How to make good chocolate in small batches from bean to bar

This is the attention I place to making chocolate, every detail matters in creating the most awarded brand in Brazil. Although I work in small batches, you can easily scale all of this with some expensive equipment. :) Good chocolate made with high quality ingredients where producers receive their asking price and respect the environment ... is the chocolate you deserve to be eating.

There is a written post on MissionChocolateRecipes.com with all the links to the tools and machines that you need.

Contents of this video
0:00 Intro
0:13 Selecting and sorting cacao
07:50 Roasting cacao
16:47 Cracking and Winnowing
27:01 Storing cacao or nibs
32:28 Recipes and Making chocolate
55:57 Removing the finished chocolate from the melangers
1:01:02 Tempering bean to bar
1:09:41 Finished chocolate

Affiliate links:
Small Melanger https://amzn.to/3E1JQxb
Tiny convenction oven https://amzn.to/3dUdAl0
Molino for cracking https://amzn.to/3oYnmsE
Tempering https://amzn.to/3p29nSy
Melting bowl https://amzn.to/3e0wyq9
Infrared thermoter https://amzn.to/3q6nVA5
In Brazil I use a dehumidifier, in California it's not necessary https://amzn.to/3GJr5Ae
Polycarbonate Molds (professional grade) https://amzn.to/3q4OUf8
Silicone molds (easy to remove) https://amzn.to/3s8LB9l


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Recipe Website 📝 https://missionchocolaterecipes.com/

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