Tree to Bar || How to Make Chocolate Every Step

hello hi everybody gave here from the Hawaii Institute of self-reliance his survival welcome back Mahalo for watching in this video I'm going to show you how to make chocolate from the tree to a chocolate bar on the homestead there's three different varieties that I have right here is a cacao tree this is one variety this is the Aztec ancient Mayan Aztec variety you can tell it's very bumpy and not very domesticated right and this is the Hershey's variety this is what your Hershey's is made out of your standard Hershey's chocolate and this is old-school but this is even older right and how you tell that the pot is ready you can shake it right and there's a rattle you can hear the beans inside and then if it was on the tree and I'm not sure I can scrape the skin right just scrape the skin and there's no green right that's a good indication that it's ready to pick also the development of the ridges and each variety is different you just have to know you're ready so don't go away and learn how to make chocolate here's some pods on the tree leaf the bark to you some smaller ones is a better example sleep smaller developing cacao pods here's another variety here we have vanilla and cacao this vanilla vine is growing on the cacao tree here's some vanilla beans yes we grow long vanilla and cacao busted that one up good okay so what we're doing here is I'm breaking them open and he's putting the beans in the cooler to ferment and ferment these for about five days keep it about a hundred and twenty degrees and what you're looking for is just the bean and you don't want any of and grit or any sand or anything or any of that part of it or any of the Rhine so you don't want any of this you don't want any of that and you don't want the seeds to be sprouted I don't think we have any sprouted ones here so I won't be able to show you what a sprouted seed looks like but it's fairly obvious what a sprouted see looks like and you just don't want any of them in the container so this is what the sprouted beans look like I actually did find some right there they're sprouted you don't want them in the fermentation container and you don't want any the rhein you don't want any of this all of that goes back on the tree so we're getting everything that you don't want in here out of here and this will ferment for about five days have to help it get hot in this cooler and we're gonna put some of this into that and get the thing ferment and this is still cold and an active right so I can drain this one more time this afternoon before I put this in there and this will be busy man going off pretty good by that time and there's a vinegar with the mother in there you know live vinegar bacteria and probiotic stuff and some yeast and then you'll add that in after we get the juice that we want to drink right now yeah so this is basically yeast to start different vegetation and I'm going to show you that we're gonna collect some of the juice this is very rare extremely that you would actually get to see cow juice from the beam that's good that's good there you go cacao juice let's test her out oh my goodness it's like drinking a jolly rancher so good oh yeah at the bottom of the cooler where we're gonna put the seeds you want something like this so you can collect the juice from the beans the white part that comes off the beans here are some beans that have been fermenting for about three days now I want to mention this is a dry fermentation they have a nice sweet vinegar smell it's not a dirty sock kind of funky smell it's actually pleasant for a vinegar smell and I want to mention like I said it is a dry fermentation now when you collect the juice the first day or two is good but then you want to add on the second day you want to add some yeast and a little bit of vinegar to start the fermentation process but that's after you drain the juice because the juice is good without being fermented of course you can ferment it and you can make like a cow juice wine which is really good so now what you want to do is you want to ferment these beans for five days total if you go over five days they could get kind of funky of course you don't want any bugs and like I said it's a dry fermentation you drained it every day you mix it twice a day and you want to keep it above a hundred and four degrees and there's a little trick by adding hot water bottles inside here there's a hot water bottle buried in here and that will keep it warm and then these coolers will keep it warm so I'm gonna shut this lid to keep the heat up to keep the fermentation going this has been laying out for about two days it's going to start to dry and the pulp is rotted off you can see that it's kind of rotting hot it's come off of it now these beans took about six days to ferment and then when the temperature started to drop that's when you lay them out to dry and flavor or the smell of the flavor is a good vinegar kind of snow not so sour socks subtle smell these have been drying and they're not quite done but they're close and they smell pretty good a nice sweet vinegar smell not too bad don't worry about if they stink because roasting then will take out some of the flavor of your beans don't smell so good [Music] [Music] in this step we are separating the inside of the beam from the outer shell the outer parchment or chafe let's find one yeah this is easier to crack you see the inside just the nibs this is before roasting and then you roast them after you separate this part from the innard and I'll show you the setup with the Champion Juicer and a fan beans go in the Champion Juicer right in here no screen and come out the bottom the fan is blowing here comes out the bottom right here the fan blows separates parchment there you go simple easy effective cheap way to do it not that labor-intensive you could set up other rigs and it just takes time to build it and maintain it and you know if you're just a homestead and you're not doing a whole lot of production this works just fine there you go see just a little bit of smoke starting to rise off of here about time you turn it that's typically down you see it's starting to get it dark dark color to it and you can smell it and the convection oven would work a lot better this is this your typical kitchen oven and you could use a BB a coffee roaster right and then some people will roast the beans whole or roast them as nibs which we're doing right now I believe row seat as nibs better more surface area and I believe you get more of an even roast if you roast the nibs and not roast the beans you make nibs and then you roast the nibs because the nibs are little pieces of being you use a Champion Juicer to make nibs and also you can make the liqueur with the Champion Juicer as you can see them right here I've got the liqueur and then this is the waste that I could add back in and this is the nibs I'm putting in there I started out with five and a half pounds of nibs and one vanilla bean four ounces of cacao butter and about four grams of soy with icing and I kind of heat it up to activate the vanilla bean and to melt the cacao butter so I'm going to show you how I do this it's going to get loud because a juicer is loud [Music] so this is the chocolate liqueur putting it in the Melander wet stone grinder this is brand what it looks like this is the point where you add the sugar after I add the liqueur and that infuses the sugar with the liqueur and then you could pour about 12 hours after this has been ready here's the Melander add some sugar you slowly add sugar to use the sugar with the local for five-and-a-half pounds of a core you put in two and a half pounds of sugar which will make a 70% cacao chocolate bar and then you let this run for 12 hours or if you want really smooth chocolate let it run for a little bit more or you could take your sugar and we're using cane sugar and then grind it in a coffee grinder and it will infuse with the liqueur better and then at that point you want to pour oh I didn't show adding the sugar oh no I did I did okay what's the temperature four point eight ninety four point eight so 95 95 okay so it's ready to add the seed and this is one method of tempering chocolate because this has been running and the sugar has been infused and we got some cacao butter he's placing in there and this will start the process of aligning the crystals so we can temper the chocolate you just got to make sure that you stir it up really well you're gonna stir it through the seeds in there completely and that the temperature is 95 you don't want to go any lower and you don't necessarily want to go any higher because if you it drops down below 95 you might have to bring it back up to 105 to break the crystals starting to temper so he's gonna mix this up take out the stone and we're about to pour okay okay I'm not exactly right okay because we do want to go well I'm just saying before you put the seed in before you put the seed in now we've wanted to go along now you're going to drop it but you're gonna mix it and then the crystals are gonna start to align this is my buddy Gary he's the chocolatier yeah we're on right no no no cuz I this is informational and you know I'm just like an apprentice so if you go down to about 93 and that's the time we're gonna start forward 92 okay making sure you get zero water in there you want to stir it up real good with the seed in there you know all that stuff you know the stuff together because this is like the most important part you have to start all over if you mess up the tempering and it is not the easiest it's definitely alchemy there's no true science really necessarily behind this it's kind of interesting okay I've trimmed some of the bars they're out of the mold trim them with the knife there's just a little excess on the side not a big deal now we're going to do this kind of the old-school way with a piece of tinfoil Willy Wonka [Music] [Music] [Music] [Music] there you go bar chocolate we groans we made homestead chocolate that's how we make chocolate now I'm just an apprentice my buddy Gary he's been doing it a lot longer than I and I'm learning from him and there's seven steps to making chocolate roughly and I think that most important or the most difficult would have to be you know the fermenting and the the tempering right because the fermenting you you want to draw out all that that purple and and or as much as possible and the tempering is kind of tricky you want it to be solid right and not flexible but you want to have a break good break here's a here that that's snap that's what you want this is a good tempered chocolate and sometimes it can be hard because it will bloom but bloomie doesn't really necessarily affect the taste too much it's just the look of it and how how well it held the temper so I'm gonna try it oh yeah that's some good stuff there you go chocolate homestead made in Hawaii I'm gonna wrap this video up right here I wanna I'm gonna put a link in the description box where if you want to you could donate and get some chocolate and I'll put a link in the description box for that and I here to answer any of your questions thank you for the like thank you for the subscription make sure your the bell symbol to give notification for when I upload a video and until next time Allu really good stuff oh yes just keep me awake keep you going for a long time this is definitely one of the ultimate survival foods but old chocolate

Channel: Gabe Humphries

Views: 6,346,226

Rating: 4.863389 out of 5

Keywords: how to make dark chocolate, cacao tree farm, chocolate farm, how to harvest cacao pods, diy chocolate, homemade chocolate, homestead chocolated, make chocolate at home, best chocolate, hawaii grown chocolate, hawaii chocolate, hawaii farms cacao, hawaii homestead

Id: 5cFhx_myB0Q

Length: 22min 10sec (1330 seconds)

Published: Thu Dec 07 2017

Reddit Comments

[u/Canadian_Infidel]

If a white dude has a "homestead" in Hawaii does that pretty much guarantee he is rich?

[u/Scienceonyourface]

I enjoyed watching this but the whole time I was thinking “how did the first person make chocolate?” How did someone look at those seed pods and think we can make chocolate outta this?

[u/SebbenandSebben]

I recommend Brad Leone's chocolate making videos

[u/QTheMuse]

I like the way this dude talks; super informative, even tempered, and precise.

[u/afrojap]

Any seasoned redditor is gonna have a gag reflex at the 6:00 mark. Enjoyed the rest though! Very interesting.

[u/bobblerabl]

Great video. He could really benefit from a basic vocal presentation course as he tends to end every sentence with the word "right?"

I did the exact same "right?" thing in the early 2000's and I'm eternally thankful for those who called me out on it. It would help him take his videos from 99% to 100%.

[u/stencilizer]

Dude has a great channel where he shows around his big ass backyard jungle, where he has some interesting vegetables and fruit growing. Here's a video where him and a friend of his harvesting vanilla beans and processing them into a final product.

[u/Jim_my]

He sounds like Brad Pitt.

[u/Robfire80]

This was cool