I Made Chocolate From Scratch

Summary

This video takes viewers through the fascinating process of making chocolate from scratch, starting with cacao pods from Ecuador. The host explains the various types of chocolate, contrasting mass-produced Hershey's with high-end, single-origin brands. They demonstrate the step-by-step journey from harvesting cacao seeds, fermenting, roasting, and peeling, to blending the cacao with sugar to create a smooth, high-quality chocolate bar. With a focus on simplicity and purity, the end result is a delicious, rich chocolate that showcases the complexity of flavors. A fun and educational journey into the world of chocolate-making.

Takeaways

• 😀 Chocolate comes in a wide range of products, from basic options like Hershey's to high-end, single-origin chocolates with a strong focus on quality and transparency.
• 😀 Cacao pods come in various colors, shapes, and sizes, and the beans inside are the key to making chocolate.
• 😀 The white flesh around cacao beans has a unique, fruity flavor, somewhat resembling lychee or Jolly Ranchers.
• 😀 Cacao is technically a fruit, and the beans undergo fermentation for about a week, developing flavors critical to chocolate's final taste.
• 😀 After fermentation, cacao beans are roasted at 300°F for about 1.5 hours, becoming dry and brittle in preparation for the next steps.
• 😀 The beans' shells are peeled off to reveal the inner cacao nibs, which are a key ingredient in chocolate production.
• 😀 The chocolate-making process in the video is kept simple, using just cacao nibs and a light sprinkle of sugar to balance bitterness.
• 😀 The chocolate is blended into a fine paste, which is then poured into a mold without tempering, simplifying the process.
• 😀 The resulting chocolate has a smooth, glossy surface, a satisfying snap when broken, and a rich, deep cacao flavor.
• 😀 The chocolate's flavor is complex and features notes of vanilla, despite only having cacao and sugar as ingredients.
• 😀 The video encourages viewers to engage by liking, commenting, and subscribing, and promises more cacao-related content in the future.

Q & A

What is the first step in making chocolate from a cacao pod?

The first step is opening the cacao pod, which contains the cacao beans. These beans are surrounded by a white fleshy pulp, which is also edible and has a fruity taste.

How does cacao differ from chocolate as we typically know it?

Cacao is the raw material that chocolate is made from. While chocolate comes from cacao beans, it undergoes multiple processes like fermentation, roasting, and blending with ingredients like sugar to create the familiar sweet treat.

Why is fermentation important in making chocolate?

Fermentation is crucial as it helps develop the complex flavors that are characteristic of chocolate. It lasts for about a week and gives the cacao beans a distinct alcoholic smell, signaling that they are ready for roasting.

What role does roasting play in the chocolate-making process?

Roasting the cacao beans at around 300°F for an hour and a half brings out the deep chocolate flavor. The roasting process also makes the outer shells brittle, allowing them to be easily peeled away to reveal the cacao nibs.

What are cacao nibs, and how are they used in making chocolate?

Cacao nibs are the small pieces of cacao beans that remain after the outer shell is removed. They are blended with sugar to create the base paste for making chocolate.

Is there any special equipment needed to make chocolate from cacao beans?

While some equipment like a blender and chocolate molds are needed, the process can largely be done by hand. The key is the blending and freezing process to create the smooth, firm texture of chocolate.

What ingredients are used in making this particular chocolate?

The chocolate made in the video is incredibly simple. It consists of just cacao nibs and sugar, allowing the natural flavors of the cacao to shine through.

Why does the chocolate have a slightly granular texture?

The granular texture comes from the sugar used in the recipe. As the chocolate is blended, the sugar creates a slight crunch, which balances out the bitterness of the cacao.

How is the texture of the finished chocolate evaluated?

The texture is evaluated through several tests: the smoothness of the chocolate surface (sight), the silky feel when touched (touch), the crisp snap when broken (sound), and the deep, rich smell and flavor (smell and taste).

What makes this homemade chocolate different from commercial chocolate?

This homemade chocolate is different because it's made with minimal ingredients and no preservatives. It's crafted by hand, which results in a more complex and natural flavor profile compared to many store-bought chocolates.