Ways to Improve Chocolate Texture | Ep.81 | Craft Chocolate TV 

Once again... You are the MAN! I'm making Chocolate for my friends that have Cacao plants here in the Dominican Republic... but there are Real Craft Chocolate makers all over the world who I hope will get the chance to watch at least 1/2 of the available content on your channel. Mark my words.... "One day you will be a Legend!" Keep up the good work you guys! PS: The Auto Generated Spanish CC is ok but weird. I know you guys are busy but if there was a way to have a real translation it might get CCTV more views from the Spanish market which is really taking off here since the Pandemic. (If it matters, my background: Born in Philly... used to work in Television in the states and have been doing missionary work helping people in the DR for the last 20 years) And I really hope to taste your chocolate someday! 😀

Thank you.. Appreciate you sharing your knowledge

Thanks for sharing.. always impacting.

Thank you!!

Thank you for all the journey you share with all of us. Would it help to use powdered sugar in the stone grinder?

Hi Dylan. Thank you for all the great videos! regarding the milling machines-how about a refiner conch (macintyre? what do you think of it? thank you

Thanks alot for the info. your presenting. regarding using stone melanger you face an issue caused by the sugar. what if I used icing sugar. would I get a good result with particle size ??? thank you

Yey! I personally chew it too. It hurts my tongue if I dont. It burns after tasting several

I pre grind my sugar and nibs before introducing it to the melanger. Saves a lot of time

I'm on team "Chew".

Could you spend some time talking about a MacIntyre or similar style Universal machines at some point? I can't find good information about them online, only melangers and ball mills.

Please I am from Egypt and I want to make a small factory But the problem is that I get cocoa beans Can you direct me to one of the suppliers, the quality is good and the price is right

Am interested in being your student. Want to start a chocolate factory but I need a mentor like you to take me forward

I'm curious about this. Have double blind test been executed to confirm that the chocolate tastes better when it's ~15microns?

Can you use powdered sugar to reduce the grinding process?

Thank you for all your videos , i saw the one where you defined "craft chocolate" as knowing where your beans come from(ie the farm). Personally and respectfully disagree , I feel craft chocolate is just small batch products , once you start using a ball mill its industrial chocolate and major manufacturing. Knowing what our faculty cost to build i would guess your over 2 million in infrastructure