How To Roast Cacao Beans | Craft Chocolate Making
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- čas přidán 11. 06. 2024
- Welcome to the first episode of our Bean to Bar Craft Chocolate Making series where we talk about the process of roasting!
Why should you roast cacao beans?
Well simply put, for us to develop the flavour, kill bacteria, reduce the moisture and loosen the outer shell.
It is surely a long process to produce chocolate from cocoa beans, and possibly the most important stage would be this - roasting.
Here, we discuss the different methods and equipment you can use to roast cacao. At the end of our video, we’ll also give you some tips on developing roasting profiles.
Questions? Comments?
We'd love to hear from you!
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I didn't skip the ad because I learn so much from this channel. I hope other people won't skip ad too as a show of support 🙏🏻❤️
We hope everyone po is supporting us like you maam! We really appreciate it.😍🍫
so far isa ito sa YT Channel na very imformative ang content for the cacao farmer like me na nag umpisa mag explore gawin process ang produkto kagaya ng tablea etc. Keep it up & God bless!
Thank you Giovanni for watching our videos at sa pagsuporta sa aming munting channel. Good Luck po sa inyong chocolate journey
Thank you Cacao Culture sa mga videos about Cacao... Very informative.....
Thank you very much for watching our videos and supporting our channel.
ang galing naman at nag rereply kapa sa mga commnent klaro talaga na tutulong ka sa mga tao.salamat po God bless po.😘
Tnx for the info. I have cacao trees planted @ our farm .... I've learn a lot from this channel
That is awesome! thanks for supporting the channel
Hey, great videos! I've been fascinated by chocolate making for quite a time now, and tried some homemade chocolate, but without any success. There is not a lot of instructional videos out there, and they're usually amateur and incorrect, but you channel is high level and high quality! Congrats. I know it is not your focus, but I think a video focused on homemade chocolate (like equipments one can get easily, homemade best methods etc) would be incredible and attract a lot of attention! (A lot of the bad videos I mentioned before get hundreds of thousands of views, while yours do net get the attention it deserves). Again, congratulations and thank you for the content! 😊
Hi Lucas, thank you for watching our videos and supporting this channel. We are really appreciate your feedback on our videos being high quality ❤️❤️❤️ Definitely made our day!
As for your your suggestion on making a video focused on chocolate making at home, we will take note of that and maybe release videos on this. May we ask why you are trying to make chocolates at home?
@@cacaocultureph Hi, good afternoon! I am deeply sorry for not answering, having a hard times managing work and studies.
Glad to hear you appreciated the feedback, keep on the amazing work with this channel!
As for you question: since I was a child, on every easter (and on some other festivities) I would make chocolate eggs, bars, etc (from premade chocolate) with my grandma. Then, as I recently discovered I could make chocolate from scratch, I've been fascinated, and found this as a way of also connecting to my grandma again. That's pretty much it, happy to share if it helps you in any way.
Keep up the great work! Best regards.
Thank you I'm learning.
thanks ! learning a lot from you guys:-) haven't tried anything yet but i am interested to do this since my father planted a lot of cacao trees in our farm.
Thanks for watching our videos. We appreciate the feedback.
Goodluck po sa inyong cacao journey.
Hi po! I was planning to just wing the roasting process because I couldn't find good instructional videos on how to do it but I'm really glad I found your page before I got to experimenting. Thank you!
Glad it was helpful!
Thank you!!! This is a very informative and fun Video!!! 🙏🏻👍🙂👍
Glad you enjoyed it! 🥰🍫
That was a great video. I found it to be very useful. Thank you.
You’re absolutely welcome. Thank you for the feedback and for supporting the channel
Thanks for this tutorials. I will do it in our cacao preserved cacao beans.
Wonderful!
I just received a couple of cacao beans from a friend and searched on how to make chocolates which brought me here. Very informative and interesting. Hope I could make a chocolate once I applied this procedures. Thank you very much! 🍫
Glad it was helpful for you Nat Nat. Thanks for watching our videos and supporting our channel.
I'm in South Africa and would like to buy them. Do you by any chance know where I can get them online? Please ask your friend for me.
Great video, thank you!!
Glad you liked it!
Very Good!
Thank you
Thanks. God bless you always.
Same to you!
Ola! So you mentioned for convection ovens you lower it 5 to 10 degrees Fahrenheit right? Just checking
Starting to roast
thank you for this! seeems I have been doing my cacao roasting very wrong… hahahaha
Hopefully we were able to help🥰 thanks for watching the videos
Thanks you
You’re welcome ☺️
Good day. I tried using turbo broiler. It was nice but not consistent. Minsan nasusunog. But mostly ok naman. I want to learn more. Where should i go?
Hi do you have idea where to get a croellio seedlings?
Ma'am maayong buntag,salamat sa inyong mga video, ako nang nakita ang inyong gi post na mga video mahitungod sa cacao,interesado nga makahibalo ko tungod na ko mga tanom nga cacao, slamat,makatabang jud sa uban.
Hi Maam Vilma. Salamat kaayo sa inyong pag suporta sa among CZcams channel. Hopefully among mga ginashare na video ay magamit ninyo sa inyong farm or sa inyong business sa future.
Good luck sa inyong cacao journey
Hello. Appreciate the vid. Do you guys have seminars on chocolate making?
No seminars yet hopefully in the future 🥰
@@cacaocultureph reserve na po slot. me and my wife ready to make chocolates. :D
Got some different beans from different sources. Bejofo estate I roasted at 275 F for 10 minutes in an air fryer then 220 deg for 40 minutes. Piura white is milder so I did that at 275 F for 10 minutes then 217 F for 40 minutes. Ucayali beans I did 275 F then 244 F for 24 minutes per their recommendations but they came out very citrusy. Its ok, just different. Have philippine beans in order.
Great video. Next time position the camera slightly higher than the speakers head.
Thanks for the tip
Hi Ma’am, I have a question. Do we need to cool down the temperature of cacao beans after roasting before cracking it or the cooling is optional?
Hi Rayli, thanks for watching our videos and supporting our channel. To answer your question on cooling, it is better po to cool the beans even if its a quick moment this is largely more for safety in manual handling para di po mapaso.
@@cacaocultureph thank u for the notice 😊 We are actually designing a cacao nibs maker machine for thesis that’s why I asked po. Pero if we are not doing it manually, after roasting is it okay na diretso na po siyang crasher? Wala po bang magiging effect sa beans?
@@rayli7793 that will be part of your research already. We do not know how the heat will play a role in the machine that you are designing and its effect on the beans.
Hi, if i put the Cacao beans in the oven at 150 degrees celcius, will they not loose their properties for ceremonial Cacao purposes?
Hi Andrea, thanks for watching our videos. We are not familiar with ceremonial cacao requirements but hopefully this video has helped you in some way.
hi Maam do i need to wash the cacao seeds that i bought from the supermarket before roasting?
No need to wash dry beans before roasting. You just need to sort out the beans and check if there are other things there (stones etc) before roasting.
Hi, 2 questions - what if we buy nibs directly instead of cocoa beans? That would save time and prevent over roast? Will nibs be needing roasting too?
2) I have a drum roaster which I use for roasting nuts. But air temperature inside would be around 60-70 degrees centigrade and drum temperature inside on surface which touches the beans or nuts is around 180 degrees centigrade. Which temperature should we take care of then as per your suggestion of 120-170 centigrade?
Hi Anchit thank you for watching our video. Yes you may buy nibs instead of cocoa beans. Many home chocolate makers do this. However you still have to make sure you get it from reliable supplier. If it's over roasted or not, i am not sure. You have to check the quality of the nibs too, but yeah, you definitely saved on time because you don't have to undergo roasting, cracking and winnowing. For your second question, you don't have temperature gauge for your roaster? If not, use an infrared thermometer to get the temperature from the cacao bean. Cocoa bean temperature is around 250 F when it's almost done.
@@cacaocultureph thank you! So when I asked 1 sample supplier, they said beans were partially roasted. Then that would mean I would have to roast the nibs for a while to bring it's flavours? If nibs are fruity, then less roast, if blank/bitter tasting then more roast?
I don't have a winnower and cracker as of now. And doing it by hand would make it too tedious but I think 2-3 kgs can be done by hand. Also, I have heard beans have ecoli etc, then how do you taste the beans without roasting them?
In a small wet grinder, do these have to be ground for 24hrs? I haven't done this before and always used cocoa mass for chocolate spreads. Cocoa mass is already very fine and less acidic. But in 4-5 cocoa mass that I have tasted, they are not very good when made chocolate out of it.
What is the ideal volume percentage of cacao volume to actual volume capacity of drum tnx :)
Depends on drum capacity of the roaster. 70% capacity is advisable but you can also do trial and error
❤❤❤❤❤❤❤❤
thank you
Napansin ko ang daming palpak dito sa roasting (pati ako minsan dahil gusto ko hindi tataas ng 85c). Easy lang ang roasting pag small quantities pero pag nagdrum roaster ka at maraming cacao nadadagdagan ang variables. Size ng drum at roaster, layo nung drum sa heat source, speed ng rotation, dami ng beans, bean sizes, thermostat setting. Sa province namin sa Leyte ang daming sunog at mapait na tableya, sayang ang sarap ng beans sa barrio dahil malalim pa naman yung floral notes.
Hi Gab, thank you for commenting and watching our videos. You are absolutely right. Marami kasi sanay sa kawa roasting or pan roasting. Pag may volume na kasi wala talaga mga standard sa roasting equipment sa market natin sa Philippines. Marami po kasi gumagawa ng equipment gusto "all-in-one" na pwede gamitin for other roasting. This does not match the requirement sa cacao. Similar po sa coffee na need natin i-level up ang roasting capability natin in the country kasi dami po talaga sayang na flavorful beans kung puro pait lang ang ating malasahan kasi nasusunog lagi.
We appreciate your comments po and good luck po sa inyong cacao journey.
Hi po ask ko lng po nagtry po kami gumawa ng pure tablea pero namuti after 2 months. After roasting sa oven nag grind kami. Ano po kaya reason at namuti?
Hi Ory😊 Thank you for watching and commenting on our video. Yung puti puti that you might be referring to is what you call fat bloom. This happens when chocolates are not tempered and temperature change sa pag store causes the cocoa butter to react.
You can remelt and remold if it bothers you na may puti puti.
Hope we were able to answer your question. We appreciate your support on our channel.
❤️🌹
Do you export cacao beans?
Hi Samip, thank you for commenting on our video. To answer your question, we have tried to export some beans outside of the Philippines but in small quantities. It is not our main line of business but occasionally some of chocolate maker friends would like us to ship 2-5 tons of cacao beans which we fulfill if we have the beans available.
This is not our main business, but if opportunity and if our capacity allows then we are open to explore.
Excuse me, I am from India,
How much a roasting cacao
Price per kilogram ?
I would not know what is the going rate in India 🇮🇳
Yung dark choco po ba depends on roasting?
Hi Ralph thank you for watching our video and commenting on our channel. Dark Chocolate classification is based on the recipe po. For a chocolate to be considered dark it is based on the ingredients - example 70% dark chocolate meaning 70% cacao composition and 30% sugar. Ang ating tablea is 100% Dark Chocolate. Pag nahaluan na ng milk so it becomes milk chocolate na po.
Roasting naman can be discussed similar to coffee... may light roast, dark roast sa beans or over roast.
I hope we were able to explain and answered your question.
@@cacaocultureph Thank you. Really learned a lot from you! 1 week starting my sikwate business, still more learnings needed. Thanks!
That's very exciting Ralph. It's not going to be easy but it is fulfilling. We wish you more success in your chocolate journey.
Good afternoon, pwede mag order Ng cacao beans?
Sorry we don’t sell cacao beans at the moment
please message if available na. salamat.
My father used a drum roaster but it's not a drum
It was man made drum welded with handle on the sides
We manually turn it while my grandpa is making fire below the pipe 🔥🔥
😅
Hi Kinitboy, thank you for watching our video and supporting our channel. We appreciate your comment. Muscle Powered Drum Roaster is still being used in some farms that we visited. hahaha It still works. haha Typical issue would now be evenness of the roast because of how strong/weak the fire is being made.
Thanks again for your story. love it!
What is the ideal volume percentage of vacao volume to actual volume of drum tnx for the reply :)
What happens if you eat the beans entirely raw?
Hi thanks for the question. Just to try it out, you can do it. Issue is more on hygiene - some drying areas may not be as hygienic and may cause illness from other form of bacteria.
Highly advise is still roast it before consuming.
Overly roasted cacao beans loses its aroma and flavour..
That is correct. What is left if burnt and bitter taste