The experience of making your own #chocolate bar from picking Cocoa Pods from its tree is just amazing!! #chocolate #cocao #recipe #chocolate #food #milkchocolate
Racquel you are just showing off now. 😂 you know I had to run over to see this, what an amazing recipe very well done and presented, thak you for showing us how it's done. ❤
New Subbie here!! Wow thank you for all of your awesome recipes! But most importantly. Thank for explaining and give us insight to your fabulous/delicious food!!❤❤❤
Nice job Racquel. You never cease to amaze me. My grandmother use to make the chocolate tea (balls) and sell them in the market. I use to help her and I thoroughly enjoyed the process. I remember little me trying to use that big mortar and pestle to ground the roasted seeds. My grandmother use to have her chocolate tea in an enamel cup and that tea holds heat for a very very long time. I tell all my North American friends that the hot chocolate they are having is the fake stuff...LOL. They are marvelled when i tell them how the real thing is made.
This is mouth watering. I too have had those chocolate pods from Jamaica, but we only used them to make chocolate tea. My hubby’s favorite. I wish I had seen this video when I had them. You are brilliant Raquel. ❤🎉
Wow, I seen you from Celestial's page! Never thought I would find someone from over there to come here! 🤣 This is amazing to me 🤣! Racquel, I think if you had a piping bag, that you could make chocolate chips. Maybe you can show how to do white chocolate next!
@tooprotected hey channel mate, 😄😂 I recently found Racquel's channel and subscribed and I'm Jamaican so this cooking is up my alley. Nice to meet you too 😄 I've been on Celestial's channel for a few years. now
The dark chocolate came oit good because you kept it simple . But you destroyed the milk chocolate by adding powder dry milk . All you had to do was simply add either milk or half and half unbelievable. The key word is keep things simple. 🤓🥊
@@RacquelsCaribbeanCuisine no worries. I've watched so many videos on making it and your tutorial finally clicked. I think the others made the fermentation part complicated. I understood yours. Then you used a blender instead of that conching? machine.My next time on the island I'm making some. Thanks again!
I am not sure what causes that, maybe too much moisture. How long did you allow to ferment? Cut a bean open, if it’s firm in texture you could rinse them, allow to dry then roast. The outer layer may have mold not the actual nibs.
@@RacquelsCaribbeanCuisine I fermented them for about 6 days In an air tight container... but my mother told me to dispose of them. However, I have the tree In my backyard so I'll try again.. thank you
In your next attempt, open container every 2 days and stir, also drain if there is any liquid, that should reduce the risk of creating mold, mold thrive in moisture. Keep me posted Domonic 👍🏾
What should have taken 15 minutes to roast, actually took 50 minutes due to its moisture Normally after fermenting they are place in the open or in the sun to dry, then roast… so the roasting time is shorter.
It is very bitter in the first part, i did not notice it at first but a lady i live with use a stick and put it inside a wood to beat it out and use it to make tea she sometimes would roll it up in a ball.
Good morning. Now I need your resume to be handed in to Cadbury factory. General manager position ❤. I remember those coco seeds used to make coco tea. You are an expert in the kitchen, regardless of whatever you are preparing. This chocolate is looking spectacular. It's the natural thing , healthy one. BRAVO❤❤❤❤🙏🙏🙏👍🏽👍🏽👋👋✌️✌️💯💯🇬🇾🇬🇾🇬🇾✔️✔️
