How to roast the cocoa beans if you don't have a oven Step 1 lay out the beans on a plate preferably heat-proof Step 2 rub hands together Step 3 BOi...
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I made it once with a coffee grinder (electric ahaha) and it did made a good paste, but then the Motor begann to smoke and died 😅. Greetings from Germany.
@@maraisfan4life517 it taste bitterly. Because there is no Sugar inside. You have to Mix it on your own. But you have the full flavor of chocolate. Also it depends on the beans you use, if you can get Porzelana Criolo... 😉
I love the fact her videos are made for normal people. She doesn't use a ton of fancy ingredients or tools and if she does she tells us other ways we can do it.
Technically, the more cocoa it contains, the healthier it is. i consider home-made chocolate to be even healthier, as you burn some calories while making it ;)
In Australia ( based in Adelaide) is a family owned chocolate company called Haighs. Do you know it? If not you should definitely try it. You can order online. They make all of their chocolate and you can go on a free tour and they show you how they make it.
I'm from Adelaide! Can confirm, they're delectable. I love the mint chocolate frogs the most, I got a huge one when I was 8 for my birthday. We also give chocolate fish to people on special occasions
Hi Ann.. I have a question.. Do I need to temper the milk chocolate before putting into the mould while using only cocoa butter method. Pls reply.. Thank you
I've always wanted to do this ever since I first saw this video, and I finally got to try today! The video had so much useful info. Thank you! It was so much fun but so much work. I think it was worth it in the end though. I made a video and uploaded it on my channel!
Raneem Rashid if you want coffee flavour chocolate you can add some coffee grounds when your grinding it or add about 1/4 tsp of coffee into it. I don't really know it just experiment with it
Thank you so much for being REAL, your the first video after an hour that ACTUALLY makes real chocolate bars. I am trying to perfect this. I have made it with COPHA, cocoa powder, milk powder and icing sugar, but it is VERY grainy. Can I grind the cocoa powder BEFORE I add the COPHA, would this make it smoother?
This is something I always wondered if I could do at home! I knew how intensive making chocolate was so I didn't think I could do it but you've shown me I can! That's amazing!! Thank you so much!
amazing video. Something i always wanted to do since i was a child,from where i come from is hard to buy cocoa beens very expensive but thank god for youtube i can wach other ppl do what i dreamed of :)
Okay, is it just me, or in her profile pic does she look like Ginny Weasley from Harry Potter? And while we're on the subject, can you do something Harry Potter related? It would make my day!
THANK YOU THANK YOU THANK YOU!!!!!!! You have no idea how long I've been looking for a chocolate recipe, but all I've found is melted chocolate instead of scratch made. I've been hoping to make some flavored chocolates for my family at Christmas, and you just made that possible! From the sizable Chaplin family, THANKS A MIL!!!!!!
Ive been bing watching all your videos lately and you are so talented! A true baker and expert in all things sweet. A rare thing to see and I find your videos and voice so soothing!
First batch of chocolate was screwed up, though that was big user error on my part. First time and all. Second was better, but I used a smaller volume so not as much would go to waste if I mess up again. Altogether, not horrible, but it is very expensive and time consuming, so I don't do it unless I have a full weekend off, no chores or anything. The melanger has to run for hours and it's not something you can just leave while sleeping because it rocks slightly and WILL fall off. You'll need to fasten it somehow, and even then, it's pretty noisy. I imagine it'll be better once I get the rhythm down. The taste was pretty good. The texture could be better, but that I'm fairly certain was a me error.
me encantó el video, muy original... te quedaron bastante bien, nunca me hubiera imaginado que fuera tan largo y complicado el proceso de hacer chocolate definitivamente, es mucho trabajo hacerlo desde cero y casi imposible que te quede como los comprados Me gustaría que pusieras subtítulos en español, para poder entender exactamente lo que estás diciendo. Entiendo inglés pero no mucho. Sería una buena idea que aprendas y luego enseñes a hacer dulce de leche casero, como lo hacemos en Argentina :D
Clare from Bon Appetit could do with watching your video on tempering chocolate- it seems to be her Achilles heel when it comes to confectionery! You're both very talented cooks - maybe a collab could be a winning idea for a video?
4:34 Step 14: Keep grinding the chocolate particles until they are more crushed than your hopes and dreams, satisfying yourself with the notion that your life is as dreary and mundane as you feared it to be.
Hello Ann, Thanks for this recipe. I tried to make it today but fail to find out how many cacao beans and cacao butter needed to temper the chocolate. As a result, my chocolate block didn't have a snap sounds and took a long time to set in the mould. I suspect it isn't being tempered properly. Could you give me some directions please? Thank you in advance, Chau.
I always buy raw cacao beans, but I've never roasted them. I drop a few (20-30 beans) in a bowl with warm water. After 2-3 minutes I remove the water and take bean by bean and remove the shell like a sock. The resulted "naked" cacao beans are eaten like candies 3-4/day. They are full of anti oxidants. But they can't be abused either. I am afraid to roast them...so I make chocolate from cacao butter and cacao powder.
Girl my lecturer just used your video during her lecture for oils and fats technology class. So exciting since I have subscribed to your channel for quite a long time now
I just discovered this Channel and I think I've watched almost every video LOL love your voice and all the cool tips and tricks. I've never baked in my life but have been thinking about experimenting after watching some videos of yours.
Different kind of grind. Cocoa needs the mortar and pestle kind of grinding whereas coffee grinders are usually mini blenders or like a pepper mill. It’s more about the action of constant pressure and rub over a long time than how fine it can be cut. It changes the molecular structure somewhat.
+Yanelis Ibanez I got a stradavarious cello and I was playing as a guest in the center of the best orchestra in the world and i started floating while playing the turkish march
Please support her channel (Ann Reardon's howtocookthat) and patreon guys please...😍😚watch her latest video to be updated of the current problems here on youtube.😊
You need cacao butter, sugar, vanilla. Melt the cacao butter, add the dry ingredients. Try to tamper it. Pour it in forms. it won't be as fine as store bought, but it is easy to make, and it is good enough.
Could you attach a stone to the front of a drill (like a drill bit) then use that to grind the chocolate? Also, for the blending stage could you use a coffee grinder?
An easier way to make chocolate is to buy a big chocolate bar, melt it down in a pan, and then pour it on a tray. Let it dry, and then cut into little bits. Easy!
Omg 😂 You blew my mind with the corn starch in powdered sugar thing! I have recipes that call for specifically making your own powdered sugar instead of using store bought and I've always wondered why.
+Sabrina Riordan well, hello cousin :) from what i've read, both names originated in Ireland ... i think the Reardon version is centred around Cork and the Riordan name is further north ... i think :)
Hi Anne hope you see this! Do you think I could swap the milk-powder with dried coconut milk, or do you think the chocolate won't set properly if I do? I can't consume dairy unfortunately.
