Complete Bean to Bar Chocolate Making Process

Рет қаралды 5,277

Күн бұрын

My guild to how to make your own small batch chocolate from scratch, from bean to bar at home or in a restaurant.
I take you through the craft chocolate steps of choosing your beans, roasting them, cracking them, winnowing, choosing your chocolate percentage, grinding your beans to make your chocolate and how to conch chocolate, to produce your own truly unique chocolate you can temper and use how you would like. And I show you how I use my homemade 65% dark chocolate on my menu to make small chocolates filled with roasted hazelnut puree that I serve at the end of my tasting menu.
Full recipe and method bellow.
DOWNLOAD MY COOKBOOK HERE - eddieshepherd.squarespace.com
More from me -
PATREON - / eddieshepherd
WEBSITE - www.veggiechef.co.uk
INSTAGRAM- / eddiesheps
TWITTER - / vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref...
TASTING MENU RESERVATIONS - www.exploretock.com/thewalled...
MY COOKBOOK - carelpress.uk/walled_gardens
My Chocolate Tempering Video - • Sous Vide Chocolate Te...
Video Timestamps -
00:00 Bean to Bar Chocolate Making
01:08 Why make your own chocolate?
2:25 Choosing your Cocoa Beans
3:40 Roasting the beans
4:30 Cracking and Winnowing
5:20 Chocolate Percentages
6:13 Grinding the Cocoa Beans
8:35 Conching
9:30 Tempering
10:24 Making filled Chocolates
Roasting and Preparing the Beans -
Roast cocoa beans stirring regularly at
160C - 10 mins
135C - 10 mins
80C - 10 mins
Then allow the beans to cool and crack them with a small mill or in a zip lock bag with a mallet. Winnow the cracked beans, removing the skins from the nibs using a hair dryer as shown in the video
65% Dark Chocolate Recipe -
675g Nibs (from roasted and winnowed beans - see above)
395g Sugar - Powdered
56g cocoa butter
4.5g lecithin
Warm the grinder and its stones in a dehydrator or low oven and also warm the prepared ingredients.
Add some cocoa butter to the grinder first.
Pre-blend the cocoa nibs in a blender then add them to the stone grinder bit by bit over the course of an hour. Then add the rest of the cocoa butter.
After a few hours of grinding add in the sugar and lecithin if using.
Let the mix grind for another 36-48 hours after the sugar is added to get the chocolate completely smooth. You should taste it and detect no grainy particles at all.
Thermomix Conching -
For the optional coaching step, pour chocolate into thermomix
Set to 65C and blend on speed 3 or 4 for 2-4 hours.
Then proceed to temper by your preferred method, you can see mine in in my tempering video - • Sous Vide Chocolate Te...

Пікірлер: 33

@johnfreeman4432 Жыл бұрын

Eddie is a true craftsman of the industry, great video

@EddieShepherd Жыл бұрын

Aw thanks man 😁

@patriciovarela8794 3 ай бұрын

Best video I have seen about bean to bar chocolate. Thank you for showing us your craft

@EddieShepherd 3 ай бұрын

Thanks so much 😊

@uwemokon8187 9 ай бұрын

Excellent video! Just subscribed!

@lambertprincess Жыл бұрын

this is the most informative video ive seen on bean to bar chocolate! thank you!

@EddieShepherd Жыл бұрын

Thank you very much :)

@chascarel Жыл бұрын

Great! An inspiring & informative video.

@EddieShepherd Жыл бұрын

Thank you!

@robertaustin9908 6 ай бұрын

Thanks!

@homawooo Жыл бұрын

Merci beaucoup pour cette formidable vidéo. ❤ du Togo

@user-cl3zp7ez5c 10 ай бұрын

can we use date powder, jaggery power or jaggery liquid istead of sugar

@florisklein536 8 ай бұрын

Hi Eddie, I wanted to ask you one more thing. Could you please share your go to books with techniques, recipes, theory’s behind the chocolate making processes. Stay amazing ✌🏼

@EddieShepherd 8 ай бұрын

Hi sure. I really like 'Elements of Dessert' by Francisco Migoya. There is a chapter on chocolate making including how to make your own chocolate formulas and some guild formulas you can work from for different sales of chocolate. Plus the book coves lots of other aspects and techniques for desserts and confections.

@patriciovarela8794 3 ай бұрын

it is a good idea to buy the cacao beans already roasted and used when I need it? or they need to be roasteed right before making chocolate? Thanks

@EddieShepherd 3 ай бұрын

It is better to roast them fresh as close to using as possible for the best flavour

@florisklein536 8 ай бұрын

Hi Eddie, I had a question about the melanger. Where did you buy it? Hope you could help me.

@EddieShepherd 8 ай бұрын

I have the Premier 1.5 Litre Wet Stone grinder. Its a great in-expensive machine to start out with and do small batches (up to maybe 2kg max). You should be able to find them online daily easily. There is a version that costs a little more that they market to chocolate makers which has some extra built in safety features I believe (an overheating emergency cut out I think), I dont know much about that one but it sounds good for extra piece of mind

@florisklein536 8 ай бұрын

@@EddieShepherd thank you for taking your time! I will consider the extra safety feature before buying. Your videos are really an inspiration to me. Hope you video’s will get more popular and reach a greater audience 🍀

@MrWnw 3 ай бұрын

9:30 did you taste your chocolate before and after this thermomix conching? I am curious if it actually made any difference? Because conching is done using a melanger and it seems extra here.

@EddieShepherd 3 ай бұрын

I’m not sure how much of a difference I can taste at this stage when it’s melted but I was advised to do this by a famous chocolatier & expert who has done the side-by-side tests and their experience was that it led to better texture and flavour in the finished set chocolate. After all the work of making the Chocolate up to this stage for me it’s relatively little effort to do this last section so for now I’m happy to do it and trust the advice I was given, it is a faster blending than the melanger gives me during the grinding process. It may be marginal improvement so probably not a necessity but I’m happy to do it even if for a small texture or flavour benefit

@MrWnw 2 ай бұрын

@@EddieShepherd Thank you for such a long answer! I think I will have to try myself to believe or disbelieve. Also I love science :) Can I know who advised you this?

@EddieShepherd 2 ай бұрын

@@MrWnw of course, my pleasure. Yes michael laiskonis very kindly gave me the advice & his findings on thermomix conching

@misfitforsure 4 ай бұрын

How much butter do I add at the end?

@EddieShepherd 4 ай бұрын

I’m not sure what you mean? The full recipe is written in the description

@misfitforsure 4 ай бұрын

You're adding butter in the beginning and at the end of the video @@EddieShepherd

@EddieShepherd 4 ай бұрын

@@misfitforsurecocoa butter?

@misfitforsure 4 ай бұрын

@@EddieShepherd yes.at 8:00 you add in your warm cocoa butter and then you add in tempured butter at 10:01

@EddieShepherd 4 ай бұрын

@@misfitforsure ah yes I understand. So the tempered cocoa butter I add at the very end is how I do my tempering process. For dark chocolate I add 1% by weight cocoa butter to temper it. I have a more in depth video on this tempering process on my channel too from a little while back

@balagan1069 9 ай бұрын

Milk chocolate ratio

@EddieShepherd 9 ай бұрын

I have a whole video in the milk chocolate if you look a few videos back

@evereletkline8732 Жыл бұрын

"pink flowerz"... Yup... I waz like 17, 18? When I noticed that colorz had a specific type of smell... All red flowerz smell red, az do white, yellow, blue purple, pink & so on... Friendz sotra thought I waz crazy till They started playing w th wildflowerz too