Angi is the owner of ChocolateSpiel, a Pacific Northwest based bean-to-bar chocolate company. In 2016 she moved from Germany to the beautiful Pacific Northwest and fell in love with chocolate and the area!
Chocolate is more than a sweet treat! Chocolate brings people together, builds bridges and is so fun.
Want to learn more? Social media @chocolatespiel instagram.com/chocolatespiel/
You can keep the machine running overnight. Usually those machines should have a sensor that turns the machine off if the temperature gets too high, so it doesn't burn down your home/facility. But I'd double check if your machine has a sensor. You can also switch it off at night, but this means your chocolate will set if the temperature of your room is too low. In that case you could warm up your chocolate in the drum in your oven. But you have to be careful with the temperatures. I wouldn't use a setting higher than 50C/120F on your oven otherwise you could melt the plastic parts of your drum.
Quality > Quantity is key. 🤓 Also it's more fun working with small batches because (for me at least) there is more control over every step on the process...not like a big factory / assembly line. Thanks for the video. 👍 If I may suggest a video...a video on the business / logistics side of the business. For example, cost of a bag of beans, shipping / payment terms, storage in your shop. Checking the quality of the beans, preparing the beans for use, etc... A behind the scenes type video. Just a friendly suggestion. I look forward to more videos.
Usually small batches taste so much better as well :) I like your suggestion!!! And there's so much to it... I have to think about how to make that happen :) Thank you so much!!!
Always looking good bars. No worries about the broken ones. They can be broken down a little more and given as samples to kids who drop by the shop...👍
Honestly I didn’t thought about mixing chocolate in 🤣 But you’re right, fat migration could be an issue here. If I’d were to mix chocolate in, I’d temper the filling and that should fix that.
Yes, you can replace the sugar with a sweetener of your choice. And yes, you can replace the glucose syrup with your sweetener, but you might have a harder time caramelizing and the texture of your filling might be less "luxurious"... but the texture in general will be a little different anyways because you replace the sugar. The shelf life is about 2-3 weeks if you keep them in the fridge. Although I don't know how this is changing if you use a sweetener instead of sugar. Glucose syrup is extending shelf life as well, so if you leave it out, shelf life might be shorter.
Yay!! Angi and chocolate video!! I smile so big when I hear that "Hiyeeee!!" Thank you, my chocolates are getting better! Not perfect, and not neat like yours, but better!! This was incredibly interesting, I'd never heard of it, love all the new things you teach us!
Honestly I think everything works great with orange from white chocolate to darker ones. I like dark chocolate more personably so this is a 72% dark chocolate.
Always such a treat to see your videos!! My birthday is next week, I loved those 'left over colored chocolate' decorated truffles you did, so I'm gonna ask my lil' one if she'd make them with me! You are the inspiration...waste not want not, its chocolate!
Thank you 🤗 Yes, I make a bunch of different flavors. On this channel I have a couple of different recipes: Spicy orange: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-efusQe_UkLI.htmlsi=l6CrXn6RRe_Hrilu Passion fruit: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2QtgSnCq0bk.htmlsi=Lx3i7fR4I8IU4E1_ Raspberry: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gJ_6SexPZlQ.htmlsi=fc5eZYMGJOhVwENZ
These are SO beautiful!! Can't believe I almost missed this video, thank goodness for the notify bell! LOVE the dairy and egg free recipe, you really do for everyone! My little vegan will love these! Thanks for the video!!
I finally received my polycarbonate moulds... and got so excited to finally have them.....but having trouble getting the chocolate out of the mould and afraid of using a refrigerator because of blooming effect.....bse uganda is a hot country. How can I overcome this?
@@angilearnshowtochocolate I melted my chocolate to like 43 degrees...then used the seeding method. I poured the chocolate in the mould , it didn't bloom but failed to come out of the mould. To be honest I haven't measured the humidity or temperature of the kitchen but it has always worked fine when am working. I would love to ask how long does it take for the chocolate to set at room temperature inorder to demould it
I think if you use regular butter, you might get issues with tempering your chocolate. But if you don’t care too much about that, you can certainly switch it out :)
I have to admit that I didn’t think they would be so pretty, but I was pleasantly surprised. I was like that’s just too many colors on top of each other, oh well I am a newbie with a lot to learn so I guess it shows you how much I don’t know 🤷♀️ yet, but I am going to keep watching and learning, thank you for posting and sharing. ❤
Thanks Angie. I love that you show us everything even when things don’t work out how you imagined. I believe that is the way we learn; it’s encouraging too as often things don’t work out as I want them to and I get discouraged, seeing you thinking on your feet and resolving the problem shows how brave you are.
Thankyou for your video. I'm so bad at standing up for myself with my chocolates but I know they are amazing quality. I'm also learning to learn my figures so I can keep going. All the best love!
Thank you so much :) I totally get that it's hard to stand up for yourself (I'm still having trouble with that myself). But I'm sure it'll be worth it!!!
