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| Chocolate’s Sweet History: From Elite Treat to Junk Food for the Masses (History.com) |
Making chocolate is a lot harder than I thought
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| Chocolate starts as a fruit that grows on trees. |
This is not because the process takes this long, but because I messed up a few times and had to start over (as well as deal with some week-long camera issues that didn’t allow me to film). However, in my folly, I learned a lot like a real chocolatier.
Hope that what was learned can be passed on to help other avoid those pitfalls.
Chocolate making is a very intricate process. But let's go through my simplistic method for making chocolate.
However, even with this Plebian attempt at chocolate, it still turned out really well.
Chocolate making has more or less four steps: Full Recipe (flavorlab.xyz)
Ingredients
- 3-4 cacao pods
- 10% of the collected mass in granulated sugar [coconut sugar/dried nectar is a much better option]
- 15% of the collected mass in cacao butter
DISCLAIMER: Some links are affiliate links that profit me for the referral, like this one:
Miami Fruit is my independent business source for cacao pods.
- 0:00 Intro
- 2:04 Fermentation
- 3:49 Drying and roasting
- 5:34 Grinding
- 7:59 Heating and forming
Fermenting Jars: https://amzn.to/3kirYYE
Chocolate Mold: https://amzn.to/3xH99SI
Mixing Bowls: https://amzn.to/3yZbEjA
Mortar and Pestle: https://amzn.to/3zfhyxl
Oven/Dehydrator: https://amzn.to/3wEOMEp
Thermometer Spatula: https://amzn.to/3idvPDB
Vitamix Blender: https://amzn.to/3rc7SAy
Cuisinart Burner: https://amzn.to/3xLyRFC
Video Equipment
Camera: https://amzn.to/3i72XNm
Lens: https://amzn.to/3eiODjx
Lens Adaptor: https://amzn.to/3rji9uX
Light: https://amzn.to/2UMK7TQ
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