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Making chocolate from scratch to feed an addiction — Transcript

by NileBlue · 3,681 words · 665 segments · language en · Watch on YouTube

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0:00this video has been sponsored by Red
0:03I've been eating way too much chocolate
0:04lately and it's
0:06not a problem but something that only
0:09somehow just occurred to me
0:11is that I don't even know what chocolate
0:12is so I looked it up and apparently it
0:17comes from a fruit which I'm okay with
0:20that I accept that but the fruit itself
0:23I find just looks so weird and when it's
0:26broken open
0:28the insides look almost alien like
0:31it's just this goopy white mush
0:35I just think it's disgusting and the
0:37idea that this all comes together and
0:40creates chocolate is
0:43just so weird that I really I just
0:46really wanted to buy this fruit and make
0:49chocolate myself I want to start with
0:51cacao fruit turn it into chocolate and
0:54then eat by hopefully
0:57non-disgusting chocolate
1:00but either way
1:01um yeah let's just get started
1:03I already have a bunch of the cacao free
1:05that I bought online
1:07and I got them all from Florida
1:12pretty weird looking
1:14and I'm surprised by how different they
1:17all are
1:20pull out two that are identical
1:23I don't know the colors are like this
1:24one's a bit green I guess it has to do
1:26with the ripening of them either way I'm
1:28gonna have to break them open but this
1:30table is kind of disgusting and I don't
1:33really want to do anything related to
1:35food on it
1:36um so I'm going to quickly replace it
1:38foreign
1:43how are we gonna do this
1:48God
1:51we have six of them which one do we
1:54start with let's start with the big one
1:57you're right
2:02uh single him out
2:07I think he just gotta bash him
2:10foreign
2:18oh no what
2:28ah
2:31that's kind of gross right that what
2:54should I try one
2:56yeah take a bite
2:58look at how gooey it is though
3:00uh
3:10oh
3:15it makes me gag
3:17it's just this it's just slime
3:20uh I think I want to cut one out I'm
3:22gonna cut this open
3:26oh
3:30that was like very easy to cut
3:36that's really cool
3:40it looks like bone marrow
3:42it looks so weird
3:46uh which which is our next Target
3:48where's it which one is our next victim
3:51you want to destroy the baby yes
3:55foreign
4:04wow that's surprisingly easy
4:06okay last one
4:12oh it's got some goo action
4:18see the bubbles
4:19this one's extra slimy
4:22look come here
4:24I this is something I've been really
4:25wanting to do
4:32that just sounds
4:34all right
4:39okay I gotta stop yeah so what we have
4:42to do next is ferment this which
4:45basically means to make it even more
4:47disgusting I I couldn't find actually
4:50good information online but fermenting
4:53it is supposed to bring out the real
4:56cocoa flavors
4:59foreign
5:14as it sits here
5:17you know what
5:18I think putting my hand in like this is
5:21actually a good thing because it's
5:22introducing yeast and other bacteria
5:25that might be on them uh not because I
5:28have disgusting yeast riddled hands but
5:32because he said bacteria are just
5:34everywhere and we need them there to
5:37start the fermentation
5:38then I'll Loosely put this on top
5:41just leave it here for like five days
5:49perfect
5:52okay so it's been two days and I guess
5:56it's time to see it's actually working
6:04I don't know if that's good or not
6:07is that what we want
6:09I can't I can't tell it looks like it
6:13kind of
6:15got liquid here
6:17it kind of just looks the same though
6:18right yeah
6:19it looks the same but a little bit
6:22goopier
6:23and I think it's supposed to get warm
6:25but it kind of just it it just feels
6:28like it's still room temperature which I
6:30don't think is great so I think we need
6:33to warm it up ourselves we could either
6:36use an oven
6:38or
6:40I think I want to use a sous-vide
6:48I looked it up and I couldn't find
6:50really good
6:52answers on this but I think about 40c is
6:55what we should bring it to and I think
6:56all we need to do is just lower it in
7:03perfect
7:05and I think that's it
7:07just gotta leave it here
7:11it's exciting are you excited for this
7:13heck yeah it's been sitting in here for
7:17three days cooking and uh I think it's I
7:21think we're I think we're ready to
7:22finally open it up
7:28now we can see what it looks like
7:34I mean it looks pretty good
7:37well it doesn't look good
7:40I'm gonna turn this thing off
7:44and now we can finally take it out
7:49oh the part that I like the most can you
7:53see it are all the juices
7:56look at that
7:58oh that's nasty
8:01I'm just gonna try to pour out this
8:03juice
8:15this looks this is so nasty
8:19should I taste it uh
8:23I don't think so man
8:34ah
8:37it doesn't even it actually doesn't
8:39taste that bad
8:40tastes like
8:41um honestly like slightly alcoholic
8:44orange juice or something
8:48what we have to do now is get these
8:51seeds onto a tray because we have to dry
8:53them
8:57foreign
9:07isn't the juice this is the real
9:10challenge
9:11the goo
9:12[Laughter]
9:16do I do it
9:26hey
9:29the texture is horrible
9:31that is so nasty
9:36yeah we can just spread this around
9:39there are quite a few seeds
9:45so it's looking pretty good
9:48I think we just have to dry it now
9:53[Music]
9:54that's it take all of our beans
9:58foreign
10:03[Music]
10:04I have no idea what temperature it's
10:06supposed to dry at or how long so I'm
10:10just doing 40c
10:12until I think it looks good
10:17we have to turn the seeds over now
10:23ah
10:27is that what they're supposed to look
10:28like
10:30they're pretty crusty
10:36[Music]
10:38have to get something else
10:43that's way better
10:46so crusted
10:50no
10:53casualty
10:56okay so I think that's pretty good and
10:59you just have to put them back in the
11:01dehydrator
11:05oh yeah
11:10they look kind of the same
11:13they're pretty they're crispy
11:16they're nice and dry
11:18that's what we wanted
11:20I'm very proud
11:24what does it look like on the inside
11:27oh God
11:30oh my God actually it kind of looks like
11:32chocolate
11:34foreign
11:37I taste like Dollar Store dark chocolate
11:43to make it not dollar store chocolate
11:45the next thing we have to do
11:48is roast it
11:51this is our professional roaster uh
11:56it's just an air fryer
11:58step one transfer all the beans
12:04step two
12:06uh
12:07preheat the oven
12:14let's just go for it
12:16okay
12:17one two three
12:24you can hear it yep
12:29they're definitely they're getting
12:30Browner do you smell that you can smell
12:33the um
12:35it smells like the juices well they're
12:38definitely getting darker
12:40are we overcooking them
12:42oh
12:46I'm getting scared for my chocolate
12:49you died in there
12:51what are we doing to them
12:53it's pouring out uh I'm gonna rescue
12:57them I'm gonna quickly rescue my beans
13:01I think the temperature just got a
13:03little bit too high so I'm gonna open it
13:04to prevent it oh God
13:07they're really uh
13:10cooking up a storm oh they're just I
13:12just that's just the outside exactly oh
13:14God okay
13:18these thermometer is completely wrong
13:20where it is oh God we're losing all the
13:22heat I'm awful this this whole roasting
13:24process is completely compromising oh my
13:28God
13:30yeah I'm gonna get fired by this
13:34that was not impressive at all
13:42it's gonna stir it around quickly so
13:45they've definitely
13:47you gotten crispy
13:53I think those aren't over roasted uh I
13:57don't think so okay so we'll put them
13:59back in
14:02drop it to 325 very accurate 325
14:07it's not smoking anymore I think that's
14:09that's like a good sign it stops smoking
14:11so clearly
14:13whatever smoked got smoked
14:21I can't tell if I smell chocolate or I'm
14:24just hallucinating I smell chocolate
14:27turn this off finally
14:33oh yes
14:35so let's let it cool here
14:44okay which which one is our first victim
14:47it doesn't matter they're all so crispy
14:52um
14:55okay let's carefully remove the shell
15:00oh that came off pretty easy
15:03oh
15:06it doesn't look burnt
15:08it's a pretty nice looking Bean
15:10let's squish it a little bit
15:14I mean it looks fine it smells good I
15:19think
15:26definitely has a little bit of a burnt
15:28taste tonight
15:30oh no
15:31but it's not too burnt it has just like
15:33it has like a hint of burnt so I'm okay
15:36with it we'll we'll continue
15:42put each beam
15:47the shells just pop off
15:53oh yeah
15:57I lost it all
15:59ah
16:03foreign
16:09are you kidding me
16:11dude this is not good
16:19these are the last few ones I just not
16:21going to be able to do them so they're
16:23gonna be sacrificed
16:25so apparently if we just shoot all of
16:28this stuff we just shoot it with air all
16:30of the light stuff which are just the
16:32shells should fly away and leave us with
16:35just
16:37the cocoa nibs
16:51that works pretty well
16:57I don't think it's supposed to be this
16:58light I think that's an indication of
17:01not good
17:04they definitely have a different flavor
17:06these ones are like
17:08kind of bitter and bird tasting they
17:11might not have been roasted properly so
17:13I actually don't think we're gonna make
17:15I'm not gonna make the chocolate out of
17:16this we're only going to use the good
17:17beans so these ones
17:20are what are going to become the
17:22chocolate
17:26step one
17:28put the beans in this cup
17:35let's close it now
17:41grind them
17:43to a powder hopefully
17:54okay
17:59stop doing a terrible job but it's
18:03definitely struggling
18:07[Music]
18:09it's really struggling
18:12so understand why it keeps getting stuck
18:17oh
18:19it's as it grinds it it gets kind of
18:22gooey look
18:25kind of clumps up the oils in it just
18:27kind of coming out
18:29it definitely it smells
18:32more chocolatey now and
18:34less
18:36burned
18:37this is this is this is powderized
18:40enough
18:42I think I don't know
18:45according to this recipe that I
18:49found online we're going to need 76
18:52grams when it comes to the um the
18:56recipes for making chocolate everyone
18:59seems to do what they want and I'm doing
19:01what I want
19:02which is make 65 dark chocolate
19:10so we have 76 grams of cocoa
19:13and now we need to get this fig this
19:16mortar and pestle
19:19step one
19:21add the cocoa
19:24step two grind the cocoa
19:29I really do feel like I'm on a cooking
19:31show except a really bad cooking show
19:39the next thing we have to add is the
19:40sugar okay
19:43now we can mix this
19:47slow and steady
19:50I'm already tired
19:52it is getting darker absolutely
19:55when do we uh know we're done
20:00I think doing this by hand is just
20:02really painful
20:05oh God
20:08I think it's supposed to kind of liquefy
20:11at some point but I'm gonna try to make
20:13it go faster by adding the next
20:15ingredient which is uh
20:19cacao butter and 6.3 grams of this
20:25oh it comes in like these giant blocks
20:29seven grams
20:31we'll just go with it we got seven so
20:36maybe I should have broken it up a bit
20:37before doing that
20:39oh well I really hope this actually
20:42works
20:43the real chocolate makers have like a
20:47grinding an automated grinding thing to
20:50do this yeah I think it's called like a
20:52stone melinger or a stone grinder I
20:54don't know yeah I'm like giving up
20:57just I think we need to put it back in
20:58the Magic Bullet
21:00we need help
21:04do you think this is gonna work let's
21:06see save us some time
21:12[Music]
21:18darker and it's also sticking a lot more
21:22see now it's not even like
21:25powder anymore oh yeah I think okay
21:28that's what we're supposed to have
21:31starting to like stick together oh it's
21:35like a fudge it's kind of like a fudge
21:45[Music]
21:56foreign
22:03I think I uh I think this is the best
22:06we're gonna yeah I think it's the best
22:07we're gonna get
22:10it's a little
22:12let's see it it's definitely grainy
22:16I can just see the grains
22:20but yeah either way so the next thing
22:22that we have to do
22:24is put all of this into a plastic bag
22:27and throw it in the garbage
22:31no we have to put it in a plastic bag
22:33because what we have to do next is
22:35temper the chocolate
22:41get the goo in the bag
22:46look at that
22:51oh yeah the next step now is to put it
22:54in a second bag
22:57just because
22:59gotta really protect it
23:02yeah so now we have to temper it which
23:05we just basically have to heat it up to
23:08certain temperatures and for that we're
23:10gonna bring back the sous-vide
23:12[Music]
23:15we need to put this into the water
23:19and kind of just hold it there so what
23:21we're trying to do now
23:23is just melt it and at 50c it should it
23:27should happen pretty quickly
23:30so yeah the next step is we have to go
23:32down to 28c
23:35we have to wait for this to cool down or
23:36take forever so I'm gonna get just some
23:39ice
23:42ah okay okay now we just have to keep
23:45adding ice until it gets to 28c
23:50if we if we go too low is that bad
23:56so I think we I couldn't do we just how
23:59long do we leave it here for
24:02um
24:04yeah you wanna you're not supposed to
24:07leave it there for very long
24:09okay
24:13so allegedly what this does like
24:16squishing it around
24:18it gets it makes it more likely for The
24:20Temper to work oh I should actually say
24:22what the tempering is I forgot so the
24:25tempering the chocolate here is supposed
24:27to make it nicer so it doesn't melt as
24:30easily in your hands and it's shiny and
24:33kind of just better quality or at least
24:35it feels better quality what we're doing
24:37is we're trying to crystallize the cocoa
24:40butter in a specific way the recipe that
24:44I'm following to go through all these
24:46different temperatures specifically puts
24:48it in uh
24:50it sounds it sounds kind of fake but it
24:54makes beta crystals and apparently this
24:58these are the crystals you want for your
25:00chocolate
25:06got a chocolate mold here
25:10oh it's nice and uh not wet
25:16I just want to break the bag
25:23Okay so
25:25I feel like we got most of it down
25:29now for the uh
25:31it's the moment
25:35I mean at least I've been waiting for it
25:39[Music]
25:41now we can squish it into the mold
25:44please be enough for a chocolate bar
25:47I tried to do the calculations but
25:51ooh
25:56does that look like it's melted enough
25:59uh
26:01uh
26:02[Music]
26:02[Laughter]
26:08I don't
26:16know
26:19oh my God
26:22that's it that's that's what we worked
26:24for
26:25I don't feel like it's supposed to be
26:27coming out this chunky
26:30this is
26:32oh God okay now we gotta smear out
26:37oh it's like not
26:40melted enough I think
26:43I don't think it's supposed to be this
26:45Pasty
26:47I think it's because it's starting to
26:48solidify already
26:50getting for whatever maybe it's just we
26:52didn't have enough like cocoa butter
26:54that's a huge possibility
26:56I always have to put it back in a bag
26:58with cocoa butter and just melt cocoa
27:01butter and kind of like squish it around
27:02and then just re-temper it I think
27:04that's all we need to do let's do it
27:08ah I'm just gonna throw it in as a whole
27:10I don't care anymore
27:13okay I'll come back to it in like two
27:15minutes
27:21and
27:23oh it's so much better this time
27:26I say that and then it's terrible
27:31come on ooh
27:36[Music]
27:39okay this is actually chocolate now
27:45look at that perfect amount calculated
27:49we don't need this bag anymore I think
27:51we're good
27:53get the chocolate and the mold
27:59I actually feel like this looks pretty
28:01good
28:01the difference between this and the last
28:04one
28:05is is huge oh wait look look at how
28:09shiny it is
28:11you can can you see me in it foreign
28:18we'll come back to it tomorrow
28:24that's it
28:26all of our work
28:28this is it
28:30we have to de-mold it
28:32so you flip it over
28:45wow
28:50it's both better than I thought and
28:52worse than I hoped for
28:56um I thought I was really hoping it
28:58would all be completely shiny
29:01there's some imperfections okay it's not
29:04perfect but it's still nice
29:07it smells really good yeah
29:09actually
29:11I think the last thing we need to do
29:14is to break it and see if it snaps
29:17apparently if it
29:20makes a nice noise then we did a good
29:22job tempering it where do I break it on
29:25the corner in the middle the middle
29:30that's pretty good right it looks like
29:32it looks like chocolate on the inside
29:40the final test
29:50hmm
29:55I think it's pretty good I actually
29:57really like it it's way better
30:00wanna when I saw what we did to the
30:03beans I had almost no hope left but I
30:05think it's pretty good it's like a mix
30:06between dark chocolate and milk
30:08chocolate with
30:10with some sand in it
30:13it's just it's no I'm joking it's just
30:16it is grainy it's kind of like a grainy
30:18mix of dark and milk chocolate
30:20I honestly like it more than any dark
30:22chocolate I've had
30:23my only problem
30:26is that
30:28I I just think milk chocolate's better I
30:30just I felt that this would be enough
30:32for me but I just need to know what a
30:36milk chocolate version would taste like
30:39foreign
30:49I guess I'll see what it's like
30:54it's definitely creamy
30:55it feels a lot smoother even though it
30:57looks grainier
30:59it honestly just tastes like a chocolate
31:00bar the dark chocolate one I was I
31:02thought was good but a little I didn't
31:04like it that much but I still thought it
31:06was pretty good this just tastes like
31:08actually I feel like it tastes like a
31:10above average chocolate bar that you
31:12could buy in the store
31:16in my opinion
31:18I like this a lot more than the dark
31:20chocolate
31:21I think it's really good
31:23um do you want to try some
31:25so now we need to conclude we need to we
31:28need to conclude and figure out was
31:32so was was it worth all this I think if
31:34you have everything that you need and
31:37some experience it's not that bad but if
31:40you have no idea what you're doing it's
31:42a really not an efficient way to get
31:43chocolate
31:44even though you have the potential to
31:46make really good chocolate because it's
31:48rolls really fresh uh you have none of
31:51the skills or the equipment
31:54to to turn it into anything good it's
31:57like the the freshness of the fruit is
31:59balanced out by the lack of skills and
32:02equipment so you end up in the middle at
32:05above average or above average
32:08in the end we succeeded in doing what we
32:11set out to do which was make chocolate
32:15and then eat chocolate
32:17I think those are gone
32:19and I think we were all supposed I think
32:21we were also supposed to have fun and I
32:23think that might have happened too so
32:27we did it
32:32since we made it
32:34I've been thinking a lot about just how
32:36much work and how inefficient it was
32:40to make this but something that I've
32:42also been thinking about was just how
32:44even if I went and just bought a
32:46chocolate bar instead and skipped the
32:47whole sad little chocolate making
32:50process it would have been
32:52more efficient I guess directly for me
32:55but in general it's still a lot of work
32:58to make chocolate it still involves
33:00shipping things all around the world
33:02processing it in a factory which takes a
33:05bunch of energy and then shipping it
33:07again to put it in local stores so
33:11there's a pretty decent carbon footprint
33:14and just a bunch of waste involved in
33:18having even simple things like chocolate
33:19bars around and I don't know it kind of
33:22feels bad to think about sometimes
33:25however this is what I want to give a
33:28big thanks to Ren for sponsoring this
33:30video for anyone who hasn't heard about
33:32Ren it's a website that's helping people
33:34as individuals take action against
33:37climate change to use it all you need to
33:39do is answer a few simple questions and
33:42it'll calculate your own personal carbon
33:43footprint and it'll give you some
33:45different ways on how to reduce your
33:47impact for me it suggested different
33:50ways to reduce food waste cut out red
33:52meat from my diet and to weatherproof my
33:55apartment I do personally plan to apply
33:57as much of this as possible but even if
34:00I do it's kind of impossible to
34:03completely reduce my footprint to zero
34:04so to help with that retina also offers
34:07a way to offset the part that Still
34:09Remains this is done by giving a small
34:12monthly contribution which then funds a
34:15bunch of different carbon reduction
34:16projects and targets climate change in a
34:19bunch of different ways for example some
34:21of it will go to conservation and
34:23protecting things like the Amazon
34:24rainforest which is something that I
34:27personally find very important some of
34:28it though will also go into a lot of
34:30other things like carbon removal
34:32Technologies promoting policy change and
34:35planting trees something that I also
34:37like a lot is that they give a full
34:39breakdown of exactly where my money's
34:41going as well as detailed monthly
34:43updates to show the impact that it's
34:45actually having
34:46but anyway with that being said I
34:48personally feel that red is a great way
34:51to help fight climate change so if
34:53you're interested in reducing your
34:54carbon footprint and potentially
34:56offsetting it I definitely recommend
34:58checking them out the first hundred
35:00people who sign up using the link in the
35:02description will also have 10 extra
35:04trees planted in their name
35:10that's it
35:16[Music]

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