Greetings my beautiful lovelies! It’s Emmy. Welcome back. Today I’m going to be making a bar of chocolate, but I’m going to be making this bar of chocolate from the cacao pod — the original cocoa beans that come in the pod. Now if you’ve missed my Fruity Fruits episode where I open the cocoa pod, and show you the contents and where the beans are located, be sure to check out that video — I’ll put a link up above and down below. So I knew from the very beginning it was going to be a laborious process and, my gosh, I’m not even done yet, and it has been, but I’ve learned a ton. So let me show you what I’ve done so far to get me to my current state of chocolate-ness. So after opening my cocoa pod up, I took the beans which are covered in this kind of little mucilaginous sack and I put them in a glass jar. So the next step is an important one for developing flavor, and for helping to remove some of that slime. We’re gonna take the beans and put them in a container, cover them up and allow them to ferment for about four or five days. Now after the second day, I noticed that not much was happening, and then I read more about it and I learned that the fermentation process needs to occur around one hundred degrees. So what I did was, then I put it into my proofer, set the temperature and let it sit for another two days. So, total fermentation time was about five days. And after the five days, I noticed the beans had taken on this kind of pinkish, reddish hue — most of the white slime was gone, and now we are ready to dry the beans. So typically, the drying process is done out in the sun, and the beans are raked until they’re nice and crispy and dry. Sooo… since I live in New England, and it’s winter right now, there’s not a lot of sun, and so I placed the beans in my food dehydrator. then every so often, I would give them a turn, and they were in there for a total of, probably, two days. So, at this point I only had beans from one cocoa pod, and I didn’t know if it would be enough to create a chocolate bar, so I ordered some cacao beans that were raw — that had not been roasted — and then I roasted them at the same time as the beans that I had dried myself. Just to make sure that I’d have enough material to create a chocolate bar. So then I spread the beans out onto a cookie sheet, in a nice even layer, and I put them in a two hundred and sixty-six degree Fahrenheit oven, and I roasted them for thirty minutes. Then I increased the temperature to two hundred and eighty-four degrees Fahrenheit and I baked them for another five minutes. So after the baking time, I took the cookie sheets out. So once the beans were completely cooled, we had to winnow the beans, and that means ‘to remove the shell or husk on the outside of the beans’. And at this point, the husk or the outside of the beans should shatter, and kind of come off easily — if you just rub the bean and give it a squeeze, It should be nice and crisp, and just kind of flake off the cocoa bean, which is the part that we want — inside. Now this part ended up being a really fun project to do with my boys, I have two sons: ages four and six, and we had the best time removing the shells off the beans. Emmy: “We don’t want the shell, that’s tough.” “We just want the precious bean inside, and grind that up, and that’s gonna make our chocolate.” “That’s right! It is the colour of chocolate. These ones come from Peru, same place Paddington comes from.” “He went to England, remember, he went to London?” “His uncle did, right? The aunt made it.” “I think so.” Next, we have to process cacao nibs — namely we have to grind them into a cocoa paste, or chocolate paste, and that will be the chocolate liqueur that will give all that lovely flavor to our chocolate bar. Down below in the description, I will put all the videos and the links to the references I used to create my chocolate bar. One of them, of course, being Ann Reardon’s ‘How To Cook That’ channel (@howtocookthat). Where, in her video, she takes raw cocoa beans and makes them into a chocolate bar, as well. But I found another video specifically for making a small batch of chocolate (@horjerj). He recommended using a small coffee grinder. So, what we did was, we took our cacao nibs, and we, first we mashed them — used a little mortar and pestle — and we crushed them so the nibs would be smaller — and a little bit easier for the coffee grinder to manage. I like dark chocolate, and I like my dark chocolate a little bit more on the sweet side, so I decided to do a sixty-five percent dark chocolate bar. So the calculation I did for that was: one hundred grams of the cacao nibs, to sixty grams of sugar, and then nine grams of cocoa butter. So, as you can imagine, the hopper inside the coffee grinder is quite small, so we had to do this in installments of about four batches, just so we didn’t overtax the motor. So the first thing you’re gonna do is take your sugar, pour it in, and you’re gonna pulverize that until you get powdered sugar. So add some of your cacao nibs, add some of your sugar, and grind that until you can grind it no more. First you’ll get this kind of powdery substance, and then as more cocoa butter is released, it’ll become a paste. It’s also important to stop between grinds and scrape the sides of the bowl, and off the top, Because you want to get everything really well incorporated. Once we’ve ground this as far as we can go, we’re gonna add our cocoa butter, and I’m adding 9 grams, Again, we’re doing this in batches. And at this point, it should really look luscious and ‘chocolate-like’. Next, we’re gonna do a conching process. Typically, this is done in machines that have stones that just grind the chocolate for hours, To get that really velvety, smooth chocolate mouthfeel. And, also it’s supposed to release, like, volatile gases and just improve the flavor of the chocolate bar. Now, of course, these contour machines are not inexpensive, and I decide to take the DIY route, And use a stone mortar and pestle – and you just grind this for as long as you can – the longer, the better. Even my sons at this point were just like, “No mama, we’re tapping out. We’re good, thanks mama.” So I was here, grinding the chocolate. So this is the next step, and this is where I am at, now. We need to temper the chocolate. Now, what does tempering mean? If you’ve worked with chocolate at all, or want to work with chocolate at all, you’ve definitely heard about tempering. But it’s kind of this mysterious thing. So, tempering, means if we’re going to get the chocolate in the state in which we want the cocoa butter crystals to be in their beta state. And cocoa butter has six different forms of crystals, and the state we want is the beta state. Now that’s what gives us a shiny glossy chocolate bar, that has a really great snap to it, And it doesn’t have any white spots, ‘beta crystals’, that’s what we want. So how do we isolate those crystals and get them to form inside our chocolate bar? We temper. So the first thing we need to do, is melt the chocolate. Get it into this state where there are no crystals, blah blah blah, Everyone’s just melted. Then we cool the melted chocolate down, Sometimes this is done on marble slabs, with little scrapers. But the point is, we want to cool the temperature down to 82 to 81 degrees Fahrenheit. This is when the crystals start to reform. Now, we increase the temperature up to 90 degrees Fahrenheit. At this point, this little bit of heat is melting some of those other crystals we don’t want. Again, isolating it down to just our happy beta crystals. Now, at 90 degrees, our chocolate is at temper. It’s gonna be beautiful, glossy and shiny, We just have to hold it at that temperature. We can mold it and shape it, yadda yadda. And then, once we cool it down to around 50 degrees, we’re gonna have some beautiful, snappy, glossy chocolate. That’s the idea at least, right? So there are many different ways of tempering chocolate, You can use the seeding technique, you can use the marble slab technique. But I’ve never used ‘this’ technique, and this, is the sous-vide technique. Basically, a sous-vide is a water circulator with a thermostat, It keeps the water at the temperature in which you set it. Your food never gets overcooked, because it can never go above the temperature at which you set it. It’s brilliant. And I was inspired to use this sous-vide technique for tempering chocolate by Alex the French guy (@frenchguycooking). If you don’t know him, he’s a lovely fellow, and he has a channel here on YouTube that’s very popular. I’ll put the link down below in case you don’t know him. So after I conched my chocolate, I placed the chocolate into a plastic bag And then I put it inside another plastic bag, because it’s very important that we do not get any water in our chocolate. It will cause the chocolate to seize, and get all funky and hard and it will just ruin everything. So that is the Achilles heel of this technique, we mustn’t let any water get inside the chocolate. While this is getting up to temperature, it’s important to give it an occasional knead to make sure that Everything is consistently the right temperature. Okay, so we’re about 122 degrees, now we’re going to decrease this temperature down to 81 degrees, And to speed this along, I’m going to add a bunch of ice. Tempering is a finicky procedure. You have to constantly stick a thermometer in there, And you’re just getting chocolate everywhere. This, everything is contained, it’s just in a plastic baggie. You’re not wasting any chocolate, on your bowls, on your spatula, and the precision is also wonderful, too. This has a thermostat, so this would be at the temperature I want it to be. It won’t get any hotter because it can’t get any hotter. I love that. Let that sit there for a little bit. Now, we’re gonna increase this temperature to 90 degrees, and then we’ll be ready to pour it into our mold, Which is exciting, because that means we’re almost at the end of this arduous *burp* process. Let’s go ahead and pour our chocolate. So I got myself a little polycarbonate chocolate bar mold. This needs to be very, very dry and clean. Now I’m gonna dry this bag off thoroughly. And this is dry as well. Yes! Another thing that got me really excited about this technique is, look, I can just push all the chocolate down, Into a corner, cut the corner, and then fill my mold. Yep. Yep. Yep. Yep. Yep. Oh man, so this is looking delicious. Now the texture looks a bit thicker. *furiously tapping* Sorry about the noise! *more furious tapping* So, I’m gonna actually get a little bit more, let’s just fill this up. Oh my goodness, more than one bar — ha ha! Now for a little noise. *tap tap tap TAP TAP TAP* So now we’re supposed to let this cool at room temperature, I believe Alex said it was fifty degrees Fahrenheit, which is even more ideal. You don’t want to put it in the refrigerator, because what can happen is, If the chocolate starts getting really cold, you can get condensation. And water and chocolate, *no no*, So I think you can cool it initially a little bit in the fridge but then make sure to take it out before any condensation forms. Okay, so I’ll be right back, then we’ll taste this thing! *TAPS* Now, the moment we’ve been waiting for. Let’s unmold the chocolate bar. Nice and firm to the touch. Ok, I’m just gonna… work it out. Oh, yes, did you see it release? Look, I just work it and you can see it kind of releasing from the polycarbonate because you can see through it. Oh, yes. Come on, chocolate bar. Just, release. Twist. Oh, yeah. Yeah! Ready? Dun dun dun duuun! It’s a chocolate bar. And it’s gorgeously tempered, beautifully shiny. Oh. My. Goodness. I’m so happy, look at that. You know I get pretty excited about these little projects, but this one I’m really excited about. Look how beautiful this chocolate bar’s turned out. I’m so happy, I think what I’m most happy with is this reflective sheen. It’s the hallmark characteristic of a good temper, so temper is basically, Just controlling the crystallization of the cocoa butter, that’s all it is. A couple air bubbles that didn’t pop so I probably could have tapped this a little bit more. I don’t see any signs of blooming, which is great. So, all indications of a good temper. Now, the final test is to see how well it snaps, and if you’ve tempered it properly, it should snap nicely. All right. Here we go *dull snaps* Not as crisp as it could be – it didn’t snap as loudly as I would have liked – but, the final test, the taste. Let’s give it a go. Here we go, itadakimasu! Hmm… Now, It definitely doesn’t have the snap of a dark-chocolate that I like – that signature crisp loud snap – And, in terms of mouthfeel, it’s not nearly as smooth as it needs to be. I think it’s something like 20 – 30 microns, if you get below that in terms of the size of the grains, Is when the tongue is not able to perceive any kind of grainy texture. So that is very, very fine and conching usually takes hours. So, I definitely detect a kind of graininess to it, but not unpleasant. The flavor though, is absolutely delicious. Mm-hmm, that clear distinct rich flavor of chocolate, which I wasn’t sure if I’d be able to get. I did ferment my beans myself, although I did mix in some beans that I’d purchased, that were raw. Which had been fermented, as well. Really great chocolate flavor, and I made this as a 65% dark chocolate bar, So there is 60 grams of sugar in here. So, a pretty sweet dark chocolate bar, but that’s kind of how I like my dark chocolate. I like a good, bitter seventy percent chocolate bar, but my little sweet spot’s more like sixty-five.. I like it a little bit on the sweeter side. I think the thing that’s really lacking is mouthfeel. I think I also detect the sugar granules as well. The density of the chocolate bar is a little bit different. While it snaps, in your mouth, it doesn’t have that great, ‘snappy-then-melt-away’ mouthfeel. Mmm. In terms of texture, it’s a little bit similar to fudge. That kind of sugary, crystalline texture to it — slightly there. Mm-hmm. That’s what’s here. The flavor is excellent, though. Mm-hmm. But what I realise from doing this project, is how much of the chocolate experience for me is about mouthfeel and texture: that deliciously, silky-smooth melt-away experience that happens along with the delicious flavors of sugar, cocoa butter, and cocoa mass. All that together, combined with that textural experience is really what makes chocolate sublime. It’s not just the flavor. Kind of amazing, right? I’m still gonna call that a win. I took a cocoa bean — fresh — fermented it, dried it, roasted it, winnowed it, ground it, conched it, added sugar and cocoa butter to it, tempered it, and then poured it into a mold; cooled it, and then had my chocolate bar. So, lots and lots of steps in making a chocolate bar. So the next time you see a chocolate bar, and say “Gah, I don’t want to pay that,” maybe you do, because maybe it’s worth it to you to have a really beautifully made chocolate bar. So, big things to Anne and Alex and all the other YouTube channels that I used for reference to get me to this point. I wouldn’t been able to do this without you guys. Thank you guys so much for watching. I hope you guys enjoyed that one. I hope you guys learned something. Please, share this video with your friends, follow me on social media; “like” this video; subscribe; and I shall see you in the next one. Toodaloo! Take care! Bye!!!!