How To Make Chocolate From Cocoa Powder (and why you shouldn't)
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- čas přidán 16. 10. 2018
- Today, The Alchemist decides to follow the internet's description of how to make chocolate from cocoa powder and discusses why you don’t want to do this.
What’s your experience? Have you made cocoa powder chocolate? Tell us your stories!
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Was he forced to make this at gunpoint?
He's a beta Male
No bro,,,
We all are on Gun point to see this.
Oh
No shit right
😂😅
Clearly you know a lot about chocolate. However, the way you come off when responding to comments is egotistical and rude. For a lot of us, the making of chocolate at home with cocoa powder isn't about fullfiling the definition of chocolate, it's about the experience and the result, which still tastes good.
So what if hand mixing is gritty? Put it in a blender or food processor (which most people have at home) to make it less gritty (or substitute the sugar with something like honey). So what if adding liquid milk makes it a ganache? To us it's the making of chocolate, regardless of your definition.
Hi Adam,
It is never my intent to be rude and if you see it that was I apologize. It is only to clarify mis-information out there. If you like what you are making then I whole heartedly support it. I'm sorry though, just because you believe you are making chocolate it doesn't mean you are. The whole point of the video is in response to the large number of question asking why what people are making is failing. Nothing more, nothing less.
@@HowToMakeChocolateAtHome That's interesting, because you have videos on your channel about how to make white chocolate, but white chocolate doesn't actually come under the definition of chocolate..so can I argue therefore that you are not making chocolate?
In your video you hand mixed everything, but yesterday I made the same recipe in a food processor and it came out smooth. I understand what you are trying to do, but you showed the worst of it in your video and are attacking people in the comments, perhaps in an attempt to promote your company which sells cacao ingredients.
All I'm saying, is that for us we can produce chocolate (or a product resembling chocolate if you so desire) at home without buying all the extra equipment and ingredients.
White chocolate is defined as chocolate. www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=163.124
As to the rest, again, if you like it then I 100% support you making and enjoying it. My whole point is that people go into other methods with realistic expectation.
using honey is great for people that dont want sugar in their diet and honey will dissolve lol also nuts are great for crunchy...
@@Magentaraven Hi Perry honey turns to glucose in your body like sugar
I saw this video before I made my first attempt at making chocolate at home with the regular method and I was very downed but I bought the ingredients already so I did it anyway and it turned out to be FINE! so please stop downing people 👎🏼
Please define 'fine'. If you enjoy it, great, but there is no way it was silky smooth. It is as impossible as the earth being flat.
@@HowToMakeChocolateAtHome it was shiny after set, and fairly smooth, I didn't add milk powder as I'm doing a keto version which turned out OK!
I'd go with the cocoa beans route but unfortunately I don't have access to with without having to pay a ton of money on international shipping!
I am 100% in your corner if you found it ok. This video is aimed at all the people that I deal with on a weekly basis that are crushingly disappointed that they tried what they found on the internet when the sugar didn't dissolve in the oil and the chocolate was only 'fairly smooth' and not silky smooth.
How To Make Chocolate At Home what if I used a Melanger with the cocoa powder mixture, would that help with the silkiness?
Definite conflict of interest here, guy is just pissed nobody's buying his chocolate making equipment.
Sorry, but no, I'm not pissed. Just a little sad I get the question so often due to misinformation on the web. Nothing more, nothing less.
Lololol
I 100% agree he didn't sieve any of the powdered ingredients
From a semantic standpoint, sure, if you put your melanger in the kitchen it would be kitchen equipment...but not common kitchen equipment that you could buy at something like Target or Bed Bath and Beyond.. As for using your head and basic science, got for it. In 18 years of work though, using that approach I've never found a piece of standard kitchen equipment that could be repurposed to make chocolate except....wait for it...for an Indian Wet grinder that has become what we now call a Chocolate Melanger. Everything else failed. That isn't to say it can't be done, only that so far it has not been...and that isn't the point of this video.
Lol!!
I tried a cocoa powder recipe(without milk) and replaced the powdered sugar with honey and it turned out sticky and chewy, not what I would call chocolate exactly but still pretty good
Exactly....not what you or most anyone would call chocolate.
I make all my chocolate with cocoa powder don't like it eat your refined crap leave us alone jackass
To everyone out there, this video is aimed on making the perfect chocolate that actually tastes like the store bought. The recipe shown here is great if you are fine with not getting it smooth and refined or for your instant craving. The individual in this video is trying to bust the myth that you can make a perfect chocolates out of cocoa powder. He has mentioned suggestively that you can make an okayish chocolate.
So there's no need to say that the video was useless.
taste like store bought? apparently you have never had good chocolate.
@@tessamcintyre2398 well, any suggestions of a 'good chocolate' ?
@@sadeedaabdullatheef9708 'apparently' she hasn't had any either
@@nedcramdon1306 🤝
Actually I’ve tried a homemade chocolate with (cocoa powder, unsalted butter, cream, sweetener) and i put it the refrigerator for 15 minutes and it was so so delicious that it all finished in one day and my family really liked it, if you wanna do it at home, go for it and give it a try💕
Ganaches are indeed great....they just are not what we are talking about here.
@@HowToMakeChocolateAtHome mhm sure
Can you provide the recipe?
@@HowToMakeChocolateAtHome i would hardly call cocoa powder + cream ganache... thats like calling cocoa powder + cocoa butter chocolate
OT also noted butter and sweetener. It is way more like ganache than chocolate. That is the point. 8/10 ganache, 1/10 chocolate.
The way you were adding those ingredients into that melted cocoa butter. I was confident it wouldn't turn out well. 🤷
You had just made up your mind "I will not make this work" because that's the only way this video is gonna be different from the millions floating in the Internet.
The really great thing about physical laws and properties is that they don't require belief in them to work.
But they sure do require proper whisking (in this case) and definitely not with that spatula 🙂
Sorry but no. Whisking or even an immersion blender will not change the undeniable fact that sugar is not soluble in cocoa butter. It is chemistry pure and simple.
@@HowToMakeChocolateAtHome I don't care for your attitude. Especially after reading how you respond to people in the comments. Take the entire video down and make a new one where you look like you are trying and don't sound like you know how much better you are than all of us.
Reuven Cocos I don’t know ANYTHING about chocolate I just eat it so I’m not interfering with that but don’t complain about attitude cause it’s not like he said it in a rude way he just replied in a normal way, yes he may offend somebody but that’s how it works he’s just correcting somebody and lots of you people get offended way to quick. And on the internet you can read things in a different tone then how he actually meant it, so don’t accuse people of doing things they didn’t and think first. And this response was also not supposed to be rude I was just stating a fact.
I'm amazed that such an innocuous video has garnished so many angry comments and accusations. I bought a melanger a month ago and it is true...I've only completed two batches so far, but what I've made on a stovetop doesn't even compare to the combo of cocoa butter, cocoa nibs, milk powder and sweetener ground to a much lower micron particle size after 12-24 hours in a melanger. And I haven't even learned how to temper it yet, which, with my third batch, which should be ready in an hour, I will attempt to do.
this guy is off target. first off you don't just use random Cocoa Powder you use fine grain meant for Chocolate making. The particles are half the size of say Hersey Cocoa Powder. next you never just add sugar into the melted Cocoa butter. you mix the sugar and milk powder and Cocoa Powder into simmering WATER until all crystals/particles are broken down then you reduce it down then you add the melted Cocoa butter to that. It is a type of crème anglaise used to make ice cream but tweaked for Chocolate making. If you use heavy cream instead of milk powder you can make ice cream. (and of course the Cocoa butter stays on the shelf)
Sorry but no. You are the one off target. I'm not talking about a chocolate creme anglaise so nothing you point out is relevant. If you add any water based ingredient we are no longer talking about the same thing. We are working on another video where we talk about particle size. 1/2 sized particles are still way to coarse by an order of magnitude.
The New York times called him The Godfather of Homemade Chocolate so what does he know anyways. He can stuff all those awards up his you know what. haha.
i see you didn't reply to about adding sugar etc directly to the Cocoa butter because you know darn well i am correct. Using water then reducing the water down/out works great. The end product is Chocolate. There are many types. i didn't say make a creme anglaise I said tweaked for used to make ice cream but tweaked for Chocolate making. As in a starting point nothing more geez lets get real here your title was click bait and i proved you wrong and that you can make awesome Chocolate at home with Cocoa Powder. I am right on target. I make it it all the time and it is excellent. Your title is How To Make Chocolate From Cocoa Powder (and why you shouldn't) and you are WRONG. end of story
@@imruzz means nothing. he barely even knows what chocolate definition is Here let me help " typically sweet, usually brown, food preparation of roasted and ground cacao seeds. It is made in the form of a liquid, paste, or in a block" (and variations of that) Now if he titled his video "Chocolate Candy Bar" he would at least be in the ball park. No where does chocolate restrict water. That is pure BS on his part. Now he may get away with that if he said "Chocolate Candy Bar" but he didn't. But water-less Chocolate is industry nod only.
and of course the main issue i have is he just is plain wrong since i make Chocolate all the time and it is excellent. I temper it even. It is glossy and smooth and cracks when broken. Looks nothing like his no skill attempt at making it. I do this at home. On the stove. Hundreds of years people have done this without factory grade machines.
BTW i live in Hersey, PA I know Chocolate lol
@@macheadg5er I'm for sure going to take you're opinion over a guy who won a lifetime achievement award for his contributions to chocolate. 100%. I'm super happy for you you like that slop and consider it chocolate but that doesn't make it chocolate. That said, I respect your right to enjoy it and go on doing it--but you'd probably do well to educate yourself on actual chocolate. I'm not getting into this much further with you because it's entirely pointless. sometimes you don't know what you don't know, and you don't know, clearly, you know? have fun, enjoy your cocoa powder chocolate just don't make the rest of us pretend it's not shite.
Everything you talk about in this video is (almost) exactly what I experienced when I played with making chocolate at home over 10 years ago. That was my first real-life, hands-on lesson that NO you can't dissolve sugar in fat. Sugar will never, ever, ever dissolve in fat no matter how much I want it to! I knew that sugar was water soluble but it just never occurred to me that when a substance is water soluble I can pretty much be assured that it is NOT also fat soluble.
Oh... and I learned that... NO I can't add liquid milk to chocolate and expect it to temper. And... NO I can't allow even ONE MOLECULE of H2O to get into the chocolate and expect snappy chocolate.
What I did learn is that out of dozens of tries at making a homemade smooth, silky, shiny chocolate bar that snaps at room temperature... I was successful ONE TIME! But I didn't take good notes and I couldn't duplicate my success.😢
Learning about the science of chocolate at home is FUN and if anyone out there has kids and wants to show them the most fun and delicious way to learn about chemistry, I highly recommend you take up chocolate making!
PS: I love your videos. Very well done and professional.
PPS: You are right though and, even when successful at making a smooth, silky, shiny chocolate bar that snaps at room temperature using the ingredients you describe, it will not have the taste and texture of refined, luxurious, professionally made chocolate. It was good but it wasn't THAT good!
PPPS: I also read a book about the chemistry of chocolate AFTER I started my chocolate-making adventure and was blown away by what I didn't know about the mysteries of chocolate...
4:20 the whole country is under lockdown and I NEED chocolate mate .
PS : I don't give a damn if it's the perfect chocolate or not. it should be ' good enough '
Edit : Okay it turned out not smooth ( ofc ) but c'mon it's better than not having any chocolate
Yes indeed, there is indeed a lockdown but we are still open and shipping. If it is good enough by you to have it not smooth, more power to you. This video is ONLY to educate people that if their goal is to make smooth chocolate you will never get it by stirring the ingredients together. Again, this is only to address to countless emails I get on a weekly basis that have people asking me why their chocolate isn't smooth when they stirred and sifted cocoa powder, sugar and hot cocoa butter together and it did not dissolve like so many other videos claim it should.
I'm very excited I found this channel! I've been binge watching videos for a few days. I'm looking to dive into making some quality chocolates. I've always been obsessive about putting the most effort possible into anything I do. And I'm fascinated with the idea of make some delicious chocolate! When I made the decision to get into chocolate making I was hoping it would be meticulous, and I wasn't disappointed.
Welcome aboard!
I don't know very much about cooking but first of all you have to sift those ingredients and you add them slowly until they're thoroughly mixed you just don't dump ingredients like that and expect it to be anything other than clumpy or gritty.
This guy didn't give a fuck that was lumpy as fuck then said sugar can dissolve
Can't dissolve I meant
Yep, the easiest thing he could’ve and should’ve done, was sieve the ingredients. Why wouldn’t you? It seems obvious! But then of course there’s a reason he didn’t
Sure, sieving is easy....and please tell, what exactly would that have accomplished? Sieving has no effect on solubility when two things are not soluble.
@@HowToMakeChocolateAtHome It would have made a smoother texture. I think that it would still resemble your outcome, but it would have much better texture.
I have a lot of extra cocoa powder on hand and wanted to use it to make some milk chocolate. So I checked several of the home made milk chocolate recipes on CZcams and followed one that used the same ingredients; cocoa butter, cocoa powder, powdered milk (I used full fat powdered goats milk) and confectioners/powdered sugar. I sifted the powdered sugar to remove the larger chunks. In this recipe, the sugar was added last.
When I removed the chocolate from the molds, the tops had even color and looked and felt smooth. When I cut open the chocolate, it was a lot smoother than shown in the video, but you could see, feel and taste the grittiness from the sugar. And the bottom of the chocolate had some blooming. The taste was so-so. The standard Hersey bar tasted much better than what the recipe made. Since my intent was to creatively use up some excess cocoa powder and not to become a chocolate maker, I guess I will be doing some internet searches on how to make hot chocolate this winter. So this video helped me not waste any more time. Thank you.
We're glad to hear it. We have a video coming up about particle size in chocolate which goes a bit deeper into why this just doesn't make good chocolate but any time we can save people time and resources we're pretty happy :)
Hersey is tastes like poor quality chocolate it's the worst chocolate.
@@HowToMakeChocolateAtHome Have you ever tried grinding cocoa powder, the same way you'd grind the bean? real chocolate doesn't dissolve in the cocoa butter, it's encased in it by grinding it extremely finely. Also don't use Hershey. It is too overly roasted and has anticaking agent. It will still works but it tastes horrible.
@@flamesofhellstudio You mean grinding in a melanger? Yes I have and it makes a one dimensional chocolate. Edible but bland.
@@ricardorodriguesrr18 You, sir, have obviously never tasted the off-brand-dime-store-Chistmas-time chocolate my grandma used to get for us kids when I was little.
There are really two different issues here: (1) sugar will not dissolve in oil/butter; (2) all the dry ingredients are too coarse to generate a smooth texture when mixed with the melted cocoa butter. Even if (1) were not an issue and contrary to chemical fact, sugar did dissolve in melted cocoa butter, the coarseness of the other ingredients (at 2:07, you say "and it gets more gritty when we add ...") would still prevent one from achieving the "smooth and refined" texture by means of which you define "modern chocolate". In fact, when the cocoa nibs and the other ingredients are ground to superfine levels with the "proper/professional" equipment, (1) does not really matter. Sugar still does not dissolve in that "mélange" but it is too fine for your tongue to feel it... Correct?
So the obvious question is why do they not sell the ingredients fine enough so that when they are mixed, the resulting graininess is undetectable? Is it because even if you make (say) the sugar so it is superfine, it will clump after packaging?
I see the most problem for people is lack of presence of cocoa beans in supermarkets, for example in my country it’s hard and could be impossible to find cocoa beans. So people find the most easiest way to make something they love,and thank you for your videos they are very helpful 😊🙏
Do you even pay attention to what you are doing?
SIFT the Fine Ground Cocoa Powder, CONFECTIONER's Sugar and maybe Powdered Milk.
It comes out wonderful if you actually pay attention.
My chocolate is smooth and creamy. NO crystals, no crunchies, just smooth, silky chocolate.
What is your problem?
You are just selling your stuff. You do not tell the whole truth.
Shame on you.
There are several great videos on tempering chocolate with methods that do work well and can be done anywhere including at home with common tools.
Yes, I pay quite a bit of attention. Powdered confectioner's sugar and fine cocoa powder is what was used here. It is still 10x coarser than what you get in refined chocolate. Sifting would make no difference and 100% does not change the fact that the crystals will not dissolve in cocoa butter. Just like there are no perpetual motion machines and nothing anyone says in going to change that, there is no way stirred together power and sugar will be silky. The chemistry simply does not work that way.
Yes, you can temper at home. I never said you could not.
@@HowToMakeChocolateAtHome Once tempered, using the seeding method (which can easily be done anywhere, including at home), why would it not come out smooth, shiny and creamy?
Because tempering has absolutely nothing to do with smooth and creamy
from a particle size standpoint. At best sugar, even ground again in a
spice grinder or something, is 100 microns. Your tongue can feel that
and since oil won't dissolve it, that grit remains. We have amazing
senses and can note grit well below 30 microns. The benchmark is 10-15
microns for smooth chocolate. It is no different from stirring stone
into cement to make concrete. No matter how much you stir it, concrete
will never be smooth and silky because it has stones in it.
@@HowToMakeChocolateAtHome How do people in the industry get the granulation out then? They use high quality ingredients that are still the same as we use. I've paid close attention to the professional chocolate makers videos and watched their ingredients and I see no difference than what I am purchasing.
I know about restraining, but that will not remove particles in the micron range. How is it their chocolate is smooth then. AND... If it can't be done, how is it that my chocolate is highly praised for smooth texture and creaminess and the deep chocolate flavor. I am an amateur. Granted. But people have told me I should go commercial with my recipes. Something doesn't seem to add up.
I do appreciate your responses and that tells me you are legit and reasonable.
I'm not sure what videos you are watching or what ingredients you are buying. If you are talking about professional chocolate makers then I doubt they are stirring together sifted cocoa powder and sugar. And if they are, the ONLY way to get rid of the particles is to use a refiner. If you are talking about chocolate confectioners then they are melting and using already smooth chocolate. I'd be curious to see one of these videos you are talking about. As for yours and how you are doing the only thing I can say is I am glad you and your friends like it. I can't see any way it is completely smooth though.
I really liked your cinematic approach to the explanation. Super well done. Congratulations.
O my Jesus I've been at this for 30 years now my eyes and ears cant believe . How do we MAKE ICING if butter and sugar don't blend together smoothly ? What about a basic chocolate buttercream icing? It's the same ingredients you've used here but you don't heat them and SOMEHOW IT MAKES CREAMY ICING FOR ME I guess I'm a magician .
Icing is not chocolate. Eggs have water. Not what we are discussing here.
How To Make Chocolate At Home I never heard of putting eggs in icing! Only in the cake.
@android lemon Well.. butter has water in it and also think about lip scrubs if sugar were to dissolve into oils then the lip scrub would just turn into a liquid in a couple of hours/days (I dunno how long it takes for sugar to dissolve, I think it depends on the amount)
Nancy L royal icing? It has egg whites in it
Chocolate Buttercream Icing does NOT use the same ingredients as he does in this video. You even stated yourself that your icing contains butter and butter is 18% water! Do you add vanilla extract to your icing? Contains WATER. Milk? Contains WATER. Heavy cream? Contains WATER. You might know how to make icing but you know nothing about the science of chocolate or even solubility!
An how can you expect to mix a fine chocolate with a spatula using raw ingredients ?
That is exactly my point. You can't expect it but you will find others claim you can.
@@HowToMakeChocolateAtHome YOU could have if you sifted and blended the individual ingredients separately first. You really seemed upset that it Might actually be possible if someone really wanted to have it work.. did it with the desire for it TO WORK. You said no threw the items together like a hold and huffed your way through. Not professional or thoughtful of others time. Perhaps you can objectively look at the video again and redo it with. A love for making chocolate 😍
A local company here in the Portland area is making a chocolate like substance using cocoa powder. Pretty sure they have to be using a melanger since it isn't lumpy and the texture is not too bad. They however are using coconut oil instead of cocoa butter. As a result, tempering is not an issue since it just flat out can't temper without the cocoa butter. Their product pretty much has to be refrigerated too since coconut oil returns to a liquid state at 75 degrees. Forget eating it with your hands either.
interesting. I guess it takes all kinds? I'd have to get John to weigh in on the science there but you don't have to be the alchemist to figure out that doesn't sound great :)
You made me lol
I recently melted a cup of coconut oil, added cocoa powder, sweetener and melted butter. I stuck it in ice cube trays and refrigerated. I was trying to make fat bombs as I'm on a keto diet, but I think I accidentally made chocolate. Delicious, and keto friendly.
I'm glad to hear it was delicious. It is certainly a chocolate concoction but not actually chocolate.
If you added butter then you did not make the chocolate that he's talking about in his video. In this video, he's talking about making chocolate bars that "snap" at room temperature and that won't happen with butter added.
Excellent video. Thanks so much
I appreciate your passion for making chocolate, I really do. There are people out there who love to do more than just basic kitchen cooking, authentic recipes!! It's of great use to people like us. Thank you, so much. xx
I knew when I saw this the comments would be full of people who don't know and apparently can't be taught. I've been making chocolate at home for over a year from the knowledge I've gained form this man's CZcams and website. Real chocolate, with a melanger. I bet I could make chocolate with cocoa powder, in the melanger, but why would I? If you don't want to deal with nibs, just start with 100% cocoa liquor chips from a manufacturer like Ghiradeli, add good cocoa butter and sugar, and maybe also milk powder, and you will have great real chocolate.
Yes you can it's called a stove, keep looking people my mom used to do it
Sorry but no. Heat has no effect on making it smooth and memory is a really fickle thing. Feel free to give it a try and you will see none of the sugar or milk will dissolve in the oil.
@@HowToMakeChocolateAtHome How about doing things properly? Use a grinder, grind everything together, don't melt the butter than add in the dry ingredients as one large dump. Grind up everything, mixing it until it's smooth. Then using a mortar and pestle to even grind it up further. You just wanted to be lazy. Even if you used proper ingredients you'd have fucked up using the methods shown in this video.
@@flamesofhellstudio A kitchen grinder and mortar and pestle will still leave you with a less than smooth chocolate since the grinding time for smooth is many hours and I don't know anyone that would use a hand grinder for hours. Sure, they use a metate in Mexico to make a rough chocolate but they are using whole cocoa beans, not powder.
@@HowToMakeChocolateAtHome But that's how chocolate is made normally....You've just claimed that it's impossible to make smooth chocolate... FFS, the fancier stuff just does the same thing as the metate or mortar and pestle just faster and with zero effort. All it's doing is grinding down the materials (or in the case of grinding the bean releasing the cocoa butter too).
If you can't make smooth chocolate with cocoa powder, than you can't make smooth chocolate at all as cocoa powder is just the solids that's left after extracting the cocoa butter. And since you grind cocoa beans anyway to make chocolate which separates the solids from the cocoa butter, grinding together cocoa butter and cocoa powder is effectively the same. You will have a different flavor, usually of lower quality because cocoa powder is usually made from beans that have been over roasted so they have a more bitter and burnt taste to it.
Sir can l make it with wet grinder
this video has changed my business for the better, thank you so much. i've run into so many problems trying to temper my melanged cocoa powder chocolate mixture and now i've switched to nibs (i was trying to run the melanger for less time). any chance you could better explain why it's 'next to impossible' to temper the terrible cocoa powder 'chocolate like substance'? it would really help me understand where i was going wrong. thanks for all your content it's been ridiculously helpful!
You also said sifting doesn't matter what do BIG factories do ? I know and everyone else should no they SIFT the cocoa powder to get the chocolate smoother .
Please share a link backing this up. Sifting does nothing to change the fact that a non-polar oil will not dissolve a polar sugar molecule.
We have conch machine where we mix cocoa powder, cocoa butter, honey, milk powder, sugar and vanilla under controlled temperature for 12 hours. All natural ingredients....
@@twilightthirty3
That's close to a melanger though, and it's definitely not something most people have. If they are going to get a conch machine, they might as well just get a melanger.
ok, I can honestly say that making chocolate has its tricks, but, if you have the patience and a thermometer (or a soux vide), its not that hard to do at home. Keep it below 100 degrees no matter what, add sweetener last and if its honey or maple syrup mix it in for an entire minute or more and pour immediately. I did the homework and just made some chocolate at home on my first try that would impress the hell outta anyone. Hint, USE LESS INGREDIENTS. TRY CACAO BUTTER, CACAO POWDER, SEA SALT AND MAPLE SYRUP. Nothing else is needed. I wish I could show a picture
I am glad you are liking what you made. That would be a chocolate confection though and not chocolate. Very possibly a rather nice fudge but with water in it from the syrup it is not the chocolate we are talking about here.
@@HowToMakeChocolateAtHome what chocolate are you talkin about in this video?
Angel please tell me exact quantity of the ingredients
Loved it, Thank you
this video is incredibly well made
Just bought a 10 euro bag of cocoa butter... I’m making the gritty, sh** chocolate 😆
You're so right. I tried last week with cocoa powder and it was terrible. I still have some of the faux chocolate in my freezer. Will use it in a cake may be!
I am really satisfied with this video... Thank u sooooooo muchhhh!
Him: you want chocolate candy bar??
him: too bad mf'n failures.
Haha, I only looked up how to make chocolate with cocoa powder because I was craving chocolate at 11:30 pm and that's all I had in my kitchen. Made it with sea salt and nuts and it was freaking awesome! I do get what you're saying though.
If you found it awesome, that is awesome. It is really all that counts.
Dang I’m here disappointed in quarantine that I can’t satisfy my sweet tooth
Go to the shops
Thank you for your video tutorials! I watched them about four years ago and found them informative and easy to understand. May God continue to bless you and your company. Thanks, again for what you do.🌹You are invaluable and I appreciate your skill.
Thankyou for sharing .....it was helpfull
While im 100% with you that home tools can never made the kind of chocolate we all dream and fantasise about making, I DO wish you'd been a bit more thorough with your chocolate making in this video.
If you had sifted the products, mixed them very efficiently and hard, and done your very very best to make it as smooth and incorporated as possible, you would have still proven your point, because whatever you do, it can never become yummy yummy chocolate...
BUT!! You would have removed all doubt from people's minds... Now, because it looks like you didnt give it your best, a lot of people are upset because they wanted to see what the most optimal result of "homemade" fauxcolate would look and taste like.
I tried once to make chocolate at home with a coffee grinder and cacao nibs.. It was... bad... And I pretty much destroyed my coffee grinder xD Since then I dreamt about making real chocolate for years, and now I finally got myself a melanger and am having lots of fun... I really think more people would turn to this if people like you had put in the best effort you could have ...
But I dont hate this video. Im really happy I found your channel, cos it's the best one so far that I've found and is explaining things well :) Keep it up... But maybe consider putting the most effort in trying to disprove yourself next time. It would raise rapport and trust with your viewers, and there's literally no way you could be wrong with this particular task.
In complete honesty, it literally never crossed my mind to sift it or anything of the like as I know that doesn't change solubility. Hind sight is great though. Maybe we will do one with all the suggestions and show the results are the same. And I'm sure if that one does get made, there will be a whole new crop things we didn't try. It might be worth a myth busting revisit though. Time will tell.
@@HowToMakeChocolateAtHome
You're probably right :)
I think it was a good video though.. But people just have really weird reactions to videos trying to explain something to them when they think they are right.
You should only make a new video if it would amuse you, because as you said, there will likely be a whole new bunch of "problems" with from people who inexplicably feel attacked when met with something that confronts their established belief, even something as innocent as this... And I don't think you should chase the viewers who are just negative and stubborn.
But yea.. When busting a myth, it just works better when it really looks like you tried everything humanly possible to achieve the myth. It's like back-seat gaming. When you aren't actually playing the game, suddenly you are much better at noticing everything and get frustrated when the player doesn't do what YOU would have done.
Surprised with all the hatred your getting for this. I have been trying to make a product to take to market and have been experimenting with making 2-5 batches of cocoa chocolate per week for the last 6 months. There is not a single batch I can get the perfect inner texture that real dark chocolate gives. I have been trying every technique I can find on the internet and so far the best results are with a sous vide, but I still have bloom/wavy (on most) and gritty texture inside on every batch. I have unfortunately been using vanilla extract and after watching one of your videos last night I realize how that could be a serious problem. At this point I am rethinking my whole product and getting even deeper into the chocolate world lol... Great informative video, I may be sending you an email to get opinions on where to take this :D . I feel most of the people commenting haven't made tons of batches/kept them sitting in containers to test over longer periods of time
I make the typical coconut oil version using organic cacao and the unrefined light brown sugar and all of that. Do everything right in a Ninja blender. It isn't Godiva but the grit and the earthy flavor of the cacao comes through. No way would I want to spring for a roasting oven or the other much more professional flavors. I learned my recipe from a cacao farm in Maui hawaii and the 50/50 mix of the raw brownish sugar with coconut sugar does work well together. Absolutely tasty though don't leave it out of the fridge for too long or the oil breaks down etc. I continue to tweak and refine my sweet little hobby. Appreciate the professional guidance here from someone who knows a ton about how to really pull off world class chocolate but if you don't mind the idea of cacao mixed with sort of a little sandy/sugar texture (I love that!) then mine works. Going to experiment with honey or maple syrup at some point to see what I can get......I tried smashing up a load of Werther's Originals for for sort of a Heath Bar toffee thing....didn't work :) oh well not a single piece went to waste!
The best video with much much clarification I need.the best answer to my repeated attempts to make chocolate at home
That's literally the whole point of sifting. You're supposed to sift your dry ingredients instead of putting them directly in. It's like almost impossible that you didn't know this because of how much you know about chocolate. I just don't really think you gave this recipe a fair try.
Please explain in detail by what mechanism sifting would have any effect on particle size.
@@HowToMakeChocolateAtHome it doesn't. It has an effect on perceivable texture, though, which is the only thing that matters. I couldn't care less about the particle size in my chocolate if the texture is right. If you don't sift your dry ingredients when making a cake, you'll be left with a grainy, textured cake even when flour is soluble in water. Besides science, you should try with applying common sense!
This isn't at all my experience. I've made plenty of cakes with non-sifted flour and the texture is fine. You are correct, flour does not dissolve in water...but it 100% does absorb moisture and that affects texture. That argument has no place in this conversation as neither sugar nor cocoa solids absorb oil. For that reason you can't have a good textured chocolate without fine particle size. They go hand in hand and are inextricably linked, unlike in baking.
so i tried making this and honestly... it was bad not THAT bad that i had to puke but just bad .
also my "chocolate" was smooth but it still wasn't good to be honest
I tried simpler method yet it work wonders for me. I mix equal parts of coconut oil in liquid form, cocoa powder and honey to taste. I have no problem with the texture and it is silky smooth for me even that I am too lazy to shieve the powder, 15 minutes in the freezer and I am ready to dig it. However it needs to be cooled rightaway or else the honey will sink to the bottom and leave you with uneven sweetness. And this method may be unsuitable for gift as I predict that it melts easily
I'm really glad you like it. This isn't chocolate since you added honey that contains water. Again, glad you dig it.
Sir could you please tell me the measurements that you are using for making the home chocolate
No ! No ! No !.....You have to cook it slowly, and stir it while cooling. On the Hershey box is how I learned.
Grease an 8x8 inch square baking pan. Set aside.
Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again.
Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat.
Pour into prepared pan and let cool. Cut into about 60 squares. INGREDIENTS
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup butter (1/2 stick)
1 teaspoon vanilla extract
FUDGE. Just.....Sigh.......
Damn this is some deep @$$ s*** while just simply searching for something sweet at 3AM... Kudos to you, but I could care less about this or that, etc... I'm broke and looking to make something with what I got at home for a snack, not operate a chocolate refinery shop. 😂
thats fine. We make videos to help educate chocolate makers but of course everyone is welcome to watch.
Robbie Swann he’s just teaching people a few facts so that they have more experience y’all are GROWN people and should know by now to have some respect. Bring that negativity somewhere else and leave the man alone Jesus Christ.
Saying that you *_"could care less"_* actually means that you care.
Because if you care, even if you only care a little, you can still always care less.
However, if you don't care at all, then it is impossible to care less.
So the correct expression in that case would be *_"couldn't care less"_*
Is that what you really meant ?
>
Bodragon It’s a figure of speech, no need to be pedantic. “Could care less” and “couldn’t care less” are both commonly used and acceptable.
So how do i make my own chocolate at home? I have to use alternative sweeteners such as Bochasweet or Allulose. I like milk chocolate. Do you suggest I buy unsweetened bars of chocolate and add molk powder to them? Won't that still be gritty?
Sir I want to know,rawh materials mixing
It's unfortunate that I found your video too late. I love dark chocolate, and I thought of making some of my own recently. I had basically zero knowledge on making chocolate, and I just tried my luck on the internet. I followed some recipes that call for only cocoa powder, cocoa butter, and sugar. I bought everything, mixed and melted the ingredients according to the recipe given, and got myself an utterly disappointing result. Then, thinking I did something wrong, I searched the internet again and came across your video. I guess I wasted my money on the cocoa powder and cocoa butter. I even have some cocoa nibs being delivered, but I guess I'm not going to be turning them into chocolate, either, since I don't have a melanger. Thank you for the informative video.
To all the naysayers, this is why I made this video. I've lost count of the number of people with this story and I was just trying to help. End of story and full stop. Any other story you are making up in your head is your story and not mine, my motives or my truth.
You actually can make it! Here's a recipe with good reviews :)
Warmed coconut oil
Sifted powdered sugar
Sifted cocoa powder
Mix good
Pour in mold or ice mold
Wait 2-4 hours
Takeout
Here is a good video! czcams.com/video/_k57wGaWJFw/video.html
It's actually the "tempering" aspect you're missing. You have to melt the cocoa butter at a specific temperature (95°F) and mix it not going beyong it, if you do it doesn't set.
I'm literally biting into some chocolate I made using the very ingredients you mentioned but by not going over the specific temperature. Even getting the beautiful "snap" from it 🤤
I don’t have the milk powder but I’m fine with dark chocolate. I really don’t care what it looks like or what the texture is, as long as it tastes like chocolate and it’s edible I’m fine.(I also wanted to make those hot chocolate bombs-)
@crimsonXred art Did you made your chocolate, did it taste good? I'm trying to make some, I'm just curious.
@@patriciabelgrave5181 did you make it? How was it
thank you, alchemist💚
Thanks for breaking certain myths... Some people want to eat gritty chocolate... so let them.... But yes trying to make professional type of chocolate... nobody can do better than you to simplify it and break it down to basics... Thanks again for all the fantastic videos....
Agreed. That is why I put in the disclaimer that IF your goal is smooth chocolate, you can't just stir it together.
Yeah, I would simmered the sugar and milk powder in water (1/2 cup) first then add other ingredients in after. That may change the texture a lil!
You would be making a ganache and not chocolate. That is fine and dandy but this conversation is about classic chocolate.
@@HowToMakeChocolateAtHome since your "classic" chocolate not as smooth as you intended. I'm just suggesting you try a different method still using the your same ingredients but in different order! Since you're not making a large batch of chocolate then use the amount of water as needed! Yeah half cup would be too much. It would definitely turn it into a ganache wouldn't it lol oops sorry
Thanks man, that was a pretty decent video... straight up and to the point while getting the overall message across without theatrics.
You can shove your refined chocolate 😂
Some people r using honey intead of sugar... I wanna ask u... Does it really works?
Auto subscribe....i love that you way to explain it...
Thank you for tackling this myth! It is crazy how this theory has been propagated. I love the channel and the website! Keep up the good work. I am looking forward to the podcast and more content from the Alchemist!
Abe agrees :-)
This entire time i thought it was something i was doing wrong. No matter what i try i could never get the the granules to completely melt and mix. Now i know why, you cant! Haha time to pick up a melanger... and nibs instead of cocoa powder.
That is music to my ears...that I was able to illuminate something for you.
Or you can use raw honey or maple syrup instead of sugar, it dissolves perfectly, and u don’t have to spend a huge amount of money to process, but if u want to, that’s awesome, that’s my next step!
NO NO NO If you mix in water based ingredients your mixture will seize. Then it is ganache and maybe good, but not chocolate like I am talking about. Oil and water ARE NOT SOLUBLE.
How To Make Chocolate At Home honey nor maple syrup are water based, what ingredient are you speaking of? I know some honey, not raw, has up to 20% water, which can be boiled or simmered away, and maple syrup contains no water content to invade your chocolate, and to be clear, I’m talking high end, no additives maple syrup and raw honey, and FYI, I get them from a farm in Vermont, and I have not had a ganache situation since I mastered the double boiler
@@danielhyrowich honey and maple syrup absolutely are water based. 100% sure. Water is the reason they flow and act like a thick liquid. I have no idea what you are making but we are clearly on different pages.
I’ve seen some of your responses to the comments, and if I may offer mine, it’s really not the particle size on a chemical level that matters when you actually taste the smoothness of the chocolate. Your tongue isn’t some piece of lab equipment capable of detecting the difference between micro sized pieces of sugar, so sifting would in fact make a difference in taste of the chocolate between big and small particles when making chocolate with home equipment. Thank you for your video, but although some of your points are valid, others seem to be geared toward getting viewers to buy your stuff.
I've tried sifting and it simply does not get fine enough. Sure, it will take out the really big stuff but not to the point that your tongue will find it smooth and you can't just get a finer screen. They end up clogging REALLY fast. You are right....your tongue isn't a piece of lab equipment....but it can indeed tell the difference in 100 um (about what you can filter) and 20 um, where it stops being able to tell. I find it funny people are thinking I'm pushing a product. Nope. I'm ONLY trying to educate. Thanks for the comment.
Wow finally I found the details video with explanations to step by step about Cocoa Powder, cuz I have it one in the kitchen! Great Chanel) Thank you for the tutorial if I can say like that )) 👍
Glad you liked it!!
"Can you make chocolate with coco powder?" well, this guy can't.
This guy has a lifetime achievement award from the Fine Chocolate Industry Association for his contributions to bean to bar chocolate so yeah, thats sir, this guy to you. :P
@@HowToMakeChocolateAtHome you know no one on the internet is gonna care if you make decent chocolate right?
@@HowToMakeChocolateAtHome who cares if the chocolate is decent I want my chocolate in lockdown
Your method is absurd. How can you even expect smooth and silky texture when you didn't even sift the ingredients. It can be clearly seen the lumps in sugar and cocoa.
It is because I am applying science. Sifting literally has zero affect on solubility. Sugar is insoluble in oil and no amount of sift, heating or stirring will change that ever. The same goes for the solids in cocoa. And I'll point out, it is NOT my method. It is the same exact method I've seen all over the web that claim smooth chocolate. That is the entire point of the video. That the methods out there that show you stirring those ingredients together, sifting or not, will never produce a smooth chocolate.
@@HowToMakeChocolateAtHome sugar is a covalent compound and so is oil. So according to science , sugar does dissolve in oil.
@@namelessentity9007 that isn't how solubility works.
Man's used a silicone spatula. Using a wisk would've actually mixed it together, especially with the heat. And cocoa powders trash. Use cacao powder
@@CG-hy8gw mixing isn't the issue. Solubility is. It is fully mixed. cocoa powder is the same thing as cacao powder. The former is simply the Spanish version of the word.
What if you put that mix in a blender? Would it smooth it out like those machines you use for nibs?
No or I would say that. I melanger is currently the ONLY way to do it at home. A blender will somewhat liquefy the nibs but won't reduce the sugar size enough to be smooth no matter how long you run it.
Someone gave me cocoa powder but I don't like to drink hot chocolate so I'm wondering if I can create a chocolate bar from it.
Wait what? The more and more you describe the "bad" chocolate the more my mouth savors. Why would I want I smooth bar when I can have a crunchy one without even having to add nuts to it? Smooth bars are mediocre at best
It isn't really crunchy. It is grainy and that is a big difference. BUT, if that is what you like then I support you to make it and enjoy it. It is also, imo, unfair to say that smooth bars are mediocre as a whole. Also what we are talking about here is NOT just non-smooth bars. We are talking about chocolate made in nearly all cases with a process damaged product - the cocoa powder. Even fully refined, a chocolate make with cocoa powder is going to be an order of magnitude less exciting than one made with fresh ingredients. YMMV and that is the beauty of doing it yourself.
WTF? Where's The Fudge
I would like to complement you on your transparency and honesty as to why making milk chocolate with cocoa powder and confectioner sugar is not a good idea. I would guess that I have probably watched at least a dozen videos on this very subject, and as far as I know you are a very small company as if I’m not mistaken I’ve only found one other CZcamsr who is willing to make the same disclaimer that’s not to say that others have not done so. but the two of you that have made this point clear in your demonstrations, have saved me and I would guess a host of other viewers some real disappointment if we had tried it. when I get a little bit more money however, I will invest in the equipment that you showed for making milk chocolate and will attempt to do it in the matter you demonstrated in your 16 part series on how to make chocolate at home. So thank you once again and keep up the great work.
Thanks. If you end up having any question please feel free to reach out. It is always a pleasure to have a comment such as yours.
I want to thank you for this video. I just bought a wet grinder, probably saved me alot of frustration.
This video is straight up a lie 😂 He has something to sell on his website.
And which part is a lie? I would adore for you to back up that statement.
You are right, I do have something to sell but you'll notice no links here promoting anything. I'm only educating here based on questions that people ask me....and I'm doing it 100% for free.
@@HowToMakeChocolateAtHome The part where you lazily mixed everything in melted cocoa butter instead of properly making chocolate, which is made using ground up beans anyway. The only difference between using the bean and using cocoa powder is having to add cocoa butter (or some other similar fat). Cocoa powder is literally just the solids from producing cocoa butter, it's usually over roasted or have some kind of anti caking agent on it which will affect the taste in the end. But if you properly grind and grind and grind and mix and mix and actually take the time to do so, it will be smooth and it will be chocolate just like making it from the bean, because you'd be essentially making it that way.
@@flamesofhellstudio have you also been making chocolate for 15 years? You sound like a pro.
thank you
Something to do with the cocoa powder instead: 1 tablespoon each: softened butter, cocoa powder, sugar. Mix the powders and combine thoroughly with the butter, as in creaming together (but no one says that these days). Tastes lovely on a toasted English muffin. I used to eat one as a Sunday night treat. It will hold you over til you can buy real chocolate.
That does sound like a fine tide you over.
Hi, where can I buy a small tabletop chocolate making machine for chocolate making at home, and what does it cost about. I will appreciate your input. Love, Cape Town South Africa
We sell them and ship worldwide. chocolatealchemy.myshopify.com/collections/equipment/products/spectra-11-chocolate-melanger
Do you think its possible to make chocolate from coco butter and abuelita chocolate?
that kind of doesn't make sense to me. I'm hearing the equivalent of can I make a steak from a piece of beef or can I make beer by from a can of beer?
I was considering this idea because I wanted to try and make a black cocoa bar. I love the taste of heavily alkalised cocoa, and I'm now wondering if there is any way my idea could even work.
Never thought that watching a video making chocolate would make me feel so depressed.
wanna talk it out :P
@@HowToMakeChocolateAtHome You up for it? I mean, I could say it but it's your style. I might give you my opinion but if you choose to stick with yours then there's nothing I can do. It just doesn't appeal to me for couple of reasons.
Just wondering……chocolate made in a factory is mixed at a certain temp for a certain length of time. Maybe like powdered chocolate in the factory, your cocoa should be mixed longer maybe in a mortar and pestle? Then add powdered sugar, or sugar dissolved in some liquid and grind or mix more.. just asking?
That is exactly the point. To make smooth chocolate it needs to be ground (not mixed) with a melanger. As has been said so many times, you can't add ANY water to chocolate and have it remain chocolate.
If you made this then put it in a Melanger would that help?
Cacao nibs are extremely hard to find in my country .. If I follow the same recipe - using a melanger - how much cocoa powder can I use instead of cacao nibs ? Thank you ..
For every kg of nibs you need you would use about 650 g of powder and 350 g of cocoa butter. But sadly, don't expect great chocolate as the powder is generally treated pretty harshly to extract the cocoa butter and it tends to take out the nuance of the chocolate.
Thank you for this 😊it helps a lot, i tried so many times making chocolate using cocoa powder, i follow the instructions but i only made not smooth chocolate....even i saw on the video that the result is smooth and attractive yummy chocolate...now i have the answer now....😊 ...now im one of your follower
Hi John, I bought a kit from Mad Millie a while back that makes "Chocolate" with a syrup made from coconut sugar and water, mixed with cacao butter and cacao powder. It is delicious, but I was having trouble trying to get a good temper from it. I stumbled across this video and thought "this guy, he needs to dissolve the sugar in hot water". Then I read a comment where you explain that makes it a ganache, not chocolate.
Now I've fallen down the rabbit hole into trying to source the tools required, as well as the beans, here in Perth, Western Australia, to cut down on postage and also for better warranty coverage. If you could help me out on a good supplier of beans or particularly a melanger that would be great. But I also have a question for you.
For dietary reasons I'm supposed to avoid refined sugars. Can I make real chocolate with coconut sugar if I follow the proper procedures of using a melanger? I could probably make it finer in my Thermomix first if that would help.
P.s. I've already watched the 14 part series you made, as well as many other of your videos and I feel like I'm very close to making real chocolate soon.
I'm glad you found us. I supply beans and machines worldwide.
I'm using cocoa beans that bought in a candy shop and having good results.
I have a question. The sugar dont melt in the oil, I know that. But when people make chocolate from the beans. They add the sugar in the process of wet grinding, right?. Why that chocolate better than making from the powder (sugar still not dissolve in oil). Is the grindder make the sugar particle smaller? If that so, cant we use icing sugar instead of bakery/normal sugar in the process of chocolate making from powder?
No offense, just curious and want to learn
PS. sorry for my eng
The wet grinder makes the sugar particles about 100 times finer than icing sugar.
Wow Osm lovely 😍
The video was so-so, but the comments are GOLD!!!
I made chocolate with cocoa powder, cocoa butter and honey with a hint of mint essence and I'm a dark chocolate connoisseur and let me tell u it was as good as any store bought chocolate 🍫 😋
I'm thrilled you like your chocolate confection. It isn't chocolate as chocolate can't have and water based ingredients.. You made a chocolate ganache. Again though, if you like it, it is ALL that counts.
Good thing I read the comments first before I continue watching this video. 👌🏻
As much as I would like to prove you wrong, I have to agree that the texture and flavor of store bought chocolates can not be achieved at home. I'm really grateful of the way you actually explained WHY? it cannot be done. 👌
Hell, I would love for you to prove me wrong too. LOL. For clarity, it CAN be done at home, but you need a melanger.
Would it make a difference if you sifted in the dry ingredients and use some kind of machine mixer to minimize clumping as much as possible?
no. Mixing and clumping are not what cause the rough texture. It is all about particle size which is completely different from 'clumps'.
@@HowToMakeChocolateAtHome okay thank you 👍🏽
This music is soo soothing. Usually the music in CZcams cooking / recipe videos is so annoying lmfaoo.
Glad you enjoy it!
What if you used liquid milk or heavy cream rather than powdered milk? Or maybe part liquid & part powdered milk? You could dissolve your ingredients in the milk. The corn starch in the powdered sugar should act as an emulsifier to hold the liquid milk and fat/oil together as well.
Liquid milk means it is no longer chocolate. Full stop.
Chocolatiers around the world watching "how to make chocolate at home videos" : am i a joke to you
That looks amazing 🤤 love the texture, could have sifted it eh 😁
Sifting is for baking. This isn't baking. Glad you like the look.
Can people use a black gel food coloring and jet black cocoa powder to make some black Velvet cookies
So beautiful cocoa powder
glad i found this video, youtube is overrun by people who watch a video and then replicate it for clicks , its hard to find the people who actually know what they're talking about because of this, never would of known that chocolate making is basically a trade, very interesting channel👍
I learnt something. He ant got a clue on how to make chocolate at home. Thank god we still corner the market.
LOL ROTFLMAO :)
Very true