You can actually eat the white stuff that coats the seeds it has like a jelly texture and has kind of sweet and sour flavor which i loved as a kid, cacao trees grow everywhere in our area when I was a kid and you can just grab any ripe fruit and split it in half and eat it
It's funny that Dan is finally working at a place that's his kind of people, New York artisanal handcrafted product hipsters. This video is really interesting, but most of the previous videos were totally fish out of water situations.
I knew it'd be Raaka from the label! They use such unique colors! And it's always good to see bean to bar chocolate highlighted, these brands on the whole are trying so hard to support farmers and cooperatives with higher wages and transparency. And you get super tasty chocolate!
I don't know why but it genuinely surprises me every time how good the Dan Does Series is. Maybe it's because Dan looks like an everyday regular guy and the concept of the show is old and overused. But man, he is slaying it. Love it and especially love Dan as the host. keep it up !
"this is a full meal" during the depression Hershey's chocolate mostly owes in survival to the sales of one candy bar. Mr Goodbar. Their marketing people came up with the idea that since it had peanuts which are protein in it they could Market it as a solid 5 cent lunch. People bought into that since there wasn't a lot else available that they can afford and that candy bar kept the company afloat. Obviously it's a far cry from what these folks are turning out just an interesting little side note in the world of chocolate. I can tell you that years ago back in the '80s in construction a lot of guys actually would have a Mr goodbar as an afternoon snack because the sugar and the protein in the peanuts combine to give a decent little kick of energy when you needed it.
Near the end you will see a recreation of the I Love Lucy Show when she and Ethel tried to make and package chocolate. Hilarious episode! At least I think she was with Ethel.
Every single dude working at that place looks like they listen to Neutral Milk Hotel. Not a bad thing, but they all really give off the extreme hipster vibe
Dan's understating how unusual it is to not roast the beans, as Raaka chooses to eschew that step in the conventional chocolate-making process. Roasting does not, as claimed in the video, serve exclusively as a cudgel to destroy variance, but rather as a process to develop additional flavor components while shifting the flavor in one of a particular set of possible directions (the chemistry here is far too complicated for a comment...) There are hundreds of other small chocolate makers who do roast their beans and nevertheless display impressive and immediately obvious variety in their selection even between different origins at the same percentage, but far fewer offer a bar in Raaka's style.
@@nicholasterry6523 well said. What I meant was that the mega corp chocolate companies roast "the crap" out of the beans. There are lots of wonderful chocolate companies that bring out new exciting flavors with roasting and I should have mentioned that! Thanks for watching and caring.
6:49 Is that Vincenzo from Atlantis? Did he go from a flower shop to making chocolate? Better watch that guy, he might have something that goes "boom"!
This exactly what a Nestle industry close to my place here in Brazil does, and I can say with strong property since a good friend of mine work there for several years. So this mom and pa store sustainable fairytale is just bullshit. Also, most of Cacau farms in Brazil depends on multinationals companies demands... so the poor families who relies on it say "obrigado".
Other than the roasting of the beans it's the same exact process in a large chocolate operation. By saying that large operations "roast the beans" as though it's bad a thing is misleading. This place uses the raw bean but they are also at the mercy of any malodors in the liquor. Let's be clear when we present content.
i dont care for chocolate that much at all but this one i must try just out of the respect of him and eveyone involved putting the work in.. guess that's why i dont care for chocolates is he explained it pretty much it all tastes the same and doesn't help its pretty much monopolized for the most part.
Such a weirdly specific and utterly wrong take. The dude looks totally normal. And you don't have the kind of work ethic it takes to run a bean-to-bar chocolate business if you're a trust fund kid. He said he wrapped all his bars by hand for years before they were big enough to afford a machine that does it. Does that sound like a rich cokehead? Idiot.
Good video! But sorry, the best Cacao is coming from Central America, North of Venezuela and Trinidad and Tobago. This zones are also known for having top coffees as well, specially Costa Rica and Honduras. The type cacao planted in this region is called CRIOLLO. Criollo is the least bitter of cacaos. The prime matter for making chocolate are NIBS, the Nibs must not have any shell pieces (actually mucilage is the proper name) Mucilage is bitter and also affects texture, so is good to pass the roasted cacao through the winnower machine two or three times. The best Dark chocolate is the least bitter... Extra bitter flavor is a deffect on gourmet chocolate.
