Links for where to buy the Premier grinder featured in the video are in the description - click the Show More link. You'll also find an in-depth blog post that accompanies this video there. If this inspired you and you're interested in taking chocolate making a bit further, I now run one-on-one workshops in my little London chocolate factory. You can find the details here: damsonchocolate.com/pages/workshops-events
@@Fashionista24 Apologies, there used to be cards with explanations on this video, but UA-cam removed that feature. I added sugar and cocoa butter in a powdered form as this is a dark chocolate. You could make a milk chocolate by adding milk powder as well. I'd suggest at about 15% of the total weight is a good starting point. There's more information in the blog post linked in the description.
That is real homemade chocolate, thank you for the excellent tutorial, love how you use the hair dryer to remove the Cocoa Bean shells and temper the chocolate. After I watched the tutorial i read the blog from the link in the comments and it expains in detail the steps to make chocolate from Bean-To-Bar. Highly recommended Tutorial.
This is wonderful demonstration how to make chocolate from beans to bars. May I ask what is the price of this grinder plus how many grams of chocolate can be made in 24 hours time? Or do you have any other suggestions to go commercial because now you are factory owner. I am very much interested. Kindly reply
+maxpowers3732 The method shown in the video (and the full article linked in the description) works. Just raise, lower, then raise the temperature again, using something like a hairdryer to do the final heating part. However, once you've made a few batches you can keep some bars back as seed for the next batch of the same bean if seed method is easier for you.
+ChocablogTV Thanks! I really appreciate your video and putting the information in the article. I have a few of my own chocolate trees and have been complementing the ones from my tree with ones online so it was definitely good to read about your experience with making chocolate from the beans. I had read that you should cool the chocolate rapidly rather than just let it cool naturally. Have you tried putting the heated chocolate in an ice bath or in the freezer? I have some chocolate in the wet grinder now and am looking forward to tempering before putting in a bunny mold for Easter
Do you have to add cocoa butter or can this be omitted? Also, instead of sugar can I use honey or agave? When would I pour this into the chocolate? Can I use a hand stonegrinder?
Trippin' on the part when the annotation reads "Add the pre-ground nibs to your tabletop wet grinder." As though a "tabletop wet grinder" were as standard in households as are toasters. :-0
it's how you do it right, though. you could sit on the couch and grind it mortar and pestle for three days, too, lol. i get it, these aren't cheap machines, but if you sold your product it pays for itself. if you think these are expensive, check out enrobers. youch! it's how you do things, you start off with the equipment you can afford, put away a % of what you earn so you can upgrade as you grow. fortunately, there seem to be machines meant for the hobbyist, low-end commercial, and the nice stuff.
Hi I am a Chocolate maker finnally!!! one that actually shows you the real thing that is the exact prces on making chocolate in a small scale and yes you need to grind the chocolate on the melanger for a long time, at the store we do it for 4 days this is the legit tutorial guys trust me im a chef
It's doing two things - it's making it smooth as you say, but it's also developing the flavour. The process of constantly moving the chocolate with heat (in this case from friction) is called conching. Big chocolate factories often have separate machines for doing that, but in this case the grinder is basically doing two things at once.
+Maria Ivova It's a Premier grinder (originally made for preparing Indian foods, but great for making chocolate). You can buy them from Amazon or HB Ingredients in the UK - see www.bean-to-bar.co.uk/
+ChocablogTV Great, thank you so much! I just wrote to HB Ingredients if I can buy it from them and they to send it to Bulgaria. Thank you very much for the video, your website is great too!
Taura Helms It's a Premier wet grinder. Available on Amazon, amongst other places. One of the first things I do on the video is sort the beans, but it's mainly for twigs/stones or broken & flat beans. The roasting process kills off any nasties. Read the article linked in the description for more info!
Thank you for this beautiful video. I also went over to the link you added above and read through your block word for word. You are quite passionate about what you do. Bean-to-bar is quite intriguing but I'm wondering if it must take the full 18 to 24hours just to process 2,000 grams of chocolate. Is there no way one can make more in 24 hours, especially for commercial purposes?
Thank you so much for these vids! I am starting to make bean-to-bar chocolate for sale, and I LOVE IT. Im at the experiment phase, so your videos are really helpfull. I do have one question that I have not found the answer anywere... Do I really NEED to add more cacao butter to the mix of sugar and cacao paste? Even if I have the grinder? Thank you!
You don't need to add more cocoa butter, but it does make the chocolate easier to work with. I tend to add an extra 5 - 10%, which makes the chocolate thinner. You'll find that some chocolates (particularly milk chocolates) get very thick and the wheels on the grinder may stop turning. Cocoa butter can also help produce a smoother texture in the final chocolate. But it is entirely optional!
Hmmmm, been there now, but not seeing this particular mould you have. Can you give me the complete URL of that particular page? Would be nice. My apologies, and thanks a lot. :-)
+Terry Smith The grinders shown in the video (and article linked in the description) are perfectly adequate at both refining and conching. They're Premier Grinders and available to buy online from places like Amazon.
Thanks for this video! How did you temper the chocolate? Don't you have to pour it on a flat surface and drag with a spatula? I didn't know there was such a thing as powdered cacao butter 😮 Wow, you must be really passionate about chocolate if you have a freaking stone grinder at home and you don't mind making such a mess to winnow the nibs 😂 Do you ever add salt instead of sugar to your chocolate?
it seems to me that he did temper the chocolate, in the bowl, if you watch closely he has a thermometer inside monitoring the temperature drop until about 28 celsius then heats it lightly with a hair dryer
Probably not cheaper, but this is how chocolate is actually made. You can make a version of chocolate by combining cacao powder, cacao butter and a sweetener, but real chocolate is refined (to give it a smooth texture) and conched (to develop flavour). The grinder performs both these actions. I now own a chocolate factory and we use exactly the same method to produce our award winning bars. Also, the cacao powder and butter you can buy are refined products made from the two parts of the cocoa bean. They are often chemically treated (even "raw" powder), and all you're really dong is adding an extra step to the process - separating the powder and butter then recombining them. That said, it's definitely simple and cheap to experiment that way - and a fun way into chocolate making.
Combining cacao powder (thank you for calling it CACAO and not COCOA!!!) and fat (grass-fed butter, cacao butter, coconut oil or some combination of those) is actually what I do to make my own chocolate. I started making it because I don't eat any sugar or sweeteners at all and in dark chocolate, whatever percentage is not chocolate is always sugar. Luckily 100% dark chocolate (cacao paste) is increasingly more popular and I'm finding it in more places, but nobody makes flavoured 100% chocolate. Would it kill them to add nuts, extracts or food-grade essential oil? So far I've only found Montezuma 100% bars with added ingredients that are not sugar, one with almonds and one with orange extract and cacao nibs. Sometimes I melt cacao paste, add the flavourings and solidify again to get 100% dark chocolate with flavour. I'd love to make it from scratch by roasting the beans myself and using the stone grinder to conch and refine the cacao liquor but I don't have either the money or the kitchen space to get all that equipment, so using powder and fat seems like the second-best option. Making chocolate from bean to bar with that equipment is more for people with a chocolate business anyway, since you need to make large batches and it would be too much for my own consumption.
Cool but using a hair dyer freaks me out, especially a used hair dyer as you have know way of preventing dandruf that may be left on it from flying into your chocolate. And gronding for 24 hours seems pretty long
This is why I have a dedicated chocolate making hairdryer. :) The long grind/conch time is needed to both reduce the particle size (smooth texture) and develop the flavour. You can do it for shorter times if you like, but the result won't be as good.
Links for where to buy the Premier grinder featured in the video are in the description - click the Show More link. You'll also find an in-depth blog post that accompanies this video there.
If this inspired you and you're interested in taking chocolate making a bit further, I now run one-on-one workshops in my little London chocolate factory. You can find the details here: damsonchocolate.com/pages/workshops-events
Did you use cocoa butter or is it just pure cocoa bean with milk powder and sugar?
I did not get what you added? Milk or suger
@@Fashionista24 Apologies, there used to be cards with explanations on this video, but UA-cam removed that feature. I added sugar and cocoa butter in a powdered form as this is a dark chocolate. You could make a milk chocolate by adding milk powder as well. I'd suggest at about 15% of the total weight is a good starting point. There's more information in the blog post linked in the description.
That is real homemade chocolate, thank you for the excellent tutorial, love how you use the hair dryer to remove the Cocoa Bean shells and temper the chocolate. After I watched the tutorial i read the blog from the link in the comments and it expains in detail the steps to make chocolate from Bean-To-Bar. Highly recommended Tutorial.
wow beautiful and looks yummy.... really love pure chocolate....ty u so much for the video...
the hairdryer is really clever!
Perfect UA-cam channel for chocolate lovers. Loved your technique. Thank you for sharing with everyone .
Wow ! Luks tasty, wat makes chocolate bitter after processing
Even the mold is just so great.please grinder,were can i by it???God bless you
Omg...you make this look so easy...
Yhanks for the video but how many minutes is the roasting time?
This is wonderful demonstration how to make chocolate from beans to bars. May I ask what is the price of this grinder plus how many grams of chocolate can be made in 24 hours time? Or do you have any other suggestions to go commercial because now you are factory owner. I am very much interested. Kindly reply
What is the proposition of sugar cocoa been and butter
Hey i have made the bean to bar chocolate but its melting so fast when i take it out from fridge what to do pls reply
The blow dryer. Had me for a minute
Were do i find the machine to make butter(chocolate cream)crumbs procesor to butter
Can you give any tips on tempering? I don't want to use any seed chocolate to contaminate the one from the beans
+maxpowers3732 The method shown in the video (and the full article linked in the description) works. Just raise, lower, then raise the temperature again, using something like a hairdryer to do the final heating part. However, once you've made a few batches you can keep some bars back as seed for the next batch of the same bean if seed method is easier for you.
+ChocablogTV Thanks! I really appreciate your video and putting the information in the article. I have a few of my own chocolate trees and have been complementing the ones from my tree with ones online so it was definitely good to read about your experience with making chocolate from the beans.
I had read that you should cool the chocolate rapidly rather than just let it cool naturally. Have you tried putting the heated chocolate in an ice bath or in the freezer? I have some chocolate in the wet grinder now and am looking forward to tempering before putting in a bunny mold for Easter
How did u temper the chocolate
Achei um encanto esta forma. Onde consigo comprar desta?
Could you show how to make milk chocolate and white chocolate.....
Do you have to add cocoa butter or can this be omitted? Also, instead of sugar can I use honey or agave? When would I pour this into the chocolate? Can I use a hand stonegrinder?
Welp, packing my things to Ecuador!
Trippin' on the part when the annotation reads "Add the pre-ground nibs to your tabletop wet grinder." As though a "tabletop wet grinder" were as standard in households as are toasters. :-0
it's how you do it right, though. you could sit on the couch and grind it mortar and pestle for three days, too, lol.
i get it, these aren't cheap machines, but if you sold your product it pays for itself. if you think these are expensive, check out enrobers. youch!
it's how you do things, you start off with the equipment you can afford, put away a % of what you earn so you can upgrade as you grow. fortunately, there seem to be machines meant for the hobbyist, low-end commercial, and the nice stuff.
It is in India
Hi I am a Chocolate maker finnally!!! one that actually shows you the real thing that is the exact prces on making chocolate in a small scale and yes you need to grind the chocolate on the melanger for a long time, at the store we do it for 4 days this is the legit tutorial guys trust me im a chef
Who created the great candy bar molds ?
+Terry Smith Bought online from homechocolatefactory.com
Did you peel the skin off the beans before roasting
What is the finest kind of cocoa ?
Wow, you have to grind the chocolate for 24-25 hours? I guess that's to make it extra smooth, but wow.
It's doing two things - it's making it smooth as you say, but it's also developing the flavour. The process of constantly moving the chocolate with heat (in this case from friction) is called conching. Big chocolate factories often have separate machines for doing that, but in this case the grinder is basically doing two things at once.
i think 24 hours is on the fast end, eh?
Hello,
Could I know where could I buy the cocoa beans & which one is the finest?
What is the purpose of adding extra cacao butter?
Do you sell those chocolate bars?
How long one should grind the cocoa nibs to get perfect cocoa liquor?
what is the name of the machine you used in 1:32?
How many kg of chocolate was used?
Wow thanks for sharing
Name of the machine ??please am from algieria
And how many for her ?? Please
where you get this mold from? really like that
Good evening! What kind of a grinder is this ( the machine that makes the cacao mass)? Do you know where I can buy it from ( for Europe )? Thank you!
+Maria Ivova It's a Premier grinder (originally made for preparing Indian foods, but great for making chocolate). You can buy them from Amazon or HB Ingredients in the UK - see www.bean-to-bar.co.uk/
+ChocablogTV Great, thank you so much! I just wrote to HB Ingredients if I can buy it from them and they to send it to Bulgaria. Thank you very much for the video, your website is great too!
What is this machine ? I need one 2:00 please
ارجوك وش المقادير
what is the name of the equipment you use after the processor..?
jessamae cañete conche/grinder
ceili thanks...
how can I get such a small grinder?
if you are making chocolate from cocoa powder, do you still recommend using a melanger/wet grinder?
what's the machine u used after food processor for creating liquid chocolate?
what is the name of the machine what you use??? I hope you can tell me, please!
What is the spinner thing you added it to? Is it true that you should check the beans for bugs?
Taura Helms It's a Premier wet grinder. Available on Amazon, amongst other places. One of the first things I do on the video is sort the beans, but it's mainly for twigs/stones or broken & flat beans. The roasting process kills off any nasties. Read the article linked in the description for more info!
whats the grinder that you used?
Thank you for this beautiful video. I also went over to the link you added above and read through your block word for word. You are quite passionate about what you do. Bean-to-bar is quite intriguing but I'm wondering if it must take the full 18 to 24hours just to process 2,000 grams of chocolate. Is there no way one can make more in 24 hours, especially for commercial purposes?
*...your blog
hi! nice video.
hey what's the name of the last machine that you used the last? and how much does it cost?
It's a Premier grinder, widely available. Amazon links in the description.
okayyyy ...😲 mouving on ...
Very nice
Thank you so much for these vids! I am starting to make bean-to-bar chocolate for sale, and I LOVE IT. Im at the experiment phase, so your videos are really helpfull. I do have one question that I have not found the answer anywere... Do I really NEED to add more cacao butter to the mix of sugar and cacao paste? Even if I have the grinder?
Thank you!
You don't need to add more cocoa butter, but it does make the chocolate easier to work with. I tend to add an extra 5 - 10%, which makes the chocolate thinner. You'll find that some chocolates (particularly milk chocolates) get very thick and the wheels on the grinder may stop turning. Cocoa butter can also help produce a smoother texture in the final chocolate. But it is entirely optional!
I see.. I will try it, then. Thank you, again! C:
So yummy,,
Elena V
all the best :)
This is a lovely cocoa mold. Do you have the link?
Where can i buy the CONCHA
where did you get your chocolate grinder from
amazon, it's called Premier Wonder Table Top Wet Grinder 110v 1.5L
Where did you get this chocolate mold from? Can you give an URL?
I bought them online from a site called homechocolatefactory.com
Thanks, well appreciated! :-)
Hmmmm, been there now, but not seeing this particular mould you have. Can you give me the complete URL of that particular page? Would be nice. My apologies, and thanks a lot. :-)
Well done!
Do you know how to temper just the cacao liquor?, as if i wanted a bar that's 100% cacao.
What can you use for conching chocolate for further refining the chocolate? Know of any table top machines?
+Terry Smith The grinders shown in the video (and article linked in the description) are perfectly adequate at both refining and conching. They're Premier Grinders and available to buy online from places like Amazon.
Where did you get the beans and that beautiful mold? :( i really want to know...
Thanks for this video! How did you temper the chocolate? Don't you have to pour it on a flat surface and drag with a spatula? I didn't know there was such a thing as powdered cacao butter 😮
Wow, you must be really passionate about chocolate if you have a freaking stone grinder at home and you don't mind making such a mess to winnow the nibs 😂
Do you ever add salt instead of sugar to your chocolate?
Even I have the same query, why didn't he temper the chocolate?
it seems to me that he did temper the chocolate, in the bowl, if you watch closely he has a thermometer inside monitoring the temperature drop until about 28 celsius then heats it lightly with a hair dryer
Hello,
Where can I buy the grinding machine from?
It's a Premier grinder, widely available. Amazon links in the description.
TQ. I see you too internet provider.
What is the recipe? There are no subtitles either
At school we are writing about chocolate from bean to bar for co-op
Wow, so cool! Thanks for sharing. Would love to taste your chocolate :)
أحب الشوكولا اموت عليهة
is there any other method that does not require the chocolate to be grinnded for 24h
at least 24 dude,
Seems like you go to great length. Why not just start from a raw powder and cocao butter? You think your method is cheaper?
Probably not cheaper, but this is how chocolate is actually made. You can make a version of chocolate by combining cacao powder, cacao butter and a sweetener, but real chocolate is refined (to give it a smooth texture) and conched (to develop flavour). The grinder performs both these actions. I now own a chocolate factory and we use exactly the same method to produce our award winning bars.
Also, the cacao powder and butter you can buy are refined products made from the two parts of the cocoa bean. They are often chemically treated (even "raw" powder), and all you're really dong is adding an extra step to the process - separating the powder and butter then recombining them.
That said, it's definitely simple and cheap to experiment that way - and a fun way into chocolate making.
Combining cacao powder (thank you for calling it CACAO and not COCOA!!!) and fat (grass-fed butter, cacao butter, coconut oil or some combination of those) is actually what I do to make my own chocolate.
I started making it because I don't eat any sugar or sweeteners at all and in dark chocolate, whatever percentage is not chocolate is always sugar. Luckily 100% dark chocolate (cacao paste) is increasingly more popular and I'm finding it in more places, but nobody makes flavoured 100% chocolate. Would it kill them to add nuts, extracts or food-grade essential oil? So far I've only found Montezuma 100% bars with added ingredients that are not sugar, one with almonds and one with orange extract and cacao nibs. Sometimes I melt cacao paste, add the flavourings and solidify again to get 100% dark chocolate with flavour.
I'd love to make it from scratch by roasting the beans myself and using the stone grinder to conch and refine the cacao liquor but I don't have either the money or the kitchen space to get all that equipment, so using powder and fat seems like the second-best option.
Making chocolate from bean to bar with that equipment is more for people with a chocolate business anyway, since you need to make large batches and it would be too much for my own consumption.
ang sarap ng chocolate patikim
This was coooool😇😇😇
I don't know anything about homemade chocolate directly from the cocoa trees, did you peel the beans first? I didn't see that part, I'm so confused. 😕
tyvek05 That is freaking awesome, Thank you!!!
sweet
Oh and great video! I may take a tip from this and perhaps just be silent and do what I set out to do...
why no sond
Nice!!!!!!
మా ఊరిలో కొక్కో తోటలు చాలా ఉన్నాయి మీకు డెలివరీ చేయాలంటే చెప్పండి నేను చేస్తా గింజలు అయినా సరే పేస్ట్ అయినా సరే
☺☺
I Iiiiiiiii like this
This looks like a really long process one I would get easily annoyed by. isn't it better to just get a chocolate melter?
That's a lot of work. Looks delicious though.
حبيت
رووووووووووووووووووووووعه مميز في كل مكان فيه
بليييييييز يا ريت إزا ممكن أي شخص يكتب المقادير بالعربي ويشرح الطريقه وشكرا .
المقادير هي حبوب الكاكو والسكر ويمكن اضافه زبده الكاكو اختياري لجعل الشكولاته انعم😊
if possible allow me the mounts I'm Arab
waw
Milk chocolate ratio
Stock music...
chocolate
wawww very
😢😢😢
وااااااااااو عشق
Ano bayan pautang inang oh. ..
Dude the music makes me cringe idk why
TheLapisMineshaft lol
How ironic the music sounds like some Minecraft music , which is probably the game with the cringiest fanbase ever
Mesmas
Mesmo wld
+James Hetfield the music sounds reminiscent of the "how it's made" theme song. It is not the same, but has a certain familiar ring to it
Venezuelan cocoa rules!
Cool but using a hair dyer freaks me out, especially a used hair dyer as you have know way of preventing dandruf that may be left on it from flying into your chocolate. And gronding for 24 hours seems pretty long
This is why I have a dedicated chocolate making hairdryer. :) The long grind/conch time is needed to both reduce the particle size (smooth texture) and develop the flavour. You can do it for shorter times if you like, but the result won't be as good.
god god
he is a mad it will taste like beans only not like choco bar
+Noorul Hasan Um... what do you think chocolate is made from? Hint: It's cocoa beans and sugar.
good way to make a fucking mess.
gross