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

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this video now today I'm gonna be

making

some

chocolate

bars but not any ordinary

chocolate

bars no no no I'm going to be

making

official

Willy

Wonka

chocolate

bars and what do I mean by official I mean this kind of official thanks to lovely Ken who sent me this this is an original 1971

Willy

Wonka

chocolate

bar candy

making

eyes about this in my efforts to find our copy of Charlie and the

Chocolate

Factory which was one of my favorite us books as a child I found all our other Roald Dahl

books including the witches which we blacked out because the picture is a little scary Danny the champion in the world email the great su a trot mr. fantastic Fox draft pelion me George's marvelous medicine this one's really really good and we can't find charlie which was my favorite as a child at any rate rule dolls traveling

Chocolate

Factory book was the inspiration for the 1971

Willy

Wonka

and the

Chocolate

Factory movie that starred Gene Wilder it's a little 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 in a dollar to receive this box of magical stuff 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 isn't this great and it shows you how to melt the

chocolate

and to port and tube molds so look at this mold isn't this great this is an actual

two-part mold to

make

a standing Boombah Boombah look it's a bit creepy so it's gonna be kind of like an Easter Bunny so it's a hollow mold so I'm definitely gonna try

making

one of those these aren't really

Willy

Wonka

related necessarily but they're holiday themed these are characters from the cereal promotion so we've got Captain Crunch here I'm not sure who these other characters are and here is my favorite mold this one we can

make

an actual

Wonka

bar

here's a mini

Wonka

bar and then we've got a nice big

Wonka

bar right there so super excited about this in order to get the perfect

chocolate

bar we're going to have to delve into the realm of tempering

chocolate

now what is temporary so tempering is just about controlling the crystallization of your

chocolate

there are six different forms of crystals that can form in your bar of

chocolate

and we want a particular form and that's form number five also known as beta crystals now

these are the crystals that form that glossy

chocolate

bar with a beautiful snap and in order to get that beta form we're going to control that by controlling the temperature first step we're going to melt the

chocolate

completely melt all of the crystals so there are no crystals formed whatsoever then we'd reduce the temperature down 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 you put into the molds the beta crystals are already there they start to crystallize as the

chocolate

cools and then we should have a beautiful tempered piece of

chocolate

it should have a shiny finish it should have the nice snap so there are a lot of different methods for tempering all of them require very precise measuring of the temperature of the

chocolate

but the simplest I found and

the one that have had the most success with is using the sous-vide now what is sous-vide it sounds very fancy and sous-vide is just a water bath in which we control the temperature very very precisely then you place your food into the water bath and the food will cook to the temperature of the water it cannot overcook because the temperature of the water does not go above that temperature but we do have to be careful because this has a water bath water and

chocolate

do not mix we have to

make

sure that we don't get any water in our

chocolate

all right enough about sous-vide enough about tempering let's go ahead and do this so I picked up a bar a huge bar of

chocolate

this is just from Trader Joe's this is a 54% dark

chocolate

so here's my sous-vide setup this is a very old model of the nameko I don't even know if they

make

us anymore but this was given to me

year

s and

year

s and

year

s ago but sue feeds have now become much more affordable I think you can get one

now for under $100 I've got mine set at 122 degrees Fahrenheit because I'm using dark

chocolate

if you're using milk

chocolate

you can not 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 get as much surface area in contact with water as possible

and you can do this without a vacuum sealer by zipping up your bag most of the way but leaving a little bit of an air pocket drop your bag into the hot water and the force of the water will kind of create its own little vacuum zip it up so see how it creates a bit of a vacuum seal there so if we're gonna place our bag of

chocolate

in there it has been 15 minutes and periodically I have been squeezing my

chocolate

to ensure everything is melted and that 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 hold the

chocolate

in there for 15 minutes as well we want to

make

sure that everything is a consistent temperature so while we're waiting for our child to get to temperature I'm going to create some golden tickets so this is cake foil this is what they used to line cardboard bottoms of cakes final stage we're going to

increase the temperature to 90 degrees Fahrenheit or 32 degrees Celsius so you can get this nice and portable speaking for only 10 minutes is up now let's pour our

chocolate

important to

make

sure we dry off all of the water we do not want any water getting into our

chocolate

because it'll cause it to seize up so dry your bag thoroughly no moisture whatsoever this is a gusseted bag so the hole is larger than I expected so let's give this a tap let's do a small one to scrape

excess

chocolate

off my mold so that I can

make

sure that the

chocolate

bars come out nicely now we're just gonna let our

chocolate

bar set up and then we're going to go ahead and wrap them meanwhile I'm gonna put this back into my sous-vide to keep it at temperature here is the two part one bluebird mold this is how it fits together this and I'm going to use a rubber band to hold the two halves together I've never made 3d

chocolate

before so this should be and now we're

going to inject some

chocolate

into here drop that into there really knock it everywhere inside of our drain any excess so now we wait we're gonna wait at least an hour before we unmold this you can put the

chocolate

into the refrigerator to speed up the cooling process but you have to be careful that there's no condensation that for us because if condensation forms that's water and water again and

chocolate

do not mix into the mold we go Oh curses well I guess we'll just have to

see what happens and my

chocolate

bars have cooled it is now time to see if this tempering process actually worked I also finished my golden ticket I just used some sharpie marker wrote

Wonka

can't have a

Wonka

bar without a golden ticket this is the Woolley

Wonka

chocolate

bar that has bleep

Wonka

right in the middle this one got a drop of water in it let's see if it affected the quality of the temper oh it's ready popping out right here we still have some good temper because

it's nice and shiny but here got a little small on just release all right we got the

Wonka

mini bar that turned up perfectly the uncle bar I'm so happy about maybe one cooperative a Glock a butter doesn't dun-dun-dun garden he's so happy about that now it's time to wrap them I went to the dollar store and got this foil because it's super thin so it's a little bit more like the filing we get in a

chocolate

bar wrap the foil around the

chocolate

bar this kit also came

with wrappers look at these these are almost 50

year

s old aren't they beautiful nice and fluorescent with brown yellow and orange so this only came with one set of wrappers so I went to the copiers and I made some more copies so I can

make

more candy bars that's blue right here centering my label there we have it have you look at mini

Wonka

bar so happy about that oh it looks so great okay there we go I'm so happy about these these are that's so stinkin cute like all projects

that involve a lot of time I don't want to eat any of these but I really do want to check the temper of my

chocolate

so I'm gonna eat a little mini

Wonka

bar totally remind me of the tiny Hershey bars that you get around Halloween although this one's a little bit bigger okay let's go ahead and eat this slide it through and there is the bar so pleased about this alright let's check the temper he R we go not a bad snap let's finally give our

Wonka

bar a taste NEPA document

yum-yum-yum-yum-yum so after all that work we've achieved temper absolute delicious sweet with a touch of bitterness snappy full of chocolaty flavor and I've got the

Willy

Wonka

packaging so good amount of effort involved in here it's all about temperature regulation and not getting any contaminants in your

chocolate

namely water but absolutely achievable and actually quite fun can you believe I almost forgot that blew up all right here we go at least the back looks good dun dun dun

dun so I have a little extra

chocolate

around the edges here did this turned out beautifully it's shiny this turned out beautifully yes I think this one turned out the best so since I have these molds I'm gonna

making

some more

chocolate

bars and if you're interested in winning your own

Wonka

bar be sure to tune in to my social media to see how you can enter thank you guys so much for watching and big thanks to simple health for sponsoring this video click the link down below if

you'd 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 guys enjoyed that one I hope you guys learn something please share this video with your friends follow me on social media like this video subscribe and I shall see you in the next one when your mom Oh bye open Luba I totally forgot about mountain Bluebird wanna go grab it