It’s been so awesome watching you grow over the past 2 years. Love seeing the automation and added rooms. Congrats!
@SpiderslidePics
2 жыл бұрын
I started watching your older videos to learn how to start a chocolate making operation here on Haida Gwaii, Canada. I learned so much from your videos, explanations, honesty and openness. We are starting small with a small roaster and a Premier melanger, but our first batches, using Venezuelan beans, infused with either dried local wild mint or dried local chanterelles taste amazing. Your operation looks so different from even a few years ago. Way more automated equipment. You used to be short on cooling space. Not anymore. Congrats!
@couvana
2 жыл бұрын
Upgradation and automation looks pretty cool 😀
@deathkid411
2 жыл бұрын
So cool to see how this has all changed over the years. New roaster, willower, mills, tempering, cooling, packaging, ect. Keep it up. Also love your chocolate. you all should write a bean to bar book.
@6AnAsianGuy9
2 жыл бұрын
Love your videos man! It’s super insightful to see what goes on behind making quality chocolate
@chocodelsol3703
2 жыл бұрын
so cool
@kebrontewelde1598
Жыл бұрын
Great ❤❤
@caiomotta7101
2 жыл бұрын
Your infrastructure is big! I imagine that work 24/7, right?
@selinamutuku607
Жыл бұрын
Awsome content, at what point do you separate the cacao butter from the paste?
@sammallory
2 жыл бұрын
awesome work guys
@Teh_Yeet
2 жыл бұрын
I like how you hooked up your tempering machine to the mold conveyor. That looks like it was tough to set up.
@AndrewPhilpot3280
2 жыл бұрын
Yeah, that's cool.
@dewong7146
Жыл бұрын
hello, do you experience corrosion in your cooling system ?
@balajiraj6173
Жыл бұрын
I am from India can you teach me how to make chocolate
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