Raw Chocolate: How To Make Your Own Chocolate From Unroasted Cacao | Sue Frisby | Skillshare

Raw Chocolate: How To Make Your Own Chocolate From Unroasted Cacao

Sue Frisby, Chocomama

Raw Chocolate: How To Make Your Own Chocolate From Unroasted Cacao

Sue Frisby, Chocomama

Play Speed
  • 0.5x
  • 1x (Normal)
  • 1.25x
  • 1.5x
  • 2x
7 Lessons (45m)
    • 1. Introduction

      4:10
    • 2. 1 Equipment

      8:37
    • 3. 2 Ingredients

      7:08
    • 4. 3 Your Chocolate-Making Space

      4:00
    • 5. 4 Preparation of Ingredients

      3:15
    • 6. 5 How to make Untempered Raw Chocolate

      5:16
    • 7. 6 Maple Candied Orange Chocolate

      12:18
  • --
  • Beginner level
  • Intermediate level
  • Advanced level
  • All levels
  • Beg/Int level
  • Int/Adv level

Community Generated

The level is determined by a majority opinion of students who have reviewed this class. The teacher's recommendation is shown until at least 5 student responses are collected.

62

Students

--

Projects

About This Class

Do you love chocolate? Do you love healthy food that is full of vitality?

Raw chocolate maker, Sue Frisby, invites you to discover how to make deeply satisfying chocolate. This wonderful food that gives us so much pleasure, has its source in the raw cacao bean. A sensual delight, chocolate is fascinating to work and create with. What could be more tempting?


Sue has been making chocolate from unroasted cacao professionally for many years, as Chocomama. In this class she will show you how to make handmade, homemade, real chocolate in your own kitchen, using simple equipment and high quality natural and organic ingredients. She will show you how to make chocolate from scratch, giving you a strong and solid foundation from which you can go on to create a myriad of variations.

This is the first of two classes showing you how to make your own raw chocolate.

In this class you will learn:

  • To make delicious, healthy, vegan, raw chocolate
  • To make raw chocolate from scratch
  • The equipment and ingredients you will need to make raw chocolate at home
  • How to prepare for a chocolate making session
  • How to make untempered raw chocolate - a basic recipe that you can use as your creative foundation
  • To make delicious inclusions for your chocolate to inspire you with flavour and texture
  • How to make sweet treats using natural ways of sweetening
  • Foundational skills that you can use for all your future chocolate creations

Who is the class suitable for?

  • Anyone who has a love of chocolate!
  • Anyone wishing to create delicious, natural and healthy chocolate at home
  • Vegans and those on a dairy-free diet
  • Those who eat a raw food diet
  • Those who want to create treats with unrefined and natural sweeteners
  • Parents looking for healthy treats for their children
  • Anybody who likes to experiment
  • Those who want to make food with natural and organic ingredients
  • No previous knowledge is required

Chocomama Facebook page

https://www.skillshare.com/browse/culinary?via=browse-related-skills

Meet Your Teacher

Teacher Profile Image

Sue Frisby

Chocomama

Teacher

Class Ratings

Expectations Met?
  • Exceeded!
    0%
  • Yes
    0%
  • Somewhat
    0%
  • Not really
    0%
Reviews Archive

In October 2018, we updated our review system to improve the way we collect feedback. Below are the reviews written before that update.

Your creative journey starts here.

  • Unlimited access to every class
  • Supportive online creative community
  • Learn offline with Skillshare’s app

Why Join Skillshare?

Take award-winning Skillshare Original Classes

Each class has short lessons, hands-on projects

Your membership supports Skillshare teachers

Learn From Anywhere

Take classes on the go with the Skillshare app. Stream or download to watch on the plane, the subway, or wherever you learn best.

phone

Transcripts

1. Introduction: There's something very special about chocolate. Most of us would agree. And for most of us, it is a joyous indulgence. We love it. And as you probably know, chocolate can be so much more than just an indulgence. Hello, my name is Sue frisbee, and I will be your teacher. On this row, chocolate making class. I got some great lessons lined up. Fourier. Considering the title of the class, you might be wondering what Roche or Critias wrote chocolate is made from unregistered Krakow veins and involves low levels of processing. This means Sally, heat sensitive nutrients in the Krakow beans will remain stable. Whereas with conventional chocolate, they may be lost compared to conventional chocolate. Raw chocolate has a higher nutritional value. This means that it not only tastes wonderful, but eating metropolis is also very good for us. I'd been making more chocolate professionally for many years for my Pachamama business. And I've found is no end of eager customers seeking to buy it. And what is great is that we can make real chocolate from the comfort of our own kitchen. When learning to make chocolate, you'll come across two distinctive types. There's untempered chocolate and this template chocolate. The distance lying in how they're processed and made. Tempering is precisely controlled heating and cooling of molten chocolate to correctly crystallize the Kakar B2 within. This produces the required consistency and a smooth glossy finish. It also increases shelf-life significantly and means the chocolate doesn't have to be kept in the fridge. Untempered chocolate is chocolate. There's not been subjected to this heating and cooling process. Because of this, it has a different consistency and mouthfeel and won't give that snap. Like temperature collectors. However, untempered chocolate is absolutely delicious and comes with the advantage that you can use amazing liquid sweetness, such as maple syrup, to sweet new chocolate creations with temperature, but you can't use anything water-based. Untempered chocolate is also easier to make. And for this reason, when you starting out with your chocolate making, I would recommend that you first learn to make untempered chocolate. And that is what this class is all about. You learn to make simple, delicious, untempered chocolate using my foundational recipe. And for your project, you will learn to make one of my favorite creations of all time, maple candy, orange chocolate. Once your passion for chocolate making has been ignited through the making of untempered chocolate. In the next class, I will teach how to make temperature chocolate. And at that point, the solid foundations for your raw chocolate making will then be complete. So welcome to my class on simple raw chocolate making and join me as I show you how to make your own chocolate from delicious natural ingredients. And as you undertake the project work, you will soon develop your own personal unique relationship with this wonderful food. Raw chocolate. 2. 1 Equipment: Welcome to Lesson one. This is equipment and utensils you'll need for raw chocolate making. You're probably raring to go, but we can't make raw chocolate without having the necessary equipment. So this is what we will be looking at next. Watch this video at least a few days before you begin your chocolate making in cases. Anything you need to buy. The great thing about raw chocolate making is you don't need a lot of specialized equipment , at least in the beginning, and in many cases you already have it in your kitchen. Because of this, you don't need to worry about costs. To be able to make chocolate, you'll need molds into which the melted chocolate can be poured as a chocolate solidifies. It then takes on the shape of the mold. As you may have guessed molds of really fun because you can use them to give you a chocolate any shape you want. Hearts, flowers, animals, letters, bars. If you can imagine it, they will probably be a mold for it. There are also moles. It's enable you to create beautiful patterns on your chocolate. I love thes because they make the final product really professional However, when you're starting out, you don't need to have specialized chocolate moulds. If you wanted, you could even use an ice cube tray. In fact, I did. When I started out, I used anything I could find. As you're going to begin your learning with untempered chocolate, you will need one or more silicon molds. Thes air so great that cheap taken by lots of different ones if you like, and really have fun that perfect for when you're starting out, they have the advantage that untempered chocolate can be pushed out of them because they're flexible that could be bought online or in your local kitchen supply shop for around £7 or $8 for two or three. Professional chocolate tears tend to use Polly Carbon molds. These are more expensive around £20 in the UK from old like this, they seem to be cheaper in the U. S. More like $15. The results could be beautiful if you use professional molds. If you want to sell your chocolate or presented to impress, this is what you will want to buy. I've obtained some second hand ones at a very reasonable price, and the results perfect. However, it's secondhand. Polycarbonate moles have not been looked after. Well, the final chocolate product may not look so good. Polycarbonate moles need to be polished before use and treated. Gently wash them by hand in warm, soapy water. Untempered chocolate won't come out of these molds, so they are for tempered chocolate only. You'll need to have a set of bowls. I recommend stainless steel. Is there much easier for tempering the lightweight, Which is important because she beholding the bold in the air with one hand and they don't retain the heat like glass or ceramic, Which is important when you're cooling your melted chocolate. I use one large five litre bowl on 1 40 to 1 like these, a five liter stainless steel bowl might be around £9 or $18 in the U. S. Smaller ones around £6 or $7. You'll need a minimum of 24 litre bowls, but it's handed to have the extra large one to help cool the melted chocolate quickly. I also have two small two litre bowl, which are great for keeping measured ingredients at the ready. Thes don't need to be staying a steel, however, Whatever you have in your cupboards will be fine. You need to save you probably already have one. You'll need some kitchen scales. You've probably got some of those two. I use digital ones. You'll also require a silicon spatula. Get one of the nice, flexible ones. It will be used for stirring and for clearing the chocolate from one bowl toe another. During the tempering process, we'll easily pick one up for a few pounds or dollars on Amazon or from your local kitchen supplies shop. We're making raw chocolate. Temperature is always a crucial consideration. Because of this, you're going to need a food thermometer when you start out later on. With experience, you be able to gauge when you're chocolate is in temper. A thermometer makes this so easy. However, I use an infrared thermometer. It costs about £15 or $16. You'll want to have one with a nice, easy to read screen. You could also use a probe thermometer. They start around £6 or $8. Dedicated chopping board, especially for your chocolate making to avoid chocolate. Picking up strong flavors from other food. You use it for chopping Cacau butter or nuts and other ingredients I've got to bamboo one. Even this is not less there in the beginning, though, as Kakar butter is now available in the form of buttons. Don't need chopping, but it's a nice thing to have for your creations. You need a good, sharp knife again. Dedicate one to your chocolate, making, if possible, like this one. It's a 10 inch cook's knife and cost about £12. You'll also need a tablespoon or two. I have a couple dedicated to chocolate, but any from your kitchen drawer will do. A coffee bean or spice grinder is an important piece of equipment. You'll be using it to power your sweetness before you melt your ingredients together. Make sure it's not been used for strong spices that might taint your chocolate. However personally, I wouldn't be concerned about a lingering coffee taste as chocolate and coffee of very compatible. I have this one. It costs £16 on Amazon. You'll need a band Marie set up. This is also known as a double boiler. If you have a roar only kitchen without cooker, you can use camping stove for this, so this means a source, one with a small amount of water in the bottom upon which you'll put your large stainless steel bowl containing your ingredients. Make sure the water in the pan won't touch the bottom of the bowl on overheat the chocolate . The power needs a lead so that you can contain this steam when you heat the water before you put the ball on top of the pan. You don't want to kitchen filled to esteem because moisture and temper chocolate don't mix . You may also want to have some gloves so that when you handle the chocolate, you don't get fingerprints on, especially if they're for gift sort to sell for storing of chocolate, gather some airtight containers on Have some grease proof paper to protect your creations. A dehydrator will be really useful. I have the professional level Excalibur dehydrator, and I would highly recommend it. It is expensive, however, at between £160 and £400 or about $200 to $500 depending on the size. And there are much cheaper ones like this at £40 which would be fine to begin with. You could even use your oven on a really low heat, although you might not be able to keep the temperature at the level of what is considered raw. If this is not paramount to you and you're just starting out, using a low oven is fine. As you learn. As you may have noticed, there's nothing I've mentioned that can't easily be purchased. I find Amazon easy and convenient, but you might prefer to use your local hardware or kitchen shop, so now you know what equipment you'll need. Here's your check list. Molds and polishing cloth polycarbonate molds, Bowles save scales Spatula the monitor chopping board knife, tablespoons coffee grinder. A band Marie Set up airtight food containers and grease proof paper. And, as options, gloves dehydrator in the next lesson. Well, look at the ingredients that you'll need. 3. 2 Ingredients: Lesson two ingredients that you'll need for raw chocolate making. Now that you know what equipment you'll be using to make chocolate, let's take a look at what ingredients you'll need to begin. Of course, your main ingredient will be Cacau, also known as cocoa. Cacau is a beautiful food to be working with. These are fresh Cacau pods. What amazing colors inside the pods is the fruit. This consists of a light colored pulp within which of the seeds or Cacau beans. I've heard the pulp is delicious, like into the taste of lemonade, although I've not tried it yet. The Pope commune made into an alcoholic beverage. I would like to try that someday. Cacapa trees grow near to the equator. They're quite small trees growing to about 4 to 8 meters in height and in their natural habitat, grow under a canopy of bigotries, which protect him from direct sun and wind, which they don't like. According to the Fair Trade Foundation, 90% of the world's Cacau growing. He's done on small family farms. Traditional farms plant the trees in the shade and amongst other crops. It seems that on large plantations, the Cacau trees don't have the benefit of the protective canopy on the diverse crops and so need more human intervention to keep him strong and past free. This is what the Cacau Beans look like after they've bean, fermented and dried the car car beans go through processing, which turns them into CAC outpaced. It can come in chunks like that, or buttons like thes. Also, it could be referred to as Cacau Liquor or Cat Commerce. The paste is further process to separate it into car Kawabata and Cacau powder. Roughly half and half car buster can come like this in chunks or in button shapes like this . Check out powder will look familiar to you. It looks just like cocoa powder, which it is, really, except that for use in raw chocolate. It's not made from roasted beans. We'll be using the finest ingredients for a chocolate making Peruvian, Ecuadorian or Indonesian Cacau. Butter and cackle powder is usually what I work with. Minimally processed describe his role or unroasted well, virgin. Always organic. There are three types of Cacau Bean Creole. Oh, being the finest look out for that. I buy my cat cow products from Amazon in the UK I would also recommend tree harvest, who are based in Devon, and indigo herbs based in glass and break. Both have great customer service, friendly and personal, and you can buy indigo herbs products through Amazon chocolate, as most of us like. It needs to be sweetened. There's lots of fun to be had here. My favorite sweetener for making tempered chocolate is coconut sugar. It's also known as coconut palm sugar or coconut blossom sugar. What an evocative name. It doesn't taste of coconut at all. Instead, it has a lovely rich caramel taste and a warm biscuit e aroma, both of which complement chocolate beautifully. It's made by extracting the sap from the stems of coconut palm flowers, using quite simple methods. The sap is then heated to evaporate, the water content, leaving the crystallized sugar so it's not a raw product. I like coconut sugar because it is a whole food. In other words, only water is taken out on nothing else is added and because it's processing is simple and minimal. My favorite sweetener for making untempered chocolate where we can use liquids, of course, is maple syrup. In fact, maple syrup is my favorite sweet thing ever. There was really nothing like it. What a wonderful gift from the beautiful maple tree. Now, salt and chocolate is such a mouthwatering combination. I always put a pinch of salt in the chocolate on making have a great love and respect for quality salt. I use it in all sorts of ways, not only in food. It adds a certain special something to the chocolate. It makes sugar taste sweeter. Now that's amazing, isn't it? It has a magical way of bringing out all the fabulous flavors in the chocolate. I've also read that it modifies bitter tastes. My preferred salt is pink Himalayan Crystal salt on a pinch or two is gone in my chocolate every time for 10 years. Of course, you can play around with whatever salt appeals to you, maybe a local sea salt or one from a far away place for other rock salt's another set of ingredients that you might want to use our essential oils for flavoring a chocolate. They're not necessary in the first back shoes. But the recipe I'm going to show you, we'll use organic peppermint essential oil, so these ingredients that you'll need to make your first batches of raw chocolate. This is for 100 grams of chocolate, and the proportions are really simple, so you'd be able to easily increase or decrease your batch if you need to. 50 grams of raw or unroasted or cold pressed organic. CAC our Butter 25 grams of raw or unroasted organic cackle pounder, 25 grounds of coconut sugar or 25 grams of maple syrup, a pinch of your favorite salt. And if you wish some organic, essential oil for flavoring, you can buy in bulk if you like, because all of these products keep well in a temperate climate. Although it's better to keep essential oils in fridge or a very cool place. Keep your bag seal to make sure your CAC out powder and coconut sugar kept dry. I fold my bags over the top once I've opened them, reseal them and pegged them closed. Or you might want to keep me kitchen containers. So these of ingredients you'll need to make your first batches of raw chocolate in the next lesson. We look at how to prepare your chocolate making space 4. 3 Your Chocolate-Making Space: Lesson three. Preparation of your chocolate making space. So we've looked at equipment you'll need as well as the ingredients you'll be using. Now I'll show you how I prepare for chocolate making session. I've been making raw chocolate for a number of years. Now I've realized that the secret of making great chocolate it's how you feel as you're doing it, the better I feel when I begin. And as I work, the better my chocolate Turns out, it's really worth taking the time to create a beneficial environment for yourself. Toe work in When you start a chocolate making session, the more organized and orderly it is the smoother arm or enjoyable your experience will be . Then you'd be able to easily slip into the chocolate making zone. As I've said before, allow yourself plenty of time for a session. Two hours If it's your first time or more, prepare your surfaces, making sure everything is dry. You don't want any moisture getting into your chocolate, especially if you're going to temperate. The clearing away of unnecessary kitchen items and the cleaning of the space you'll be using could be a great transition between doing whatever it was you doing before on beginning a chocolate session. I now see this time is a chance to get into a more mindful state, almost like pre session ritual in my household when I'm making chocolate, everyone knows I'm not to be disturbed. I don't answer the door, and no one else uses the kitchen. I love getting totally absorbed in what I'm doing. That's when the creative ideas flow. Of course, you might want to make chocolate with other people, and it's great to do that with untempered chocolate. However, even now, I need to concentrate when I'm tempering on. Give the chocolate my full attention. All equipment and utensils need to be completely dry. If you have a dehydrator, you can pop your spoon spatulas, chopping board and moulds in for five minutes. Also, to make sure the moles will need to be taken out and at room temperature before you use them. However, extremes of temperature on sudden changes in temperature aren't good for chocolate. It's a good idea to always have spare batteries for your scales and your thermometer. Get a couple of clean tea towels out or have the kitchen roll handy gathered together your chopping board were dedicated. Chocolate Making Knife. If you have one, two stainless steel bowls of a good size at least two smaller bowls, stainless steel or whatever you wish to use a couple of tablespoons spatulas. A save scales your coffee grinder. A food thermometer, the mold she will be using on a micro fiber or soft lint free cloth. If you're using polycarbonate molds, give him a good polish before you start. Cotton wool can also be used. Prepare your band Marie or double boiler. Get a large pan but a small amount of water in the bottom. You don't want the water to touch the bottom of the bowl, but you need enough so there's no chance of it boiling dry. Have a lead handy. Prepare some space in the fridge away from strong smells like onions, garlic and spices, and that's your chocolate making space set up nicely. So clear, clean and dry the kitchen surfaces you'll be working on. Gather all your equipment together. Polisher carbonite, mold. If you're using one and collect all your ingredients in the next lesson, I'll show you how to prepare your ingredients 5. 4 Preparation of Ingredients: lesson for preparing your ingredients is part of preparing to make real chocolate there a couple of things that you'll need to do once you set up your kitchen ready on before you get going. The first is shaving the Cacau butter. This is only necessary if you have butter that is in chunks rather van in bottoms. The buttons melt easily and evenly. If you have chunks, you'll want to reduce them into small, even sized pieces like these. You can weigh out what you need or shave it already. For future batches, put your chopping board on a detail To keep things steady, take a chunk of Krakow butter in a large, sharp knife. Press down with your hand like this, keeping the chunk steady with the base of your hand. I took the pieces small and evenly like this. Working with Cacau, Butter leaves the skin on your fingers, lovely and soft. Now, if you're going to Tempe a chocolate, you'll need to powder your coconut sugar. Most chocolate manufacturers use machines that grind the Cacau sugar mixture for long periods of time, and that creates the smoothness many people used to. When coconut sugar arrives, it is granulated, and it won't blend well into the chocolate, especially the low temperatures were using even when powdered. The coconut sugar doesn't dissolve completely at low temperature. So are handmade. Chocolate has more of a texture than machine made chocolate. We can enhance this characteristic by adding wonderful, crunchy and chewy textures to the chocolate. Meanwhile, once you have my prime recipe under your belt, you can add anything you want to create wonderful textures. That being said, the pure, simple chocolate bar is a delight in itself to power your coconut sugar. Be using a coffee or spice grinder like this one way out what you will need. Put it in the grind room. Was it up for a few seconds? You may need to do it in a couple of goes to paying on how much chocolate you're making the grind. It doesn't hold very much at once. Next. Way out the rest of your ingredients. Cacau Butter. If you haven't already done so, put it in your large bowl, Cacau powder in a small bowl and your powdered coconut sugar in another small bowl. Or if you're making simple, untempered chocolates like we'll do first put your maple syrup in a suitable container. And don't forget assault. Now you're all set up and ready to make your first batch of raw chocolate, which is what the next lesson is all about. 6. 5 How to make Untempered Raw Chocolate: welcome to lessen five Making simple untempered raw chocolate in this lesson will start our step by step guide toe untempered raw chocolate making by taking a minute to look at the Cacau butter, which is what makes chocolate what it is. Isn't it beautiful? Now let's get started and make our first batch of raw chocolate. This is a recipe for 100 grams of chocolate, but the proportions is so simple you can increase or decrease as you wish. I'll be using organic peppermint essential oil to flavor the chocolate. Of course, you can keep it simple and plain, especially for your first go to make the untempered chocolate. We start with Cacau Butter. Here, I'm using buttons. You might have shaved Cacau butter, and to that we had Cacau powder sieved on top and a pinch of pink Himalayan crystal salt. Now we had our gorgeous maple syrup. The same amount of maple syrup is Cacau powder. Bring a small amount of water to the boil. Make sure the water won't touch the bottom of your bowl nor risk boiling dry. Turn off the heat and put your bowl of ingredients on top of the pan. Let the Kakar butter. Melt first before you stir it, not melted completely, but partially. Give it a few minutes, and you can see it's melting already on. This helps incorporate the powder. Stir now and again until it's melted completely. If it's important to the temperature stays raw. Then you need to keep your food thermometer handy so that you don't heat your chocolate above 45 degrees by accident. That's all melted now. Very nice. Smooth liquid chocolate we've got there now. We've got lovely liquid chocolate. I've got my tasting spoon ready. I'm going to put some peppermint essential oil in the chocolate. This is very strong. It's food grade. Organic peppermint from N. H. R. Oils. You don't need very much. I'm just going to put a few drops in here. About five drops. Mix it around, have a little taste to make sure it's the right amount of peppermint, warm, liquid and beautiful minty. - I'm going to leave them there to set before I move them, because the chocolate is so running that it will spill and go over the edges of the mold that's been left to set for a little while. Maybe five or 10 minutes so I can lift it up, put it in the fridge. It's not going to spill out. Another good way is it could go straight in the fridge, on a tray or a board like this so you don't have to wait removed from the fridge after 30 minutes or when the chocolate is set, carefully take out from the molds. Untempered chocolate melts quickly. You can use a sharp knife to true many overflow. Make sure they are cold so they don't melt. While you're doing this Here they are looking delicious and ready to eat. Store untempered chocolate in the fridge or even in the freezer. Here's a reminder of the ingredients you'll need to make this first batch of untempered raw chocolate, 50 grams of crack, our butter shaved or in bottoms. 25 grams of crack or powder, 25 grams of maple syrup, a pinch of your favorite salt and essential oil if you're using for flavor in the next lesson, we're going to make another batch of untempered chocolate. But first we're going to make a delicious inclusion to go in it. Maple Candid orange peel Absolutely gorgeous 7. 6 Maple Candied Orange Chocolate: in this lesson, I'm going to show you how to Kandy Orange Peel with maple syrup and coconut sugar. Absolutely delicious on the little pieces that you'll end up with a fantastic in chocolate . Of course, this is the list of what you'll need based on four or five oranges, although you might well want to make more. It keeps well in an airtight jar or other container. Four or five large organic oranges, half the weight of the orange Peel. About 25 grams of maple syrup, the same again of coconut sugar, a pinch of pink Himalayan salt or whatever your favorite salt is. Use organic oranges. Take a sharp knife and carefully slice the peel off. You could do it in small pieces like I'm doing here or in long slivers. It doesn't matter. - I know this is our set up for the next stage. We've got our appeal. A ball in a spoon. We've got coconut sugar, maple syrup in a bit of salt. Here's the beautiful, gorgeously aromatic orange peel. I'm doing this batch in rough shapes. I had a tiny pinch of salt, coconut sugar and maple syrup. The mixture looks so lovely in the bowl. Good. That's a good mix. So the maple syrup, coconut sugar and salt planet here nicely to the orange pieces. It gives off such a warm summer smell. And when I was filming this, it was a cold wind. Today it was very, very welcome here. I've got the dehydrator. Trey. The tree has a te flat sheet on it, and underneath it's the mash. First I spread out the mix, John to the te flat sheet. Make sure get every bit. - This now goes into the dehydrator for 12 hours or more, depending on how it drives and also what time of day or night it is. After that, I'll flip the peel off the te flat sheet onto the mash to dry further for at least another 12 hours. And here on preparing the matchstick shapes in the same way. No, this is about 20 hours later. I could have taken it out sooner, but it was nighttime. That's the wonderful thing about using a dehydrator. It's slow food that you're preparing, and so you're very unlikely to overdo it. I'm using a nice thin spatula here. I want all this lovely syrup as well, which is still quite wet is going to dry much faster on the mesh now are the smell is released straight away. I wish it could smell it. You might want to put a tap flex sheet or piece of grease proof paper underneath the mash, because if the mixture is still quite wet, the syrup will run onto your table. And, of course, you don't lose any. I spread it out here now. It doesn't have to be quite a thinners before, because the air is going to be circulating so much better. Now. This is the dehydrator tray with the little sticks of orange on. They seem drier. He's already tastes really nice, a chewy rather than crispy. It's about 24 hours now since I flipped over and put it onto the mash. It doesn't need to be that long. It's just that it fitted in best with what I was doing. They're quite crisp. If you want the more chewy, take them out sooner. They are really good. They're going to have good keeping qualities. But I don't think they're going to last very long before being eaten. If I want to put him in chocolate, which we will be doing next. A. Cut them up into smaller pieces. These could be broken quite easily into nice little pieces, the confused for decorations as well. It tastes like maple marmalade or something so yummy. If you don't have a dehydrator, you could make Cindy Robin on its lowest setting, using a baking tray checked every hour or so, and give them extra sister so that it dries out evenly. Depending on how small you cut pieces and how low your oven is. It may take several hours. I cooked it for four hours. The results were quite different to a dehydrated version, but still delicious. Okay, now let's make some chocolate with this gorgeous ingredient. Here's what you'll need the same as usual. Obviously, you can change the amounts to suit yourself so long as used the same proportions on top of the CAC our butter, he said. The Kakar powder at a pinch of salt to balance the sweetness, and we had maple syrup. I'm going to add some orange oil. Organic sweet orange oil food grade. Really top quality essential oil from N. H. R. Oils in the UK, its strong. You don't need very much about five drops. The ball goes on top of the band Marie, where there's a small amount for water in the bottom of the pan. We don't want the bottom of the bowl to touch the water. Of course, Cacau butter is beginning to melt. Now we'll leave it for a little while before we stir it. Keep an eye on the temperature because you can go very quickly, especially small batches. Chocolate can burn at 50 degrees or higher, and then it's not much use. So here's the melted orange chocolate looking and smelling really lovely. I've got a silicon mold, a maple candied orange peel ready, a broken the peel up into pieces. And I've got some for decoration on smaller pieces of going to go in the chocolate that's ready to go in the fridge now for a short while. There's a bit of chocolate left, so I'm going to use it for a nice, thin piece of chocolate. I'm using activated and dehydrated almonds here, crunchy and easy to digest. You can, of course, use ordinary almonds and some pieces of orange. Here it is, out of the fridge. It didn't need to be in very long. You could also put it in the freezer if you want to eat it really quickly. This is one of the advantages of making untempered chocolate with tempered chocolate. We need to keep it away from moisture as much as possible so he wouldn't put it in the freezer. I would really like you to meet lots of untempered chocolate and experiment with it. It's a lovely, easy thing to do and delicious tasting, and then when you get on to the tempered chocolate, you're really noticed the difference and you'll understand how beneficial it is to go on to the next stage of mastery.