自家製ミルクチョコレート

自家製ミルクチョコレート

Nick:
Milk chocolate. Do you actually know how it’s
made? Because I’ve found that most people actually
have no idea. I mean, do you know where a cashew comes
from? Did you know it’s this weird little thing
that hangs on top of a fruit? There’s so many foods out there where people
just don’t even think about where they come from. But that’s why I’m here today. And I’m going to show you exactly how all of
our favorite candy is made. But to start this stuff right here is no
good. Now we’re gonna make it ourselves. But first, let’s go grab some cacao pods. The fruit where chocolate comes from. Oh, one thing we forgot to mention. We’re actually flying all the way to Ecuador
to pick up the cacao pods ourselves. We do it big here. So I’ll see you in
Ecuador. So we are in fact in Ecuador now. We touched down late last night, so I didn’t
want to film anything, but we’re gonna get a quick cup of coffee right now. Man1:
Here we have the Ometa. The Ometa is like a Mexican tamale. It’s made with corn and with cheese. It’s sweet, and it’s very common to have it
here for breakfast or for lunch. Wow.
Oded: I usually have it for breakfast, for
lunch, for dinner, for a late night time. I love it so much. Nick:
Quick little last stop for some coconut
water. Then we’re at the cacao farm. And how long till the cacao farm? Driver:
15 minutes. Nick:
We’re almost there. Perfect. Nick:
Okay, let’s drink some coconut water. Wow. Oh. Thank you. Thank you so much. So we finished the coconut. Now they’re gonna open it up so we can eat
the flesh on the inside. Gracias. Thank you so much. Nick:
This reminds me more of of me. And then right there is Manny. Manny:
It’s messed up. Driver:
Start with the flower. You hit the small pot. It’s one week. So this is the stage one. We have six stages. This is stage one. This is stage two over there. If you if you can take a picture, you see
the stage three and four and five. Every day we harvest in the morning. And wow. Now you see the big the size. This is 5050 and 51. You can. Nick:
I, can I open it? Driver:
Sure. But it’s it’s difficult. Look, look. Nick:
Oh is that okay. Driver:
Take take a picture. You see. Now you can taste it for you. Nick. Manny, here you have the pulp, you
have the bin, and you have the husk from the husk. Today we prepare the flower, the pulp. It can be the pulp, freeze pulp or a aseptic
pulp. And from the past, we can take the liquid
and make the juice. Okay. And inside we have the beans. So. Good. Yeah. You see the bean? If it’s not fermented,
it’s purple. So when we talk about the ruby now, you can
understand the color. It’s natural. Nick:
As you continue to grow, you get those
massive, big, thick boys back there. That’s cool. We’re here right now in
Ecuador. Like like we said, we started out in Boston. We’re gonna make some milk chocolate. But this here is my good buddy Oded. Who is it fair to say you’re you’re you’re
basically Willy Wonka, right? Yeah. The reincarnated Willy Wonka. Exactly. I actually have a picture here. Oded:
I lost my hair, I got older. Nick:
Do you see any resemblance? Well, anything here? Oded:
I lost my hair. During like. I mean, they told me that cacao
actually grows your hair, but I don’t know. I ate too much. Probably.
Nick:
He is the modern day Willy Wonka. Oded:
You didn’t believe me. The chocolate doesn’t
grow on trees. The chocolate is a fruit. I wanted to take you here to the farm in
Ecuador, where we can really see there’s no chocolate bar on a tree. It’s a fruit, actually. An unbelievable fruit. Delicious. We’re gonna describe it. So many colors. You know, always. What’s weird to me is that
this looks right, but it’s not yet. You’re going to see when it’s ripe. I would think it’s right. But, um, in the
middle of the the process of ripening. Yeah. Then it’s becoming red and yellow. And there are different varieties of cacao. You know that Criollo or here in, in, in
Ecuador they call it Arriba Nacional. It’s a very, very expensive cacao look
different than this one for that. Also many different types of chocolate
flavors, nuances of the taste. Nick:
Anything you need to know about chocolate? He’s your guy. Driver:
Don’t open it with your hands. Nick:
Oh, I was so ready to karate chop it. Driver:
You can try it, but we will take you to the
hospital. Did you see the difference? Nick: Oh, wow. Look at that.
Driver: The size. You see the sap? Nick:
Manny. Go ahead. You can take a little bit. It’s okay. Yeah. You won’t be fired. You’re fired. No. Driver:
The moment you cut it from the tree, it’s
like the umbilical of the mother starts fermentation. Now when you eat it. Let’s say.
Oded:
You can see. The evolution why human beings are so close
to the monkey. You see, it’s like that’s the closest you
can see. There’s the closest evidence of a monkey. Nick:
He’s eating the whole seed. The whole thing. It’s on your hand. I love, I love cacao, I love it, I love it. Oded:
$400 bar. They make it from this national. Nick:
$400 chocolate bar from these pots. Driver:
Look. Ah, this is a disease. Oh, okay. Yeah. Tom Brady is throwing this one to Oded
in the Super Bowl. That that should be that. Manny:
That’s a beer commercial. It’s actually like a football a little
spiral. Nick:
Yeah. The flavor of this is I can’t even
begin to describe it right off the trees. It’s like a little bit gooey, but it’s
almost like a carbonated taste and texture with like, citrusy sweet, almost a little
lemony. I don’t even know how to describe it, but
it’s incredible. Look at that. Amazing. Crazy to think that this turns into
chocolate, right? Manny:
That’s too bad. He’s too fast. He’s too fast. Nick:
Yeah. So they have three massive farms here. There’s fields literally just go on forever. And it’s just tree after tree after tree,
all super packed together. You have this perfect little cute building
in the middle of nowhere, right? And then all these massive, massive
companies that all of us know and eat all the time, they’re all using this to make
chocolate. Yo, cut. Cut the cams. First.
Manny:
Yeah yeah, yeah. Nick:
What are you doing? Driver:
This is the solar farm. It belongs to Mars. Nick:
But this is where Eminem’s come from. Look at that entrance sign right there. Biggest cacao pod ever. So if you look back right behind me, this is
a whole water reservoir. Oftentimes, if the guy that runs the whole
city towns water isn’t paid, he’ll just go and turn off the switch. He’ll just turn off
the knob and then you’re stuck with that water. So they have all these backup
supplies. Now we’re gonna see that second stage of the
process where they fermenting and they’re drying, because that’s when you’re getting
closer to the actual final product that we all know, chocolate. So the way they keep the trees going,
because they’re harvesting 25,000 pods or more a day on each farm right here you can
see this is an old tree. This is 20 years old right here. Okay. And you have all these pods and
they’re still small, but they’re growing. And then you already have the second one
that they’re having grow off the side of it. And what they’ll eventually do this is brand
new, but they’ll eventually do is they’ll chop this tree off after they harvest all
the pods off the tree. Right. And then they’ll pull this one up and
this will be the new tree, and then a new one will come out of this tree and keep going. So that’s the way they keep the cycle going,
which is really, really cool. So we finally made it to the drying process
here. And now it smells like chocolate. And here’s where we’re gonna get closer and
closer to chocolate. Look at this. All chocolate. Oh wow. They smell really fermented. Wow. Look right down here. Now it’s all laid out. They’ve taken the seeds out of the cacao
pods, and they’re all really slimy and gooey. And this is how we’ve been eating them the
whole day. So they lay it out at the start of the
process. And this is when they begin to ferment. So now look at the gradient over here. So we have the lighter colors. It starts to ferment. And then if you slowly
look up it starts to get darker and darker and darker as that as that fermentation
process happens it’s amazing. So eventually it’s fermented. Right. And then you have this you have these
dried beans and they’re hot and they’re hard. Right. And that’s when they pack it up in
these big bags right here. And this is what would get shipped to a
factory like Mars. That’s going to go ahead and take these and
make chocolate out of it. So that’s that process. And you can see that if I pick up a couple
of these here and I crack this one open just like this inside here, I’m going to have
cacao nibs, which you may have seen on top of a smoothie or something like that. But this ground into a fine paste is what
would eventually make a chocolate bar. Crazy, right? He pretty much goes back and
forth and moves the cacao around. That’s amazing. So this is a storage facility with all the
the dried. Sorry, Manny just fell down, but this is
where they would store all those seeds that are about to ship out. Manny:
That’s a big pallet. I’ve never seen a pallet
that big. Nick:
Oh, wow. Oh my gosh. It’s a crazy tower of cacao. This is okay? Oded:
Is it a video? Then I have to kill you. Driver:
I’ll tell you something. Look. Oded:
They collect them and bring them to the
collecting center, which is here. Nick:
This is unbelievable. This is insane. Nick:
It’s a beautiful bright purple seed, right? Some people eat it raw. Manny:
Like this guy. Nick:
Monkey man over here, I guess. Oh, look at that. You know? And if you want, you can eat this
just like an ice cream cone. You know, we’re not going to taste a whole
lot if you’re just licking it, but. Nick:
All right, everyone, I just wanted to go to a
quiet place here to debrief a little bit. I know that was a crazy, crazy day. We have quite literally been here since 8
a.m., and it’s been the entire day right now. We’re headed to dinner right now. There was so much more to this farm than I
actually thought there would be. And actually think about the final product,
right? Think about a chocolate bar sitting on the
shelf in a store, and suddenly we find ourselves in this massive, massive oasis of
cacao everywhere. I just wanted to take a moment to kind of
almost debrief and think about just the experience that we had, just to see the kind
of behind the scenes, behind those mysterious walls of all this stuff that ultimately
makes it into one of the most common products you could possibly think of in the entire
world. No one’s really ever shown anything like
this behind the scenes, so I’m really happy, and I’m really fortunate that we got to do
this. So we can’t take any of these home in our
bag because it’s illegal. But I am gonna ship some of these back home
and we’re gonna make chocolate. But we literally just came to Ecuador. So I want to say thank you to all of you
that are watching, because you’re the ones that make this kind of thing possible. I mean, you are the reason that we were
literally just able to fly come to Ecuador from Boston. Now we’re going back home and
we’re making chocolate. It doesn’t get more homemade than this, so
we’ll see you back in Boston. Yes, I did just get back from Ecuador. We really did just go all the way there and
come right back to this kitchen. And look, I brought some beans and more
importantly, some pods with me. Unfortunately, I couldn’t take the pods on
the plane because they just weren’t letting us on with them. But we shipped 18 pods
right behind us, so they got here perfectly in time. Man, these boxes are big to start. Let’s take off this lid here. I know that every time we get cacao pods,
they’re really well packaged because they’re actually quite delicate. Now, when we open
these things up, inside each wrapper will be one of the pods from the exact farms that
you just saw. Because of shipping, some of them are going
to be cracked like this already. But if I go inside, you all now know what
cacao should look like. And the fact that it’s really juicy and
slippery like that means it’s nice and fresh. I absolutely love the fact that they’re all
different colors, shapes, and sizes. They really are beautiful, and looking at
all of these already makes me really miss that incredible, incredible farm we visited. Now that we’ve opened that first box, let’s
remove the second lid. I find it just so incredibly amazing,
somewhat magical, one might say, at how incredible these things are. Who could have ever thought that this is what
makes chocolate? Fortunately, it looks like most of the pods
were okay in transit, so at this point, we’re ready to crack a bunch open and begin that
fermentation process. Now, after we’ve finally removed all of
these cacao pods from their protective casing from that shipping, I want to take a really
quick moment to show you all those colors again. We have some of those beautiful
orange yellowish ones. Then perhaps my favorite are those rainbow
ones with green, yellow, orange and red on them. And of course we have some of those
deep red ones that have some darker black spots on them. But now it’s time to have
some fun and open all of these up so that we can begin the fermentation process that’s
going to take us about a week. First things first, it’s time for some
karate chop action. Here we go. Oh, cleanest cut yet. Look at that right down the middle. Perfect shock all the way through the whole
pod. That right there is a karate chop. And I’m not even going to do any more,
because that’s the best I can do. Now I’m gonna crack this bad boy open. It does look like I messed it up a tad bit
by hitting it too hard, but it looks absolutely gorgeous. Let me get a paper towel real quick, okay? Bro. What are you doing? You’re fired! You just ate half the pot. Spit it out! At this point, I’m gonna use my
knife like a normal person to open up the rest, wedging them all open such that we can
easily take off these seeds and start fermenting. So give me a few minutes while I
crack all these open. Once we’ve gotten all of our alien like pods
open and separated, I’m gonna go ahead and put these all on a big tray, and then it’s
time for perhaps what is my favorite part? Squeezing them all out. Just take a listen. We just want to take all of the seeds out
and put them on our tray here so that they can then sit and ferment for a week. And this is what ultimately will give them
those flavors that we all expect in chocolate. Now, it’s true that if we just
roasted these seeds right away in our kitchen, the entire room will actually smell
like a chocolate bar. But fermenting actually develops things. It brings out the flavor that you’re
otherwise not going to have. As we separate off all these seeds, we’re
gonna leave behind this stem in each of our pods, which we really have no need for right
now. However, all of this stuff behind me, I’m
going to toss in my garden as compost to try to get some flavor in there as well. Once we finally squeeze these all into our
tray, it’s now time to spread all of these out and set these aside for a week to
ferment. I’m going to be keeping a really close eye on
these for the next week to make sure that there’s no mold that develops, and I’ll try
to update you to make sure you’re looped in as well. After about a week of fermentation,
the seeds have changed quite a lot. Unfortunately, during the process, some of
them started getting a little bit of mold at one point, so I rinsed them off with a
little bit of alcohol, put them back and they seem to be fine. Now, the first thing you’re
hit with with these is this overwhelming smell of alcohol, that really fermented
aroma that we smelled on the farm in Ecuador. The other part of this is the fact that they
are really gooey. You can see that when I open up these
gloves, there’s just all this goo there. And again, that’s the same thing we saw at
the farm in Ecuador. At this point in time, it’s time for the
roasting process. So after mixing these around just a little
bit, I’m simply gonna lay them out flat and toss them in the oven. And at this point,
I’ll roast these bad boys at 300°F until they’re a deep brown color and have been
fully roasted. Not my flip flops. What are you doing? And finally, at this
point, they are all fully roasted. Now, these seeds right here at this point,
smell like a perfect mixture between vinegar and chocolate. And I know that sounds really
strange, but like we talked about before, that’s how you get that flavor. And now that these seeds have all been
roasted, it’s time for what’s going to be the most hands on part of what we’re doing
today, which is breaking all these seeds open and getting those nibs out. Now we’re gonna put all these cacao seeds
into a bag, because crushing them up in a bag is going to be a lot better than trying to
individually crush them all in our cutting board. What’s gonna happen here is this when
we crush all of these open together, we’re going to be separating the shell. And then what’s inside? All these beautiful cacao nibs which will be
used to make chocolate. Now it’s time you got a rolling pin. And pretend that what’s in this bag is
someone you really don’t like. I’m pretty good with a rolling pin. What are you doing at this point? We smash. And now, after we’ve been smashing
for quite some time, we’ll pour the contents back onto our tray. And as you can see here, we’ve got a nice
mixture of shells and nibs. At this point in time. We’ll take a quick
pause, and I’m gonna separate out all the nibs from the shells. All right. Cut the camera for a second. All right. Um, you’re gonna separate all
these out real quick. I’m gonna take a bubble bath really fast,
all right? Yeah. All right. Are you still filming? Dude? You’re fired. Are you done? Manny:
Yeah, yeah. Nick:
All right, don’t film me. Don’t film me. At this point, after about an hour of
separating all these cacao nibs out, we have our roasted nibs. In general, I’m sure some
of you have seen these before. They often put them on top of things like
smoothie bowls, acai bowls, that kind of thing, but we all actually know them from
being liquified into chocolate liqueur, which is ultimately transformed into all the
chocolate bars you know and love. Now we’re ready to start grinding, and I’m
super excited because we have a real stone grinding machine here with us right now. Just before we roast, I want to show you a
perfectly peeled cacao bean here. It’s beautiful and looks just like a
dinosaur egg. So this right here is the whole bean without
the shell. And then when I crush it, we have all those
nibs. I am very excited about this machine right
here because this is a stone grinder. These beautifully polished stones on the
inside are gonna go for hours and hours to grind those cacao nibs into the perfect,
perfect, smooth chocolate that we’re looking for. Before I put anything in there. Watch these spin for a minute. Now it’s finally time. I’m gonna start dumping these cacao nibs
slowly into here and let them start to grind up. But this machine is really loud, so I
may not be able to talk while I’m doing it. To start, we’re gonna let these grind for a
little while to let the first small batch start to get broken up. Then we’ll add more. We’ve been letting it go
for about five minutes now, and this is what it looks like again, I’ve turned off the
machine because it’s really loud, but if you look in for a second, it’s almost like we
have a slightly rough peanut butter consistency right now, but for now, I’ll
fire it back up and continue adding nibs. I’ve turned this off again because of how
loud it is, but at this point, we’re gonna add those last cacao nibs into our machine
here, as we can now get from the bottom, that chocolate has become even softer and
smoother, and we’re slowly getting to the point that we could add our final flavorings
and then turn it into a bar. For now, I’ll turn it back on. At this point, once it’s almost a liquid,
we’re going to start adding our sugar. The sugar is going to have to go in bit by
bit, so that it slowly sort of melts and combines itself into that chocolate. Now finally, we have this beautiful liqueur
here. It’s a really soft, smooth, beautiful
consistency at this point, as you can see here from my rubber spatula. Let’s take out a nice big scoop of this
chocolate and just look at that chocolate. We have just made this from cacao pods. Once our chocolate’s finally done mixing,
I’m going to tilt the machine all the way over so that it can slowly drizzle into our
chocolate mold. I’m slightly skipping a step here by not
going through the full process of tempering the chocolate, but you’ll see that we’ll get
a smooth chocolate bar with a nice crack. Regardless, once we let all that chocolate
flow into this beautiful mold here, we’ll let it spread through our chocolate mold. This looks incredibly good. At this point, we’ll run a bench scraper
across all of the chocolate, making sure that our whole bar will be perfectly level. And once we’ve cleaned off all these edges,
we’ll set it aside to cool. Now for our milk chocolate bar. We’re going to go ahead and sprinkle in a
little bit of milk powder across our cacao and let this blend again. And now we’ll pour in our milk chocolate and
repeat the same process that we did with the dark chocolate bar. Once we’ve given that
chocolate some time to rest, here it is. This is my favorite part of the entire
process. The classic moment of truth as you pull back
the mold. As you can see, we have a beautifully smooth
bar of chocolate here. It’s got a fantastic shine on it, and the
thought of having this come all the way from cacao pods from Ecuador is really, really
cool. We certainly did take 1 or 2 shortcuts
throughout this process, primarily in the name of just moving this along. But I’m really, really happy with how this
turned out. And now it’s time to make sure that we get
that nice classic snap. Here we go. Our milk chocolate also looks
absolutely gorgeous, and I have to say, I’m really proud of how this came out. But there’s only one way to know how truly
good this is. So here we go. First, you must let that
chocolate melt slowly on your tongue and let it slowly melt with the heat of your mouth. Once that beautifully soft cacao and cocoa
butter begin to melt across your tongue, you’ll begin to pick up all those flavors. This chocolate is, not surprisingly,
absolutely delicious. It was such an incredibly fun trip, and I
hope you learned something about how all this stuff works. I mean, it really is crazy that
most of us have no idea where any of this kind of thing comes from. I’ll try to think of more examples that we
can go and show you firsthand, to really give you an insight into where some of your food
comes from. But I’ll first pause to say one quick thing
that I’m really excited about. Before we close things out, I want to take a
moment to give you a great offer. And before you go, this is not a
sponsorship. This is purely me having talked to Blue
Stripes, the company that so kindly brought me on this trip, and I asked them to pick
out all my favorites and make a box that you could get. So they are quite literally
offering this to you at the cheapest price possible. I’ll have a link in the
description below, but if you click that link and enter promo code Fly Cacao, Fly Cacao,
you’ll get 20% off. This will be $35 plus shipping, and what’s
inside are one of each of the types of the cacao water that they have. One cacao pod, which I imagine will be quite
exciting for a lot of people, and some of these chocolate hazelnut bars that are
absolutely delicious. It’s basically just a healthy candy bar. Again, I really wanted to put something
together to give you what I experienced on this trip, and this will give you virtually
all of those flavors fresh from the farm in Ecuador. Now, I know it’s been a long video,
but to finally close things out, I want to first say a big thanks to everyone who did
help make this trip possible, because it was quite a production. And now I want to
encourage you to go down and smash that like button, because that’s what keeps us going. And don’t forget to subscribe. If you’re watching right now and you’re
already subscribed, make sure you hit the notifications icon. Just take a quick second to do that because
you do not want to miss what’s coming soon. See you later.

I visited Ecuador for 48 hours to pick up fresh cacao fruit, then brought it back to my kitchen and made milk chocolate. This may have been the craziest thing I have ever done. Most people will eat chocolate their entire lives without ever knowing where it comes from. I want to change this, not just with chocolate but with many foods out there. Chocolate itself doesn’t just grow on trees. Instead, it’s a fruit. One that looks something like an alien life form, but tastes better than anybody could possibly describe.

Think of something that’s light, almost foamy. It varies in flavor but can have many notes and flavors including sweet, slightly tart, lemon, lychee, mango, pineapple, and perhaps even a very light taste of chocolate. The process then has several stages. Fermentation, drying, roasting, then grinding. Ultimately, the ground cocoa liquor is blended with additives such as milk powder, sugar, and more to create the chocolate bars we all know and love.

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