We’re Gonna Be Doing Chocolate Making.
- Cacao Beans
- Half Cacao Solids
- Half Cacao Butter
- Cacao Nibs
- Some Milk
- Some Sugar
We’re going to be learning how we take that raw ingredient and turn it into the finished chocolate product of many types chuckling Vinny alright guys turns out the factory is very loud so I’m gonna talk you through it out here well pepper in some awesome footage that we caught from the factory and all this chocolate being made and should be good fun. So remember back in part one back at the co-op we were filling up those big burlap bags and we shipped them back over to San Francisco. Where we’re gonna meet up in the receiving room we cut open the bags the beans fall out into this machine what that machine does is sort by size and gets rid of you know foreign objects and our and cacao beans beans any get in there bud please please kind of like cutting a deer Vinnie. You know yeah boom maybe I was better than us and then from there the beans go over to a machine and that roast the beans and then cracks them open the shells go out one way and then the nibs go down. This really fascinating conveyor belt machine that sorts it by size that they go out to the next process whore so here we’re at the milling machine there’s three big cylinders and inside there are these stone grinders. You know cacao nibs are half cacao solids and half cacao butter. When you grind that up it comes out in this like beautiful rich paste.
It’s very similar to the process of how you make peanut butter just to help it make understanding from there you can see this beautiful liquid coming out and that’s called the liqueur. So if you’re going to be making dark chocolate you take that liqueur and you add some sugar, and if you want to be making milk chocolate. You take that liqueur add some milk and some sugar that liquor gets piped over to these machines called the refiner essentially what these big drums are doing is just shear in particle size removing any of that like gritty kind of texture because you know you guys are familiar with sugar. It’s not a small it’s it’s small but it’s not real small you know like if you were from there it falls off and it’s called the Fleck or flake. It’s like Frank it’s like from there the flake falls off and it gets moved up this conveyor belts. You’re gonna want more than that I should just sell that like in a toothpaste do I’ll buy all this so this is the refiner flakes straight off the machine. So this is after it’s already worked its way oh wow super smooth none of that gritty. You can taste the difference between the sugar, and then de cacao just one pot room write it down again.
You’re making toast you take Brad you put in the toaster your toast tastes different from your bread that’s the my art reaction that’s basically what’s happening in here so the chocolate goes into the clutch and it cooks in on itself it’s sort of release this flavor well deep inside you bought these splitting blades so once we left the conch the top it gets tempered tempering essentially sets up the chocolate so that it has that snap and it melts nice right yeah and then from there it’s piped over to these machines which are called Greer’s and what that is is depositing or molding that’s where it’s going to take its form and become a chocolate bar. You get that frightened not there right oh what a packer. So now what we’re gonna do is we’re gonna do a cut test to evaluate the quality of these beans before we actually use them in the roasting area there what’s this little apparatus called here he’s called like a bean guillotine Oh being ganti yeah man all right so we just lock them up just drop the chocolate oh well okay it felt good Shawn it does yeah he just transferred yeah all right oh wow so we evaluate the color the texture we just look at like for impurities such as like a under fermentation these purple colored is like good quality beans any chance I could uh maybe oh yeah first out with this little bean guillotine go for it just push it right down.
You really gotta push it on all right yeah oh the purple when you got Vinny that’s a good cut that’s a good cut damn good cut Shawn what do you do next after this then we’ll do a little mini roasting process over there on that roaster, and we’ll run it through this little milk pretty much. What we did in here is exactly what happens in the factory but on a smaller scale and now we’re going to take the liquor sample we made and a few others we’re gonna go meet up with Gary guitard and we’re going to taste the liquors. To make sure that they’re up to the Guittard standards we’ve done a cut test on these which really kind of gives us a little bit of a preview of what we’re looking for if cocoa bean is not fermented properly. It has a very astringent taste as coca bean is fermented that goes away and more of the the chocolate flavor comes out. Oh is the aromas let’s try a good one I mean my untrained ballot I’d say and approve tastes great it’s such a powerful flavor that’s just overwhelming a lot of times when I taste it I’m really tasting it for off flavors right that’s a good one has no off flavors.
So let’s go to a not good one yeah smells different tastes completely different it has like a manure II it is a wave Barney this is over fermented okay it does come across on a burnt side but that happened in the fermentation. Wow unbelievable the the difference if you ever and that’s just from the egg you said from the fermentation that’s just that’s a super crucial we have two trays here one mine good one being bad right and I mean just through my untrained eye, and little experience. I’d go ahead and say this was the bad one yeah so I mean this one you can see has a little more uniformity in color, and it’s got more of that like beautiful pink purple hue and you said very important that you have those cracks or fissures but this is bad because it’s not only not you totally uniform in its color but it has some mold you can see the bloom yeah and it doesn’t take much to ruin a whole batch. I’m amazed it doesn’t happen more often it is a pretty it happen seems they could be so easy to screw up.