Hey guys salut welcome back to this chocolate act in which I am making my own
custom chocolate bar episode one was all about chocolate crystal structure and how to temper chocolate from a
Traditional point of view and episode two was about tempering in a more effective and reliable way using sous-vide
Now this episode is about the designing and molding those beautiful chocolate candy bar
Into gifts because yes, I need my gifts for Christmas
So this is the first mold that I made it's very DIY. I mean you gotta start somewhere
I added a lining, an aluminum foil lining and I made this chocolate with it. Not super smooth
It's not super shiny
But it started this whole contraption is not you know
Practical what if you want to make like 10 or 12 candy bars now, this is the mold I use in episode 2
This is something I bought. It's solid, it's made out of polycarbonate
It gives those chocolate bar a nice smooth and shiny finish. The only thing and that is of course, very subjective
I don't feel like those dimensions would make for a great gift
It's just too small and too compact them too thick. [Is is] Ten millimeters. I'm just looking for something with more
finesse
Ideally, I'm thinking about something like that would be
Hold on a second
Something like this wider or longer but thinner you know that-that
Refinement that's what I'm looking for
It may sound a bit finicky, but I'd love to push that very minimalistic design
Just a bit further in terms of personality because I said I want to make custom bars
I'm thinking letters and the truth is I was looking for inspiration
and then I had what can be humbly called an
illumination
Ok, what if that chocolate candy bar was a
Person what if it was human what it's like like what would it say to us before we actually eat it?
No? Am i the only one to come up with dog now to answer this, you know a bit stupid, but undoubtedly
Fascinating question. I took advantage of a recent trip
I made to the US to have a chat with the friend who happens to be an
empathy
Specialist check it out
Of course my name is Kati Morton and I am a licensed therapist and I have an educational mental health channel on YouTube, mr
Bell, so no food no food, but I do love chocolate
But if you were to go to to get a chocolate bar not on the chocolate bar
That would be written something like I will always be there for you. I see chocolate as a good friend
It's a kind of a good old friend. Yes. It could be like good job
My notebook, okay could be you did good you did good
Yes, it happens should happen to the best. I'd never cheat on you or I'd never cheat. Hey, that's good
The chocolate actually I would love this I take it piece by piece. Yeah. Yeah. Take it piece by piece
Thank you so much. Good of course. Thanks love this
But it's gonna be great
Thank you, Katie. I now have plenty options in there. So I suggest we start designing immediately
But it is basically a thermoforming machine
Ohm or more precisely a vacuum forming machine the first time I saw this whether in a video from Jimmy desta. Hello, Jimmy
How are you?
Right. So the machine is preheating at the moment. So I wanna tell you two things
This is MDF spores
And so more appropriate to vacuum for me the plastic I'm gonna use to make negative
It's gonna be this pulley Kalpana now
I know that many of you have mentioned as silicone molds in the comments in the previous episode
The thing is you don't get the same shine when you do this. It still is good
but it's not like
Right, so these are all the moves
I just made I've got these first which are just failure of a bunch of failures. This one has wrinkles
This one is tilted on the side now on the bright side of things
I also made six moles which are okay to my stand out. However, I'm a bit nervous cause I never used
Moved like this to cast chuckling I hope details are gonna show up on those chocolate candy
But at the end there is only one way to find out. Anyway, let's stamp up some chocolate
So I've got my chocolate properly tempered right there it's at working temperature
It's just waiting to be cast to be poured in those beautiful mold. I
Think I'm ready, which doesn't mean I'm not nervous let the production begins
I
Have amended my technique in the past. I used to cool them down at room temperature, but it's taking ages now
I'm doing this in the fridge at first for at least 20 to 30 minutes
And I'm doing this following the tips. I got from a Belgian
chocolaty so
Anyway, we get some time to work so I should just work on the packaging design
I'm not surely those chocolate are ready or not. I'm ready. So I suggest we stop the rubbing. I
Wouldn't say that I'm stressed out up but nervous. Yes, I am
Always here for you and then take it piece by piece
All my gifts often
now, of course if you want more details about the tempering technique
and also if you want to see my genuine reaction
When I tasted that beauty then you should probably - episode 1 & 2
Anyway, guys, I hope you enjoyed this episode
If you did then please give it a big thumbs up like it and share that everywhere when your social medias had it like Coco
I better go subscribe to the channel
If you enjoy the journey
they are honestly so many update I need to tell you about but right now I need to take a break and that's
Especially suited since it's a family time. It's holiday time. I wish you all happy holidays. We catch up in the next one. Bye
Bye salute.