,I am working a multinational candy company that names is perfetti van melle in Bangladesh,i appreciate to you for this job.go ahead
Can we replace cocoa butter with other oil ? What oil is suitable ?
And I’m thankful that chocolate is cheap because by the look of the progress and time it takes to make chocolate I would think chocolate would cost so much more
Price of Chocolate will still at it be, becouse only few producer on this planet. Not all place can grow cocoa Bean. I'm not sure why
terrific video...thanks !!!
Does sugar white power and coconut oil apply to this as well?
I really like white chocolate when I was small I really do
White is my second favorite choclate behind caramel.
the introduction was so funny..
I love white chocolate
Instead of cocoa butter,shall I use ghee?
Nice video sir, very informative.
I have one doubt, can i use premier company's refiner chocolate conch machine to make a milk and dark compund??
I''ll have a go. I cant see any reason why not. These things generate enough heat to keep the oil fluid, so shouldn,t be a problem
It's amazing
white chocolate my beloved
Why don't use sugar powder?
Mmmm delicious
Chocolatiers: White chocolate is cocoa been powder.
Me: So it’s good, right?
BAD reproduction (Michael Jackson):
It doesn’t matter if it’s hot or cold, just eat it!
eating white chocolate while watching this rn
White Chocolate IS chocolate! It contains cocoa butter as the primary ingredient together with sugar and milk solids, thus is of cocoa bean origin even if there isn't any cocoa mass present in the product. It has the flavour of cocoa in it (although not as intense as milk and dark forms).
As for it personally, I am rather picky. I tend to go for the types which have got very high milk solids content (at least 25%).
I dont taste the chocolate in white chocolate just the consistancy is similar
@@starnoelle8248 You're not supposed to. The whole purpose of White Chocolate is the total absence of cocoa mass which gives chocolate its flavour and colour but in this case it is just the cocoa butter that makes it still technically chocolate.
If you put the sugar in a blender then it turns into powered sugar. Maybe that would be easier then granulated sugar?
Very good video! Well explained
Why not use not use powdered sugar or icing sugar?
Thanks for sharing ♡
Hi! Would it be a good idea to add powdered sugar to the cocoa butter to save grinding time?
Could you post milk chocolate?
So white chocolate is healthier than milk chocolate?
good vids. the key to my answer GOOD
It doesn’t matter if it’s technically chocolate it’s delicious and it’s its own thing called white chocolate
I don't like chocolate but i like white chocolate
How do you make cocoa butter?
We do not make it ourselves, we source it directly from folks who make it. Cacao butter is made by pressing the beans under high pressure to extract the fat, separating it from the solids, resulting in cacao butter and cacao powder.
So why not heat the butter and melt the sugar in there and add the powered milk? Or just grind the sugar to a powder alone and then add the ingredients?
White chocolate is my favourite
what temperature is the chocolate when it comes out of the mixer smooth like that?
I hats white chocolate and love dark but i was curious how it's made lol
35 Percent Cocoa butter
35 Percent Milk
30 Percent sugar
The portions in percentage - 35 butter 35 milk powder 30 sugar - is that in weight or volume?