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No, I'm sorry I'm not sure - maybe check the Nostalgia website?

It totally does! But also, you have a lot more control over both the quality and the flavor of your cocoa - I like nuttier chocolates OR fruitier chocolates when making cocoa, depending on my mood, but it's also better for making a flight of hot chocolates, making more smooth drinks, and more easily incorporating the sugar (since it's already in the chocolate). :D

Awww thank you!! <3

My pleasure! It's SUCH a decadant addition to one's repertoire! ha

Glad it was helpful! ❤

Thank you! I don't use their brand of chocolate, but you probably could - it would likely need a bit more oil to make up for the higher sugar content.

my pleasure!

❤

You could, but you only need half as much oil as cream, so you'll need to do some math for it. :)

@@DameCacao ok thankyou. I’ve opted for the liquid chocolate for my chocolate fountain machine, until I master the melting method.

Yes, it should be perfectly fine to reuse the next day, as long as there are no crumbs or other food particles in it that would make it hard to go through the machine. Check out my guide to storing chocolate for more specific tips, depending on where you're able to store it: damecacao.com/how-to-store-chocolate/

Thank you for the kind words!! I'm glad you've found the guides helpful; it's not as easy now, but I still try to get a few up each year. :)

My pleasure! Glad you liked it.

Gracias!

You could use ghee instead of oil, but to use butter you'd need to use somewhere between the amount of heavy cream and the amount of oil called-for (depending on the size of your fountain).

Yeah, I definitely needed to stabilize it. But yeah, it was a bit loud, but since it was outside & I was asking my friends questions while I filmed, I decided to do a voiceover. I'll keep that in mind for next time, though; that's a good point.

It's my pleasure! I'm glad you found it helpful. :)

This is about 1000ml, though in the US it's generally branded as the 32oz. machine. :)

@@DameCacao thank you! Yeah, im from UK 😊

In the post there are 3 ways you can melt chocolate: microwave, stove top, or instant pot. :)

Cacao Bean and Piaf are! I am actually in Korea right now, and I'm updating the guide with new shops when I get back, but at the moment I have deleted all the shops that closed from the guide. :/

Yeah, the bitter + creamy/sweet flavors of cannabis in ruby sounds like it could jolt the system! I prefer dark for my edibles, as well. :)

FYI literally nothing you said is true.

Thanks! :)

We are talking vietnam chocolate..

Very cool!

Probably not, but thanks for the comment, I guess!

Thank you!!

Thank you so much! I hope you found it helpful, too. :)

@@DameCacao please give me a like

Thanks!

Thank you! Yeah, I've tried Marou's single origin collection many times over the years, and I can't remember the name of the origin, but for the last few years the 74% has been my favorite. They're all good, but I definitely favor more caramelized and nutty notes!

Thank you!

Yes, having lots of ants of cocoa trees is a good thing. Often they keep other harmful pests away from the pods, though sometimes the larger ants will take over a tree and build a nest in it; on an organic farm, there's not much you can do about that. But on most trees you won't find enough ants to impede the plucking of the pods. They're not swarming every tree like that at all times.

A friend sent me a picture of the patent the other day, and apparently ruby chocolate only has ~4% cacao mass in it, with almost 30% cocoa butter, making it a borderline milk chocolate (with white chocolate tendencies). After almost 2 years, I've come to doubt that there's any difference in the ruby chocolate being sent to these companies (due to patent/trademark issues), but there's always a possibility that Nestle is doing their own house blend. The other rubies I've tried taste very similar, though.

Thanks, Bimo! I'm actually back in Vietnam right now, and had more cacao liquor from a different brand just yesterday. What a coincidence!

@@DameCacao Whoaa! i was wondering why do you choose Vietnam over Philippine to visit for your chocolate trip? I am based in Indonesia myself. Looking forward for your upcoming videos!! 🔥 🔥 🔥

One is just a bottle my friend brewed up on his farm, and the other is from RUQU VANG. You can read more here: damecacao.com/cacao-pulp-where-to-buy-cacao-liquor/

I'm so glad it was helpful! Please let me know if you have any other chocolate questions! ^^

Daniel, Thank you so much for your kind words! It takes lots of time and planning to put these videos together, so I really appreciate you taking the time to watch and leave a comment-- it means much more than you could guess. Hopefully as I put together & put up more videos, other people will also be able to explore these interesting places with me! Have a wonderful week! #cacaolove from Korea, MAx

Thank you for watchung & subscribing! I really appreciate the support. <3

Thank you! As of now, Part 2 will come out this summer; I'm still filming some clips on my weekends off. The gold leaf tastes like nothing at all, surprisingly, since they use such a tiny & thin piece of it. It's really for decoration only. :)

Wow! Yes, I've updated the article since learning that they were being sold in Europe, but it's truly amazing how expensive they were to start! I suppose it speaks to the quality, however, that they're gotten so cheap so quickly. What did you think of them, if you've had the chance to try them?

I thought it would be much tastier, therefore I would have paid the same someday! ;-)

Thank you! I actually write weekly reviews on my website (damecacao.com), but I'm trying to get more RUclips content up next week on Korea, and next month on Vietnam. Lots of interesting chocolates in both places!

Dame Cacao I'll definitely check