DIY chocolate bars in your own home, using cocoa beans!
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Hi I am Ann, How to Cook Join me for creative cakes, chocolate & desserts. New video every Friday. Sub & click the little bell to be notified of more step by step tutorials for yummy desserts, sweet macarons, cupcakes, chocolate and cake decorating.
On a recent trip to Mexico, we bought cocoa beans to show you how to take it from beans to bar! Enjoy this DIY chocolate tutorial. And click here for the recipe: http://www.www.howtocookthat.net/public_html/make-chocolate-home-bean-bar/
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When i get a job and move out (when I’m older) i would probably buy a chocolate grinder... and maybe use cocoa powder... if you can’t afford a chocolate grinder than use Kijiji to find someone who is willing to sell theirs wither bc they can’t return it or they don’t want/need it (could have bought it but realized they didn’t need it so is selling it bc it takes too much space... just make sure to wash it maybe?) this is not an ad btw
How to roast a cocoa bean without an oven.
Step 1: tell the cocoa bean to suck his mom.
Step 2: tell the cocoa bean that you're gonna kill his friend.
Step 3: make its cry.
Step 4: successful roasted cocoa bean
I didnt expect you to have a peruvian chocolate :) im peruvian hehe. Im a chocolate lover &. I recently bought 3 bars from the same brand from different places in peru,. It was interesting to see the difference between them all
right now i have coco beans, i will try this when i have time :)
Just so people know, a wet grinder is priced much more cheaply than a malanger but they're essentially the same device, if you want a chocolate grinder (aka malanger) then a wet grinder is the way to go. Since they're about $200
Hello! I was wondering if I can use "fresh" cocoa butter instead of freeze dried? I can get that easy where I live, but I have to buy freeze dired online. If it does work, does it work the same way? Thank you for a great channel, I always look forward to your videos :)
Fun Fact: Lindt chocolate is conched about 82hrs at varying temperatures. And that is merely the standard block chocolate; Lindt Excellence and Lindt balls take up to over 100hrs to conche -which explains both the quality and price.
I've found a Norwegian website which sells ingredients for chocolate making, including cocoa butter and cocoa liquor. I think I'll have a go at making some; in particular I'd like to make various confection so that my sister-in-law who has severe lactose intolerance can enjoy such delicacies.
We made dark chocolate using honey as one of the ingredients. But it doesn't stay out of the fridge much longer, it starts to melt within just 10 mins. Does that happen because of Honey? What shall we do to let it stay hard out of fridge? Currently, the temperature at my place is 32° to 36° Celsius. You reply would do a great help to me. Thank you!
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