I've been using Todd's recipes for Chocolate (Dark, White, and Milk) to make christmas candy and they work great. I found DeBuyer makes a great double boiler that can be found for less than $50, and it's really improved my candy making. One thing Todd doesn't always stress... let the chocolate cool a bit before putting it into molds or the fridge. Cooling too quickly can make chocolate grainy (the sugar crystals form too quickly). Also, in the US, milk powder is sometimes hard to find, and when you do find it, it tends to need to be ground a bit finer to make good chocolate. I use a food processor for this, but a cheap $10 coffee grinder works too.
Hi Could you type here what he was saying from 1.58 to 2.12 ? It's little difficult to follow the pronounciation. And we can use ice trays na to make it set?
@@atisha9354 now there is a tip that is very important to not use a wooden spoon because if there is any water it to get in the chocolate and you will have to start over. That is what he said!
if you don't need to keep cacao butter or powder in the fridge,, then you don't need to keep dark chocolate in the fridge. it can last years if kept in an airtight container (and honey can last thousands of years, just in a terra cotta jar).
Your Flippin' AUSOME Todd!!! I'm officially addicted to your recipes and video's. Thank YOU for time and love put into these, greatly appreciated, needed and made and used.
Todd I wish to make this dark chocolate .But I don't have a chocolate mould . Can you upload a new video about how to make dark chocolate with out mould
I really like your "Simple Delic!" in this video. I can really feel the good mood whne you say it. I guess a lot of small-time chocolate companies make all those exotic flavoured chocolates through these types of recipes.
Loved this video! The way you talk makes me excited about food :). Will definitely try this out. If you happen to know how to temper chocolate, please make a video on that too!
Love ur videos so much you keep me occupied since i had surgery and i cant do anything but lay on the couch so i just watch your videos and there so amazing keep up the good work.
I'm looking forward to making this for myself. I absolutely love dark chocolate. My grandparents were bee keepers so I have a special place in my heart for honey and use it instead of sugar whenever I can so I'm really glad to see you used it here. Also, I love the way you do videos so I'm looking forward to the new channel too!
bơ thường hình như là có công thức khác chứ k phải công thức như thế này (một số người cũng hỏi câu này đều được đáp là k được), bạn có thể dùng dầu dừa. mình dùng lọ hương vani mấy chục ngàn thì thấy cũng được, chứ vanilla extract mắc mà khó mua
I really love the addition of honey in this recipe rather than sugar. It looks fantastic and I adore dark chocolate. You have inspired me Todd! Keep up the great work.
***** No you can't. Butter is not hard at room temperature, it is soft. What you will get is butter ganache which makes a great truffle but is not suitable for a chocolate bar.
Wow, amazing video! You make it look so simple and easy to do it ourselves. I love the way you substitute sugar to honey. I'm from Singapore and my whole family love watching you. Keep it boss!
Thank you so much for the video. It helped me make dark chocolate that tasted soooo great! The only things I changed were that I used regular butter and white sugar. Thanks for the great tips.
Worked perfectly and tasted just delicious. Thank you very much for the recipe. My kids love it too. Its hard to find a good mold like you used though.
Hi Todd! This was again a great video. We made dark chocolate with using honey in it. But it doesn't stay out of the fridge much longer, it starts to melt within just 10 mins. Does that happen because of Honey? What shall we do to let it stay hard out of fridge? Currently, the temperature at my place is 32° to 36° Celsius. You reply would be a great help to me. Thank you!
HI Todd, Its really great to try out the recipes you share so sincerely.Thanks a ton. However i do feel sometimes i do not find the ingredients details in your video.I would suggest please include it as a slide in your video itself it will really help...All the best for your New channel.Cheers.
Hi Todd, I have followed your instructions using real organic coco butter, raw honey, and organic vanilla extract but my chocolate turns out soft like fudge. I even cooked it to 150*f and let it sit out for hours before putting it in the fridge. Do you have any suggestions?
I have since made more only cooking the Coco butter in a stainless pot ONLY JUST ENOUGH TO BE MELTED, that along with keeping it far away from the steam of a homemade double bowler has produced some great hard dark chocolate. I also found a recipe online that recommended cooking to 122* and tampering for 10 minutes after melting.
I love the way he explain t hings. Anyway, now I see how I can flavor the chocolate. I am wondering if it is cheaper to make the chocolate from scratch or to melt the chocolate and add flavoring.
Thank you very much for your recipee. I had an issue when doing the Chocolate, because when I was mixing all the ingredients it got cut. All the ingredients got hardened. What would be the cause? The Vainilla extract from the Refrigerator? The heat of the vapor? Thanks for your help!!
Thanks for the video. I really loved the way your chocolate turned out and how easy it is to make (The only one I loved on the UA-cam) I have some questions though. If I can't use cacao butter which is a better substitute? regular butter or coconut butter? I used coconut butter instead and unlike yours when you added the cacao powder that it became like a paste mine was totally watery. So I added more cacao powder and it was so bitter and I went on adding stuff... Just wanted to make sure I got it right:cacao powder=cacao butter(3.5 TBS) By the way could I use agave instead of sugar? And if the butter is watery enough, do we still need the double boiler? Or do you use it to help thicken it at all? I really appreciate it if you could help me here, thanks.
Hello, Todd. If you can see this, I would be very greatful if you responded. Now, I have been wanting to make dark chocolate for quite some time now, but I can't seem to find cocoa butter anywhere! Could I use coconut oil instead? Because if my memory servers me right, I saw some recipe a few years ago where coconut oil was used to make regular chocolate bars. Best regards.
Congratulations on a GREAT new venture. I look so forward to everything I'll learn from your new channel. The dark chocolate looked like something from a high end store. Big thumbs up from me! Lyndsay ~The Kitchen Witch
Hi Todd.. Love the recipe.. Love your show. I am hooked after watching this video.. Thank you for helping me make my valentines day SPL.. God bless.. Take care
I have to laugh when you surprise yourself with your recipes. I found your channel by chance and took a small cooking class and boop found your channel again and there you go simply delish lol thank you for your fun and educational channel I cant wait for your new channel thank you and have a good one.
you know the mint chocolate bars, with the thin layer of mint on the side of the chocolate. i was wondering if i could just use the cocoa butter, and put in mint flavoring, and then layer it on the dark chocolate. would it not set? because i know the dryness of the cocoa helps the chocolate turn out hard.
Thank you for sharing this great recipe. I have an intolerance to dairy because I have IBS, so it makes me constipated. I'm happy I can still have dark chocolate. =)
2 questions... the first one might be silly lol but how come you didn't use cocoa butter for the regular chocolate video you made? my second question is really random...but what brand of electric mixer are you using on your other videos? i saw the brand name closed up before on one of your videos but i forgot what it was! i really want an electric mixer but don't want to dish out $300+ because i would only use it occasionally thanks :)
Wow! I thought you were just gonna temper some already made chocolate! You are so cool and can I use this to make decorations for a cake? If I pipe it like I would for tempered chocolate will it harden the same into chocolate?
I have thought about that but it i have found by watching others they just don't do as well as separate channels. This way you have a mix of sweet and savoury each and every week :)
When it comes to living in the UK it's annoying watching these videos because you'd never find anything like cocoa butter or chia seeds or any of these strange ingredients:( so instead of cocoa butter I used coconut oil because it sets hard also and it turned out really good! It does have a bit of a coconut flavour but it still tastes like dark chocolate, love this recipe:)
thank you! BTW I love your videos and I love that you reply to comments! :) I didn't know chocolate was this easy to make, I may start experimenting with them and eventually hopefully give them as gifts
Hello not sure you are going to be able to respond, I see you got a lot of comments but just in case.... I tried the recipe and will have to practice a bit because mine did not come out as a thick liquid as yours did, it was grainy and clumped up. Does this mean that I burnt the chocolate? Thanks!
hey Tod, great video! I just tried to make this, and followed your ingredients and instructions exactly, however, when I add the cacao powder, my mixture very quickly turns to a congealed kinda consistency. It still taste great but looks congealed and a tad grainy...but isn't when you taste it. Is there anything I could be doing wrong? or could do to prevent this? thanks x
Hi! I tried making chocolate using coconut oil(liquid at room temp) in your recipe. The chocolate tasted great but melted on keeping outside in less than 15 mins. Is there any way I can keep them frozen for long, using the coconut oil.??
just finished making two batches, one with honey and one with sugar. in my opinion the one with honey is better because it's just a bit sweeter. anyways thanks Todd, it was a very simple thing to make and very delish
Is that do we need to maintain any temperatures. My coco powder looks like floating in melted butter. I mean after few min powder settles down n melted butter n honey floats..
I did use cocoa butter for the milk. Unless you are talking about my old compound chocolate video. The one labeled Milk Chocolate uses cocoa butter. Check out my Chocolate playlist :)
I like this very much.:) Generally,I choose (mostly) this kind of chocolate,and the best version we have here is 75% cocoa (but not organic-thats obvious,right),with not much of the "other" stuff that you would want to avoid-when we talk about processed food,and maybe I can mention "non-fat" chocolate for cooking (at least I think it can be mentioned ,but as a lesser option-anyway,first one is "official" chocolate). Very creative,simple,but effective-your channel attracts me more and more..:)
Hello Todd, When i tried making this recipe, it comes out gritty. Am I doing something wrong and how long am i supposed to melt/mix in each of the ingredients ? Thanks
1. There are many different types of chocolate. That very first one is what is called compound chocolate. Basically a cheap chocolate that can be used in recipes. But it does taste ok. Be it cheap :) 2. I use a brevill. Basically my thoughts have always been to just buy the most expensive one you can afford. If you are only going to use it every now and then, then a say $100 one will do you just fine :) because of this show i need a more expensive one because i use it all the time :)
Hi Todd. how can I temper this chocolate so it will stay crisp and not melt in your hands. I've tried many times by after making a block of this chocolate. Letting it sit to harden, chop it up and melt 2/3rds and keep the rest for seeding. I bring the temperature up to 118f then on a marble slab spread that around until it cools to 82f. Add in the other 1/3rd to get those crystals I need. Bring it back up to 88f and pour in mold. but it still is not tempering like I want it to. Is there something I'm missing?
I'm sorry Todd, but where is the website you were mentioning at the beginning of your conversation in this video? Have you already posted the link on your account somewhere?
I've been using Todd's recipes for Chocolate (Dark, White, and Milk) to make christmas candy and they work great. I found DeBuyer makes a great double boiler that can be found for less than $50, and it's really improved my candy making. One thing Todd doesn't always stress... let the chocolate cool a bit before putting it into molds or the fridge. Cooling too quickly can make chocolate grainy (the sugar crystals form too quickly). Also, in the US, milk powder is sometimes hard to find, and when you do find it, it tends to need to be ground a bit finer to make good chocolate. I use a food processor for this, but a cheap $10 coffee grinder works too.
Hi Could you type here what he was saying from 1.58 to 2.12 ? It's little difficult to follow the pronounciation. And we can use ice trays na to make it set?
@@atisha9354 now there is a tip that is very important to not use a wooden spoon because if there is any water it to get in the chocolate and you will have to start over. That is what he said!
How to make a keyboard!
Loool
+BonBun Films I'm sure it'll taste simply delish.
Wow wow I want to eat it
I will make it
Hi Todd. what is the shelf life of this dark chocolate. Do you need to put in the fridge always to maintain the freshness?
if you don't need to keep cacao butter or powder in the fridge,, then you don't need to keep dark chocolate in the fridge. it can last years if kept in an airtight container (and honey can last thousands of years, just in a terra cotta jar).
Thank you so much for always putting the recipe in the description! It helps a ton!!!
please tell me where you get that mold, so useful and so beautiful ♥
Your Flippin' AUSOME Todd!!! I'm officially addicted to your recipes and video's. Thank YOU for time and love put into these, greatly appreciated, needed and made and used.
Thanks alot dear friend
God bless you. pls show some more healthy recipe.
Todd I wish to make this dark chocolate .But I don't have a chocolate mould . Can you upload a new video about how to make dark chocolate with out mould
I really like your "Simple Delic!" in this video. I can really feel the good mood whne you say it.
I guess a lot of small-time chocolate companies make all those exotic flavoured chocolates through these types of recipes.
Thank you so much :)
Loved this video! The way you talk makes me excited about food :). Will definitely try this out. If you happen to know how to temper chocolate, please make a video on that too!
You're most welcome and thank you.
The best part is there are so many flavours you can try in chocolate. So go nuts so to speak :)
So what percentage of cacao is this chocolate bar, is it 70%?
Love ur videos so much you keep me occupied since i had surgery and i cant do anything but lay on the couch so i just watch your videos and there so amazing keep up the good work.
Love your channel, best simple cooking channel!!!! :)
Thank you so much :)
I'm looking forward to making this for myself. I absolutely love dark chocolate. My grandparents were bee keepers so I have a special place in my heart for honey and use it instead of sugar whenever I can so I'm really glad to see you used it here. Also, I love the way you do videos so I'm looking forward to the new channel too!
how much percentage of cocoa does this have?
Amazing stuff Todd! Find most of your videos extremely handy. You are undoubtedly, my quick whip chef. Cheers!
can I do it without vanilla? Because it's hard to find vanilla extract?
Vanilla extract is sold at every grocery store ive ever been to uwu just go into the baking Isle
bơ thường hình như là có công thức khác chứ k phải công thức như thế này (một số người cũng hỏi câu này đều được đáp là k được), bạn có thể dùng dầu dừa. mình dùng lọ hương vani mấy chục ngàn thì thấy cũng được, chứ vanilla extract mắc mà khó mua
very nice
Vanilla extract is in every food shop I've ever been to
I really love the addition of honey in this recipe rather than sugar. It looks fantastic and I adore dark chocolate. You have inspired me Todd! Keep up the great work.
I don't have any cocoa butter. Is there anything I can replace it with? Please help!
You can use vegetable shortening if you like :)
YEAH... COCO BUTTER IS JUST NOT AVAILABLE HERE TOO..
I ordered it online.
To replace cocoa butter, Use coconut oil. Its perfect!
No, don't fuck with chocolate.
Chocolate's a sacred food and you don't fucking mess with it.
I really love this channel, so simple recipes!!
Please join me on Facebook: facebook.com/toddskitchen Instagram: instagram.com/toddm007 Twitter: twitter.com/SimpleEasyCook
*****
no.
USE COCONUT OIL INSTEAD...
N Man Man me depth
WHAT DID YOU SAY??
***** No you can't. Butter is not hard at room temperature, it is soft. What you will get is butter ganache which makes a great truffle but is not suitable for a chocolate bar.
Wow, amazing video! You make it look so simple and easy to do it ourselves. I love the way you substitute sugar to honey. I'm from Singapore and my whole family love watching you. Keep it boss!
Its totally dark chocolate.. dark black chocolate!
Mine didn't come out like that, maybe yours was not hot enough? But if you said it still turned out fine then there is nothing to worry about :)
Please do a video on how to make your own MILK CHOCOLATE. Thank You!
I already have Robert :)
How to make MILK CHOCOLATE
+Todd's Kitchen can i use regular butter?
what
@@web-slingingmenace1052 no. It will ruin it.
Why?
no it just adds some sweetness. Trust me you do need it. You can use sugar but they both work the same. :)
It looked more like a dark chocolate keyboard lol!
Ya even i noticed it
I'm about to comment that too,
I was about to anyway
Thank you so much for the video. It helped me make dark chocolate that tasted soooo great! The only things I changed were that I used regular butter and white sugar. Thanks for the great tips.
can you use normal butter?
old comment but in case anyone ever sees this, no you can't unless you just want sugary chocolate flavored butter
Really old comment but absolutely not
But some other video's they just use butter?? What is the effect?
@@akhehehe4302 it won’t be chocolate
Worked perfectly and tasted just delicious. Thank you very much for the recipe. My kids love it too. Its hard to find a good mold like you used though.
what are the measurements!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Jennifer Smith they are written in description....
Jennifer smith Have up you ever hear of a description?
@@krish19saxena I don’t think she has
Hi Todd! This was again a great video. We made dark chocolate with using honey in it. But it doesn't stay out of the fridge much longer, it starts to melt within just 10 mins. Does that happen because of Honey? What shall we do to let it stay hard out of fridge? Currently, the temperature at my place is 32° to 36° Celsius. You reply would be a great help to me. Thank you!
Fenil Gala
HI Todd,
Its really great to try out the recipes you share so sincerely.Thanks a ton. However i do feel sometimes i do not find the ingredients details in your video.I would suggest please include it as a slide in your video itself it will really help...All the best for your New channel.Cheers.
yes you can but keep in mind, it will harden no matter what you do. It is the same as normal chocolate, it won't stay soft.
wow! This looks great! Has the snap! The shine! So professional looking! great!
Hi Todd, I have followed your instructions using real organic coco butter, raw honey, and organic vanilla extract but my chocolate turns out soft like fudge. I even cooked it to 150*f and let it sit out for hours before putting it in the fridge. Do you have any suggestions?
I have since made more only cooking the Coco butter in a stainless pot ONLY JUST ENOUGH TO BE MELTED, that along with keeping it far away from the steam of a homemade double bowler has produced some great hard dark chocolate.
I also found a recipe online that recommended cooking to 122* and tampering for 10 minutes after melting.
So excited for your new channel!!! Dark choco is my fav!!
I was just looking for a dark chocolate recipe using cacao powder. Thanks!
I'm droooooliiing!!!!! It looks so crunchy and lovely!
I love the way he explain t hings. Anyway, now I see how I can flavor the chocolate. I am wondering if it is cheaper to make the chocolate from scratch or to melt the chocolate and add flavoring.
Thank you very much for your recipee. I had an issue when doing the Chocolate, because when I was mixing all the ingredients it got cut. All the ingredients got hardened. What would be the cause? The Vainilla extract from the Refrigerator? The heat of the vapor? Thanks for your help!!
Thanks for the video. I really loved the way your chocolate turned out and how easy it is to make (The only one I loved on the UA-cam) I have some questions though. If I can't use cacao butter which is a better substitute? regular butter or coconut butter?
I used coconut butter instead and unlike yours when you added the cacao powder that it became like a paste mine was totally watery. So I added more cacao powder and it was so bitter and I went on adding stuff...
Just wanted to make sure I got it right:cacao powder=cacao butter(3.5 TBS)
By the way could I use agave instead of sugar? And if the butter is watery enough, do we still need the double boiler? Or do you use it to help thicken it at all?
I really appreciate it if you could help me here, thanks.
Thank you, its also the only one to show you the proper way to make it :)
Hello, Todd. If you can see this, I would be very greatful if you responded.
Now, I have been wanting to make dark chocolate for quite some time now, but I can't seem to find cocoa butter anywhere! Could I use coconut oil instead? Because if my memory servers me right, I saw some recipe a few years ago where coconut oil was used to make regular chocolate bars.
Best regards.
Great stuff Tod. This vid was exactly what I was looking for. Entertaining and informative.
thank you!!! i did it with coconut oil ( i couldnt find any cocoa butter any where).
it is great, thank you again!!!!!
is that cooking coconut nut oil? like what you use for frying?
master david i think so, honestly in the netherlands you have only one sort. the most important that it is pure nothing added. good luck!
Todd, thanks. I never thought making chocolate could be so easy. I might try using a sugar substitute for the sweetener.
Congratulations on a GREAT new venture. I look so forward to everything I'll learn from your new channel. The dark chocolate looked like something from a high end store. Big thumbs up from me! Lyndsay ~The Kitchen Witch
Hi Todd.. Love the recipe.. Love your show. I am hooked after watching this video.. Thank you for helping me make my valentines day SPL.. God bless.. Take care
wow i had no idea you would find three. I have only ever seen one. Just ask them which one would be best to make into chocolate :)
This is excellent Todd! You are right, it was very simple and I am suprised I have never thought of making my own chocolate before. Thank you :)
ㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣ1ㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣㅣ
I have to laugh when you surprise yourself with your recipes. I found your channel by chance and took a small cooking class and boop found your channel again and there you go simply delish lol thank you for your fun and educational channel I cant wait for your new channel thank you and have a good one.
you know the mint chocolate bars, with the thin layer of mint on the side of the chocolate. i was wondering if i could just use the cocoa butter, and put in mint flavoring, and then layer it on the dark chocolate. would it not set? because i know the dryness of the cocoa helps the chocolate turn out hard.
If cocoa butter is not available can it be replaced by vegetable shortening? ( for cooking purposes mostly)
This is GREAT chocolate! Could I use Stevia instead of honey? Thank you!
You're so awesome. Thanks to you I've survived living in my college dorm.
Thanks for the recipe. if I use coconut oil in place of cocoa butter will it melt at room temperature?
Thank you for sharing this great recipe. I have an intolerance to dairy because I have IBS, so it makes me constipated. I'm happy I can still have dark chocolate. =)
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2 questions... the first one might be silly lol but how come you didn't use cocoa butter for the regular chocolate video you made?
my second question is really random...but what brand of electric mixer are you using on your other videos? i saw the brand name closed up before on one of your videos but i forgot what it was! i really want an electric mixer but don't want to dish out $300+ because i would only use it occasionally
thanks :)
With only looking at it it looks simply delish.
Loved the vid
Wow! I thought you were just gonna temper some already made chocolate! You are so cool and can I use this to make decorations for a cake? If I pipe it like I would for tempered chocolate will it harden the same into chocolate?
I have thought about that but it i have found by watching others they just don't do as well as separate channels. This way you have a mix of sweet and savoury each and every week :)
When it comes to living in the UK it's annoying watching these videos because you'd never find anything like cocoa butter or chia seeds or any of these strange ingredients:( so instead of cocoa butter I used coconut oil because it sets hard also and it turned out really good! It does have a bit of a coconut flavour but it still tastes like dark chocolate, love this recipe:)
Cocoa-butter can be bought in the UK from www-souschef-co-uk for about £6 for 200g.
Depends where you live, i live in Australia and brought mine from Spotlight. Other wise im sure you can find them on ebay or Amazon. :)
thank you! BTW I love your videos and I love that you reply to comments! :) I didn't know chocolate was this easy to make, I may start experimenting with them and eventually hopefully give them as gifts
Sorry if this was asked before, but do you have an idea on how long it would be good for after making them?
I am going to try this!! Would I be able to add Flavoring like raspberry or something like that?
finally I learned something on youtube..delish
Wow this recipe looks amazing!
Hello not sure you are going to be able to respond, I see you got a lot of comments but just in case.... I tried the recipe and will have to practice a bit because mine did not come out as a thick liquid as yours did, it was grainy and clumped up. Does this mean that I burnt the chocolate? Thanks!
no just make sure the water is not touching. I can say how many cups because ever pot size is different. Yes silicon is ok.
hey Tod, great video! I just tried to make this, and followed your ingredients and instructions exactly, however, when I add the cacao powder, my mixture very quickly turns to a congealed kinda consistency. It still taste great but looks congealed and a tad grainy...but isn't when you taste it. Is there anything I could be doing wrong? or could do to prevent this? thanks x
Do you have to use anything to prevent sticking with the mold?
oorrr im sorry to hear that Emma, i hope you get better soon! :)
Hi! I tried making chocolate using coconut oil(liquid at room temp) in your recipe. The chocolate tasted great but melted on keeping outside in less than 15 mins. Is there any way I can keep them frozen for long, using the coconut oil.??
just finished making two batches, one with honey and one with sugar. in my opinion the one with honey is better because it's just a bit sweeter. anyways thanks Todd, it was a very simple thing to make and very delish
Thank You Todd - Going to try some for Easter Gifts - Keep up the Brilliant Videos - Very Enjoyable!!
Hello Todd's i would love to try your dark chocolate recipe and let you know after, hopefully the out come will be good 😁
Is that do we need to maintain any temperatures. My coco powder looks like floating in melted butter. I mean after few min powder settles down n melted butter n honey floats..
I did use cocoa butter for the milk. Unless you are talking about my old compound chocolate video. The one labeled Milk Chocolate uses cocoa butter. Check out my Chocolate playlist :)
omg!it was heaven.i added 1.5tbs honey.THANKS todd.u came to my (mom of a boy who is allergic to wheat) rescue.God bless.
I like this very much.:) Generally,I choose (mostly) this kind of chocolate,and the best version we have here is 75% cocoa (but not organic-thats obvious,right),with not much of the "other" stuff that you would want to avoid-when we talk about processed food,and maybe I can mention "non-fat" chocolate for cooking (at least I think it can be mentioned ,but as a lesser option-anyway,first one is "official" chocolate).
Very creative,simple,but effective-your channel attracts me more and more..:)
Hello Todd,
When i tried making this recipe, it comes out gritty. Am I doing something wrong and how long am i supposed to melt/mix in each of the ingredients ? Thanks
1. There are many different types of chocolate. That very first one is what is called compound chocolate. Basically a cheap chocolate that can be used in recipes. But it does taste ok. Be it cheap :)
2. I use a brevill. Basically my thoughts have always been to just buy the most expensive one you can afford. If you are only going to use it every now and then, then a say $100 one will do you just fine :)
because of this show i need a more expensive one because i use it all the time :)
Fantastic! And yes any flavour you wish :)
Hi, why shouldn't the chocolate harden up too fast once made? I also wondered how you should store it/if it melt quickly if left out of the fridge.
Can I use the liquid chocolate for other things like cakes or cupcakes or is it necessary that chocolate hardens up?
Hi Todd. how can I temper this chocolate so it will stay crisp and not melt in your hands. I've tried many times by after making a block of this chocolate. Letting it sit to harden, chop it up and melt 2/3rds and keep the rest for seeding.
I bring the temperature up to 118f then on a marble slab spread that around until it cools to 82f. Add in the other 1/3rd to get those crystals I need. Bring it back up to 88f and pour in mold. but it still is not tempering like I want it to.
Is there something I'm missing?
I'm sorry Todd, but where is the website you were mentioning at the beginning of your conversation in this video? Have you already posted the link on your account somewhere?
+Todd's Kitchen can we use normal butter instead of cocoa butter..plz rply soon i wanna make it as soon as possible plzz...
Thank you! It is so simple to make chocolat at home! I can't wait to try this recipe! :D
What brand of cocoa butter is that? I cannot find it online.
I love your videos!!! its funny that I attend an art school and they just order chocolate. I wish we made it like you did
oh stop it! *blushes*
Really great👍🏼 I hope that you get more subscribers in the future bc you're channel is awesome😉
That "tastes simply delish!" made me LOL for some reason.
Could you substitute the cocoa butter eith coconut oil? If so, what are the measurements you suggest for cocnut oil?
Hi Todd, could you make a video teaching us how to temper chocolate? Thank you in advance!
I really need to make some when I got time.
What if I use the sugar instead of honey? Would I still use the same amount or would it be different