Between the tongue talk, the mouth close-up and the pixellated choco licking, this video was getting way too adult! It's like a porno with all the nudity edited out!
I'd like to officially volunteer to be the Augustus Gloop for Alex's project when that happens. Of the things worth risking death for, chocolate ranks high.
Why did you change your channel name? Alex is shorter, but Alex French Guy Cooking more closely explains your channel mission. I liked it better before. I don’t mean this as an attack on you. I still like you and your channel. This is just my opinion.
I think it's due to the more experimental, episodic nature of his content that dissects the food making process. It's not so much a cooking channel anymore.
Salut Alex, always fun to watch your videos! Here are some tips regarding your grinding process: - It’s easier if you to heat up the wheels with a hair dryer before you get started (easier break down) - It’s also easier if you start with about 1/3 of your cocoa butter - I usually add the sugar about 1 hour into the process - I don’t know about your grinder but the minimum batch size for my grinder is 1500g, if i go under that, there’s the chance that the wheels grind themself down. Had that one time with white chocolate... not very pleasant :) I recently started my own bean-to-bar business, would you be interested in cocoa nibs from different origins? I could send you a care package. Thanks, Angi
Which went slightly wrong, because Alex didn't solve for 70% cocoa content and ended up with 73%. I'd guess the fat content of cocoa nibs is variable and 50% is a rough average, thus the calculation ending up slightly off from the bought chocolate.
Systems of equations are essential for circuits which are pretty much everywhere. As well as many other applications. Let's not pretend they're useless
Alex did you wash the grinder before use? There Will be minute gravals on a new grinder stone. Pour some water and run it ones, Then grind some rice into batter and throw it away. That'll get rid of all the micro stones. . If it (the chocolate) did taste a bit off, just know it's the stone you are tasting.....
6:09 Ok... better write this down.. When adding something to the bowl, I have to wait for the noises to stabilize from BLBLLBPABPLLPBDPALBPBL to TRTRTRTRLLPLPLplplplplpll....
Barfi, those Indian sweets, are delicious! Particularly the pista(chio) or almond flavours. A bit hard to make them well. Alex! You should try and master Barfi making!
You should try to go through the same process with coffee beans. Chefsteps did something like that and apparently the result is quite interesting and really close to chocolate in taste...
My wife and I do this professionally. The wet grinder you are using is somewhat light duty for chocolate making. It is fine at the hobbiest level so will likely work for you. There are upgraded models available that are more robust melangers for chocolate. A couple things we have found that work well when starting a batch is to preheat the bowl and to add the cocoa butter first. Preheating the bowl is important since the chocolate needs to be nice and warm to stay liquid. That slab of granite in the bottom of the bowl take a lot of heat to bring up to temperature and until it is up to temp, it is taking it out of your chocolate. Preheat and this solves that issue. Melting the cocoa butter and adding it the bowl first is a smart idea as the device you are using is a WET grinder which is designed for liquids and pastes, not for dry ingredients. You can actually damage your machine that way. The cocoa butter serves as a lubricant and helps things move. Similarly when you first start using the machine (too late now) it should be cleaned first. The simplest method is to run the machine for an hour or so with a cup of vegetable oil in it. The oil comes out BLACK! The stone residue that would have come out with that initial cleaning is now a permanent part of your first batch of chocolate. You can also wash the machine but water and chocolate are NOT friends! you need the machine ABSOLUTELY dry before making chocolate since even the slightest amount of water can cause your chocolate to seize and potentially destroy your machine. Along similar lines, it is a good idea to run the ingredients for the first 3 hours with the cover off. There is a small amount of moisture in the ingredients and it is best to allow them to volatilize out without giving them a nice convenient lid to condense on and fall back into your chocolate.
@@requiem7516 Exactly. Overengineered episodes that brings no actual tips or ideas. Disappointed how boring this channel got. Miss series such as "pizza odyssey", where I could learn making a great pizza at home
I love the reconnection you make with food and it's processes in your videos it's something that for most of us ends up losing in the midst of this "fast and now" age we live in
IMO, just make any ganache recipe, toast and skin hazelnuts, and blend with a regular or stick blender. I do it without any measurements, just by taste, and it always is really really good. The "recipe" is very forgiving -- it even works using cocoa powder in place of chocolate.
@@gasfiltered That is why responsibly sourced cocoa is important. By preference we only use Fair Trade certified or Rain Forest Alliance certified beans as these are typically better about the conditions. My wife's family owns a cocoa farm in Cameroon and we also source from there and from friends in the region.
j'aime beaucoup ta chaîne, tu est dynamique et bon en anglais avec un super accent ^^ Et en plus tu est plus fun que ma prof d'anglais ! Je te souhaite le meilleur ! et + 1 pain au chocolat BRETON ^^ et du cougniamane
South Indian here. This is a 'wet' grinder and cannot be used to finely mill flours, whether from nuts or grains. If you wish to get rid of the graininess in a paste or a batter, it's highly useful.
Now this chocolate series starts to get very very interesting! I admit I was not expecting you to go through the whole chocolate making process. Can't wait to see what's next 👍 PS: I know a million people said it already, but I also miss the "French Guy Cooking" part. There are many Alex but you are the one and only French Guy Cooking in our hearts!
Why did you change your chanel's name Alex?? French guy cooking was really good. I saw your new video and thought it was from some other chanel so i didnt watch.
Thank you Alex! You are such a blessing. My husband and I love your channel. We basically talked about it and everytime you posted I will go like "Honey, Alex just posted a new video" and with a smirk he responded "Watched it already"😏. Oh... and I can sense how proud he was to be the first to watch. LOL 😂 Love from Malaysia. ❤️
I'm Mexican. Chocolate was born here. Originally it was actually processed in some sort of mortar that's called metate. Sometimes the cacao is grinded with sugar and cinnamon. The results are a bit grainy since it's done completely by hand (even nowadays). The chocolate bar gotten from it is used to make hot chocolate with water or milk but of course you can just eat it. It's very different from what we now know as a chocolate bar, of course, but it's really an interesting culinary experience. You have blown my mind with this machine, though! So as you did with the tempering method in sous vide. Thank you so much. Come to Mexico for the harvesting part!!! I'll give you a tour!!!
What I can tell you is that cocolate can be quite more complex than people give it credit for if you allow it to. The most important part about understanding the complexities of cacao is letting off the notion that it must become a sweet product. As you stated, cacao nibs can be quite overpowering. Raw unsweetened cacao paste is also quite a ride the first time you try it. However, we must remember that cacao had been consumed most of its millenary history unsweetened, and so it has a very diverse variety of products. If you ever read this, Alex, I would really encourage you to try the very simple following recipe: 15 grams of cocoa paste (just ground up nibs) in 1 cup of water. Boil the water and stir the paste until "dissolved" (as the cocoa solids are unsoluble, they'll mostly remain as a suspension). Let the cacahuaatl (the original aztec name for this drink) reach a warm temperature (just above the point where the cocoa butter is still liquid). Drink it. I find it a really pleasent drink that really lets you aprreciate the fascinating nature of chocolate. Also for your next step in roasting cocoa bens, check which cacao variety you're getting. Criollo, Trinidad and Forastero are from highest to lowest quality.
I keep seeing the channel's name was "Alex French Guy Cooking" I always thought the channel name was "Alex the French Guy" Personally I liked the ring of the "The French Guy"
I love you dude, but your new channel name is confusing, I'm now subscribed to more than one Alex :P I did a double take when I saw this video as I didn't expect it from the other one :P
Man go and get Venezuelan cacao! Also scratch your head (on how) and try adding vanilla. I remenber it rounds chocolate flavor and aromas. Test the stability of the chocolate emulsion and ponder if it is worthy to add lecithin. Talking about lecithin try using it and any nut and make the creamiest and smoothest nut butter of your life!
I love the way you spend all that time explaining us how to do it perfectly, knowing we will never be so crazy ( as you ) to really do it! Cheers from Italy, love you
I’ve realize why Alex changed his channel’s name, maybe he isn’t just going to do French guy cooking anymore maybe he will create other content, so look forward to Alex ASMR soon.
Salut Alex, peux-tu mettre les noms des restaurants/traiteurs dans lesquels tu vas please. J’ai réussi à retrouvé le traiteur italien à bel air mais je goûterai bien le restaurant indien !
Technically he is trying to pronounce cacao which is the proper term. At the bean stage they are cacao beans or in his case cacao nibs. Cocoa is specifically a product created by removing the cacao butter from the nibs/beans.
Please change your name back to "French Guy Cooking". It was unique and now we can't distinguish you from other creators. For the second time in a row I almost signaled your video as "unwanted content" on my feed. I think you'll notice the change in views and comments. If you don't plan on putting back the old nickname, just use a tag/label like the Vevo or the GMM one.
Hey Alex, I felt like your B-roll contained a bit too much chocolate, and not enough close-ups of your face. Could you post another video of just your face? Thanks
Wow :D great as always Wish I had a wet grinding too, I've been wanting to buy these cocoa nibs I saw from Amazon awhile ago. Though, I didn't know they were how you described.. I thought "cocoa nibs" were like, a roughly-chopped type of chocolate; like, a cute nickname.... I was wrong.. But I've learned something! I always learn at least one thing from each of your vids! ^^
First time I'm seeing an idli/dosa grinder used to make chocolate! Even when mum's making Idli or dosa, I find the motion of the mixture fascinating and can watch it for hours. Loved that you focused on that as well.
Many wet grinders on the market are designed to only run for short periods of time. Functionally they are the same as melangers, but the usage varies. If you look around chocolate forums you will find recommendations for wet grinders that can run long enough for chocolate without overheating (and cost a fraction of a melanger!)
I didn't realize it until just now, but I did the same thing. I saw the video in my feed and I was like who's Alex? Then I clicked on it to see if it was a random channel I subbed to.
I bought my Melanger from Amazon, and I have enjoyed the process, too. My desire was to make a chocolate that was sugar free, but tastes as good or better than the sugared kind. I have been very pleased with the results. I run the Melanger for three or four days at a time and the result is wonderful. Thanks for your take on making chocolate.
