I really enjoy every video of you about chocolate. Thank you very much for your dedication. Could you tell us your opinion about the "Champion Proffessional 5000"? Is there a difference with the Champion 2000? It is incredible all the work that you save us with the video where it shows us how to make cocoa liquor. Thanks again for all your research work and for sharing your knowledge.
I read or heard somewhere that the most common use of cocoa in pre-Columbian America was as the base of a beer or wine that kept the peasants drunk and happy. Have you ever tried making this?
@@tohopes Taking a look at the video I think the important distinction here is that cocoa/chocolate is made from the seed of the cacao pod, while that traditional alcohol was made from the pulp of the cacao pod and had nothing to do with the seed. It's alcohol made from fermented fruit like any other, just happens be made from cacao rather than the fruit we're more familiar with in the North.
I've started making chocolate about a year a go. Untill know I've been oven-roasting, but I will need more capacity soon. Any recommendation for roasting 5-10 kilo batches at the time? PS thanks for the great video's. Your information has de-mystified making chocolate for me and probably many others!
It mostly comes down to budget. There is no great solution out there right now in that range that isn't $10-20K AND does a good job. All the ones I've see do far claim they can roast more than they do and don't do it well.
What happens if I try to refine burnt nibs? I was curious about the taste but don't want to break my melanger for a experiment so dumb. What changes cocoa butter suffers when the bean is burned?
You will not hurt the melanger. And what exactly do you mean by burned? If truly burnt, it is going to taste pretty nasty but if only over roasted, it could be quite good. Give it a try.
@@HowToMakeChocolateAtHome I used a bakery oven to roast it but the cocoa beans on the trays that were closest to the flame burned in fact smoke came out and when tasted they were very bitter. I was thinking of using them to make a 100% cocoa chocolate which I use to make brownies instead of cocoa powder.
Looking for a recipe to make Cadbury Dairy Milk! It is the Chocolate that Cadbury used to make its Cream Eggs and I really miss it as we can not get it here in the US anymore!! Also do you think that using Erythritol instead of sugar would affect the consistency if at all as I need to make sugar free and Erythritol is the only sugar substitute that dosent taste like crap to me!
The taste of chocolate is SOOOOOO much more than just a recipe. The choice of bean(s) and how you roast them is critical. Erythritol will indeed affect the consistency and taste. Have you looked at Allulose that I offer?
Yes it has a terrible bloating problem that I do not get with Erythritol! And yes the recipe does matter as they use very different amounts of milk and fat than other milk chocolates so in order to get something that is in the same class as theirs it would be necessary to know those amounts, the choice of beans and how you roast them is part of the Recipe! Erythritol is 70% as sweet as sugar just like Allulose, but does not give me the bowel problems that Allulose does.
AAACH! My mistake I was thinking of Sucralose, No I have not tried Alluose so I have ordered some from you just now! Thanks for the suggestion!!! You have the best prices on it by the way, by a long shot!!
I'm glad to hear that as I as going to say that you would be the first person I ever encountered that had an issue with it. So glad you are giving it a try.
I really enjoy every video of you about chocolate. Thank you very much for your dedication. Could you tell us your opinion about the "Champion Proffessional 5000"? Is there a difference with the Champion 2000? It is incredible all the work that you save us with the video where it shows us how to make cocoa liquor. Thanks again for all your research work and for sharing your knowledge.
To date I've not tried the 5000.
Made my first batch of chocolate but I have a question, can you roast nibs in a dry pan?
Give this video a watch, it's all about roasting. czcams.com/video/fm0x_mjVdVQ/video.html
behmor works great
I read or heard somewhere that the most common use of cocoa in pre-Columbian America was as the base of a beer or wine that kept the peasants drunk and happy. Have you ever tried making this?
I have not heard of it or made it. Sounds a little myth like to me.
@@HowToMakeChocolateAtHome
I think this is where I first heard of it: watch?v=9Gj7h4Ctytw&t=2m22s
@@tohopes Taking a look at the video I think the important distinction here is that cocoa/chocolate is made from the seed of the cacao pod, while that traditional alcohol was made from the pulp of the cacao pod and had nothing to do with the seed. It's alcohol made from fermented fruit like any other, just happens be made from cacao rather than the fruit we're more familiar with in the North.
I've started making chocolate about a year a go. Untill know I've been oven-roasting, but I will need more capacity soon. Any recommendation for roasting 5-10 kilo batches at the time?
PS thanks for the great video's. Your information has de-mystified making chocolate for me and probably many others!
It mostly comes down to budget. There is no great solution out there right now in that range that isn't $10-20K AND does a good job. All the ones I've see do far claim they can roast more than they do and don't do it well.
What happens if I try to refine burnt nibs? I was curious about the taste but don't want to break my melanger for a experiment so dumb. What changes cocoa butter suffers when the bean is burned?
You will not hurt the melanger. And what exactly do you mean by burned? If truly burnt, it is going to taste pretty nasty but if only over roasted, it could be quite good. Give it a try.
@@HowToMakeChocolateAtHome I used a bakery oven to roast it but the cocoa beans on the trays that were closest to the flame burned in fact smoke came out and when tasted they were very bitter. I was thinking of using them to make a 100% cocoa chocolate which I use to make brownies instead of cocoa powder.
Of course you can try it. I suspect you will find the bitterness comes through and ends up not tasting very good or down right bad.
Great Work! I am wondering if you have tried the Roaster from Cocoatow. I know it holds a little bit more but is it worth the price?
I very much do not like Cocoatown and steer you away from them. IMO their roaster has issues.
Looking for a recipe to make Cadbury Dairy Milk! It is the Chocolate that Cadbury used to make its Cream Eggs and I really miss it as we can not get it here in the US anymore!! Also do you think that using Erythritol instead of sugar would affect the consistency if at all as I need to make sugar free and Erythritol is the only sugar substitute that dosent taste like crap to me!
The taste of chocolate is SOOOOOO much more than just a recipe. The choice of bean(s) and how you roast them is critical. Erythritol will indeed affect the consistency and taste. Have you looked at Allulose that I offer?
Yes it has a terrible bloating problem that I do not get with Erythritol! And yes the recipe does matter as they use very different amounts of milk and fat than other milk chocolates so in order to get something that is in the same class as theirs it would be necessary to know those amounts, the choice of beans and how you roast them is part of the Recipe! Erythritol is 70% as sweet as sugar just like Allulose, but does not give me the bowel problems that Allulose does.
AAACH! My mistake I was thinking of Sucralose, No I have not tried Alluose so I have ordered some from you just now! Thanks for the suggestion!!! You have the best prices on it by the way, by a long shot!!
I'm glad to hear that as I as going to say that you would be the first person I ever encountered that had an issue with it. So glad you are giving it a try.