People have been eating chocolate as early as 1750 BC. In fact, ancient humans were so fond of chocolate they were using it as medicine and even in religious rituals! Today this delicacy is Available everywhere on the planet with companies shipping out as much as 3 million tonnes of it every year!
So how is it made?
Welcome to Kazi Bappi Europe Vlog!
Join us on a fascinating journey as we explore the captivating world of creation and unveil the secrets behind how things are made.
Each video is a mesmerizing showcase of the intricate processes that bring everyday objects to life. From the manufacturing of technological marvels to the creation of delicious culinary delights, we leave no stone unturned in our quest to reveal the artistry and ingenuity that go into making the things we use and enjoy.
Whether you're passionate about engineering, design, or simply curious about the world around you, our channel offers a captivating blend of education and entertainment.
So how is it made?
Welcome to Kazi Bappi Europe Vlog!
Join us on a fascinating journey as we explore the captivating world of creation and unveil the secrets behind how things are made.
Each video is a mesmerizing showcase of the intricate processes that bring everyday objects to life. From the manufacturing of technological marvels to the creation of delicious culinary delights, we leave no stone unturned in our quest to reveal the artistry and ingenuity that go into making the things we use and enjoy.
Whether you're passionate about engineering, design, or simply curious about the world around you, our channel offers a captivating blend of education and entertainment.
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LearningTranscript
00:00 Ever wondered how your favorite chocolate is made? Let's embark on a journey to discover
00:04 the birth of cacao, the magic ingredient that makes our beloved chocolate.
00:09 Our tale begins with the majestic cocoa tree, otherwise known as Theobroma cacao, a name
00:14 that translates to "food of the gods." This delightful tree prefers to grow in the tropical
00:19 latitudes of 20 degrees north and south of the equator, with a particular fondness for
00:24 the fertile soils of West Africa, Central and South America.
00:28 It's a tree that thrives in the warm and rainy climates, sheltered under the canopy of larger
00:33 trees, away from direct sunlight. Now let's talk about the key player in our
00:38 chocolatey narrative, the cacao pod. This fruit, yes, it's technically a fruit,
00:43 is a vibrant football-shaped wonder that hangs from the branches of the cocoa tree.
00:48 Each pod is filled to the brim with cacao beans, enveloped in a sweet white pulp.
00:54 Catching these pods is a delicate task that requires a keen eye and a gentle hand.
00:59 Once the pods are deemed ripe, they are carefully removed from the tree using a machete or a
01:03 long pole with a blade at the end, known as a cocoa hook.
01:07 But the real treasure lies within these pods. Crack one open, and you'll find about 20-40
01:13 cacao beans, the very essence of our delectable chocolate.
01:17 These beans are then extracted and left to ferment and dry under the sun, marking the
01:22 start of their transformation. But let's not get ahead of ourselves, that's
01:26 a story for another scene. So where do we go from here? Stick around
01:30 and find out. The journey from the birth of cacao to the
01:33 silky smooth chocolate that melts in your mouth is a fascinating one, filled with twists,
01:38 turns, and a whole lot of deliciousness. Ready to dive deeper into the world of chocolate?
01:44 Stay tuned. Now that we have our cacao beans, what's next?
01:48 You may ask. Well, brace yourselves because we're about
01:51 to embark on a fascinating journey from bean to nib.
01:54 Let's start with the first step, fermentation. This step is crucial, not just because it
01:59 sounds fancy, but because it's the beginning of the flavor development process.
02:04 The cacao beans, still coated in their fruity pulp, are placed in shallow containers and
02:09 covered with banana leaves. The heat and the natural yeasts in the environment
02:13 kick-start the fermentation process, which lasts for about 5-7 days.
02:18 This is when the cacao beans start to lose their bitterness and develop the complex flavors
02:23 we associate with chocolate. Once the beans are thoroughly fermented, they
02:27 need to be dried. This isn't just to make them easier to handle, but to further enhance
02:31 the flavors. The beans are spread out under the sun for
02:34 about 1-2 weeks, during which they turn from a purple-ish hue to a rich, chocolatey brown.
02:41 It's a tanning session for the beans, if you will.
02:43 Next we have the roasting process. This is where the beans really start to smell
02:47 like chocolate. They're heated in a roasting machine at temperatures between 250 and 350
02:53 degrees Fahrenheit. The roasting not only intensifies the chocolate
02:57 flavor but also sterilizes the beans. Finally, we arrive at the cracking stage.
03:03 The roasted beans are cracked open to reveal the precious nibs inside.
03:07 These nibs are the heart of the cacao bean, and the key ingredient in all chocolate.
03:11 They're like the treasure inside a piÃąata, but way more delicious.
03:15 And that's it. We've journeyed from bean to nib, through
03:19 fermentation, drying, roasting and cracking. It's a process that requires patience and
03:24 precision, but the result is well worth the effort.
03:27 The nibs are now ready to be turned into the delectable treat that we all know and love.
03:32 We've got our nibs ready, it's time to get down to business.
03:35 Scene Script Are you ready to dive into the world of chocolate
03:38 making? Let's get right into it.
03:41 Now that we've got our cacao nibs, it's time to make some magic happen.
03:45 These nibs are about to go on a wild ride. They are initially ground to a paste, transforming
03:50 into what we call "chocolate liquor." No, not that kind of liquor, I'm afraid.
03:55 This one's a non-alcoholic, thick, gooey paste, and the foundation of all things chocolate.
04:00 Now imagine a chocolate grinder, like a coffee grinder but a thousand times better.
04:04 The cacao nibs, our little heroes, are ground into this paste by the grinder's monstrous
04:09 teeth. The friction created by the grinding process
04:12 generates heat, which melts the cacao butter in the nibs, turning them into the chocolate
04:17 liquor. Now I know what you're thinking.
04:20 That's it, right? We've made chocolate? Well, not quite.
04:24 Chocolate liquor, while delicious in its own right, is not the sweet treat we all know
04:28 and love. It's bitter, dark, and extremely intense.
04:32 So how do we get from this chocolate liquor to the sweet melt-in-your-mouth goodness that
04:36 is a bar of chocolate? Well, this is where other ingredients come
04:40 into play. To make the chocolate liquor more palatable,
04:43 sugar is added. The amount of sugar varies depending on the
04:46 desired sweetness of the final product. For milk chocolate, dried milk is also added.
04:52 But that's not all. To give the chocolate its classic aroma and
04:56 taste, a dash of vanilla is often added. Each of these ingredients plays a vital role
05:01 in creating the different types of chocolate we know and love.
05:05 Milk chocolate, milk chocolate, white chocolate, they all start with this process.
05:10 So after all this grinding, mixing, and tweaking, we've finally got our chocolate.
05:14 It's been a journey, hasn't it? But hold on to your hats, because we're not done yet.
05:19 The chocolate still has a long way to go before it's ready to be enjoyed.
05:23 So we've got our chocolate, but we're not done yet.
05:26 Ever wondered why chocolate is so smooth and delicious?
05:30 Well, let's dive into the magical world of refining and conching, where we transform
05:35 coarse, gritty chocolate into something divinely smooth and irresistible.
05:40 Imagine you're at a rock concert. The air is electric, the music loud and fierce.
05:45 Now imagine a chocolate concert, if you will. Instead of rock bands, we have cocoa particles,
05:50 sugar, and other ingredients, all jostling together in the giant mosh pit of a refiner.
05:56 As the refiner spins, these ingredients are ground down to a size so small, our tongues
06:00 can't detect any individual particles. This is why our beloved chocolate has that
06:04 heavenly melt-in-your-mouth consistency. Now picture a stubborn artist tirelessly working
06:10 on their masterpiece, never satisfied until every stroke is perfect.
06:14 This my friends is the role of conching. Named after the Spanish word concha, meaning
06:19 shell, a concha is a machine that kneads, rolls, and aerates the chocolate, sometimes
06:24 for up to 72 hours. It's not just about texture though.
06:28 This process also helps in developing the flavor of chocolate by driving off unwanted
06:32 acrid flavors and bringing out the rich, deep notes we all adore.
06:37 Some say that conching is where the real magic happens. It's like the chocolate is attending
06:41 an intensive yoga retreat, emerging relaxed, well-rounded, and ready to bring joy to the
06:47 world. It's a process of refinement, a process of
06:50 perfection, and a process of patience. Throughout history, chocolate has been a
06:55 treat for royalty, a currency, and even a sacred offering.
06:59 But in this stage, chocolate is like a rough gemstone, being polished and perfected, revealing
07:04 its true, delectable beauty. So next time you bite into a piece of chocolate,
07:09 remember the rock concert and the stubborn artist.
07:13 Remember the hours spent refining and conching, all to create that perfect piece of edible
07:17 joy. We're almost there. What's next? Let's find
07:21 out. Ready to see how your favorite chocolate bar
07:23 takes shape? Let's dive into the fascinating world of
07:27 tempering and molding, the final steps in the chocolate-making process.
07:32 Tempering is truly where the magic happens. It's a delicate dance of heating and cooling
07:36 the chocolate to create a smooth, glossy finish.
07:39 Imagine the chocolate as a room full of unruly children.
07:43 Tempering is like the strict but fair headmaster who walks in, and suddenly everyone's in line,
07:48 behaving impeccably. The process begins by heating the chocolate
07:52 to a specific temperature to break down its existing crystal structure.
07:56 Then it's gradually cooled and reheated to encourage the formation of stable, uniform
08:00 crystals. Why do we do this, you ask?
08:03 Well, tempering gives the chocolate that satisfying snap when you break a piece off, and it's
08:08 what makes it melt so seductively in your mouth.
08:11 Liquid chocolate, on the other hand, can be a bit of a rebel. It might look dull, feel
08:15 grainy, or even bloom with a whitish cast. Not quite the chocolate experience we're after,
08:21 right? Once the chocolate is tempered to perfection,
08:24 it's time for the molding. This is the moment when the liquid chocolate
08:28 transforms into the familiar shapes we all know and love.
08:31 The tempered chocolate is poured into molds. From simple squares to intricate designs,
08:37 the possibilities are endless here. Then, the molds are vibrated to remove any
08:41 pesky air bubbles. We wouldn't want those ruining our smooth
08:44 chocolate experience, would we? Finally, the filled molds are cooled, allowing
08:49 the chocolate to solidify and take on the shape of the mold.
08:53 And voila! What was once a humble cacao bean is now a
08:56 delectable piece of chocolate, ready to be unwrapped and savored.
09:00 So the next time you bite into a bar of chocolate, take a moment to appreciate the journey it's
09:04 been on. From the tropical cacao tree to the careful
09:08 process of tempering and molding, every step contributes to that heavenly taste.
09:13 And there you have it, from tree to bar that's the journey of your favorite chocolate.