Was he forced to make this at gunpoint?

Clearly you know a lot about chocolate. However, the way you come off when responding to comments is egotistical and rude. For a lot of us, the making of chocolate at home with cocoa powder isn't about fullfiling the definition of chocolate, it's about the experience and the result, which still tastes good. So what if hand mixing is gritty? Put it in a blender or food processor (which most people have at home) to make it less gritty (or substitute the sugar with something like honey). So what if adding liquid milk makes it a ganache? To us it's the making of chocolate, regardless of your definition.

I saw this video before I made my first attempt at making chocolate at home with the regular method and I was very downed but I bought the ingredients already so I did it anyway and it turned out to be FINE! so please stop downing people 👎🏼

Definite conflict of interest here, guy is just pissed nobody's buying his chocolate making equipment.

Actually I’ve tried a homemade chocolate with (cocoa powder, unsalted butter, cream, sweetener) and i put it the refrigerator for 15 minutes and it was so so delicious that it all finished in one day and my family really liked it, if you wanna do it at home, go for it and give it a try💕

I tried a cocoa powder recipe(without milk) and replaced the powdered sugar with honey and it turned out sticky and chewy, not what I would call chocolate exactly but still pretty good

To everyone out there, this video is aimed on making the perfect chocolate that actually tastes like the store bought. The recipe shown here is great if you are fine with not getting it smooth and refined or for your instant craving. The individual in this video is trying to bust the myth that you can make a perfect chocolates out of cocoa powder. He has mentioned suggestively that you can make an okayish chocolate. So there's no need to say that the video was useless.

The way you were adding those ingredients into that melted cocoa butter. I was confident it wouldn't turn out well. 🤷 You had just made up your mind "I will not make this work" because that's the only way this video is gonna be different from the millions floating in the Internet.

4:20 the whole country is under lockdown and I NEED chocolate mate . PS : I don't give a damn if it's the perfect chocolate or not. it should be ' good enough ' Edit : Okay it turned out not smooth ( ofc ) but c'mon it's better than not having any chocolate

I'm amazed that such an innocuous video has garnished so many angry comments and accusations. I bought a melanger a month ago and it is true...I've only completed two batches so far, but what I've made on a stovetop doesn't even compare to the combo of cocoa butter, cocoa nibs, milk powder and sweetener ground to a much lower micron particle size after 12-24 hours in a melanger. And I haven't even learned how to temper it yet, which, with my third batch, which should be ready in an hour, I will attempt to do.

I don't know very much about cooking but first of all you have to sift those ingredients and you add them slowly until they're thoroughly mixed you just don't dump ingredients like that and expect it to be anything other than clumpy or gritty.

this guy is off target. first off you don't just use random Cocoa Powder you use fine grain meant for Chocolate making. The particles are half the size of say Hersey Cocoa Powder. next you never just add sugar into the melted Cocoa butter. you mix the sugar and milk powder and Cocoa Powder into simmering WATER until all crystals/particles are broken down then you reduce it down then you add the melted Cocoa butter to that. It is a type of crème anglaise used to make ice cream but tweaked for Chocolate making. If you use heavy cream instead of milk powder you can make ice cream. (and of course the Cocoa butter stays on the shelf)

I'm very excited I found this channel! I've been binge watching videos for a few days. I'm looking to dive into making some quality chocolates. I've always been obsessive about putting the most effort possible into anything I do. And I'm fascinated with the idea of make some delicious chocolate! When I made the decision to get into chocolate making I was hoping it would be meticulous, and I wasn't disappointed.

I really liked your cinematic approach to the explanation. Super well done. Congratulations.

An how can you expect to mix a fine chocolate with a spatula using raw ingredients ?

I knew when I saw this the comments would be full of people who don't know and apparently can't be taught. I've been making chocolate at home for over a year from the knowledge I've gained form this man's KZfaq and website. Real chocolate, with a melanger. I bet I could make chocolate with cocoa powder, in the melanger, but why would I? If you don't want to deal with nibs, just start with 100% cocoa liquor chips from a manufacturer like Ghiradeli, add good cocoa butter and sugar, and maybe also milk powder, and you will have great real chocolate.

I have a lot of extra cocoa powder on hand and wanted to use it to make some milk chocolate. So I checked several of the home made milk chocolate recipes on KZfaq and followed one that used the same ingredients; cocoa butter, cocoa powder, powdered milk (I used full fat powdered goats milk) and confectioners/powdered sugar. I sifted the powdered sugar to remove the larger chunks. In this recipe, the sugar was added last. When I removed the chocolate from the molds, the tops had even color and looked and felt smooth. When I cut open the chocolate, it was a lot smoother than shown in the video, but you could see, feel and taste the grittiness from the sugar. And the bottom of the chocolate had some blooming. The taste was so-so. The standard Hersey bar tasted much better than what the recipe made. Since my intent was to creatively use up some excess cocoa powder and not to become a chocolate maker, I guess I will be doing some internet searches on how to make hot chocolate this winter. So this video helped me not waste any more time. Thank you.

Do you even pay attention to what you are doing? SIFT the Fine Ground Cocoa Powder, CONFECTIONER's Sugar and maybe Powdered Milk. It comes out wonderful if you actually pay attention. My chocolate is smooth and creamy. NO crystals, no crunchies, just smooth, silky chocolate. What is your problem? You are just selling your stuff. You do not tell the whole truth. Shame on you. There are several great videos on tempering chocolate with methods that do work well and can be done anywhere including at home with common tools.

Sir could you please tell me the measurements that you are using for making the home chocolate

this video is incredibly well made

A local company here in the Portland area is making a chocolate like substance using cocoa powder. Pretty sure they have to be using a melanger since it isn't lumpy and the texture is not too bad. They however are using coconut oil instead of cocoa butter. As a result, tempering is not an issue since it just flat out can't temper without the cocoa butter. Their product pretty much has to be refrigerated too since coconut oil returns to a liquid state at 75 degrees. Forget eating it with your hands either.

O my Jesus I've been at this for 30 years now my eyes and ears cant believe . How do we MAKE ICING if butter and sugar don't blend together smoothly ? What about a basic chocolate buttercream icing? It's the same ingredients you've used here but you don't heat them and SOMEHOW IT MAKES CREAMY ICING FOR ME I guess I'm a magician .

Everything you talk about in this video is (almost) exactly what I experienced when I played with making chocolate at home over 10 years ago. That was my first real-life, hands-on lesson that NO you can't dissolve sugar in fat. Sugar will never, ever, ever dissolve in fat no matter how much I want it to! I knew that sugar was water soluble but it just never occurred to me that when a substance is water soluble I can pretty much be assured that it is NOT also fat soluble. Oh... and I learned that... NO I can't add liquid milk to chocolate and expect it to temper. And... NO I can't allow even ONE MOLECULE of H2O to get into the chocolate and expect snappy chocolate. What I did learn is that out of dozens of tries at making a homemade smooth, silky, shiny chocolate bar that snaps at room temperature... I was successful ONE TIME! But I didn't take good notes and I couldn't duplicate my success.😢 Learning about the science of chocolate at home is FUN and if anyone out there has kids and wants to show them the most fun and delicious way to learn about chemistry, I highly recommend you take up chocolate making! PS: I love your videos. Very well done and professional. PPS: You are right though and, even when successful at making a smooth, silky, shiny chocolate bar that snaps at room temperature using the ingredients you describe, it will not have the taste and texture of refined, luxurious, professionally made chocolate. It was good but it wasn't THAT good! PPPS: I also read a book about the chemistry of chocolate AFTER I started my chocolate-making adventure and was blown away by what I didn't know about the mysteries of chocolate...

So how do i make my own chocolate at home? I have to use alternative sweeteners such as Bochasweet or Allulose. I like milk chocolate. Do you suggest I buy unsweetened bars of chocolate and add molk powder to them? Won't that still be gritty?

I see the most problem for people is lack of presence of cocoa beans in supermarkets, for example in my country it’s hard and could be impossible to find cocoa beans. So people find the most easiest way to make something they love,and thank you for your videos they are very helpful 😊🙏

Haha, I only looked up how to make chocolate with cocoa powder because I was craving chocolate at 11:30 pm and that's all I had in my kitchen. Made it with sea salt and nuts and it was freaking awesome! I do get what you're saying though.

Sir I want to know,rawh materials mixing

There are really two different issues here: (1) sugar will not dissolve in oil/butter; (2) all the dry ingredients are too coarse to generate a smooth texture when mixed with the melted cocoa butter. Even if (1) were not an issue and contrary to chemical fact, sugar did dissolve in melted cocoa butter, the coarseness of the other ingredients (at 2:07, you say "and it gets more gritty when we add ...") would still prevent one from achieving the "smooth and refined" texture by means of which you define "modern chocolate". In fact, when the cocoa nibs and the other ingredients are ground to superfine levels with the "proper/professional" equipment, (1) does not really matter. Sugar still does not dissolve in that "mélange" but it is too fine for your tongue to feel it... Correct? So the obvious question is why do they not sell the ingredients fine enough so that when they are mixed, the resulting graininess is undetectable? Is it because even if you make (say) the sugar so it is superfine, it will clump after packaging?

this video has changed my business for the better, thank you so much. i've run into so many problems trying to temper my melanged cocoa powder chocolate mixture and now i've switched to nibs (i was trying to run the melanger for less time). any chance you could better explain why it's 'next to impossible' to temper the terrible cocoa powder 'chocolate like substance'? it would really help me understand where i was going wrong. thanks for all your content it's been ridiculously helpful!

ok, I can honestly say that making chocolate has its tricks, but, if you have the patience and a thermometer (or a soux vide), its not that hard to do at home. Keep it below 100 degrees no matter what, add sweetener last and if its honey or maple syrup mix it in for an entire minute or more and pour immediately. I did the homework and just made some chocolate at home on my first try that would impress the hell outta anyone. Hint, USE LESS INGREDIENTS. TRY CACAO BUTTER, CACAO POWDER, SEA SALT AND MAPLE SYRUP. Nothing else is needed. I wish I could show a picture

thank you, alchemist💚

I appreciate your passion for making chocolate, I really do. There are people out there who love to do more than just basic kitchen cooking, authentic recipes!! It's of great use to people like us. Thank you, so much. xx

Just bought a 10 euro bag of cocoa butter... I’m making the gritty, sh** chocolate 😆

I recently melted a cup of coconut oil, added cocoa powder, sweetener and melted butter. I stuck it in ice cube trays and refrigerated. I was trying to make fat bombs as I'm on a keto diet, but I think I accidentally made chocolate. Delicious, and keto friendly.

Excellent video. Thanks so much

Loved it, Thank you

You also said sifting doesn't matter what do BIG factories do ? I know and everyone else should no they SIFT the cocoa powder to get the chocolate smoother .

Yes you can it's called a stove, keep looking people my mom used to do it

What if you put that mix in a blender? Would it smooth it out like those machines you use for nibs?

Some people r using honey intead of sugar... I wanna ask u... Does it really works?

While im 100% with you that home tools can never made the kind of chocolate we all dream and fantasise about making, I DO wish you'd been a bit more thorough with your chocolate making in this video. If you had sifted the products, mixed them very efficiently and hard, and done your very very best to make it as smooth and incorporated as possible, you would have still proven your point, because whatever you do, it can never become yummy yummy chocolate... BUT!! You would have removed all doubt from people's minds... Now, because it looks like you didnt give it your best, a lot of people are upset because they wanted to see what the most optimal result of "homemade" fauxcolate would look and taste like. I tried once to make chocolate at home with a coffee grinder and cacao nibs.. It was... bad... And I pretty much destroyed my coffee grinder xD Since then I dreamt about making real chocolate for years, and now I finally got myself a melanger and am having lots of fun... I really think more people would turn to this if people like you had put in the best effort you could have ... But I dont hate this video. Im really happy I found your channel, cos it's the best one so far that I've found and is explaining things well :) Keep it up... But maybe consider putting the most effort in trying to disprove yourself next time. It would raise rapport and trust with your viewers, and there's literally no way you could be wrong with this particular task.

You're so right. I tried last week with cocoa powder and it was terrible. I still have some of the faux chocolate in my freezer. Will use it in a cake may be!

Hi, where can I buy a small tabletop chocolate making machine for chocolate making at home, and what does it cost about. I will appreciate your input. Love, Cape Town South Africa

Can people use a black gel food coloring and jet black cocoa powder to make some black Velvet cookies

Dang I’m here disappointed in quarantine that I can’t satisfy my sweet tooth

Surprised with all the hatred your getting for this. I have been trying to make a product to take to market and have been experimenting with making 2-5 batches of cocoa chocolate per week for the last 6 months. There is not a single batch I can get the perfect inner texture that real dark chocolate gives. I have been trying every technique I can find on the internet and so far the best results are with a sous vide, but I still have bloom/wavy (on most) and gritty texture inside on every batch. I have unfortunately been using vanilla extract and after watching one of your videos last night I realize how that could be a serious problem. At this point I am rethinking my whole product and getting even deeper into the chocolate world lol... Great informative video, I may be sending you an email to get opinions on where to take this :D . I feel most of the people commenting haven't made tons of batches/kept them sitting in containers to test over longer periods of time

I was considering this idea because I wanted to try and make a black cocoa bar. I love the taste of heavily alkalised cocoa, and I'm now wondering if there is any way my idea could even work.

I make the typical coconut oil version using organic cacao and the unrefined light brown sugar and all of that. Do everything right in a Ninja blender. It isn't Godiva but the grit and the earthy flavor of the cacao comes through. No way would I want to spring for a roasting oven or the other much more professional flavors. I learned my recipe from a cacao farm in Maui hawaii and the 50/50 mix of the raw brownish sugar with coconut sugar does work well together. Absolutely tasty though don't leave it out of the fridge for too long or the oil breaks down etc. I continue to tweak and refine my sweet little hobby. Appreciate the professional guidance here from someone who knows a ton about how to really pull off world class chocolate but if you don't mind the idea of cacao mixed with sort of a little sandy/sugar texture (I love that!) then mine works. Going to experiment with honey or maple syrup at some point to see what I can get......I tried smashing up a load of Werther's Originals for for sort of a Heath Bar toffee thing....didn't work :) oh well not a single piece went to waste!

No ! No ! No !.....You have to cook it slowly, and stir it while cooling. On the Hershey box is how I learned. Grease an 8x8 inch square baking pan. Set aside. Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers. Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares. INGREDIENTS 3 cups sugar 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1/8 teaspoon salt 1-1/2 cups milk 1/4 cup butter (1/2 stick) 1 teaspoon vanilla extract

Wait what? The more and more you describe the "bad" chocolate the more my mouth savors. Why would I want I smooth bar when I can have a crunchy one without even having to add nuts to it? Smooth bars are mediocre at best

Thankyou for sharing .....it was helpfull

thank you

That's literally the whole point of sifting. You're supposed to sift your dry ingredients instead of putting them directly in. It's like almost impossible that you didn't know this because of how much you know about chocolate. I just don't really think you gave this recipe a fair try.

It's unfortunate that I found your video too late. I love dark chocolate, and I thought of making some of my own recently. I had basically zero knowledge on making chocolate, and I just tried my luck on the internet. I followed some recipes that call for only cocoa powder, cocoa butter, and sugar. I bought everything, mixed and melted the ingredients according to the recipe given, and got myself an utterly disappointing result. Then, thinking I did something wrong, I searched the internet again and came across your video. I guess I wasted my money on the cocoa powder and cocoa butter. I even have some cocoa nibs being delivered, but I guess I'm not going to be turning them into chocolate, either, since I don't have a melanger. Thank you for the informative video.

I am really satisfied with this video... Thank u sooooooo muchhhh!

If you made this then put it in a Melanger would that help?

so i tried making this and honestly... it was bad not THAT bad that i had to puke but just bad . also my "chocolate" was smooth but it still wasn't good to be honest

Yeah, I would simmered the sugar and milk powder in water (1/2 cup) first then add other ingredients in after. That may change the texture a lil!

The best video with much much clarification I need.the best answer to my repeated attempts to make chocolate at home

So beautiful cocoa powder

Damn this is some deep @$$ s*** while just simply searching for something sweet at 3AM... Kudos to you, but I could care less about this or that, etc... I'm broke and looking to make something with what I got at home for a snack, not operate a chocolate refinery shop. 😂

I don’t have the milk powder but I’m fine with dark chocolate. I really don’t care what it looks like or what the texture is, as long as it tastes like chocolate and it’s edible I’m fine.(I also wanted to make those hot chocolate bombs-)

Great video.

Hi John, I bought a kit from Mad Millie a while back that makes "Chocolate" with a syrup made from coconut sugar and water, mixed with cacao butter and cacao powder. It is delicious, but I was having trouble trying to get a good temper from it. I stumbled across this video and thought "this guy, he needs to dissolve the sugar in hot water". Then I read a comment where you explain that makes it a ganache, not chocolate. Now I've fallen down the rabbit hole into trying to source the tools required, as well as the beans, here in Perth, Western Australia, to cut down on postage and also for better warranty coverage. If you could help me out on a good supplier of beans or particularly a melanger that would be great. But I also have a question for you. For dietary reasons I'm supposed to avoid refined sugars. Can I make real chocolate with coconut sugar if I follow the proper procedures of using a melanger? I could probably make it finer in my Thermomix first if that would help. P.s. I've already watched the 14 part series you made, as well as many other of your videos and I feel like I'm very close to making real chocolate soon.

"Can you make chocolate with coco powder?" well, this guy can't.

This video is straight up a lie 😂 He has something to sell on his website.

Do you think its possible to make chocolate from coco butter and abuelita chocolate?

Is need to tampered???

WTF? Where's The Fudge

Your method is absurd. How can you even expect smooth and silky texture when you didn't even sift the ingredients. It can be clearly seen the lumps in sugar and cocoa.

I tried simpler method yet it work wonders for me. I mix equal parts of coconut oil in liquid form, cocoa powder and honey to taste. I have no problem with the texture and it is silky smooth for me even that I am too lazy to shieve the powder, 15 minutes in the freezer and I am ready to dig it. However it needs to be cooled rightaway or else the honey will sink to the bottom and leave you with uneven sweetness. And this method may be unsuitable for gift as I predict that it melts easily

Can we make with normal butter ?

Thanks man, that was a pretty decent video... straight up and to the point while getting the overall message across without theatrics.

This entire time i thought it was something i was doing wrong. No matter what i try i could never get the the granules to completely melt and mix. Now i know why, you cant! Haha time to pick up a melanger... and nibs instead of cocoa powder.

How true....

What if you use an emulsifier during the mixing process?

Thank you for tackling this myth! It is crazy how this theory has been propagated. I love the channel and the website! Keep up the good work. I am looking forward to the podcast and more content from the Alchemist!

I want to thank you for this video. I just bought a wet grinder, probably saved me alot of frustration.

Auto subscribe....i love that you way to explain it...

What's the use of sifter then,

Very true

Can you tell me how many grams of your mixture is?

Can you make it out of BM?

What is the equipment needed to produce chocolate in medium quantities? I want to make a small project to make a living I have my little shop and I prefer to make the chocolate myself can you help me?

The video was so-so, but the comments are GOLD!!!

Can we melt it

Can i use blender to make a good chocolate?

Would it make a difference if you sifted in the dry ingredients and use some kind of machine mixer to minimize clumping as much as possible?

Cacao nibs are extremely hard to find in my country .. If I follow the same recipe - using a melanger - how much cocoa powder can I use instead of cacao nibs ? Thank you ..

Can this chocolate be tempered at all if yes how and you have not added soya lecithine why

So can i use cocao powder in the melanger and expect smooth chocolate?

Wow finally I found the details video with explanations to step by step about Cocoa Powder, cuz I have it one in the kitchen! Great Chanel) Thank you for the tutorial if I can say like that )) 👍

So if I used an excursion blender would it work maybe???

Thank you for sharing this video. I have a question: how to make homemade cocoa powder from bean to bar chocolate at home?

Just wondering……chocolate made in a factory is mixed at a certain temp for a certain length of time. Maybe like powdered chocolate in the factory, your cocoa should be mixed longer maybe in a mortar and pestle? Then add powdered sugar, or sugar dissolved in some liquid and grind or mix more.. just asking?

Thanks for breaking certain myths... Some people want to eat gritty chocolate... so let them.... But yes trying to make professional type of chocolate... nobody can do better than you to simplify it and break it down to basics... Thanks again for all the fantastic videos....

Good thing I read the comments first before I continue watching this video. 👌🏻

That looks amazing 🤤 love the texture, could have sifted it eh 😁

This only gave me interest in making one myself :D

Big fan, I want a podcast!