Not my words, am I allowed to cut and paste someone else’s comments? I do this (cut and paste) because this contradicts your advice to grind longer. I am sure I have read in Dandelion Chocolate book “Making Chocolate from bean to bar to s’more” to grind for 24 hrs? “There are some beans that have lower natural cocoa butter in them and they make it so freaking hard to work with. And every time I add cocoa butter to them to make it easier to work with I totally regret it. It totally destroys the taste of the beans even if I use deodorized cocoa butter. I've just consigned myself to knowing that if I want the taste in a certain bean I'm just going to have to suck it up and figure it out how to work with that paste but it's so totally worth it. Also I think people emphasize the texture of chocolate way too much. I would rather it taste better and be a little crunchy or firm to get the taste rather than having a comment on how smooth and creamy it is. I could care less on how smooth and creamy it is if it tastes like crap. Also people will run their chocolate for hours and hours Way Beyond what's necessary because they believe it must be the smooth and creamy texture. And in doing so they cause a substantial change in the taste of the chocolate because they end up cooking all the volatiles out of it they give it the taste in the first place. I stopped my chocolate when it tastes the way I want to and I don't care if it's smooth or creamy or anything if it tastes the way I want it to I'm done that's my chocolate. And I'm not going to add cocoa butter just to get some creamy smooth taste and if it wants to make me work for a bar well then that's what that bean is; it's high maintenance but dang if it ain't worth it if it tastes good.”
I’ve found that at the end of the day if you can source GOOD cacao consistently and good tasting cacao butter that’s half of the battle… (garbage in garbage out) that being said if the cacao beans or butter you can get isn’t that great that you want to get out anything that would make it taste worst … I’ve even aged chocolate that I wanted to throw away and after 6 months it tasted totally fine and everyone loved the bars. Like everything in life … you have to deal how to play the hand you’ve been dealt. I’ve made chocolate that has been no where near smooth but the cacao was so good not even my wife complained and she is a texture person. Lol
It's certainly a matter of preference. The time necessary to refine is a choice for everyone and varies depending on the bean and maker's preferences. It is a matter of texture, yes, but as you mentioned, offgassing happens during refining as well. Some folks opt to refine certain volatiles out, some opt to leave them in; some opt for a coarser texture, some opt for a smoother texture. It comes down to the experience you want to create to showcase that particular bean. It's a lot of fun to see how each maker showcases their beans, as there is no one way to make chocolate. Thanks for watching!
So great to see a new video pop up! Thank you so much Dylan and friends for making these videos! I am working my way through all your old videos and had a horrible thought... what will I do when I have watched them all?! 😢 I'll just watch them again 😁 Learning so much through these videos, and hopefully one day I might be making my own bean to bar chocolate! ✌💗🍫
Another great tip, though living isolated on an island off the coast of Canada makes it difficult to source good cocoa. Dylan I have learned so much from you and have started my own chocolate company here on Haida Gwaii. We incorporate local flavours such as spruce tips, chanterelle, porcini mushrooms, mint, and sales have taken off so much that It’s both amazing and stressful. Would love to chat with you one day to hear your perspectives on moving forward while staying small. Thanks so much for these amazing videos!
Welcome BACK you guys!!! I started dancing when I saw the VIDEO Notification.... and after a year of making chocolate off and on... I finally understood what conching does! Thanks again and KEEP UP the great work! (RING the bell People if you like this content ... you won't be sorry 😃) I'm blessed here in the Dominican Republic there is cacao everywhere... I only buy it in the pod so that I can control everything... the Cacao Juice, Wine, Vinegar, Tea and chocolate. It's great... and I used to hate chocolate before I started making it myself. Just yesterday I found this guy that had a field of Cerf Organic Cacao...they had never heard of cacao juice or tea... so hopefully when I bring him some we can make a deal. lol
Nope lol. When I returned the cacao wasn’t ready to harvest. But honestly in the DR I have never seen anyone spray a cacao tree with anything…they normally don’t even use fertilizer… people don’t even water the trees … so I would imagine at least 80-90% would be concerned organically grown. The main thing for me is finding the best tasting varietal (check out that episode 😀) This old man give me a sack of cacao pods a couple of months ago and the chocolate was so amazing everyone was fighting over it in the families I gifted it. Even the man said he had never in his life tasted chocolate like that. I’m guessing it was criollo.
@@marcs7847 that's very interesting. It's the same thing in Madagascar. No one uses fertilizers. We just put in the ground and do maintenance. I'm curious to know more about this cacao you had that made everyone go crazy. Sorry about your deal not going through,but it seems you may have found something better.
Fresh cacao and cacao juice is why so many of us intiially got excited about chocolate! It sounds like you're doing some wonderful work with it as well. Thanks for watching!
Not my words, am I allowed to cut and paste someone else’s comments?
I do this (cut and paste) because this contradicts your advice to grind longer. I am sure I have read in Dandelion Chocolate book “Making Chocolate from bean to bar to s’more” to grind for 24 hrs?
“There are some beans that have lower natural cocoa butter in them and they make it so freaking hard to work with. And every time I add cocoa butter to them to make it easier to work with I totally regret it. It totally destroys the taste of the beans even if I use deodorized cocoa butter.
I've just consigned myself to knowing that if I want the taste in a certain bean I'm just going to have to suck it up and figure it out how to work with that paste but it's so totally worth it.
Also I think people emphasize the texture of chocolate way too much. I would rather it taste better and be a little crunchy or firm to get the taste rather than having a comment on how smooth and creamy it is. I could care less on how smooth and creamy it is if it tastes like crap.
Also people will run their chocolate for hours and hours Way Beyond what's necessary because they believe it must be the smooth and creamy texture. And in doing so they cause a substantial change in the taste of the chocolate because they end up cooking all the volatiles out of it they give it the taste in the first place. I stopped my chocolate when it tastes the way I want to and I don't care if it's smooth or creamy or anything if it tastes the way I want it to I'm done that's my chocolate. And I'm not going to add cocoa butter just to get some creamy smooth taste and if it wants to make me work for a bar well then that's what that bean is; it's high maintenance but dang if it ain't worth it if it tastes good.”
I’ve found that at the end of the day if you can source GOOD cacao consistently and good tasting cacao butter that’s half of the battle… (garbage in garbage out) that being said if the cacao beans or butter you can get isn’t that great that you want to get out anything that would make it taste worst … I’ve even aged chocolate that I wanted to throw away and after 6 months it tasted totally fine and everyone loved the bars. Like everything in life … you have to deal how to play the hand you’ve been dealt. I’ve made chocolate that has been no where near smooth but the cacao was so good not even my wife complained and she is a texture person. Lol
It's certainly a matter of preference. The time necessary to refine is a choice for everyone and varies depending on the bean and maker's preferences. It is a matter of texture, yes, but as you mentioned, offgassing happens during refining as well. Some folks opt to refine certain volatiles out, some opt to leave them in; some opt for a coarser texture, some opt for a smoother texture. It comes down to the experience you want to create to showcase that particular bean. It's a lot of fun to see how each maker showcases their beans, as there is no one way to make chocolate. Thanks for watching!
Logically Quite true
It's been a while
So great to see a new video pop up! Thank you so much Dylan and friends for making these videos! I am working my way through all your old videos and had a horrible thought... what will I do when I have watched them all?! 😢 I'll just watch them again 😁 Learning so much through these videos, and hopefully one day I might be making my own bean to bar chocolate! ✌💗🍫
Thanks for watching! There's no laws in place to stop you from circling back to rewatch. It's encouraged! Best of luck on your chocolate journey!
🤍🌄
Another great tip, though living isolated on an island off the coast of Canada makes it difficult to source good cocoa. Dylan I have learned so much from you and have started my own chocolate company here on Haida Gwaii. We incorporate local flavours such as spruce tips, chanterelle, porcini mushrooms, mint, and sales have taken off so much that It’s both amazing and stressful. Would love to chat with you one day to hear your perspectives on moving forward while staying small. Thanks so much for these amazing videos!
Love you Dylan; my name is Dylan as well and I’m an aspiring chocolate maker. One day we’ll meet
Looking forward to it, Dylan!
Welcome BACK you guys!!! I started dancing when I saw the VIDEO Notification.... and after a year of making chocolate off and on... I finally understood what conching does! Thanks again and KEEP UP the great work! (RING the bell People if you like this content ... you won't be sorry 😃) I'm blessed here in the Dominican Republic there is cacao everywhere... I only buy it in the pod so that I can control everything... the Cacao Juice, Wine, Vinegar, Tea and chocolate. It's great... and I used to hate chocolate before I started making it myself. Just yesterday I found this guy that had a field of Cerf Organic Cacao...they had never heard of cacao juice or tea... so hopefully when I bring him some we can make a deal. lol
How did it turn out for you? Where you able to make a deal?
Nope lol. When I returned the cacao wasn’t ready to harvest. But honestly in the DR I have never seen anyone spray a cacao tree with anything…they normally don’t even use fertilizer… people don’t even water the trees … so I would imagine at least 80-90% would be concerned organically grown. The main thing for me is finding the best tasting varietal (check out that episode 😀) This old man give me a sack of cacao pods a couple of months ago and the chocolate was so amazing everyone was fighting over it in the families I gifted it. Even the man said he had never in his life tasted chocolate like that. I’m guessing it was criollo.
@@marcs7847 that's very interesting. It's the same thing in Madagascar. No one uses fertilizers. We just put in the ground and do maintenance. I'm curious to know more about this cacao you had that made everyone go crazy. Sorry about your deal not going through,but it seems you may have found something better.
Fresh cacao and cacao juice is why so many of us intiially got excited about chocolate! It sounds like you're doing some wonderful work with it as well. Thanks for watching!
I've been a fan since day 1
Thanks for your support!
please more videos like this !