カカオ豆と砂糖で作る自宅ビーントゥバーチョコレートの作り方 Homemade Bean to Bar Chocolate

カカオ豆と砂糖で作る自宅ビーントゥバーチョコレートの作り方 Homemade Bean to Bar Chocolate


Bean to Bar Chocolate! using cacao beans and sugar / Cooking ASMR Everybody Cacao〜!∴∵ゞ(´ω`*) From now, I’d like to show you how to make cacao bean chocolate that resembles the popular “Bean to Bar Chocolate”! This is what you’ll need: This are Cacao Beans! “Bean to Bar” means… You take the cacao beans, roast them and the like, and then you slowly transform them into a chocolate bar. There are different types of chocolate. (Dark=cacao beans+sugar, Milk=cacao beans+sugar+milk powder, White=cocoa butter+sugar+milk powder) ↑Today, i’ll be making “dark” chocolate. The ingredients will be cacao beans and sugar. The cacao has to be 65%! First, use good quality Grenada Cacao beans. It’s a well recommended product! Look for any damaged or unuseable beans before you start and separate them. These two are stuck together~ I wonder if we separate them can we still use them? Take the good batch and wash it. Huh, the water is murky! When you roast something in an oven, some places can come out uneven so make sure to dry everything properly. Let’s dry them real good! Roast them one more time at 140C. One way of finding out if they’re done is to check if they’re crispy by pressing on them with your fingers. Break down the roasted cacao beans and you’ll have cacao nibs as a result! It’ll take you a little bit of time…(・Θ・;) I finished about 500g but it took me like 2 hours! haha! Choose and separate the ones you’ll use. Before roasting=530g / After making it into nibs=420g. It’s about 20% lighter. Crush the beans in the most comfortable way you can find. I use a machine called Chocolate Melanger. I’ll start grinding the cacao now~ I also tried to use a Mortar (for grinding). I’ll show you how to later in the video! Oh! Let’s drop in the nibs… And start the grinding! Slowly you can see the texture becoming buttery. It kinda looks like seeds~ Pour in some light brown sugar. The cocoa to sugar ratio has to be 35% sugar. (((((((((((っ・ω・)っ It’s mixing~ Keep it mixing for 6 hours and it’ll end up having a very nice looking texture! There will be some leftover on the machine but taking it all off might take some time… It’s ok to leave it like this but let’s harden it just in case! I’ll separate what I will be using right and what I’ll use later. Make sure to find a flexible tapperware. If you use a hard one, it’ll be hard to take out the chocolate without breaking it. I wonder what it tastes like? Make sure you taste your chocolate before making any mistakes! This is how the bar will look like! Now, let’s chop down the bar into pieces. This will be done for tempering. The outside is pretty hard but the inside is still soft… Now, we will dissolve the chocolate over boiling water. Oh, it’s looking nice! But, it’s still not watery enough… Make sure the temperature is at 50C. Today, for your guys, i’ll be tempering the chocolate on marble. Pour out 2/3 of the bowl on the prepared surface. Hmmmm, it’s still a bit hard…. I’ll have to practice this technique more…. When it reaches 27C put it back in the bowl. It’ll mix with the chocolate that previously remained in the bowl. One more time, now we’ll boil at 31C. We’ll do a tempring test once again. Put the test in the refrigerator for 3 mins. Once it’s out, check for any bloom to make sure it’s ok. Now we’ll pour it into a silicon mold. Shake it a little bit to put everything in place. This mold too! Now put everything in the fridge. If it hardens properly, you’re done! 1 hour later. It looks great! What do you think about this? This also looks pretty good! It’s complete! Let’s eat♪ Ahh, the sweetness and crunchness are just right! Cacao that’s 65% is neither sweet nor bitter so it’s perfect! Bean to Bar is usually made from 70% Cacao, but this percentage also works out well. The other option I used instead of the Chocolate Melanger was…. I had different tools in my house that I wanted to use for this. I used a food processor to grind the beans and they turned out good But… When the texture started to get buttery it ended up sticking to the top of the lid. I poured in sugar, I used less product, I even tried using my hair drier to heat up the texture but nothing worked. “Ah, this is impossible….” I thought maybe if I changed the texture of the mix, it would work, but I ended up using the Mortar. Ah, if I use this, I might make it work… SEIKIN did it this same way. My name is SEIJIN. So those sound alike, right? haha. I mixed for about 90 mins without any rest. This is already hardened but I have no other choice. I’ll have to try it without tempering. After shaking it a little bit to fit everything in, I’ll put it into the fridge. I hope it turns out right… Oh! If you compare it to regular chocolate it’s a bit gritty but the hardening is right and the taste was great so I’m happy with the result!

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