Make Chocolate at Home with No Fancy Tools

Video quality	The size	Download

Информация о Make Chocolate at Home with No Fancy Tools

Название	:	Make Chocolate at Home with No Fancy Tools
Продолжительность	:	12.06
Дата публикации	:
Просмотров	:	177 rb

You’re a good chocolate maker Erin (aged 6)
Comment from : @michaelharrington7981

May have to try this one day
Comment from : @AMO17

Very good as far as it goes but seriously no tempering instructions? If you're going to post tutorials do it all or don't bother!
Comment from : @marksmith7789

Great idea😊 brHow would this recipe work in baking?
Comment from : @kurtrayner3177

How come he used cocoa powder? I thought he would use the one that he grind in the blender
Comment from : @shanene3145

Make the lame music louder, please
Comment from : @alexanderoquendo2760

Wtf i watched this video to learn how to temper what a waste
Comment from : @spiritguys2308

Informative video, but the volume of the music is much too loud
Comment from : @lcardinal2448

Mixing the refine ingredients in a Blender is a good or bad idea?
Comment from : @menergy3267

I use my little coffee grinder to gring the sugar to powder
Comment from : @latchminsingh8835

Hershey tastes like sandpaper Try Dove instead
Comment from : @coasttal123

Thank you for explaining tempering so well I think I warmed up my chocolate too much and it was melting in my hand as I handled it
Comment from : @marumisu9560

christ turn down the music
Comment from : @thatsleepyguy136

Hi, how many cacao is in this??
Comment from : @zuheyr1

what are the proportions on the cacao butter and cacao powder? 1:1?
Comment from : @Biblical_Hippie

So what is the final particle size of your chocolate (made using refined ingredients)?
Comment from : @MrWnw

What did he say? They use What to temper? Jule? I watched it a few times and could not figure out what he said there oh well
Comment from : @amandar3905

Hi thank you for the informationsbrWhat are the quantities pls ?
Comment from : @cristinapatrasc7838

You skipped THE most important part—the tempering
Comment from : @barry4967

Hi, is that sugar icing? Can i replace super fine sugar with sugar icing?
Comment from : @meloon5876

Here I am waiting for the tempering part and he just skips that step :(
Comment from : @plantbasedprepper

I prefer soft bite chocolate bars than snappy harder to break ones
Comment from : @DYRBCebuCity1968

Most 'popular' chocolate bars taste like wax to me
Comment from : @you2tooyou2too

re 7:50 You seemed to say, "We use jule to temper', but what does that mean?
Comment from : @you2tooyou2too

Can you provide a video on how you temper this type of chocolate during your process of making it from scratch? Website isn't very helpful
Comment from : @lenochka225

thanks
Comment from : @BlockyTheBlueBlock

"with no Fancy tool" br- uses a $1500 burner
Comment from : @m4al

110,000th view!
Comment from : @Puddin205

How to temper chocolate?
Comment from : @ryansioksialll6844

What do u mean by u slowly cool it down u put it in fridge is ok?
Comment from : @murwur

I love chocolate 🍫 so much better for me too
Comment from : @thoaiphan9200

How much do we use
Comment from : @tylergames3224

nice video but need to know the exactly ingredient percentage
Comment from : @kadrydawoud9085

ty for video
Comment from : @lisahaler2324

Boo
Comment from : @leannejauncey5608

Can't watch all these fillers Unbearable I WANT TO KNOW HOW TO MAKE CHOCOLATE - not Ad jingles from the 60s
Comment from : @BR-hi6yt

Can the cacao fat be substituted?
Comment from : @deepdude4719

Thank you so much perfect explanation
Comment from : @femaria8925

I love your chocolate recipe! I want to try it Thanks
Comment from : @felybulda7294

what would you recommend if someone didnt want to use added sugar to chooclate but still have it taste a bit sweet?
Comment from : @zacharyswain7034

I can’t eat Hershey’s Chocolate
Comment from : @dalekkiller

And the ingredient are
Comment from : @cristianiulian5149

Mouth watering while watching
Comment from : @andrewtee

can u substitute with maple syrup?
Comment from : @1nilu1

And how to do milk chocolate shd we add milk powder
Comment from : @lekhablokesha1317

Hmmm But sugar doesnt melt in cocoa butter i tried it
Comment from : @lekhablokesha1317

Great vid As a Chef myself, I'm always come away with some little tidbits of knowledge from your vids Explaining the science behind something, is synonymous with your channel and is a great educational tool They're also beautifully shot/edited, with cool tuneage Been lovin' these badboys for about six years Keep 'em coming Nick!brbrYou guys rock 👍
Comment from : @BadYossa

Thank you This was the exact video I was looking for
Comment from : @onewheel3603

The Best chocolate is in Ecuador
Comment from : @carlostapia2858

World famous Hersheys? Thats something I have only seen in america, it tastes weird To sweat and there is a strange flavor, like thrown up
Comment from : @arcticspacefox864

So, how do I combine this recipe and your Pistacio Spread-recipe to make Nutella?
Comment from : @fnhs90

Thank you
Comment from : @stacyhackney6100

I'd recommend tasting the powdered sugar, either by itself or by making a simple icing, before using it to make chocolate Some brands have some really unpleasant flavors that remind me of the smell a space heater makes when it hasn't been used in a while and starts burning dust While the chocolate and the coca butter might mask it a little bit, it's best to just start with ingredients that already taste good
Comment from : @tom_something

The video of chocolate I breally/b want to see before starting this hobby would be the cleanup HOWTOcleaning chocolate from the brush and moldsjust really hot water and soap?
Comment from : @gregg48

Could you use a sous vide Bain Marie to do this I don't have a induction burner
Comment from : @ljd1031

Really like Nick because of how meticulous and perfectionist he is He nails every small step down to a science and that makes reproducing it much easier to follow
Comment from : @inuyashaspet

the Hershey's literally sounded the most crisp lol
Comment from : @hunterholley7708

I'm not a chocolate expert so I need confirmation, isn't this compound chocolate? Or am I wrong?
Comment from : @bob9274

with no fancy tools
Comment from : @MrGrim

is that LOONA sampled in that intro (0:05)
Comment from : @CherryScout

The late hydrant philosophically disagree because turret currently colour an a imaginary existence utter, sordid slipper
Comment from : @johnleggio8107

As much as Im not a Alex French guy fan, he had a really solid video series about tempering chocolate a year ago, including using the sous-vide method
Comment from : @henkjanssen1252

UUhhhhhhhhh The chocolate crystals graphic is wrong There are 6 types of crystals, and what you want is type 5br brType 1 - Gamma, Melting Point 173C/631 F brType 2 - Alpha, Melting Point 233C/739F brTypes 1 and 2 are soft and crumbly with noticeable blooming brbrType 3 - B'2 (Beta Prime 2), Melting Point 255C/779F brType 4 - B'1 (Beta Prime 1), Melting Point 273C/811F brBoth of these are firm, but don't give a good Snap, and still show some blooming br brType 5 - B2 (Beta 2) Melting Point 338C/928F brBeta 2 crystals are what we want Shiny and smooth texture, gives a hearty snap and melts in your mouthbr brType 6 - B1 (Beta 1), Melting Point 363C/973F brFormed after properly tempered chocolate has sit for at least 4 months
Comment from : @bloodscourge

Um does the final product work the same as a couverture? Or is it just a straight casual chocolate bar?
Comment from : @kaisarnatanael2405

Pure genius!
Comment from : @aniqairfan468

holy lord wth are you painting the molds for???? just pour the chocolate in and bang it on the table - done
Comment from : @hahayerfunnie

Can anyone pls tell me whats dis machine is n vch brand it is?
Comment from : @harnishkaur8568

youtube/CA_ZEg4FIno
Comment from : @pumpkindelacream7354

youtube/eDZn0D-uF5I
Comment from : @pumpkindelacream7354

youtube/iK2c2ykKZLI
Comment from : @pumpkindelacream7354

How do you make eating chocolate sound so gross
Comment from : @zao224

Nick, my man! Welcome back!
Comment from : @Will_JJHP

You guys should have gotten a different tester than the person who made it and should have done it as a blind taste test
Comment from : @aarond9563

Nick dropping bars!
Comment from : @spykar87

i love nick
Comment from : @CaneTheUnicorn

Seeing nick makes me so happy
Comment from : @CosmikGamer

I’d love to fight the people involved in chef steps Come to eastern pa We can use my gym or a parking lot Pm me chef steps
Comment from : @mikekeller5202

⭐️🎬🏆👍🏿
Comment from : @ktenasmrspiritualcontrol3920

Science Nick Great video Thanks for the tips on the moulds With flavouring such as essential oils when is the best time to add them in?
Comment from : @georgiivanov1902

glad to have nicky back
Comment from : @ShalomDome

Too loud music, way too many sound effects, this video is imposibble to watch, fire the editor seriously
Comment from : @bib144

Cocoa butter is in the nibs, you don't add extra cocoa butter
Comment from : @ziplepingouin1186

Can somebody please help me with the ratio? :)brDo you use the same amount of sugar and the cocoa powder?
Comment from : @marvinsiemon3895

The animations at 7:15 😍😍😍😍😍
Comment from : @adventuresinwonderland

Glad to see Marou
Comment from : @isabelletran5907

It took me 3mins to realize Nick is back ohmy
Comment from : @boon3086

I want to watch this video sooo badly, but my brain keps getting distracted by the loud music :(
Comment from : @AndresArizmendi

But what would happen if you used Dutch process cocoa?
Comment from : @mrcleveland2921

Wow they didn’t make everyone quit
Comment from : @epiccollision

The temperature won’t matter too much Even when I make chocolate in a melanger, the temperature reaches up to 150F just with friction
Comment from : @Polymeowrs