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From the people at Manoa Chocolate, the mission of Craft Chocolate TV is to educate fellow cacao farmers, chocolate makers, chocolate lovers, ...
YouTube-CraftChocolateTV
In this episode we discuss co-packing; also referred to as private label and white label (Mānoa Chocolate does this as well for brands and ...
In this episode we learn how to make a chocolate recipe. In particular we cover a 1 kilo 70% dark chocolate test-batch, but this method can ...
Introduction to test batches
Why test batches are important
Making a 1 kilo batch
Test batch spreadsheet
How to do a half batch
How long does refining sugar take?
How to melt cocoa butter
Conclusion
Dylan answers another 5 questions today in the second edition of Chocolate Maker Q&A. They are: •Where should I get a grindometer?
Intro
Where should I get a grindometer?
Packaging?
How did we decide our mould dimensions?
What kind of wrapping do you use to seal your bar?
What are the different funding options for my business?
This episode touches on some of the unique aspects of our cacao farm here in Hawaii and the big question: Why are we going through the ...
What chocolate should you focus on? Understandably, many people entering into the world of bean-to-bar chocolate making are most excited by ...
In this episode we discuss an issue the craft chocolate industry faces (cacao farmers in particular). Over the last decade cacao farms have ...
A clip from our latest episode diving into the world of cacao roasting. #shorts Follow us for more chocolate content @craftchocolatetv: ...
cuvee_chocolate on April 10, 2024: "Craft chocolate workability and tempering! #beantobar #craftchocolate #finechocolate ...
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After close to ten years of running Mānoa Chocolate, Dylan shares business lessons he's learned through trial and error.
Should you take investment for your chocolate company? In this episode Greg D'Alesandre of Dandelion Chocolate provides the ins, outs, pros, ...
This episode we learn what #WhiteChocolate is and how it's made at Manoa Chocolate. #BeantoBar #CraftChocolate #ChocolateFactory ...
Chocolate Unboxing Bar & Cocoa #chocolateunboxing #chocolate #barandcocoa #craftchocolate. No views · 9 minutes ago ...more. Victoria ...
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Dylan breaks down how Manoa Chocolate is changing its business in these unusual times. With roughly a 90% loss in income, he discusses what ...
In the beginning of Manoa Chocolate we would analyze beans and be overly impressed by notes such as forest floor, earthy, mushroom, etc.
59 likes, 0 comments - indiancraftchocolatefestival on May 20, 2024: "Join us for the first Craft Chocolate Connections in Kochi, ...
Episode 6 covers the fundamentals of tasting craft chocolate. Dylan tastes chocolate from Dandelion, Herufek, DickTaylor, and Labooko and ...
ROOM TEMPERATURE WATER IS THE PERFECT PALATE CLEANSER
CHOCOLATE IS BEST CONSUMED AT 65-74 DEGREES F/ 18-23 DEGREES C
A 70-75% CHOCOLATE BAR IS BEST FOR DISTINGUISHING TASTE CHARACTERISTICS
A BAR'S TEMPER WILL AFFECT TASTE AND TEXTURE
Get ready for a deep dive into tempering chocolate. This episode covers the ins and outs of a difficult step of the chocolate making process ...
Tempering
What is the hardest part about chocolate making?
Crystal structure breaking analogy
Relative Humidity
Over-Crystallization
Continuous tempering machines
Color
Temperatures for tempering chocolate
Controlling your environment
Summary
Chocolate Factory Formula for Success | Ep.68 | Craft Chocolate TV. 18K views · 2 years ago #BeantoBar #CraftChocolate #ChocolateMaker ...more ...
Work for another chocolate maker
Start with Enough Money
What equipment should you start with?
Retail as much as possible
Economies of scale
Budgeting and cash flow
Manage your cashflow
Get an Accountant
Importance of an engineer
@honolii.orchards is the result of a long standing partnership with @honoliicacao. We have finally arrived at the glorious moment of not only ...