Союз нерушимый республик свободных Сплотила навеки Великая Русь. Да здравствует созданный волей народов Единый, могучий Советский Союз! Славься, Отечество наше свободное, Дружбы, народов надежный оплот! Знамя советское, знамя народное Пусть от победы, к победе ведет! Сквозь грозы сияло нам солнце свободы, И Ленин великий нам путь озарил. Нас вырастил Сталин - на верность народу На труд и на подвиги нас вдохновил. Славься, Отечество чаше свободное, Счастья народов надежный оплот! Знамя советское, знамя народное Пусть от победы к победе ведет! Skvoz grozy siialo nam solntse svobody, I Lenin velikij nam put ozaril. Nas vyrastil Stalin - na vernost narodu Na trud i na podvigi nas vdokhnovil. Slavsia, Otechestvo chashe svobodnoe, Schastia narodov nadezhnyj oplot! Znamia sovetskoe, znamia narodnoe Pust ot pobedy k pobede vedet! Мы армию нашу растили в сраженьях, Захватчиков подлых с дороги сметем! Мы в битвах решаем судьбу поколений, Мы к славе Отчизну свою поведем! Славься, Отечество наше свободное, Славы народов надежный оплот! Знамя советское, знамя народное Пусть от победы к победе ведет!
If every RU-vid video was like this I would be more inclined to become a visual learner. He explains it, isn’t annoying and doesn’t make it about himself but the audience and the topic at hand. This is an amazing video. Thank you sir!
Hershey’s literally had kisses removed from markets by the government in the UK because its doesnt meet the minimum cocoa % requirements to be qualified as chocolate. You picked the worst possible company.
I'm from Ghana and we actually call it cocoa. It's our main export cash crop and I have a 40acre farmland for it. I love the hard labour that goes into producing those cocoa beans.
My grandma has cacao plantation that is pretty large, and im tellin you, being able to climb the tree, pick the fruit, slam it on the tree stem to open it, and eat it while you r still on the tree, are the best kind of thing that might happen to you 😭😭👍👍
@@Sophie-Ocean i...... iam the one who climb the tree and experience it by myself then why are u the one who got triggered lol 😂 Maam im telling you cacao trees in indonesia could grow pretty tall that u need to climb in order to get the fruit. Even the cacao tree near my house is about 3.5 meters tall 😩
@@Sophie-Ocean yesh it is bestie, but for a cacao tree it's pretty tall remembering most of them just grow very low. The lowest one i could find was when the fruits are almost touch the ground. They have so many different height here bestie 😊
@@nahor88 The oils from the cacao helps it to turn into paste. Same from when you blend a peanut for long periods of time and it turns into peanut butter because of its oils. I'm not really sure but I think this explanation makes sense.
3:13 Him saying, “Give yourself a pat on the back, we just made chocolate from cacao.” As I’m just sitting here on the toilet at 2 am like. 👁 👄 👁 Yea... I did a great job
I love how you explain chocolate making.chocolate is my favorite and I'm watching this from West Africa.im going to start planting my own Coco next year and start making my own chocolate by God's grace and mercy.thanks
I am currently teaching my students a song called "Bate Bate Chocolate" and am using this video to show them how chocolate is made. I thought you looked familiar as my husband and I saw you on Master Chef 10 and thought that you did really well in the competition. Congratulations on your success and keep these videos going!
That's so cool! We were taught that song when we visited a chocolate factory in Nicaragua last year! Then we got to sample a lot of their different types of chocolate. So yummy!
Hi! I'm student of Master on science in Mexico and I'm doing my thesis about the antioxidants in cacao. I love how you explain easily what is cacao and how you can make chocolate with it. Amazing!
Thanks my dude, As a fellow Mexican. Not much people know that chocolate originally comes from Mexico. And now that I know how to make chocolate, hope all things go well! 👌🏼
@@shaunpark9602 its like saying well but combined with oh so like “oh well fuck” you say “welp fuck” .... actually you were probably correct in the beginning-
Well their just trying to be entertaining and not to get you bored if you were a RU-vid and you're salary if from ad revenue and views of course you wanna entertain you're audience if not they won't view you're videos and no more money and ad revenue for you no hate just explaining how we RU-vid's get our money
@@coolxg4357 yes but its bitter as hell. Have you had real chocolate before, like fully dark chocolate, it doesnt taste that good plain because its too bitter. And when they make it for shops they add other things to it to make it less bitter.
@Allison Gargiulo The white stuff around the seeds of cacao Is the fruit which you don't bite but suck on. I've tried it no lie it's the most addicting fruit I've ever tasted and makes you feel awake as if you snorted a tiny bit of coke. (I don't do drugs)
Thank you - Honestly I love how you described the taste: actually a fruit taste like lychee, jolly rancher, citris and is purple in white slime that darkens to chocolate flavor during fermentation
This video is just awesome, you should make some lava cakes with the chocolate from the pods, it’s my favorite dessert, and I heard it’s your favorite to! Also couldn’t you eat the white flesh then bake the bean on the inside
the chocolate you made is more similar to the Modica Chocolate which is a typical product of Sicily, rather than the Lindt bar that you snapped at the beginning. Modica Chocolate is not tempered, it uses coarse, granulated sugar and is much much simpler than regular commercial chocolate; it also comes in tens of different varieties like: spicy chili, black or white pepper, vanilla, pistacho, cinnamon, orange or lemon zest. Modica Chocolate is much coarser and rougher than regular chocolate, you can almost taste every individual granule of sugar and the additional ingredients doesn't hit you until you reach the aftertaste. It's a very deep and complex flavor.
My recipe, which is more complex but worth it in my opinion. Ferment the cacao beans in a bowl. Line the bottom of the bowl and cover the beans with banana leaves. This step should take about a week. Roast the beans. Nick already gave instructions for that in this video. Crunch the beans into nibs. *This is where exact measurements come into the game.* *This is a ratio recipe.* 1 cup of cacao nibs 1 tablespoon of cane sugar 1 teaspoon of sea salt 1 teaspoon of cinnamon Blend this mixture into a fine powder. Run the powder through a fine mesh sift. Pour the powder into a bowl. *Time for more measurements.* *This is still a ratio recipe.* 2 cups of the powder 1 tablespoon of coconut oil 1 teaspoon of vanilla extract Mix well. Add the mixture back into a blender and leave it until it's a fine paste. Pour the paste into a mold and leave it in the freezer for a couple of hours to set. Retrieve your chocolate, chop it up, and temper it. There's plenty of videos out there about how to temper chocolate. Before pouring the chocolate back into the mold, add some chopped almonds. Eyeball the amount of almonds you want, or don't add them at all. It's up to you. Pour the chocolate back into the mold and leave it in the fridge overnight to set. I like to cut the chocolate bar into squares before eating it. I find that this chocolate pairs really well with tart and semisweet fruits (raspberries, strawberries, blueberries, etc). I hope someone who enjoys making chocolate tries this recipe and enjoys it as much as my wife and I do.
I am really shocked finding that chocolate goes through almost the same process like a coffee beans. Wow! Thank you Nick! No wonder they sometimes share similar taste.
I remember my grandma making chocolate for us she had a small farm with nice cacao just like what he has, not only eating the chocolate was so nice and rich but the cacao fruit by itself was so delicious, Ecuador cacao and chocolate is the best proud of my country.
Ecuador is a shtt hole.This dude hit a man over the head with a shovel in Ecuador April 6th over a property line, its on video on wpd, they're weird there.
You're one of my favorites to watch make all these amazing recipes. I gave up on my culinary career but you inspire me to keep learning and not give up on being an awesome chef.
Just a quick disclaimer for everyone trying to follow this video: This won't work. Let me explain you why: - You can't blend cocoa nibs like this if you don't own an absolute beast of a blender. You will need to add fat in form of molten (!) cocoa butter or coconut oil in order to make a paste like shown in the video - otherwise you're blender is going to break. Trust me, mine almost did. - That is not nearly enough sugar. If you want an edible chocolate, the ratio of cocoa to sugar should at least be 70:30. - If you want your chocolate to have a snap, you'll need to temper it. Talking about tempering, it's kinda odd that he didn't temper it and still it has a snap. How can that be? Well, because it's faked. Look at the mold at 2:55 and the mold 2:59, the chocolate around the corner looks different and also the chocolate is way smoother all of a sudden.
We harvested some cacao from our backyard, fermented, and dried them. Now time to make chocolate. I wanted something simple so I'm totally trying your method today. Mahalo!
in fact, if you taste the chocolate that you have prepared, then grains of cocoa beans will remain in your mouth, since the blender cannot grind them to the desired condition. professionals use a special melangeur. if you want to learn how to make chocolate so that it turns out just like in a factory, watch this video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Z2S-yxTvn8c.html
If you liked this video, you may also want to know that Chocolate sometimes gets a bad rap because chocolate products can include a lot of added sugar. Sometimes, there’s even up to 50g of added sugar in one chocolate bar! For context, the World Health Organization recommends staying under 25 g (or 6 teaspoons) of added sugar per day!
So simply explained.I've been picking my brain trying to work how to get the powder to stick together . You've pieced together the process so nicely.Just so fantastic how you've got the snap so precise . Thank you
Does it really go from dry cocoa beans and granulated sugar to a wet consistency dough kind of texture by just putting it in the blender and adding nothing else?
to be honest in philippines when they have cacao they taste the food inside and its delicious and then when its all done they put it on a table and go outside the house to get the beans dry by using sun light it could last 2 days and you're done sorry my english in not in the mood right now
Great content! 👏🏻 You didn’t make it half an hour long, you don’t just repeat the same things over and over because you just saw it on Tiktok and know little about it, and you don’t scream everything just to put your point across. 👍🏼 Here we have cacao trees in every home with a yard. What we do is ferment it for a week (tip: the longer you ferment it, the better it’s aroma), dry them under the Sun (most families don’t have an oven), separate the nibs and blend. We put the paste in boiling water and drink it like coffee. Some add sugar or milk. And it’s amazing!💖
I agree! it inspired me to make a video myself diving deeper and talking about Cocoa. I just uploaded it yesterday.. it has no views yet. It's not an hour long, but 15 minutes, hopefully 15 minutes you will not regret, lots of knowledge and facts you did not know. The video is called: Cocoa: Food of the God's | Superfood
Home-made chocolate is amazing!! you can experiment with the flavours and textures as you wish, plus you get the beautiful smell and taste of chocolate which you never get in the chocolate you get at the stores. Here I grow these bad boys in my backyard and make chocolate myself. My favourite flavour is definitely roasted almond milk chocolate.
