Or you know, any sort of chocolate that is actually edible? What they showed her making was unsweetened dark chocolate, she probably added sugar during the conching process and they just felt that part wasn't important for the video. If what she was eating was actually completely unsweetened, the face should would have made would have been quite obvious.
That was good. She seemed a bit nervous but she probably isn't used to being on camera. I'd be nervous, too. No problem. She was concise and pretty thorough. Wish you'd have said what form 6 was, and I wanted to know if anything was added at all. Was the completely liquid chocolate just the same dry fermented stuff ground down? There are really that many fats that just grinding it turns it to am actually liquid? That's crazy.
Form 6 isn't usually attainable. i believe it takes a very very long time and extremely specific control of conditions to form. Roasted cacao does contain around 54% fat, so when it is ground and liquified, yes, that's all it takes to get to smooth :)
Interesting! I'm really curious how humans first developed this complex process. Surely someone didn't just look at a pod and say, "I bet that needs fermenting, drying, roasting, grinding, and melting and it'll be delicious!"
No but the pods fell to the ground, the seeds fermented inside…smelled good…so humans dried in the sun…then they probably boiled it then figured out if they grind they can really extract the yummyness
Arielle is super informative and lessens the intimidation factor of this process! I will NOW be taking a shot at this because I’ve never had the process explained this well! Awesome job Arielle, BA’s lucky to have you!
Great video Arielle and BA :) first time in a long while where I found myself going "but then why-" only to have Arielle brilliantly answer before I could finish the thought, twice!
It was practically magical how after hitting the beans with a hammer she got a big mess of nibs+husk and in the next scene all husk was completely gone.
Wow! This video is more educational than I thought it would be! Very interesting Bon Appetit! No, I want be making my own chocolate this way but I love learning that you can and about kitchen equipment I never knew existed to do it! LOL I'm going to be watching your channel more just for these educational videos. Thank you for sharing.
Please note, random person watching this and maybe planning to follow it as an experiment for your kids or something. This would be 100% dark chocolate as no milk or sweeteners we're added. Look up a tutorial if you want to know how to make milk chocolate.
I would love to know how she would place this in the scale of super-dark to milk chocolate. I understand it would be a dark chocolate since she didn't add anything to it, but I'm curious how bitter it would taste as she also didn't remove any of the natural fats or sugars. Great video!
She didn't add any sugar at all, so it would be incredibly bitter dark chocolate, similar to the taste of unsweetened cocoa powder. I honestly think she actually did add sugar during the conching stage (which is normally when it's added so it is also ground ultra fine), they just left that out of the video for some reason. If it truly was unsweetened, she would have made an entirely different face when she tasted it.
Okay but im dying to know what it tastes like without any added sugar- because you didnt add sugar. Would it taste the same as unsweetened nibs that you can buy at the store?
I've tried making this twice and it always creates mould during the fermentation stage (I've covered the bowl). I had to trow it away. How to prevent this?
so was the bar she made considered 100% cocoa since there wasn't anything added? i was kinda expecting a section on the differences between dark and milk and pure chocolate. i assume the bar she made was kinda bitter?
As a scientist myself, I’m glad we had a flavor/food scientist explain this process. Looks absolutely wild how we figured this out over the centuries.
You know, I'm something of a scientist myself
It's kinda funny how we even did enything back in the days. Without all theese fancy equipment we have now, mass prodction etc.
i would like to purchase 3 sciences, please.
How did she eat that pure bitter choccy like it was nothing?
@@gameseeker6307because it probably wasn’t bitter
More of Arielle please !!! She's very enjoyable to watch and her knowledge is awesome. Very articulate. Please more videos with her 🙏🏽
Was great and informative, wouldn't mind seeing more of her
I fully agree, very informative as well entertaining.
well done as well good job!.
Yeh, count me in ... she's GREAT. I want to see her brought back for another episode.
Great presenter! Would lovely to see part 2 where milk and white chocolate are made, as well as cocoa powder and cocoa butter!
Or you know, any sort of chocolate that is actually edible? What they showed her making was unsweetened dark chocolate, she probably added sugar during the conching process and they just felt that part wasn't important for the video. If what she was eating was actually completely unsweetened, the face should would have made would have been quite obvious.
Flavor scientist sounds like such an amazing job
Arielle is awesome. More please! 🙏🏻
That was good. She seemed a bit nervous but she probably isn't used to being on camera. I'd be nervous, too. No problem.
She was concise and pretty thorough. Wish you'd have said what form 6 was, and I wanted to know if anything was added at all. Was the completely liquid chocolate just the same dry fermented stuff ground down? There are really that many fats that just grinding it turns it to am actually liquid? That's crazy.
Form 6 isn't usually attainable. i believe it takes a very very long time and extremely specific control of conditions to form. Roasted cacao does contain around 54% fat, so when it is ground and liquified, yes, that's all it takes to get to smooth :)
Interesting! I'm really curious how humans first developed this complex process. Surely someone didn't just look at a pod and say, "I bet that needs fermenting, drying, roasting, grinding, and melting and it'll be delicious!"
No but the pods fell to the ground, the seeds fermented inside…smelled good…so humans dried in the sun…then they probably boiled it then figured out if they grind they can really extract the yummyness
They first created hot chocolate and flavored it tasting history has some information on that if your interested.
This is an incredible video. It's such a hard process that you've explained so simply. thanks Arielle!
Arielle is super informative and lessens the intimidation factor of this process! I will NOW be taking a shot at this because I’ve never had the process explained this well! Awesome job Arielle, BA’s lucky to have you!
This was much more educational than the video they show at chocolate world in Hershey 😂
Seeing the process allows me to appreciate chocolate more.
Best "how chocolate is made" video I've ever seen! I can't believe humans were able to figure out how to make chocolate once upon a time. Fascinating!
The inside of the cacao pod looks like what I always imagined alien eggs would look like.
Honestly should give this lady her own channel just to teach stuff, idk why but she had more captivated than ur usual informative vid.
I'd suggest you watch "Good Eats" with Alton Brown.
I guess I have a new dream job: flavour scientist.
I would like to see how sugar and milk are handled in this process
yeah, they almost certainly added sugar during the conching stage, the editors seem to have felt that we didn't need to see that step.
100% chocolate is a thing, but it is so rare that I find it likely too, that they didn't add that part into the video.
Really love this show, she’s great at explaining and it isn’t boring.
This. Sounds like something that Brad should have been involved with.
Every BA video should include Brad
He did. Its a 2 part "It's Alive" Episode. Even has a puppy in it.
I thought for sure this would be a Brad video.
Thought the same
@@Rotationneiji Oh I forgot about that video! Cheers for the reminder.
This video series is so beautifully produced. Great detail as well
"I'll give it a taste, for SCIENCE" I like her!
My favorite episode about chocolate is when Brad Leone travels to where they do this on location.
Toby Goofy!!!
This is an awesome video! Can’t wait to see more out of this series.
I love her! Would love to see more videos with her!
I'm 55 and this reminded me of my 8th grade science project! I did the science of chocolate! this took me waaay back ! I totally enjoyed this !
maaaaan, the coming together of fermentation and tempering made me nostalgic 🥺
Arielle you were amazing!
I count this among humanity's greatest inventions.
Great video Arielle and BA :) first time in a long while where I found myself going "but then why-" only to have Arielle brilliantly answer before I could finish the thought, twice!
Great job presenting the week long process of making chocolate. She is Very knowledgeable and she makes Learning fun.
Really like this type of content and the presenter is wonderful at explaining to us
enjoyed the 70s educational vibes of this -- reminds me of "look around you"
That was cool and she has the perfect personality the kind that engages the viewer to continue to watch
This is a random listening. This girl has me over here crying. Whew!!!!
the mysteries of chocolate crystal 6 are keeping me awake at night.
Cocoa nibs are good on yogurt.
The music in this video is giving Mr. Rogers field trip.
The soundtrack is so good. A joy to see.
Love your face. Best of luck!
Fantastic video, very well communicated and informative. Thank you!
It was practically magical how after hitting the beans with a hammer she got a big mess of nibs+husk and in the next scene all husk was completely gone.
I have seen this chocolate first time. It's amazing
Amazing ❤️ Thank you so much for sharing 👍 great info ✨
She seems so easygoing and informed, that I’d like to sit down with her and talk about whatever for an entire afternoon.
I have been searching for a video just like this one! Finally! My curiosity is satisfied! I love this stuff… I wish I could taste it 🍫
Beautiful presentation! And she did a great job
Flavor scientist. Sounds so cool.
ah yes such a fun new format!
So this is like an unsweetened dark chocolate?
Clarification question. After roasting, you broke down the seeds with a hammer. Did you remove the shell of the seed before conching?
Yes the shells have to be removed before grinding. The shells themselves can be used to make a really nice tea.
@@edenjohn7618 Thanks for info and the tea idea.
Wow! This video is more educational than I thought it would be! Very interesting Bon Appetit! No, I want be making my own chocolate this way but I love learning that you can and about kitchen equipment I never knew existed to do it! LOL
I'm going to be watching your channel more just for these educational videos. Thank you for sharing.
this was wildy awesome and facinating. loved the crystal structure. Brought me back to my days doing geology at uni haha. great video!
Please note, random person watching this and maybe planning to follow it as an experiment for your kids or something. This would be 100% dark chocolate as no milk or sweeteners we're added. Look up a tutorial if you want to know how to make milk chocolate.
“Approximately..forever” lol
Very informative. Great vid.
This is a fascinating and informative film, thanks so much for sharing this knowledge
this is an awesome video!
Having tasted 100% unsweetened chocolate like that before it's very bitter. More like coffee than what we consider chocolate.
Awesome presentation, thank you!
I'm actually grow my own cacao tree right now in Denmark so this video will be useful in the future
Such a cool concept!!
This was awesome... flavor science
As a child we didn't have access to much candy so the cacoa pulp was our candy.
Loved this ♥️ so no sugar added?
How much does a cocoa pod cost, and where can I buy one?
How neat!
Heck yeah, I want some
is this a video to prepare us for a chocolate price hike? after all that trouble im HAPPY i can get it for $1.50
Thank you
Ok, love her!
Now we are going to grind them forever. 😂
of the Sciences Food Science is my favorite
Pretty cool stuff!
this is it! good subject
great video, i knew the basics of how its made but this explained it really clearly and i feel educated
Was hoping this would be a brad episode since chocolate beans have to ferment
Ariella is great, hope to see more of her and her dry humour.
I am surprised Brad didn't make video about it already, since fermentation is involved
I would love to know how she would place this in the scale of super-dark to milk chocolate. I understand it would be a dark chocolate since she didn't add anything to it, but I'm curious how bitter it would taste as she also didn't remove any of the natural fats or sugars. Great video!
She didn't add any sugar at all, so it would be incredibly bitter dark chocolate, similar to the taste of unsweetened cocoa powder. I honestly think she actually did add sugar during the conching stage (which is normally when it's added so it is also ground ultra fine), they just left that out of the video for some reason. If it truly was unsweetened, she would have made an entirely different face when she tasted it.
Okay but im dying to know what it tastes like without any added sugar- because you didnt add sugar. Would it taste the same as unsweetened nibs that you can buy at the store?
you can buy 100% chocolate, it is not sweet and has a very intense flavor
That was cool!
Well done presentation .
I'm wondering what would happen if you smoke the seeds at 275 in the smoker instead of the oven.
when would you add sugar?
idk how i thought chocolate was made before i learned about it but fermented and roasted beans would have been the last thing i would have guessed
I've tried making this twice and it always creates mould during the fermentation stage (I've covered the bowl). I had to trow it away. How to prevent this?
Aahhhh coco-bean!
You are awesome!!!!!!
Anyone else come here to try and make this, and very quickly realise you won’t be able to do any of it? 😂
For drying, is it air dried, or heat dried?
I like her bring her back
But what happens at Crystal form 6?? I’m assuming it burns 😝
It didn't burn, but it takes weeks to form crystals and the snap is much harder than Crystal 5.
Bravo!! Between fun Arielle, and the great music, it was like Sesame Street for grownups. More of this! Arielle is wonderful!
so was the bar she made considered 100% cocoa since there wasn't anything added? i was kinda expecting a section on the differences between dark and milk and pure chocolate. i assume the bar she made was kinda bitter?
Looks like an Alien egg
Where do you get banana leaves in NYC???
I hungry now. Me hungry. Give me chocolate
So did she use the whole fruit or filter out the nips? Did she add no sugar at all? So it's it like 99% of chocolate?
Commenting for the algorithm.
This chick is awesome.
Was there sugar added to this? If so, when does that happen?
I think this is more of a "dark chocolate", bitter recipe
If they didn't add anything this its just cocoa liquor not chocolate. Cocoa liquor is so bitter, it needs sugar.
Where can I buy this in bulk without making it?