How to Make a WONKA Bar - 50-year old Willy Wonka Chocolate Making Kit

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chocolate

bars but not just any ordinary

chocolate

bar no no no I'm going to make official Willy Wonka chocolate bars and what do I mean official?

I mean this kind of official thanks to the lovely Ken who sent me this is an original 1971 Willy Wonka chocolate bar candy

making

eyes on this in my efforts to find our copy of Charlie and the Chocolate Factory which was one of my books favorites of us as a kid i found all our other roald dahl books including the witches we erase b Because the picture is a bit scary danny the world champion email the big su a trot mr . Fantastic eraser from Fox pelion me George's wonderful medicine this is really very good and we can't find Charlie who was my favorite as a child in any case traveling rules dolls The book Chocolate Factory was the inspiration for the movie Willy Wonka and the Chocolate Factory's 1971 starring Gene Wilder, is a bit psychedelic, but just a classic classic movie.

The original kit came in a cardboard box and it was a cereal promotion and you had to send a dollar to receive this box of magical things so you could make your own Willy. Wonka bars so while this is not a complete kit it does contain all the original molds it comes with the instruction booklet look at this it's not that great and it shows you how to melt chocolate and port and tube molds so look this. The mold is not that good. This is an actual two part mold to make a standing Boombah Boombah look a little creepy so it's going to be like an Easter bunny so it's a hollow mold so I'll definitely try

making

one. of those, these are not necessarily Willy Wonka related but have a festive theme, these are characters from the cereal promotion so we have Captain Crunch here.

I'm not sure who these other characters are and this is my favorite cast. we can make a real Wonka bar here's a mini Wonka bar and then we've got a nice big Wonka bar right there I'm so excited about this to get the perfect chocolate bar we're going to have to dig into the realm of temper the chocolate now, which is temporary, so tempering is just about checking the crystallization of your chocolate. There are six different shapes of crystals that can form in your candy bar and we want a particular shape and that's shape number five also known as beta crystals now these are the crystals that make that shiny candy bar with a beautiful snap and to get that beta shape we're going to control that by controlling the temperature first step we're going to melt the chocolate completely melted all the crystals so no crystals form at all then we reduce the temperature cool the chocolate and then crystals start to form then we're going to increase the temperature just a little bit 90 degrees Fahrenheit or about 32 degrees Celsius and at that point the chocolate is fluid enough that we can pour it into molds, then once they are placed in the molds the beta crystals are already there , they start to crystallize as the chocolate cools and then we should have a beautiful piece of tempered chocolate which should have a glossy finish, it should have a nice snap, so there are many different methods for tempering, they all require a very accurate measurement of the temperature of the chocolate, but the simplest I found and have had the most success with is using the sous-vide now what sous-vide is sounds very fancy and sous-vide is just a water bath where we control the temperature very precisely then you put the food in the water bath and the food goes You cannot cook at the temperature of the water because the temperature of the water does not exceed that temperature, but you have to be careful because this goes to a bain-marie, the water and the chocolate do not mix, you have to make sure that we do not have water in our chocolate well enough over sous-vide enough over tempering let's go ahead and do this so I had a bar a huge bar of chocolate this is just Trader Joe's this is 54% dark chocolate So here's my co sous-vide setting.

This is a very old model of Nameko. I don't even know if they make us anymore but they gave it to me

year

s and

year

s ago, but Sue's feeds have now become much more affordable I think. you can get one now for under $100 I have mine set to 122 degrees Fahrenheit because I'm using dark chocolate if you're using milk chocolate you can't add a little bit lower temperature These temperatures I'm talking about vary with the type of chocolate so if you're using a dark chocolate versus milk chocolate versus white chocolate, you're going to have a different crystallization curve as they call it, it's important to have as much surface area in contact with the water as possible and you can do this without a vacuum sealer when you zip up your bag. by the way, but leaving a bit of an air pocket, drop the bag into the hot water and the force of the water will create its own little vacuum. we're going to place our bag of chocolate there.

It's been 15 minutes and I've periodically been squeezing my chocolate to make sure it's all melted and we have an even melted chocolate situation. Now we're going to reduce this to 28 degrees Celsius. or 82 degrees Fahrenheit add some ice cubes so once the sous-vide hits 82 degrees we're going to keep the chocolate there for 15 minutes and we also want to make sure everything is a consistent temperature so while we're waiting for our son t To get to the temperature I'm going to create some golden tickets so this is cake foil this is what they used to line the cardboard bottoms of the cakes. get this nice portable talking for just 10 minutes now it's done we pour our important chocolate to make sure we dry all the water we don't want any water getting into our chocolate because it will cause it to seize up so dry your bag completely no moisture at all this is a gusseted bag so the hole is bigger than i expected so let's give it a twist let's make a small one to scrape the excess chocolate out of my mold to make sure the chocolate bars come out nice now we're going to let our chocolate bar set and then we're going to go ahead and wrap them in the meantime I'm going to put this back in my sous-vide to keep it at temperature here's the two part bluebird mold one is how this fits together and I'm going to use a rubber band to join the two halves together.

I've never done 3d chocolate before so this should be and now we're going to inject some chocolate here let it there really hit it all over the place inside our drain any excess so now we're going to wait we're going to wait at least an hour before After unmolding this you can put the chocolate in the refrigerator to speed up the cooling process but you have to be careful that there is no condensation that for us because if condensation forms that is water and water again and the chocolate does not mix in the mold come on Oh dammit, well I guess we'll just have to see what happens and my chocolate bars have gone cold, now it's time to see if this tempering process actually worked.

I also finished my golden ticket. I just used a sharpie and wrote Wonka can't have a Wonka bar without a golden ticket. This is the Woolley Wonka chocolate bar that has a Wonka beep right in the middle. This one has a drop of water. Let's see if it affected the quality. or If the temper oh it's ready to show up here we still have a good temper because it's nice and bright but here it got a little small on just letting go okay we have the Wonka mini bar which turned out perfect the uncle bar . I'm very happy. about maybe a coop a Glock a butter no dun-dun-dun garden is so happy so now it's time to wrap them I went to the dollar store and bought this foil because it's super thin so it's a little bit more like the file we get on a chocolate bar wrap the foil around the chocolate bar this kit also came with wrappers look these are almost 50 years old they are not beautiful nice and fluorescent with brown yellow and orange so this just came with a wrapper set so i went to the photocopiers and made a few more copies so i can make more candy bars which is blue right here centering my label there we got it make you look at the mini

wonka

bar so happy about it oh he looks so great, ok, there we go I'm so happy about these these ar That's as nice as all projects that involve a lot of time.

I don't want to eat any of these, but I really want to check on my chocolate, so I'm going to eat a little Wonka bar. one of those tiny hershey bars you get on halloween although this one is a little bigger ok let's go ahead and eat this slide it over and there's the bar so pleased with this ok let's check the temperament Finally, try our Wonka bar. NEPA document yum yum yum yum yum so after all that work we have achieved an absolutely delicious temperate sweet with a touch of bitterness full of chocolate flavor and I have the Willy Wonka packaging here it's all about regulating the temperature and not leaving any contaminant in chocolate, i.e. water, but it's absolutely achievable and actually quite fun. brown d un dun dun so I have a little bit of extra chocolate around the edges here this turned out beautiful it's shiny this turned out beautiful yeah I think this one turned out better so since I have these molds I'm going to make more chocolate bars and if you're interested in winning your own Wonka bar be sure to tune in to my socials to see how you can enter, thanks so much for watching and a big thanks to simple health for sponsoring this video, please click the link below if you i would like to try simple health yourself or head over to simple health com slash emmy or use emmy at checkout thanks again for watching i hope you enjoyed that i hope you learn something please share this video with your friends follow me on social media like this video subscribe and i'll see you in the next one when your mom oh bye open luba i totally forgot about bluebird mountain i want to go grab it