Charles BOYLE BROUGHT ME HERE

@laasyanalluri

3 жыл бұрын

me tooo

@cashmoney9704

3 жыл бұрын

Boile

@hoomanburrito633

3 жыл бұрын

Mee too 😂

@42O-q3p

2 жыл бұрын

Same

@kengarong6444

2 жыл бұрын

That episode made me obsessed with nibs

I love these little tips! You are so kind to make these, so we know what we are putting in our mouths ALL THESE YEARS!

Finally, I get someone to differentiate cacao vs cocoa. I was confused because I am from the island and we call the beans cocoa. We grow up parching the beans and use a mortar and pestle to grind the been until it becomes pliable. We then make it into a ball; let it rest then grate it and boil it with cinnamon leaf; sweeten it with milk and consume it as tea. When the tea is made there is a lot of oil on the top. Thank you very much for this clarification.

Terry loves agriculture practices

@Hayleyoocrazy

2 жыл бұрын

yes! yours is the exact comment i was looking for!

I am a small Chocolatier residing at Kolkata, India. You inspire me a lot❤️

Man I really needed this guys explanation! Bought my first bag of beans and literally have no idea what Im doing. Thanks!

I stumbled upon the Manoa Chocolate Factory while hanging out in Kailua (I live in Honolulu) and decided to go in. The staff were so nice and I did a little tasting, bought some chocolate and Cacao seeds and tea and plan to go back for the rum. You run a nice business and I hope to continue to visit and procure my chocolate needs 😊

Took a while to find this break down. Awesome job.

very well explained. very informative. excellent video. i can sense you really know what you're talking about.

Thank you very much. This was exactly what I wanted to understand

I bought cacao nibs a couple of years ago and made hot chocolate with it after grinding them in a coffee grinder. I never thought to continue until it became chocolate-y. I'll pick some up and grind them in my molcajete to try it out. Thanks!

I just flound some and bought them to try. I just like them very much. Thank you for the info.

I love cocoa nibs. my understanding of raw nibs means dried out in the sun on a table not roasted by any means of heating with temperatures of over 140 Fahrenheit

Such an interesting and informative video!! Love this!!

Very informative and great presentation! Thank you!! 😊

I found my first cacao fruit at the farmers market here in Miami. I'm excited to try the fruit which I've never had before. I googled how to roast the beans and found these very informative videos. Needless to say as a chocolate lover, (the darker the better!) I went on your site and ordered some things! I can't wait to try!! Thank you.

@amandamonica6135

2 жыл бұрын

the fruit taste good too 😆🤤

It´s interested and thank for you for the explication

Very informative content, thanks for this!

Thank you. Lovely

I think I'll keep my chocolates sweet. More fun for me. Great info.

Does the roasting process not kill the nutritional values of the cacao ?

I love nibs! Very addicting. I eat them as it is, straight to the mouth :D

very informative thanks for the info.

I really really love your content

I would really recommend you to all my friends whos engaged in cacao farming..

It is a super food, but it is also an intoxicant. It's important to understand that as it can cause serious mood swings.

@schaumaul

2 жыл бұрын

why

@thatoneguy454c

2 жыл бұрын

@@schaumaul chocolate contains multiple addictive substances and stimulants. Theobromine is a very powerful stimulant and also converts to serotonin when ingested.

Gracias por los subtítulos...me encantó el contenido

I love your channel. I learn a lot here. If you write a book in the future, I will definitely buy it.

After roasting - Do you “off gas” the beans for a day before grinding - like coffee? I throughly enjoy your channel and your chocolate.

Can you please explain how does manoa produce coco powder from nibs

Very good explanation 👌👌👌

Very good info Dylan.....

Thanks for sharing.

I just wanna visit this place

Thanks a lot.

Good video mate

Guatemala has the best cacao I've ever had

thank you sir for sharing godbless

Did you sun dry yours for a certain number of days or you just roasted them straight up

Thanks🌹

i roasted my first harvest cacao seeds pure natural no additives, does it has expiration ,if it does, how to know or compute the expiration date? thanks in advance

Taste good. Like coco tea. You can boil cinnamon in it

Thank you for this great video! I thought the difference between cacao & cocoa was the roasting - so if the beans are roasted to make nibs, then aren't they not raw, and considered COCOA NIBS, rather than CACAO NIBS?

So a Ñib is just a bean crushed? But not powder form

You can’t get a nib from cold pressing?

Thanks a lot for the video. How to make chocolate compound. Please explain.

Are nibs used to make tablea?

I can not find the bean of roasted coca

Cooollp

Terry love agricultural practice

🥰

I wish I could get your products in India❤️

How are cacao beans more expensive than cocoa powder?

I purchased some whole beans and wish I hadn't what a pain it's going to be to deshell them.

@Mickeycuatropatas

3 жыл бұрын

In small quantities, it is therapeutic and you can control the quality 100%. Some cocoa beans have been visited by larvae which turn into grey colored moths. These beans look ok, but when you manually deshell/dehusk/winnow them, they are lighter by feel and the inside is like dust. I toss these out, but many winnowers would have missed them and they would be made into chocolate.

Dear fellow cacao enthusiasts, I hope this message finds you well. I am writing to request some guidance and advice regarding cacao processing. I have recently ventured into the exciting world of growing, fermenting, drying, roasting, and winnowing my own cacao beans with the ultimate goal of creating delicious cacao nibs. While the process has been a rewarding and educational experience, I have encountered a slight issue that I am hoping you can help me with. It appears that my cacao nibs have been turning out slightly more acidic than I would prefer. I am uncertain whether this is a result of a misstep in my processing techniques or if there's something else I should be considering. Given the wealth of knowledge and experience within this community, I thought it would be the perfect place to seek guidance. I would greatly appreciate any advice or suggestions you may have to help me improve the flavor profile of my cacao nibs. Perhaps there are specific fermentation or drying techniques I should be mindful of, or maybe I need to adjust my roasting parameters. Any insights or personal experiences you can share would be immensely valuable to me. Thank you in advance for taking the time to read this and for any guidance you can provide. I am eager to learn from your expertise and enhance my cacao processing skills. Together, we can create truly exceptional cacao nibs!

@mruncletheredge

9 ай бұрын

I'm not exactly sure how to do it, but the process is called Alkalisation.... It's purpose here is to reduce some of the acidity in the cacao bean....

healthy git

Have you tried to infrared cook these cacao beans? The Coffee I buy and drink is, check out this video. kzread.info/dash/bejne/i5l5ks2HmpbKZrg.html

I can do it,haha

Klaus?

Mike Adam's brought me here

Ah yes, things that are bitter are good for you, including all the poisons.

Once you roast it, you also lost a lot of value. I always buy raw, and its very delicious, not needed to roast it.

Everything else is just sugar not much cacao

The trash from making Chocolate, lets make tea! lol good idea to make money, way over priced trash.

Wfong. Chocolate is NOT a superfood. It just isn't.