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today we're going to turn this tropical fruit into our own chocolate bar this is actually what chocolate is made out of you hear that's because the cacao beans are in here it's like a hollow shape you're going to be seen in a second here but these tropical fruits are actually really hard to get so we wanted to show you the process of how chocolate is made and it's very interesting let's take a smell what does that smell like nothing it smells like nothing it smells like absolutely nothing but inside it's gonna smell delicious and then we're gonna
crack these open to reveal what's inside so let's do that you'll see the cacao beans and these smell like fruity almost like something like that always smells like something it smells like lychee and you could actually eat the beans so let's take a bite see how it is very fruity like it's just like light treats yeah it's kind of it's not bad at all and this is what the inside looks before fermentation it's like a crazy world in there now we want to ferment this and the reason we want to ferment these is because that's where the flavor comes from it also kills any bacteria around it so if you can Albert throw the beans into a jar you want an airtight
only beans only the beans yeah and fermentation is required like I said this is where all the flavor comes from you get to kill the bacteria and it changes color and you guys will actually see that also it's a very slimy actually feels really good to touch okay after all your cacao pods are in an airtight container we want to close this up now we're just going to keep this closed for about seven days and let it ferment see you in seven days all right it's been seven days I'm wearing a different t-shirt Albert's wearing another black shirt anyways this has been fermenting for seven days and if you take a close look at it has all these Bubbles and it's actually alive right now that's how fermentation
works so now what we're gonna do is just drain some of the water in here and go ahead and bake it so let's do that this actually really smells like alcohol so we might get drunk in a second here but we're gonna pop this into a 450 degree oven for about 20 to 30 minutes honestly it really depends on your oven you just want it to turn a dark brown color and you're going to see this after we're done and finally it is roasted this took about 30 to 45 minutes so it didn't take 20 minutes so just keep it about one hour you want to keep an eye on it because that's the trick of it 450 degrees keep
an eye on it and you want it to look this color that's the color you're going for and the next thing we're going to do is you want to now peel off the skin Go Gentle here go very slow and this is what the inside should look like this is what we call the cacao nibs and this is right here is what the chocolate is made out of hours to do this sorry Albert but Hey listen we got our cacao nibs we're ready to go and this is where actually the chocolate making begins let's get started okay in order to make our chocolate we have to grind down our cow nibs so they're super fine and this is what actually turns into that chocolate liquid but you're gonna need two ingredients we're gonna need the cacao
butter and sugar to make different types of chocolate the percentages of cacao butter and sugar that you're going to use are gonna differ so we're gonna make dark chocolate today which we're gonna use 10 of cacao butter and 40 of sugar so we're gonna weigh how much cacao nibs we have and we're gonna do the math and figure out how much cocoa butter and sugar we need foreign first things first we want to melt on our cacao butter you could throw this into the microwave or you could just melt it in a pan in order to break down these cacao nibs to make them into smooth chocolate you could use a blender
but that's not what we're going to be using today we're going to be using a wet stone grinder okay first we're going to go ahead and just add in a little bit of our cacao butter to lubricate the stones then we want to gradually and I mean very gradually add in your cacao nibs don't add them all at once because you're going to overwork the machine and you can break it so just gradually work it in and wait for it to start grinding down then you can start adding more and more until you put in all your cacao nibs it smells amazing foreign
to two hours of grinding down all your cacao nibs then you want to add in the sugar don't add it in right away you really want the cacao nibs to break down but slowly add in the sugar don't add it all at once because again you don't want to overwork the machine all right this has been running for 24 hours I changed my shirt got a haircut and a divorce so but now the chocolate's ready let's take a moment and just appreciate how beautiful this looks how'd you sleep at night I don't know this guy slept through this machine silence like just like sorry to all your neighbors the moment of silence and now we have our own chocolate molds we're gonna pour our chocolate liquids into the mold and make our own chocolate bars
all right after you pour the chocolate into the mold you could either let this sit outside and wait for it to set or you could pop it in the fridge and it'll set a lot quicker our chocolate is fully set and ready for us to eat now we're just going to de-mold this foreign we just turned this fruit into a chocolate bar all right now we're gonna try these chocolate bars cheers that is amazing that is absolutely um they just have so much flavor this is way better than your typical chocolate bar because ingredients yeah it only took us three ingredients to make this delicious chocolate bar it's actually really easy it's a fun process so if you have the time you guys should definitely try this out because it's really fun
make sure to like subscribe we'll see you guys in the next one bye
