I Ground Cocoa Nibs into Chocolate Liquor for 24hrs
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- Опубліковано 15 бер 2019
- I tried to grind Cocoa Nibs into Liquid Chocolate using an usual but quite effective appliance... Get My cookbook here : smarturl.it/FrenchGuyCooking
Roasted cocoa nibs must be ground using a wet grinder aka a chocolate melanger to reduce the size of particules to something extremely fine ( less than 20 microns ). Somewhere down my cooking journey, I learnt how to make Indian fritters called Medu Vada, and at that moment, I also discovered a machine that has proven itself to be super handy today...
Chocolate liquor recipe : (no alcohol whatsoever)
Ingredients :
- 66 grams of roasted cocoa nibs
- 7 grams of cocoa butter
- 27 grams of sugar.
Instructions :
Grind the S out of them. Bye.
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Salut,
Alex - Навчання та стиль
Came here for chocolate liquor and got a french chocoerotic video instead. 10/10 would watch again.
I know 😂
Between the tongue talk, the mouth close-up and the pixellated choco licking, this video was getting way too adult! It's like a porno with all the nudity edited out!
Chocoerotic is my new favorite word
I'm saying. I was getting warm watching it.
I am apparently late to the party and I am absolutely smitten. He’s delightful.
If there’s anything I learnt from watching Charlie and the chocolate factory, what you need next is a chocolate waterfall.
I'd like to officially volunteer to be the Augustus Gloop for Alex's project when that happens. Of the things worth risking death for, chocolate ranks high.
Don't go chasing waterfalls Alex.
You have discovered why chocolate was reserved for Aztec royalty.
Mortar and pestle technique?
You have to remeber that to yourself constantly to appreciate what you’re getting
@@RENO_K Yeah this must have taken an insane amount of time back in the motar and pestle days.
Chocolate inadequately ground tastes terrible. And it takes a very very long time to grind it adequately by hand.
@@winterwolf211if it wasn't made with machines chocolate woud cost like a shit ton of money
This video was smooth, rounded and not at all astringent. Very enjoyable 👌
just about the first time iv seen a real world application of silmutainious equation solving
Which went slightly wrong, because Alex didn't solve for 70% cocoa content and ended up with 73%. I'd guess the fat content of cocoa nibs is variable and 50% is a rough average, thus the calculation ending up slightly off from the bought chocolate.
What do you mean? I use Kirchoff's Law all the time and it always ends with a nice linear system such as the one in the video.
Systems of equations are essential for circuits which are pretty much everywhere. As well as many other applications. Let's not pretend they're useless
@@perkdawg_ Exactly.
Ey, no Hard feelings there, don’t worry. I mean not everybody needs to earn massive amounts of money. Leave that to us professionals ;)
Alex did you wash the grinder before use? There Will be minute gravals on a new grinder stone.
Pour some water and run it ones,
Then grind some rice into batter and throw it away.
That'll get rid of all the micro stones.
.
If it (the chocolate) did taste a bit off, just know it's the stone you are tasting.....
Meh.. he'll just poop out the stone granules anyway :D
Can you tell the name of the company of the machine he used?
@@s.e.2681 Butterfly wet grinder
@@tarungeorge3060 thank you so much
@@s.e.2681 Rhino
Salut Alex, always fun to watch your videos!
Here are some tips regarding your grinding process:
- It’s easier if you to heat up the wheels with a hair dryer before you get started (easier break down)
- It’s also easier if you start with about 1/3 of your cocoa butter
- I usually add the sugar about 1 hour into the process
- I don’t know about your grinder but the minimum batch size for my grinder is 1500g, if i go under that, there’s the chance that the wheels grind themself down. Had that one time with white chocolate... not very pleasant :)
I recently started my own bean-to-bar business, would you be interested in cocoa nibs from different origins? I could send you a care package. Thanks, Angi
+++++
This comment deserves so many more likes
@@OscarScheepstra_Artemis_ Thanks Oscar. Doesn't seem like it was a good comment. I think I got blocked because of it lol.
@@angilearnshowtochocolate seriously?
DooDoo Brown not sure, but I can’t comment on other videos anymore 🤷🏻♀️
Never stop Blue Fridge Theory. It's one of the reasons why your channel is my favorite cooking channel! ❤️
Why did you change your channel name? Alex is shorter, but Alex French Guy Cooking more closely explains your channel mission. I liked it better before. I don’t mean this as an attack on you. I still like you and your channel. This is just my opinion.
Yea and it's hard to find now.
Yeah. And there's another channel that's just called Alex with over two million subscribers.
Let him roll with it. Probably just tying to reach a wider audience. I’m sure he did it for a reason.
I think it's due to the more experimental, episodic nature of his content that dissects the food making process. It's not so much a cooking channel anymore.
Bring back classic AFGC
You always make me smile, often laugh out loud and I generally learn something new; thank you for being you!
My wife and I do this professionally. The wet grinder you are using is somewhat light duty for chocolate making. It is fine at the hobbiest level so will likely work for you. There are upgraded models available that are more robust melangers for chocolate. A couple things we have found that work well when starting a batch is to preheat the bowl and to add the cocoa butter first. Preheating the bowl is important since the chocolate needs to be nice and warm to stay liquid. That slab of granite in the bottom of the bowl take a lot of heat to bring up to temperature and until it is up to temp, it is taking it out of your chocolate. Preheat and this solves that issue. Melting the cocoa butter and adding it the bowl first is a smart idea as the device you are using is a WET grinder which is designed for liquids and pastes, not for dry ingredients. You can actually damage your machine that way. The cocoa butter serves as a lubricant and helps things move. Similarly when you first start using the machine (too late now) it should be cleaned first. The simplest method is to run the machine for an hour or so with a cup of vegetable oil in it. The oil comes out BLACK! The stone residue that would have come out with that initial cleaning is now a permanent part of your first batch of chocolate. You can also wash the machine but water and chocolate are NOT friends! you need the machine ABSOLUTELY dry before making chocolate since even the slightest amount of water can cause your chocolate to seize and potentially destroy your machine. Along similar lines, it is a good idea to run the ingredients for the first 3 hours with the cover off. There is a small amount of moisture in the ingredients and it is best to allow them to volatilize out without giving them a nice convenient lid to condense on and fall back into your chocolate.
That was a book
1:53 when is your rap album droppin
🤣🤣🤣
i think its 2021
I love the reconnection you make with food and it's processes in your videos
it's something that for most of us ends up losing in the midst of this "fast and now" age we live in
Can we now spread it like cocoa butter? Great videos. Cheers.
I love the way you spend all that time explaining us how to do it perfectly, knowing we will never be so crazy ( as you ) to really do it! Cheers from Italy, love you
Barfi, those Indian sweets, are delicious! Particularly the pista(chio) or almond flavours. A bit hard to make them well. Alex! You should try and master Barfi making!
I have your cookbook! I absolutely love it! Thank you for the amazing content as well!!
I just saw Alex and was like wtf is this 😂. Come on dude you are French Guy Cooking
6:09 Ok... better write this down.. When adding something to the bowl, I have to wait for the noises to stabilize from BLBLLBPABPLLPBDPALBPBL to TRTRTRTRLLPLPLplplplplpll....
but if it starts going CRRKRKSCHRKRK there was a rock in the harvest that didn't get filtered out
Now this chocolate series starts to get very very interesting! I admit I was not expecting you to go through the whole chocolate making process. Can't wait to see what's next 👍
PS: I know a million people said it already, but I also miss the "French Guy Cooking" part. There are many Alex but you are the one and only French Guy Cooking in our hearts!
Upvote
I'm Mexican. Chocolate was born here. Originally it was actually processed in some sort of mortar that's called metate. Sometimes the cacao is grinded with sugar and cinnamon. The results are a bit grainy since it's done completely by hand (even nowadays). The chocolate bar gotten from it is used to make hot chocolate with water or milk but of course you can just eat it. It's very different from what we now know as a chocolate bar, of course, but it's really an interesting culinary experience.
You have blown my mind with this machine, though! So as you did with the tempering method in sous vide. Thank you so much. Come to Mexico for the harvesting part!!! I'll give you a tour!!!
You should try to go through the same process with coffee beans. Chefsteps did something like that and apparently the result is quite interesting and really close to chocolate in taste...
Could you please link me? That sounds so interesting
Yes a link would be amazing
We need a link! Sounds really interesting :O
Google chefsteps Dark Matter
I would love to see Alex doing that
Your footage is really good! I’m definitely subscribing to your channel!
now this is what i wanted to see when you started this series,
amazing as always Alex.
Thank you Alex! You are such a blessing. My husband and I love your channel. We basically talked about it and everytime you posted I will go like "Honey, Alex just posted a new video" and with a smirk he responded "Watched it already"😏. Oh... and I can sense how proud he was to be the first to watch. LOL 😂 Love from Malaysia. ❤️
What I can tell you is that cocolate can be quite more complex than people give it credit for if you allow it to. The most important part about understanding the complexities of cacao is letting off the notion that it must become a sweet product. As you stated, cacao nibs can be quite overpowering. Raw unsweetened cacao paste is also quite a ride the first time you try it. However, we must remember that cacao had been consumed most of its millenary history unsweetened, and so it has a very diverse variety of products.
If you ever read this, Alex, I would really encourage you to try the very simple following recipe:
15 grams of cocoa paste (just ground up nibs) in 1 cup of water.
Boil the water and stir the paste until "dissolved" (as the cocoa solids are unsoluble, they'll mostly remain as a suspension).
Let the cacahuaatl (the original aztec name for this drink) reach a warm temperature (just above the point where the cocoa butter is still liquid).
Drink it. I find it a really pleasent drink that really lets you aprreciate the fascinating nature of chocolate.
Also for your next step in roasting cocoa bens, check which cacao variety you're getting. Criollo, Trinidad and Forastero are from highest to lowest quality.
@Sebastian Cuttill Gratias ago
Honestly its really worth waiting for these vids.
best channel regarding content and quality hands down. love alex!
You're doing that thing again... You're making me want to buy all sorts of complicated equipment X_X
No!!! You're not the French Guy Cooking anymore :((( Please change back!
You can't change it back. He evolved beyond being french and beyond cooking.
And Alex Guy sounds mediocre.
side effect of that grinding machine, it will turn some french into Indian :p
@tyvek05 It was a joke.
You are seriously one of the most dedicated lads making video content, now you and how to make everything would be a force to be reckoned with
I’ve been watching your videos for a few months now.. The way you get excited about these things in your videos makes me want want to do them at home. Might’ve earned yourself a life long fan. You and Cowboy Kent Rawlins.
Awesome stuff. Looking forward to you playing around with cocoa beans. It's dirty work though :)
Dirty work, indeed. Satisfying our love of chocolate is just as exploitative as blood diamonds. Chocolate is filled with blood.
gasfiltered Well, that certainly depends on how you source your beans 😊
@@gasfiltered do you have any suggested reading material for me to begin research on this
@@gasfiltered That is why responsibly sourced cocoa is important. By preference we only use Fair Trade certified or Rain Forest Alliance certified beans as these are typically better about the conditions. My wife's family owns a cocoa farm in Cameroon and we also source from there and from friends in the region.
Why did u change your YT channel name Alex?
yea lol
He is no longer a french guy and he stopped cooking
@@requiem7516 Rip... :P
@@requiem7516 Exactly. Overengineered episodes that brings no actual tips or ideas. Disappointed how boring this channel got. Miss series such as "pizza odyssey", where I could learn making a great pizza at home
@@requiem7516 Ah... Every French guy's dream - no longer being a French guy.
This is fascinating Alex. Please bring us more.
I've been watching since the ramen series and haven't been disappointed by a video since (I love and enjoy ramen on a higher level because of you). Also love your channel and your humor. Keep up the great work!
the way Alex describing the cocos is as same as the way i fill my word count in essay exams
Same though
Are you going to make milk chocolate as well ?
Brilliant idea for a mini-series. I love it.
Hello from Colorado! You just showed me a process that I never knew I needed in my life. I must try this! Thank you!!
Fascinating! Now I'm going to have to find me a wet grinder.
Hi Alex, can the wet grinder be used to grind almonds for marzipan?
I don't see why not, if you want to be very fine with little bits still there then its perfect
South Indian here. This is a 'wet' grinder and cannot be used to finely mill flours, whether from nuts or grains. If you wish to get rid of the graininess in a paste or a batter, it's highly useful.
Did I say I just loooove your video and everything you shared in it? You're way of talking and explaining is like the finished product at the end of this video. Much love ♥️
I have been following your channel since 14k I am so glad that you finally have a decent amount of subs. Still don’t think it’s enough.
old name please
Thumbnail looks like a delicious skateboard!
Going in steps is a great idea! Master each step and at the end you're going to be much more capable of producing a great final product. I hope at the very end maybe have a final episode where it all comes together even if they're large jump cuts it would be neat to see a diy process from plant to chocolate bar
I'm late to the show but your channel has an awesome vibe. The people you work with and learn from and meet are all really top class as well. You're the next icon of the cooking world my friend!
Everyone: Cocoa
Alex: Co Co Ah
I keep seeing the channel's name was "Alex French Guy Cooking"
I always thought the channel name was "Alex the French Guy"
Personally I liked the ring of the "The French Guy"
Awesome work Alex! 👍🏻👊🏻
He's like wintergatens long lost brother.
Suggestion for you:
Could you make Nutella from scratch?
pretty sure that's clairs' job
IMO, just make any ganache recipe, toast and skin hazelnuts, and blend with a regular or stick blender. I do it without any measurements, just by taste, and it always is really really good. The "recipe" is very forgiving -- it even works using cocoa powder in place of chocolate.
@@mohammadalhomsi9492 buhahahhaha
@@ericpmoss I did this before, but it doesn't turn out as good. Always stays kind of grainy.
if it stays grainy, try to mix the nuts longer. Alex would just use his wet grinder.. :)
I have been wanting to learn how to do this for such a long time. Thank you!
Thanks Alex for brightening my day and my face with a smile.
(Thinks about replacing cocoa butter with coconut oil...)
So, how do you clean that Indian wet grinder thingamabob?
Water, scrubber, elbow grease. It is a PITA. In India we get kids to do this and reward them with idlis and vadas produced from the grinder as a bribe
What about dishwasher 🤔?
I was avoiding this video bc I was like: who tf is this Alex dude? btw, where's the French guy cooking channel?
Thank you Alex for another great video! Also big ups for your music taste!
Alex, I just ordered your cookbook! Can't wait to get cooking!
I love your channel but like the old name better
Was it because you don't want to get confused with Stephane French Cooking Academy?
First time I'm seeing an idli/dosa grinder used to make chocolate! Even when mum's making Idli or dosa, I find the motion of the mixture fascinating and can watch it for hours. Loved that you focused on that as well.
Love the vids such an inspiration
I love you dude, but your new channel name is confusing, I'm now subscribed to more than one Alex :P I did a double take when I saw this video as I didn't expect it from the other one :P
I’ve realize why Alex changed his channel’s name, maybe he isn’t just going to do French guy cooking anymore maybe he will create other content, so look forward to Alex ASMR soon.
........plaaaseeeeeeeee......
I love your style, love your accent. Keep up the good work
You are what I imagine Harry Potter after Hogwarts
Why your channel is now Alex? WHERE IS THE FRENCH GUY COOKING? add it after a -
Simply brilliant! 🙌🏻
Amazing videos Alex! I love this chocolate manufacturing process since I work in a chocolate factory and I like the science behind as you show it in your videos. Salut!! from Venezuela.
They said there's no porn on YT, I say tell me more lies 9:22
You could make amazing Pistachio filling using the same machine.
i almost deleted this as i didn't recognize the channel name.
I must say Alex that your editing is exquisite!
Thank you. Love your channel.
I almost didn't click the video because I saw "Alex" in my feed and I thought it was a random channel I subbed to.
Who the f*!# is Alex and why is UA-cam telling me they uploaded a new video?
Oh, it's the french guy. Bro - warn us next time.
Just Amazing!! Surprisingly surprising!
well why are your videos always just way too much fun too watch? it's you I think, thank you again.
No one:
Not a single soul:
Alex: *intense mathematical equations about food*
COCOAHH
Alex, please for the love of God. Wear your seat belt! 3:24 till 3:34
@James Cotter Français*
huh
As always just brilliant. 🤗
Loving the channel new name. So simple and you !
Why did you change your chanel's name Alex?? French guy cooking was really good. I saw your new video and thought it was from some other chanel so i didnt watch.
Came here expecting an educational video, ended up learning what a wet grinder is.
I am now smarter and i finally know how those indians get their pastries so goddamn tasty.
Honestly the best frenchman ive ever seen
INCREDIBLE!!
First the Russians sneaked into my recommended, now the frenchies have
The noise of the machine stabilizing have indian accent?
This has become one of my favorite channels very fast
I found your channel last week and have been hooked! You have encouraged me to try new recipes and techniques. I have a request; please, PLEASE, could you make a series on macarons?
Guys! Stop freaking out about Alex's name change. He can't please everyone.
Alex, great series, thanks for bringing us along!
U have a car????
But no seat belt aperantly
@@TheCrow_Airsoft He's a bad boy!
@@marin4311 the baddest
The B-roll footage really made me Happy. Incredibly wholesome
My Takeaway: LOVE the effort that a fine purveyor of chocolate makes to supply both professional chocolatiers and home afficianados!
This video is pure sexual chocolate. Damn, Alex, you're gonna get demonetized! ;-)
I liked “Alex French Guy Cooking” better, it had a better ring to it and I think it was good for your branding. But that’s just my opinion
The B-roll of the chocolate in the wet grinder, ohhhhhhhhhhhh my mouth hasn't started watering faster in my life
makes my heart glow when cooks acknowledge south asian cuisine as being artful and challenging thank u ❤️
Alex mon amis, just say coco rather than cocoa.
Video number 2 of complaining about your name change. it's not a good change