Making Homemade Chocolate! - Cooking with Dice (Episode 1)
14-= DESCRIPTION =-
Hey everyone! Hope you enjoy this different type of video! I had some cocoa pods in the house, and wanted to film my progress on making some fresh chocolate! In this video, I make fresh chocolate and chocolate quinoa crispies from cocoa pods. I also go through the entire process and demonstrate how chocolate is made. Hope you enjoy!
-= INGREDIENTS =-
2 (or more) Cocoa Pods
9-15g of Cocoa Butter
60g of Sugar (Powdered or Regular)
-= STEPS =-
Step I: Fermenting
To begin, open the cocoa pods, and put all of the beans inside a jar. Then, put the jar in a plastic bag, which will go inside a Sous Vide machine. The machine should be set to 104 F (40 C), and the beans should stay in there for 4-5 days. After 4-5 days, transfer the beans to a baking sheet, and prepare for step two.
Step II: Dehydrating
Put the baking sheet with the beans into an oven set at 120 F (~49 C) (if you can't get your oven to 120, then just leave the over propped open like we did in the video). Then, leave them in there for 2 days, checking in with them every once and a while, and moving them around. Then, after 2 days, take them out and prepare for step three.
Step III: Roasting
Put the beans back in the oven for 30 minutes at 266 F (~130 C) in order to roast them. Then, after the 30 minutes, raise the temperature to 284 F (~140 C) for 5 more minutes. Then, take them out, and prepare for step four.
Step IV: Winnowing
To winnow the beans, lightly press on the husk, and take the husk off of the bean. Make sure to separate the husks from the beans, and to NOT mix them. Next, put the winnowed beans on a separate tray for the next step.
Step V: Grinding
Mix the cocoa beans, sugar, and coca butter together in a coffee grinder (or blender like in the video) until you get a nice, luscious, and rich consistency. Then, transfer this chocolate into a bag for the next step.
Step VI: Tempering
Put the sealed chocolate into the Sous Vide machine again, and set the temperature to 122 F (50 C). Then, change the temperature again to 81 F (~27 C).Then, change the temperature one last time to 90 F (~32 C). This entire process should take around 10-20 minutes. Then pour the chocolate into a mold, and get ready for step seven.
Step VII: Cooling
Put the chocolate in the refrigerator overnight (or for around 3-5 hours until the chocolate has a nice snap when broken). Then, take it out for the final step.
Step VIII: Enjoy!
Enjoy eating your chocolate! You've completed a VERY long and challenging process! (Note: in order to make the quinoa crispies, follow the recipe in the video to make them!)
-= MUSIC PLAYLIST =-
1). [00:00] - "Soul and Mind" by E's Jammy Jams
2). [02:13] - "Evening Stroll" by Chris Norton & Frank Mizen
3). [04:19] - "De Vlinder" by Max de Haan (me) © 2017
4). [05:47] - "Greenpath" by Christopher Larkin
5). [09:23] - "Interval of 3" by Max de Haan (me) © 2020
6). [10:18] - "Blue Straggler" by Curtis Schweitzer
-= THANKS TO =-
Mom & Dad, Andy, Alicia, and all of my friends in real life and online!
Also thanks to Emmy, her video helped me with making this: https://www.youtube.com/watch?v=SiK1tFQn6GY
-= DISCLAIMER =-
I DO NOT OWN MOST OF THE MUSIC IN THIS VIDEO, ALL MUSIC BELONGS TO THEIR RESPECTIVE OWNERS. I DO OWN SOME OF THE MUSIC IN THIS VIDEO.
Thanks for watching, and thank you all again for the awesome support!
- Dice :D