How To Make Cocoa Butter At Home
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- Опубліковано 27 лют 2018
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In this video we teach you How to make Cocoa Butter at Home using the Nutrichef Oil Press.
Alchemist John shows you how to assemble the press then how to press your own Cocoa Butter.
We’re also trying out some new ideas on the website-Visual Guides. This should make it dead simple for you to follow along from your phone or your tablet while doing this in your own home. We’ve made them brief and easy to follow so no more sticky tablets while futzing with stop and play on UA-cam. Give them a try.
chocolatealchemy.com/nutrichef
You can also purchase your very own Nutrichef Oil Press from that webpage, just saying…
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We've had a few questions about the heating cycle so to be 100% clear the press will spend the entire programmed time (ie: 30mins) heating the beans before it begins pressing them. We're super sorry we didn't make that more clear in the video!
In my opinion, absolutely. I have very strong opinions about raw chocolate but mostly is scares the hell out of me.
@@HowToMakeChocolateAtHome 🤣🤣🤣🤣and also thank you so much!!! You also got a new subscriber😊
@@HowToMakeChocolateAtHome Heelloo , I am Shanu from India and currently I am learning all about chocolate. And practice on that.. I had try to press cocoa butter at home by Oil Extract machine but it isn't in yellowish colour which is seen in this video ... My cocoa butter is dark brown shade . So please suggest me to how can I purify this brown colour cocoa butter in that pure yellow colour... Please reply....
This is pretty cool. This is the only video I've seen that demonstrates how to press cacao oil (electronically) home WITHOUT boiling the nibs in hot boiling water which is something I don't want to do. Great presentation and explanation☺
Thanks for this video, I had never seen such a small machine be able to extract cocoa butter. I've learned a lot from both the video and the answers Alchemist John gave to the questions below the video.
Great video; articulated beautifully without condescension! I sincerely appreciate you!!!!
Well done, thanks John
Thank you! I never knew it would be so easy.😊
That was very ez to understand. Thx a lot.
Thank you that was really useful video
Great work, thank you for sharing!
Great video :) I can’t wait to get started :)
How much is price for machine? Brilliant! Thank you very much.
Nicely done. :)
Do wonderful.
I have a castor oil seeds pressed machine, I'm gonna try it
where can I get this? love from the Caribbean
I really admire you sir
Thank you🙏
Thanks for the video, very informative. What do you think about using a manual oil press for this?
I have not found one that works. The main issue is the nibs and chamber have to be warm to press cocoa and manual ones don't generate enough heat. There is one that literally takes a candle and I saw it press a few ounces in an hour. Totally not practical.
this video so cinematic and gave off ✨mysterious✨ vibe
Thanks for your video. However ths machine is now discontinued & not available in Australia. Can you suggest an alternative machine please?
Thank you a lot for this video! Very informative and encouraging! Please could you tell how to store cocoa butter and b/w chocolate for few weeks so that it doesn’t bloom or change significantly it’s crystal structure? Thank you once again for great tutorials!
Just keep it below the melting point.
Thank you this is realy Great I Love to make chocolate from Cacao Beans it is realy Amazing
This video is a great Alchemist. I wonder if you know to what temperature the nibs get heated up, before pressing starts? Maybe you can check with a kitchen thermometer? I will very much appreciate this information. Thanks in advance!
Why? It is enough to make them safe and have the butter flow well but isn't really roasting.
The editor of this video should get an award. Thanks for the great video!
Wow, thanks! We'll be certain to let him know.
I randomly came across your videos while researching how to make cocoa butter but mostly dark cocoa butter. After pressing the nibs, the question I have is, the dark/brown part that settles to the bottom, below the white cocoa butter, is that what is called dark cocoa butter?
White cocoa butter is nice but after using dark cocoa butter once I fell in love in with it as it smells more like chocolate than the white cocoa butter and gives the butter an interesting/different look. I have been looking for it ever since and is very hard to find. My other question to you is, do you by any chance sell dark cocoa butter?
Thank you.
Hi John, long time lover of your page and the info you put up! I was wondering if you would have any tips on using Coconut sugar in chocolate?
I tried for the first time yesterday and had an absolute failure. I'd never had chocolate seize on me before and thought that it was maybe that, as I was including a little vanilla mixed into alcohol and thought that might have been at fault.
But alas, I tried again today minus the vanilla/alcohol and the coconut sugar clumped up on the grinding wheels in a thick caramel but dry kind of textured layer and wouldn't grind down finer into the chocolate.
Would you have any wisdom and knowledge on this matter?
I thought of perhaps blending the coconut sugar into a powder before trying again...?
The vanilla certainly didn't help and you should not use it in alcohol. Whole beans scraped out into hot cocoa butter works best. The coconut sugar probably needed to be dried and/or added much slower. I've used it successfully but it was very dry. If it crawls at all it is too wet.
Thanks! I'm going to run the small amount I have through my dehydrator and then give it a quick blend for good measure before trying again. :)
Hi blessings, I have lost my lid. Do you know where I can purchase a lid?
Awesome
Hi! May i know if you pelled the cocoa nibs? All tbe machine did everything?
Sort of by definition nibs don't have a husk or need to be peeled in the process of turning them into nibs.
Thanks for sharing. I was wondering what was available out there to make small batches of cocoa butter. Do you know of any machine could produce slightly larger quantities.
??
Sadly there is currently nothing that works reliably 100% of the time. I've tried a few larger oil presses and fail about 50% of the time.
Hi John! I just got my Nutrichef oil press and I was wondering if it absolutely needs to use the seeds or if we can use them as liquor. Have you tried it? Thank you in advance.
It isn't really built for liquor. I tried one test and it clogged a lot. It is mean for dry ingredients.
@@HowToMakeChocolateAtHome I see. Thank you!
Is this Nutrichef machine still available? I’ve looked searched Google but couldn’t find it. Please help
Anyone knows why the stir stick is not moving? First time I used it worked nice, but the second time the stir stick is not moving.
Nice...can I use it to press mustard oil?
Yes you can
Nice
Can this machine press cocoa butter out of cocoa liquor (cocoa mass) instead of nibs?
Thanks each one teach one
Good
I want to buy that machine. How can I get it? I'm from Indonesia and I have cocoa plant and I want to practise at home too. Thank you
I will ship to Indonesia but it only come in 120 V. You would need a transformer.
Can I use my omega juicer ?
I really don't know for sure but I don't think so. If it is a slow, cool juicer, no. You need to generate heat to liquefy the cocoa butter.
Hi can i use cocoa powder brough in market for this?
For what? This is about butter, not powder.
I used the nitruchef for first time yestarday and dont work very nice
Hi John, does this press exist in 220V, or can it be converted to 220V (ideally without using a step up transformer)?
It is only in 120V. You could use a transformer. Given it is a heater, the rule of thumb is 3 times the load, so look for 3-4000 kva.
Ha yeah i got one of those (17 kgs to carry, quite inconvenient!). As far as you are aware theres no way to re-wire the press to 220v , similarly to the champion juicer?
I am not sure what you mean about the champion.
You can open the champion casing and easily rewire from low voltage (110v) to high voltage (220-230) and vice versa - the wiring diagrams are shown here: www.discountjuicers.com/faq.pl?answer=972529886&id=972155165
Can't find much info on the wiring of the Nutrichef though.
Thats cool but, why would you want to do that? Is it cost effective?
From where I get this machine. Please send me a link for buy it. And also from where can I buy the fresh Coco beans
Sadly the machine has been discontinued, though I imagine there must be some used ones out there. You can buy Cocoa Beans off our website chocolatealchemy.com
Thank You so much💜
Greetings,
Is this the same cocoa butter that is used for cosmetics and applied to the skin?
Can you please say something about storage and shelf life of the cocoa butter?
Thanks.
Yes. Cool and dry. Does not spoil.
@@HowToMakeChocolateAtHome Thanks for your prompt response.
Hi where can i buy one,
Sadly only used if you can find it. They are no longer being made. Covid and QC issues.
Remember when I was confused about the Nutrichef? Well, I am again. Just watched your video (which is really nicely produced!) and you say "just press start and that's it. It's going to run a couple of minutes just to make sure the path is clear and then start pressing your butter."This is not what mine does. It runs for 30 minutes and THEN starts pressing the butter.That's what got me confused originally and I think, if you are supposed to wait the 30 minutes before it starts to press, you may want to edit the video to make that clear to others like me who get confused easily :)Also, do people ever add unroasted nibs? You didn't make that clear and I've often wondered if unroasted is ever used and if the 30 minute heating process would sufficiently roast them?
Hi. How can I get this machine. Is it exclusively for Cocoa butter only
Sadly it is no longer available. It was a casualty of Covid.
sound of the manual hitting the floor was pretty funny
Hi,
Is it more expensive to produce your own cocoa butter or buy it readymade for a large scale production unit??
As nearly everything of scale it is cheaper to buy it from large scale.
@@HowToMakeChocolateAtHomethank you for your reply, but more specifically, my question was while producing chocolate from cocoa beans and other ingredients in a factory, would it be cheaper to make your own cocoa butter or simply buy it??
That is what I answered. This is especially true if you don't have a use for the coarse cocoa powder you produce.
@@HowToMakeChocolateAtHome thank you very much, this helped alot
What's the praice that machine and can I made graundnut oil, coconut oil in that machine?
go take a look at the page we've set up for it. It has pricing information. chocolatealchemy.com/nutrichef
Thanks
👍. Please what is the name of ur machine.
It is right in the video notes and the opening page of the video.
Praise the lord thanks broGod bless you
I see you toast the cacao. what´s up if you don´t toast the cacao nibs, them introduce to the oil press.
Why would you want to do that? You get lesser recovery and if you don't heat them at all you get no pressing as the oil will not flow. It just jams up.
Thank you for your response. Today I will try with heat cacao beans and raw cacao beans and compare.
That is nearly always the best thing. Trust but verify!
I watched a video for African lady she dried the nibs grind it then put in boiling water until all the water steamed out and what left was yellow butter
Can we use this method if we don't have the machine
And what is the name of the machine
Yes I watched it too
I tried it and i failed i just couldnt see the butter
@@pauljohny200 for me too it didn't work
What the price of Machinery?
There's a link in the description of the video which will teach you all about the nutrichef and you can even purchase one, or find out current pricing. Check the link ツ
Thanks so much for the tutorial, I'm using cocoa butter for white chocolate and I've been using refined stuff. Is there any way to deoderize the cocoa butter at home?
Hi there. Since I did the video, I have been experimenting with this. I'll be doing a detailed article on it. The summary of the procedure is to boiling an equal weight of water as cocoa butter, add the melted cocoa butter and boil for about 1 hour, until all the water is gone and the cocoa solids have dropped to the bottom.
How To Make Chocolate At Home
oh excellent! I'll try this tomorrow. I'll let you know how i go :)
@@Peregrine86 it's been a long day ☺
@@jackbquick123 Haha, I never got back did I? The end result was less flavour but it wasn’t removed completely :P
@@Peregrine86 just joking with you
Thanks a lot for this nice video and other charming presentations. I have a question. I could see there are actually many different oil presses on the market that operate with auger, as opposed to the hydraulic kind of design. Some of them are small, like yours, and others are capable of processing tons of grains of different kinds. However, it looks like in the case of cacao, it's the hydraulic presses that are mostly used on a commercial scale, despite some serious inconveniencies that this implies: working in batches vs continuous work, and having to bring the cacao to liquor first in order to press the butter out of it. I'm wondering, why is that, i.e. why the auger presses are not the default kind of press for cacao given their price, ease of use, etc.? Is it because the cacao butter in auger presses comes out cloudy, and possibly will be diffilult to clarify, or is it because the hydraulic press will give more yield?
I think that mostly the answer is momentum and technology. Presses came first and then the screw press. Both seem to give about the same yield.
So the quality is not an issue here? I'm wondering how the very brown cacao butter you obtained could be clarified. It looks like sedimentation was not enough - practically the half of the oil after that was still tinted. You're saying that filtering would help. Any guess to what extent? And What about some other methods, like adding water, mixing amd wating for the two layers to separate? Do you believe this could work? I'm wondering where the tiny particles of cocao would stay - in the oil or rather in the water.
Check Ask the Alchemist 248. I give a method for clarifying the butter.
Thanks a lot. Do you think separating cocoa from butter could be used as a method of producing chocolate? I mean, the main problem while making chocolate is that standard mills operate only on dry seeds and grains, and get useless with anything that contains too much fat. That's why you need to use melangers which operate in batches, need much time with each batch and are pretty expensive, especially for larger batches of chocolate. Now, if one can easiely separate cocoa from the fat (butter), then the resulting cocoa - with much less fat content than initially - would be apt for milling finely, and once it's milled, it could be recombined with the fat + other ingredients, resulting in fine cocolate. No need for a melanger + reduced time and electricity, less harass and the same result... What do you think, Alchemist?
Off hand I think the machine to mill the defatted cocoa is going to cost you significantly more than a melanger. I personally don't see an issue using a melanger. If you are not using one then you need a conche in most circumstances and you have ended up not saving any time or electricity. Seems like a lot more work to me. It takes quite a large business to get to the point that a melanger is not viable. I know a few 7 figure companies simply using 3-4 melangers and are very happy with it. Those are my thoughts.
Does this process work to make soy butter with soybeans? Thanks
Yes it does. I tried it today. From 1 kg of raw soybeans I got about 10% oil and from roasted soy beans, 16% oil.
do you think it is cheaper to make butter instead of buying it ?
Not usually due to economies of scale. Instead what you can get are flavors that you don't get with most purchased cocoa butters.
got it, thanks
I would love to make my own as I'm currently in the Ivory coast the biggest producer of cocoa. And the Kg of cocoa beans is between $1,5 to $2
That said, the Testing and Evaluation beans are much less expensive and might end up being cheaper and less stressful to use while still being good.
How much?
Is it available in the Philippines?
Can you cocoa liquor instead of Nibs?
No you can't. It just squirts out.
Thank you. Do you know of any small, inexpensive or manageable presses (manual or electric) that can oress liquor?
Doesnt the champion juicer do the same thing with the grill off? It can make nut butters etc
It will make cocoa liquor but does not press the oil away from the solids.
OK thanks
how about mango butter sir?
What about it?
@@HowToMakeChocolateAtHome do you know how to make it at home? Sorry my question was vague!
I would only be making an educated, google fueled, guess. I suspect you can do it by drying/roasting the mango kernel (pit) and breaking it up enough to go in the press.
@@HowToMakeChocolateAtHome the how of making mango butter is almost non existant on the internet..people mix the powdered kernel with shea butter for example..and i don't have a press!! Hehe..thanks for helping!
Well, without a press you are rather dead in the water for making a real oil/butter.
Seems simple enough. I don't see how I can mess it up.
Ahh but it is me , so we'll see.
Hi sir, I wanted to start small scale chocolate industry can you please help with your experience how to process chocolate and what are the machine are useful for making chocolate, sir can you please send your g- mail id
Nice
Thanks each one teach one