Fermenting Cacao (4 tier cascade system) - Episode 21 - Craft Chocolate TV

Подписаться 36 тыс.

Просмотров 63 тыс.

50% 1

Today we're on a field trip to the Dominican Republic to learn how cacao fermentation works at Zorzal Cacao. Chuck teaches us the basic science behind fermentation and their particular methodology at his Fermentorium. We get to see step by step of the process from cracking the pods to loading them into the boxes. Learn more about Zorzal Cacao here: zorzalcacao.com/
manoachocolate...
Film & Edit: Carson Butterbaugh
Co Hosted By: Dylan Butterbaugh & Chuck Kerchner
Music: Willy Wonka - Pure Imagination (Trap Remix) by Dotan Negrin & Prismatic Mantis ft. Future James

Опубликовано:

15 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 52

@CraftChocolateTV 4 года назад

There is a typo in the subtitles: correct spelling is "acetic acid"

@hamedthqafi9514 4 года назад

Do u have snapchat

@Megapixelrealestate 4 года назад

Very interesting technique re fermentation. Thanks for sharing!

@user-rg5mi4nf9p 3 года назад

Keep making good chocolates for us! Thank you! I wish I can taste your chocolates in Korea soon.

@waleskamaranhao9559 4 года назад

This channel is so interesting! You could develop vegan chocolates, including white (with almond paste, coconut milk powder...), but that would mean no animal labor involved in the process chain.. it would be amazing

@tailskitaleshindi 3 года назад

If you have a good knowledge of beans, I have machines so we could collaborate to make it. We make vegan chocolate spreads in India. Small scale as of now, but plan to launch good chocolates, thing is I am not too sure of which nibs to buy. I have tried 1 set. 2 more I'll try making next week to see how they taste overall.

@gerardking2807 2 года назад

Absolute brilliant Excellent info Thx.

@bayaningcacaofarming3277 4 года назад

Good job sir!

@CraftChocolateTV 3 года назад

Thank you! Cheers!

@williampineda1841 Год назад

Hi Dylan. My family has a small farm in Dominican Republic. Do you guys offer assistant for the fermentation process ?

@lurvzus3084 3 года назад

Hey, this is very informative. How many total days is cacao totally ferment?

@kdchmln 2 года назад

I thought he said six in the video.

@hydrocutty Год назад

So they already have sugar and yeast in them? So they just ferment themselves? Nothing else has to be added?

@robertdelaserna Год назад

what is the volume of the box and the maximum capacity in kilos?

@Malanaad_Naturals 4 года назад

What if we keep the beens in one box for 7 days...??

@makoygaara 3 года назад

Just stir the beans from top to bottom on day 3 or 4.

@kolawole3203 2 года назад

It would be difficult to stir. Easier to stir by moving it from box to box.

@UdayabhanuHerala.B 3 месяца назад

Where to get the fermenter container.

@CraftChocolateTV 2 месяца назад

Hey there! Our latest episode demonstrates how to build a fermentation box! Let us know if you find it helpful.

@Man2manA2Z 3 года назад

Why do some of my beans mold?

@chef_asencio 3 года назад

Need help the first box dont have any hole in the bottom

@mrbisaya 2 года назад

yes....the box would not be 100% seal in the bottom. The juice of the pulp needs to leak out somehow

@mohamedsalahuddeenayubi7901 3 года назад

Hey! Could you please explain why the box is changed from time to time? why not done in the same box?

@kolawole3203 2 года назад

Perhaps it would be difficult to mix properly in one box. By moving it from box to box, you get to, inadvertently, mix the cocoa beans. Also, I am thinking that the residual resident microflora at different stages reside within the designated boxes, hanging out in the crevices.

@mrbisaya 2 года назад

@@kolawole3203 i think to air the beans. 2 days of inaerobic (no air) then to aerobic (w/ air) stage of fermentation

@lucasrenz3984 Год назад

@@mrbisaya yeah but what about box 3 and 4? what are they for

@mrbisaya Год назад

@@lucasrenz3984 same principle. To air out the beans. I have small amount of beans during my fermentation, I just use my hands to move them around. If you have about 50 kgs, easiest would be by using the buckets/box. From top, then gradually towards the bottom

@lucasrenz3984 Год назад

@@mrbisaya Thank you

@farhanrazack4589 Год назад

Which wood were used to made the boxes?

@mrbisaya Год назад

some that I know used untreated mahogany wood

@amandashonubi352 Год назад

Why does the box have to change?

@owenkelchner5387 6 месяцев назад

Probably to keep their rotation and scheduling in some order??

@nadreggid 3 года назад

What is the best wood to use for ferment boxes?

@gut_ton 3 года назад

Any wood that has no innate smell and is resistant ( in general ) to humidity and acidity

@hunterjames5819 2 года назад

Do you have any wood in particular you would recommend?

@lucasrenz3984 Год назад

Not gonna lie, that was a very confusing explanation going around in circles of the theory of fermentation, skipping out crucial information

@edgarsanandres3053 2 года назад

There is not acidic acid, is acetic acid or vinegar.

@avnish.hsinva 4 года назад

Is this true that All choco powder available in world have Cockroaches / Insects as a ingredients in it ?

@AIM54A 3 года назад

Most produce does.

@makoygaara 3 года назад

It can't be avoided to have insects enter the fermentation boxes. However, the cocoa seeds are dried out in the sun for 6-7 days. Then, roasted on fire before grinding. Surely these processes can kill any insect and bacteria.

@XcaptainXobliviousX 3 года назад

everything youve ever eaten has had some kind of minor contamination of exactly that sort, literally for your entire life.

@KnowOne111 Год назад

@@makoygaara it definitely can be avoided. It would just increase production costs. A bunch of wooden crates with some burlap over the top in an open space isn’t exactly the most advanced, bulletproof method.

@asiaroper8332 3 года назад

ok so its day 3 where the beans are pink. im bout to make pink chocolate!

@asiaroper8332 3 года назад

1:26

@mrbisaya 2 года назад

your end product will not taste very good. sour

@michaeladamstone2911 2 года назад

Too bad you don't tell us why they need to be fermented..

@monkeys55 Год назад

Acetic* acid, not "acidic" acid.

@XcaptainXobliviousX 3 года назад

ACETIC acid, mr subtitler! not acidic, lol.

@n24913n Год назад

all the talk about the best quality beans and then the guy is standing on them with his shoes. i get that it's roasted after but when you're on a farm theres some nasty stuff on the ground.

@KadoshyGaming 3 года назад

Big fan of the channel but sorry dislike here, those noisy people at the background gave me headache i couldn't hear a thing...

@bewarexx5274 3 года назад

t is not the best chocolate you could fine. I googled best chocolate in the world and Malagos didn't show up. Then, i googled the best country that produces CHOCOLATE and Philippines did not show either. Other best Chocolate is ORGANIC and the quality is great.

@lucasrenz3984 Год назад

Thats because best chocolate is produced in Ecuador not Philippines