Or you know, any sort of chocolate that is actually edible? What they showed her making was unsweetened dark chocolate, she probably added sugar during the conching process and they just felt that part wasn't important for the video. If what she was eating was actually completely unsweetened, the face should would have made would have been quite obvious.
That was good. She seemed a bit nervous but she probably isn't used to being on camera. I'd be nervous, too. No problem. She was concise and pretty thorough. Wish you'd have said what form 6 was, and I wanted to know if anything was added at all. Was the completely liquid chocolate just the same dry fermented stuff ground down? There are really that many fats that just grinding it turns it to am actually liquid? That's crazy.
Form 6 isn't usually attainable. i believe it takes a very very long time and extremely specific control of conditions to form. Roasted cacao does contain around 54% fat, so when it is ground and liquified, yes, that's all it takes to get to smooth :)
Interesting! I'm really curious how humans first developed this complex process. Surely someone didn't just look at a pod and say, "I bet that needs fermenting, drying, roasting, grinding, and melting and it'll be delicious!"
No but the pods fell to the ground, the seeds fermented inside…smelled good…so humans dried in the sun…then they probably boiled it then figured out if they grind they can really extract the yummyness
Arielle is super informative and lessens the intimidation factor of this process! I will NOW be taking a shot at this because I’ve never had the process explained this well! Awesome job Arielle, BA’s lucky to have you!
Great video Arielle and BA :) first time in a long while where I found myself going "but then why-" only to have Arielle brilliantly answer before I could finish the thought, twice!
Please note, random person watching this and maybe planning to follow it as an experiment for your kids or something. This would be 100% dark chocolate as no milk or sweeteners we're added. Look up a tutorial if you want to know how to make milk chocolate.
Okay but im dying to know what it tastes like without any added sugar- because you didnt add sugar. Would it taste the same as unsweetened nibs that you can buy at the store?
It was practically magical how after hitting the beans with a hammer she got a big mess of nibs+husk and in the next scene all husk was completely gone.
I've tried making this twice and it always creates mould during the fermentation stage (I've covered the bowl). I had to trow it away. How to prevent this?
Wow! This video is more educational than I thought it would be! Very interesting Bon Appetit! No, I want be making my own chocolate this way but I love learning that you can and about kitchen equipment I never knew existed to do it! LOL I'm going to be watching your channel more just for these educational videos. Thank you for sharing.
so was the bar she made considered 100% cocoa since there wasn't anything added? i was kinda expecting a section on the differences between dark and milk and pure chocolate. i assume the bar she made was kinda bitter?
I would love to know how she would place this in the scale of super-dark to milk chocolate. I understand it would be a dark chocolate since she didn't add anything to it, but I'm curious how bitter it would taste as she also didn't remove any of the natural fats or sugars. Great video!
She didn't add any sugar at all, so it would be incredibly bitter dark chocolate, similar to the taste of unsweetened cocoa powder. I honestly think she actually did add sugar during the conching stage (which is normally when it's added so it is also ground ultra fine), they just left that out of the video for some reason. If it truly was unsweetened, she would have made an entirely different face when she tasted it.
