How To Make Chocolate From Cocoa Powder (and why you shouldn't) 

Was he forced to make this at gunpoint?

Clearly you know a lot about chocolate. However, the way you come off when responding to comments is egotistical and rude. For a lot of us, the making of chocolate at home with cocoa powder isn't about fullfiling the definition of chocolate, it's about the experience and the result, which still tastes good. So what if hand mixing is gritty? Put it in a blender or food processor (which most people have at home) to make it less gritty (or substitute the sugar with something like honey). So what if adding liquid milk makes it a ganache? To us it's the making of chocolate, regardless of your definition.

Definite conflict of interest here, guy is just pissed nobody's buying his chocolate making equipment.

I tried a cocoa powder recipe(without milk) and replaced the powdered sugar with honey and it turned out sticky and chewy, not what I would call chocolate exactly but still pretty good

I saw this video before I made my first attempt at making chocolate at home with the regular method and I was very downed but I bought the ingredients already so I did it anyway and it turned out to be FINE! so please stop downing people 👎🏼

The way you were adding those ingredients into that melted cocoa butter. I was confident it wouldn't turn out well. 🤷 You had just made up your mind "I will not make this work" because that's the only way this video is gonna be different from the millions floating in the Internet.

Everything you talk about in this video is (almost) exactly what I experienced when I played with making chocolate at home over 10 years ago. That was my first real-life, hands-on lesson that NO you can't dissolve sugar in fat. Sugar will never, ever, ever dissolve in fat no matter how much I want it to! I knew that sugar was water soluble but it just never occurred to me that when a substance is water soluble I can pretty much be assured that it is NOT also fat soluble. Oh... and I learned that... NO I can't add liquid milk to chocolate and expect it to temper. And... NO I can't allow even ONE MOLECULE of H2O to get into the chocolate and expect snappy chocolate. What I did learn is that out of dozens of tries at making a homemade smooth, silky, shiny chocolate bar that snaps at room temperature... I was successful ONE TIME! But I didn't take good notes and I couldn't duplicate my success.😢 Learning about the science of chocolate at home is FUN and if anyone out there has kids and wants to show them the most fun and delicious way to learn about chemistry, I highly recommend you take up chocolate making! PS: I love your videos. Very well done and professional. PPS: You are right though and, even when successful at making a smooth, silky, shiny chocolate bar that snaps at room temperature using the ingredients you describe, it will not have the taste and texture of refined, luxurious, professionally made chocolate. It was good but it wasn't THAT good! PPPS: I also read a book about the chemistry of chocolate AFTER I started my chocolate-making adventure and was blown away by what I didn't know about the mysteries of chocolate...

this guy is off target. first off you don't just use random Cocoa Powder you use fine grain meant for Chocolate making. The particles are half the size of say Hersey Cocoa Powder. next you never just add sugar into the melted Cocoa butter. you mix the sugar and milk powder and Cocoa Powder into simmering WATER until all crystals/particles are broken down then you reduce it down then you add the melted Cocoa butter to that. It is a type of crème anglaise used to make ice cream but tweaked for Chocolate making. If you use heavy cream instead of milk powder you can make ice cream. (and of course the Cocoa butter stays on the shelf)

To everyone out there, this video is aimed on making the perfect chocolate that actually tastes like the store bought. The recipe shown here is great if you are fine with not getting it smooth and refined or for your instant craving. The individual in this video is trying to bust the myth that you can make a perfect chocolates out of cocoa powder. He has mentioned suggestively that you can make an okayish chocolate. So there's no need to say that the video was useless.

Actually I’ve tried a homemade chocolate with (cocoa powder, unsalted butter, cream, sweetener) and i put it the refrigerator for 15 minutes and it was so so delicious that it all finished in one day and my family really liked it, if you wanna do it at home, go for it and give it a try💕

Do you even pay attention to what you are doing? SIFT the Fine Ground Cocoa Powder, CONFECTIONER's Sugar and maybe Powdered Milk. It comes out wonderful if you actually pay attention. My chocolate is smooth and creamy. NO crystals, no crunchies, just smooth, silky chocolate. What is your problem? You are just selling your stuff. You do not tell the whole truth. Shame on you. There are several great videos on tempering chocolate with methods that do work well and can be done anywhere including at home with common tools.

I don't know very much about cooking but first of all you have to sift those ingredients and you add them slowly until they're thoroughly mixed you just don't dump ingredients like that and expect it to be anything other than clumpy or gritty.

There are really two different issues here: (1) sugar will not dissolve in oil/butter; (2) all the dry ingredients are too coarse to generate a smooth texture when mixed with the melted cocoa butter. Even if (1) were not an issue and contrary to chemical fact, sugar did dissolve in melted cocoa butter, the coarseness of the other ingredients (at 2:07, you say "and it gets more gritty when we add ...") would still prevent one from achieving the "smooth and refined" texture by means of which you define "modern chocolate". In fact, when the cocoa nibs and the other ingredients are ground to superfine levels with the "proper/professional" equipment, (1) does not really matter. Sugar still does not dissolve in that "mélange" but it is too fine for your tongue to feel it... Correct? So the obvious question is why do they not sell the ingredients fine enough so that when they are mixed, the resulting graininess is undetectable? Is it because even if you make (say) the sugar so it is superfine, it will clump after packaging?

I knew when I saw this the comments would be full of people who don't know and apparently can't be taught. I've been making chocolate at home for over a year from the knowledge I've gained form this man's RU-vid and website. Real chocolate, with a melanger. I bet I could make chocolate with cocoa powder, in the melanger, but why would I? If you don't want to deal with nibs, just start with 100% cocoa liquor chips from a manufacturer like Ghiradeli, add good cocoa butter and sugar, and maybe also milk powder, and you will have great real chocolate.

4:20 the whole country is under lockdown and I NEED chocolate mate . PS : I don't give a damn if it's the perfect chocolate or not. it should be ' good enough ' Edit : Okay it turned out not smooth ( ofc ) but c'mon it's better than not having any chocolate

O my Jesus I've been at this for 30 years now my eyes and ears cant believe . How do we MAKE ICING if butter and sugar don't blend together smoothly ? What about a basic chocolate buttercream icing? It's the same ingredients you've used here but you don't heat them and SOMEHOW IT MAKES CREAMY ICING FOR ME I guess I'm a magician .

I'm amazed that such an innocuous video has garnished so many angry comments and accusations. I bought a melanger a month ago and it is true...I've only completed two batches so far, but what I've made on a stovetop doesn't even compare to the combo of cocoa butter, cocoa nibs, milk powder and sweetener ground to a much lower micron particle size after 12-24 hours in a melanger. And I haven't even learned how to temper it yet, which, with my third batch, which should be ready in an hour, I will attempt to do.

I have a lot of extra cocoa powder on hand and wanted to use it to make some milk chocolate. So I checked several of the home made milk chocolate recipes on RU-vid and followed one that used the same ingredients; cocoa butter, cocoa powder, powdered milk (I used full fat powdered goats milk) and confectioners/powdered sugar. I sifted the powdered sugar to remove the larger chunks. In this recipe, the sugar was added last. When I removed the chocolate from the molds, the tops had even color and looked and felt smooth. When I cut open the chocolate, it was a lot smoother than shown in the video, but you could see, feel and taste the grittiness from the sugar. And the bottom of the chocolate had some blooming. The taste was so-so. The standard Hersey bar tasted much better than what the recipe made. Since my intent was to creatively use up some excess cocoa powder and not to become a chocolate maker, I guess I will be doing some internet searches on how to make hot chocolate this winter. So this video helped me not waste any more time. Thank you.

I recently melted a cup of coconut oil, added cocoa powder, sweetener and melted butter. I stuck it in ice cube trays and refrigerated. I was trying to make fat bombs as I'm on a keto diet, but I think I accidentally made chocolate. Delicious, and keto friendly.

Haha, I only looked up how to make chocolate with cocoa powder because I was craving chocolate at 11:30 pm and that's all I had in my kitchen. Made it with sea salt and nuts and it was freaking awesome! I do get what you're saying though.

You also said sifting doesn't matter what do BIG factories do ? I know and everyone else should no they SIFT the cocoa powder to get the chocolate smoother .

ok, I can honestly say that making chocolate has its tricks, but, if you have the patience and a thermometer (or a soux vide), its not that hard to do at home. Keep it below 100 degrees no matter what, add sweetener last and if its honey or maple syrup mix it in for an entire minute or more and pour immediately. I did the homework and just made some chocolate at home on my first try that would impress the hell outta anyone. Hint, USE LESS INGREDIENTS. TRY CACAO BUTTER, CACAO POWDER, SEA SALT AND MAPLE SYRUP. Nothing else is needed. I wish I could show a picture

Just bought a 10 euro bag of cocoa butter... I’m making the gritty, sh** chocolate 😆

No ! No ! No !.....You have to cook it slowly, and stir it while cooling. On the Hershey box is how I learned. Grease an 8x8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares. INGREDIENTS 3 cups sugar 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1/8 teaspoon salt 1-1/2 cups milk 1/4 cup butter (1/2 stick) 1 teaspoon vanilla extract

A local company here in the Portland area is making a chocolate like substance using cocoa powder. Pretty sure they have to be using a melanger since it isn't lumpy and the texture is not too bad. They however are using coconut oil instead of cocoa butter. As a result, tempering is not an issue since it just flat out can't temper without the cocoa butter. Their product pretty much has to be refrigerated too since coconut oil returns to a liquid state at 75 degrees. Forget eating it with your hands either.

I see the most problem for people is lack of presence of cocoa beans in supermarkets, for example in my country it’s hard and could be impossible to find cocoa beans. So people find the most easiest way to make something they love,and thank you for your videos they are very helpful 😊🙏

An how can you expect to mix a fine chocolate with a spatula using raw ingredients ?

Yes you can it's called a stove, keep looking people my mom used to do it

While im 100% with you that home tools can never made the kind of chocolate we all dream and fantasise about making, I DO wish you'd been a bit more thorough with your chocolate making in this video. If you had sifted the products, mixed them very efficiently and hard, and done your very very best to make it as smooth and incorporated as possible, you would have still proven your point, because whatever you do, it can never become yummy yummy chocolate... BUT!! You would have removed all doubt from people's minds... Now, because it looks like you didnt give it your best, a lot of people are upset because they wanted to see what the most optimal result of "homemade" fauxcolate would look and taste like. I tried once to make chocolate at home with a coffee grinder and cacao nibs.. It was... bad... And I pretty much destroyed my coffee grinder xD Since then I dreamt about making real chocolate for years, and now I finally got myself a melanger and am having lots of fun... I really think more people would turn to this if people like you had put in the best effort you could have ... But I dont hate this video. Im really happy I found your channel, cos it's the best one so far that I've found and is explaining things well :) Keep it up... But maybe consider putting the most effort in trying to disprove yourself next time. It would raise rapport and trust with your viewers, and there's literally no way you could be wrong with this particular task.

That's literally the whole point of sifting. You're supposed to sift your dry ingredients instead of putting them directly in. It's like almost impossible that you didn't know this because of how much you know about chocolate. I just don't really think you gave this recipe a fair try.

Something to do with the cocoa powder instead: 1 tablespoon each: softened butter, cocoa powder, sugar. Mix the powders and combine thoroughly with the butter, as in creaming together (but no one says that these days). Tastes lovely on a toasted English muffin. I used to eat one as a Sunday night treat. It will hold you over til you can buy real chocolate.

Surprised with all the hatred your getting for this. I have been trying to make a product to take to market and have been experimenting with making 2-5 batches of cocoa chocolate per week for the last 6 months. There is not a single batch I can get the perfect inner texture that real dark chocolate gives. I have been trying every technique I can find on the internet and so far the best results are with a sous vide, but I still have bloom/wavy (on most) and gritty texture inside on every batch. I have unfortunately been using vanilla extract and after watching one of your videos last night I realize how that could be a serious problem. At this point I am rethinking my whole product and getting even deeper into the chocolate world lol... Great informative video, I may be sending you an email to get opinions on where to take this :D . I feel most of the people commenting haven't made tons of batches/kept them sitting in containers to test over longer periods of time

This video is straight up a lie 😂 He has something to sell on his website.

Dang I’m here disappointed in quarantine that I can’t satisfy my sweet tooth

I tried simpler method yet it work wonders for me. I mix equal parts of coconut oil in liquid form, cocoa powder and honey to taste. I have no problem with the texture and it is silky smooth for me even that I am too lazy to shieve the powder, 15 minutes in the freezer and I am ready to dig it. However it needs to be cooled rightaway or else the honey will sink to the bottom and leave you with uneven sweetness. And this method may be unsuitable for gift as I predict that it melts easily

I make the typical coconut oil version using organic cacao and the unrefined light brown sugar and all of that. Do everything right in a Ninja blender. It isn't Godiva but the grit and the earthy flavor of the cacao comes through. No way would I want to spring for a roasting oven or the other much more professional flavors. I learned my recipe from a cacao farm in Maui hawaii and the 50/50 mix of the raw brownish sugar with coconut sugar does work well together. Absolutely tasty though don't leave it out of the fridge for too long or the oil breaks down etc. I continue to tweak and refine my sweet little hobby. Appreciate the professional guidance here from someone who knows a ton about how to really pull off world class chocolate but if you don't mind the idea of cacao mixed with sort of a little sandy/sugar texture (I love that!) then mine works. Going to experiment with honey or maple syrup at some point to see what I can get......I tried smashing up a load of Werther's Originals for for sort of a Heath Bar toffee thing....didn't work :) oh well not a single piece went to waste!

Wait what? The more and more you describe the "bad" chocolate the more my mouth savors. Why would I want I smooth bar when I can have a crunchy one without even having to add nuts to it? Smooth bars are mediocre at best

this video has changed my business for the better, thank you so much. i've run into so many problems trying to temper my melanged cocoa powder chocolate mixture and now i've switched to nibs (i was trying to run the melanger for less time). any chance you could better explain why it's 'next to impossible' to temper the terrible cocoa powder 'chocolate like substance'? it would really help me understand where i was going wrong. thanks for all your content it's been ridiculously helpful!

I made chocolate with cocoa powder, cocoa butter and honey with a hint of mint essence and I'm a dark chocolate connoisseur and let me tell u it was as good as any store bought chocolate 🍫 😋

I’ve seen some of your responses to the comments, and if I may offer mine, it’s really not the particle size on a chemical level that matters when you actually taste the smoothness of the chocolate. Your tongue isn’t some piece of lab equipment capable of detecting the difference between micro sized pieces of sugar, so sifting would in fact make a difference in taste of the chocolate between big and small particles when making chocolate with home equipment. Thank you for your video, but although some of your points are valid, others seem to be geared toward getting viewers to buy your stuff.

I really liked your cinematic approach to the explanation. Super well done. Congratulations.

You're so right. I tried last week with cocoa powder and it was terrible. I still have some of the faux chocolate in my freezer. Will use it in a cake may be!

Him: you want chocolate candy bar?? him: too bad mf'n failures.

I'm very excited I found this channel! I've been binge watching videos for a few days. I'm looking to dive into making some quality chocolates. I've always been obsessive about putting the most effort possible into anything I do. And I'm fascinated with the idea of make some delicious chocolate! When I made the decision to get into chocolate making I was hoping it would be meticulous, and I wasn't disappointed.

Your method is absurd. How can you even expect smooth and silky texture when you didn't even sift the ingredients. It can be clearly seen the lumps in sugar and cocoa.

so i tried making this and honestly... it was bad not THAT bad that i had to puke but just bad . also my "chocolate" was smooth but it still wasn't good to be honest

Never thought that watching a video making chocolate would make me feel so depressed.

Thank you for your video tutorials! I watched them about four years ago and found them informative and easy to understand. May God continue to bless you and your company. Thanks, again for what you do.🌹You are invaluable and I appreciate your skill.

I appreciate your passion for making chocolate, I really do. There are people out there who love to do more than just basic kitchen cooking, authentic recipes!! It's of great use to people like us. Thank you, so much. xx

Yeah, I would simmered the sugar and milk powder in water (1/2 cup) first then add other ingredients in after. That may change the texture a lil!

The video was so-so, but the comments are GOLD!!!

I learnt something. He ant got a clue on how to make chocolate at home. Thank god we still corner the market.

It's unfortunate that I found your video too late. I love dark chocolate, and I thought of making some of my own recently. I had basically zero knowledge on making chocolate, and I just tried my luck on the internet. I followed some recipes that call for only cocoa powder, cocoa butter, and sugar. I bought everything, mixed and melted the ingredients according to the recipe given, and got myself an utterly disappointing result. Then, thinking I did something wrong, I searched the internet again and came across your video. I guess I wasted my money on the cocoa powder and cocoa butter. I even have some cocoa nibs being delivered, but I guess I'm not going to be turning them into chocolate, either, since I don't have a melanger. Thank you for the informative video.

Damn this is some deep @$$ s*** while just simply searching for something sweet at 3AM... Kudos to you, but I could care less about this or that, etc... I'm broke and looking to make something with what I got at home for a snack, not operate a chocolate refinery shop. 😂

Someone gave me cocoa powder but I don't like to drink hot chocolate so I'm wondering if I can create a chocolate bar from it.

You know you need to blend the coco powder and that gives to chocolate liquor, you add the power sugar and milk powder and coco butter after that, it mixes much better

"Can you make chocolate with coco powder?" well, this guy can't.

I don’t have the milk powder but I’m fine with dark chocolate. I really don’t care what it looks like or what the texture is, as long as it tastes like chocolate and it’s edible I’m fine.(I also wanted to make those hot chocolate bombs-)

Chocolate has been made and consumed for centuries before your fancy (and totally unnecessary) chocolate making products were invented. The home made stuff tastes great.

I use cacao butter, maple sugar and cacao powder in a melanger to make dark chocolate. Easier than using nibs in my opinion and everyone loves it

This entire time i thought it was something i was doing wrong. No matter what i try i could never get the the granules to completely melt and mix. Now i know why, you cant! Haha time to pick up a melanger... and nibs instead of cocoa powder.

WTF? Where's The Fudge

Just an observation. I'm old-school when it comes to cooking and thickening soup and sauces. You never add just flour or a starch without mixing it with water first before adding it to a liquid soup otherwise you end up with clumps. I was curious why you added powdered sugar to the melted oil without mixing it with water first. You may have to add a wee bit of lecithin(liquid) so the oil and water will emulsify. In one of your other videos you indicated adding a little bit of lecithin to the machine along with the ingredients while making chocolate therefore, I know you're familiar with this concept.

Well in order for this to work is using an amazing tool called a SIFTER and dissolves the sugar in a little water before adding to the cocoa butter, boon smooth creamy batter

Thanks man, that was a pretty decent video... straight up and to the point while getting the overall message across without theatrics.

Thank you for tackling this myth! It is crazy how this theory has been propagated. I love the channel and the website! Keep up the good work. I am looking forward to the podcast and more content from the Alchemist!

I think what he means is that IF you want to make chocolate that is professionally made and can be even sold (if you want to start your own chocolate business e.g.) then you can’t watch Diy videos from RU-vid that suggests you to use coconut oil/cocoa butter with cocoa powder and expect same chocolate what they sell in stores/markets. Because when you are making professionally made chocolate, you have to consider everything: Smell, taste, appearance, texture, how it melts in the mouth, how it snaps etc. But if those things (especially texture, appearance, snap, taste) doesn’t matter as much and you are just cooking for yourself and your family, then you can watch any diy chocolate video and make that.

Dude don't lie to people like this. And people try this with fine powdered sugar and mix them well. Ya'll can have smooth chocolate bar.

At least sincere about the fact we can't do chocolate with kitchen cocoa powder less again brute one. Thanks. This was a much needed video

Some people r using honey intead of sugar... I wanna ask u... Does it really works?

so first you tell us it's not a good idea to make it at home with our customary home equipment then you refer us to your website if we'd like to learn to make chocolate at home? I obviously missed something, can you tell me what it was?

What if you used liquid milk or heavy cream rather than powdered milk? Or maybe part liquid & part powdered milk? You could dissolve your ingredients in the milk. The corn starch in the powdered sugar should act as an emulsifier to hold the liquid milk and fat/oil together as well.

Good thing I read the comments first before I continue watching this video. 👌🏻

I would like to complement you on your transparency and honesty as to why making milk chocolate with cocoa powder and confectioner sugar is not a good idea. I would guess that I have probably watched at least a dozen videos on this very subject, and as far as I know you are a very small company as if I’m not mistaken I’ve only found one other RU-vidr who is willing to make the same disclaimer that’s not to say that others have not done so. but the two of you that have made this point clear in your demonstrations, have saved me and I would guess a host of other viewers some real disappointment if we had tried it. when I get a little bit more money however, I will invest in the equipment that you showed for making milk chocolate and will attempt to do it in the matter you demonstrated in your 16 part series on how to make chocolate at home. So thank you once again and keep up the great work.

I would make it at home because in India chocolate companies use less cocoa powder, a lot of sugar and preservatives......... I would replace sugar with honey

glad i found this video, youtube is overrun by people who watch a video and then replicate it for clicks , its hard to find the people who actually know what they're talking about because of this, never would of known that chocolate making is basically a trade, very interesting channel👍

Why is everyone being rude against this man he is just trying to make us happy

Why not use regular milk and sugar then? I make it with condensed milk, heavy cream, butter and cocoa powder. Obviously it's still inferior to industrial chocolate, but it looks better than the one you made in this video.

Chocolatiers around the world watching "how to make chocolate at home videos" : am i a joke to you

this video is incredibly well made

Yes, I need to make it at home and cheap. Sugarfree or hyper-reduced carbs chocolate bars are too expensive or almost non-existent. I am more than ok witn your crunchy bars 😋

Cocoa POWDER, Light brown sugar, Heavy cream. Mix thoroughly on low heat. Freeze on parchment paper.

Thanks for breaking certain myths... Some people want to eat gritty chocolate... so let them.... But yes trying to make professional type of chocolate... nobody can do better than you to simplify it and break it down to basics... Thanks again for all the fantastic videos....

The comments are funny

I'm going to preface this by saying that I am not a chocolate expert. In fact, until today I didn't even possess the most rudimentary knowledge of how it is made. Then RU-vid's algorithem decided I should be introduced to this video. After watching to the end, I got very curious, and started to do some reading (both in the guide you provided and elsewhere), and it got me thinking... From what I can tell, cocoa powder is just ground cocoa beans. The butter component may or may not be removed. Cocoa nibs - the precurser to chocolate liquor - are, as far as I can tell, simply sliced up cocoa beans. Both the mixture made during this video *and* the liquor produced when cocoa nibs are ground up are rough and coarse. In actual chocolate production, a seperate grinding step is needed to reduce the size of the suspended particles enough to produce a smooth product. With this in mind, is it not technically possible to make proper chocolate using cocoa powder, provided you have a suitable grinder?

As much as I would like to prove you wrong, I have to agree that the texture and flavor of store bought chocolates can not be achieved at home. I'm really grateful of the way you actually explained WHY? it cannot be done. 👌

I have searched the Tube and have not seen my recipe of 5 simple ingredients as of today, and one of those is powdered cocoa.I am 67 y/o and my Mom cooked this a million times...and I still cook it as well...I got a batch cooling now...yummmmmy. .maybe I could be a millionaire? no, no, no... The recipe can only be doubled...anymore and it will not "setup"...my Mom told me she learned it from her Granny so i know it has been around over 150 years...so never fear...it can be done, and I use pure cane sugar/granulated, as well...oh yeah, I add different nuts, parched peanuts, pecans, walnuts, almonds...and sometimes I add chopped dried cherries...

Excellent video. Thanks so much

Not sure why the criticism, me making gritty chocolate using all other videos led me here, and he is the only one explaining the limitations of a transitional home kitchen recipe and technique

This music is soo soothing. Usually the music in RU-vid cooking / recipe videos is so annoying lmfaoo.

thank you, alchemist💚

thank you

Fudge can be made with cocoa powder, it comes out delicious…smooth.

It's more a question of taste over texture, but anyway....

The dark version comes out better. Use honey or maple syrup for sweetener and no milk powder. It may be the cheater version, but it's pretty ok. The white has both sugar and milk powder. If you run the sugar through a coffee grinder to get it as fine as possible It's a little grainy still, but the flavor is pretty good. Never tried Milk chocolate.

Came across this video while watching your tempering videos, thank you so much for them. I only wish I hadn’t started reading the comments. I can’t even imagine how far back into last week your eyes roll by reading the same thing over and over again. “Why didn’t you sift? Why didn’t you add water? Add coconut oil. Add honey. You’re rude.” Classic. Thank you for the great content and the simplest way you can possibly put this science into a way we (some of us) can understand.

Sir could you please tell me the measurements that you are using for making the home chocolate

It just shows that cocoa butter, cocoa powder and sugar by mixing alone will make gritty and rough chocolate. If you want smooth chocolate, experiment with the addition of Cacao nibs and less cocoa butter. There is a recipe from chef persida making all 3 types of chocolate. This channel is an introduction making chocolate from bean to bar. It's valuable content.

I want to thank you for this video. I just bought a wet grinder, probably saved me alot of frustration.

i get what you are saying, but there are some things in this that kinda... i wanna say they irk me, but that's too strong a phrase. they make air come out of my nose. you used the bare minimum of what is considered "kitchen equipment". a rubber spatula, a bowl, a heat source. it almost feels like you wanted it to fail, so you didn't put much effort into it. why not use a whisk (i've stirred cocoa powder with forks, spoons, rubber spatulas, and whisks. the whisk gives the best manual results), or a hand blender, or a blender/food processor. these are considered kitchen equipment. a more honest attempt (that would really drive your point home) would be to use proper modern conveniences like food processors and microwaves and blenders and sieves to mix and de-lump your chocolate. im not saying you are being dishonest, but this comes off as "i figure it won't work, so i won't really put much effort into it.