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

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chocolate

bars, but not ordinary

chocolate

bars, no, no, I'm going to do

making

official Willy Wonka chocolate bars and what do I mean by official?

I am referring to this type of official thanks to the lovely Ken who sent me this. This is an original Willy Wonka chocolate bar from 1971. I am looking at this in my efforts to find our copy of Charlie. and The Chocolate Factory, which was one of my favorite books as a child. I found all our other Roald Dahl books, including the witches, which we crossed out because the image is a bit scary. Danny, the world champion, sends an email to the great his to trot mr. . fantastic eraser fox pelion me george's wonderful medicine this is actually very good and we can't find charlie who was my favorite when he was a kid anyway the rules dolls that travel.

The book Chocolate Factory was the inspiration for the 1971 movie Willy Wonka and the Chocolate Factory which Starring Gene Wilder, it's a bit psychedelic but just a classic movie, the original kit came in a cardboard box and was a promotion for cereal and you had to send a dollar to receive this box of magical things so you could make your own Willy. Wonka Bars, although this is not a complete kit, it contains all the original molds. Comes with instruction booklet. Look, this is not so good and it shows you how to melt the chocolate and how to arrange the port and tube molds, so check this out.

The mold is not that great, this is a real two part mold to make a standing Boombah Boombah look a little creepy so it will be like an Easter bunny so it is a hollow mold so I will definitely try to make one Those are not necessarily related to Willy Wonka, but they do have a Christmas theme. These are characters from the cereal promotion, so here we have Captain Crunch. I'm not sure who these other characters are and this is my favorite mold. we can make a real Wonka bar here's a mini Wonka bar and then we have a nice big Wonka bar right there so we're really excited about this to get the perfect chocolate bar we're going to have to dig into the temperate kingdom chocolate now, which is temporary, so tempering is simply about controlling the crystallization of your chocolate.

There are six different shapes of crystals that can form in your chocolate bar and we want one particular shape and that is shape number five, also known as beta crystals. the crystals that form that shiny chocolate bar with a beautiful snap and to get that beta shape we are going to control that, controlling the temperature, in the first step we are going to melt the chocolate completely, melt all the crystals so that they are not formed crystals at all, then we reduce the temperature, we cool the chocolate and then crystals start to form, then we will increase the temperature a little bit, 90 degrees Fahrenheit or about 32 degrees Celsius and at that point the chocolate is fluid. enough so that we can pour it into molds then once you put it 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 it should have a finished brilliant, you should have the Good Complement So there are many different methods for tempering, they all require very precise measurement of the temperature of the chocolate, but the simplest one I found and the one I've had the most success with is using sous-vide. -vide 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 will cook at the temperature of the water, it can't be overcooked because the temperature of the water does not exceed that temperature, but we have to be careful because this has a water bath, the water and the chocolate do not mix, we have to make sure that no water gets into our chocolate.

Let's see enough about tempering, let's go ahead and do this, so I bought a bar, a huge bar of chocolate, this is just from Trader Joe's, this is 54% dark chocolate, so here's my sous-vide setup , this is a very old nameko model. I don't even know if they make us anymore, but I got this

year

s and

year

s ago, but Sue's feeds have become much more affordable now. I think you can get one for under $100 now. I have mine set at 122. degrees Fahrenheit because I'm using dark chocolate, if you're using milk chocolate you can't add a little lower temperature.

These temperatures I'm talking about vary depending on the type of chocolate, so if you're using dark chocolate versus milk chocolate. Compared to white chocolate, you will have a different crystallization curve, as they call it, it is important to have as much surface area in contact with the water as possible and you can do this without a vacuum sealer by closing the bag completely, but leaving a small pocket of air drop your bag into the hot water and the force of the water will create its own vacuum close it so watch it create a little vacuum seal there so if we're going to put our bag of chocolate in there it's been 15 minutes and periodically I have been squeezing my chocolate to make sure 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 reaches 82 degrees, we will keep the chocolate there for 15 minutes and we also want to make sure everything is a constant temperature, while we wait for our son to recover. For 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. In the final stage, we are going to increase the temperature to 90 degrees Fahrenheit or 32 degrees Celsius so that you can get this. nice and portable talking for just 10 minutes, now let's pour our chocolate.

It is important to make sure to dry all the water. We don't want water to get into our chocolate because it will cause it to get stuck, so dry your bag well. no moisture at all, this is a gusseted bag so the hole is bigger than I expected so let's give it a little tap to scrape the excess chocolate out of my mold so I can make sure the bars of chocolate come out well now. We're just going to let our chocolate bar sit 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 up to temperature here's the two part bluebird mold, here's how it fits this and I'm going to use a rubber band to hold the two halves together.

I've never done 3D chocolate before, so it should be like this and now we're going to inject some chocolate here, leave it there, really touch. Drain any excess everywhere inside our, so now we wait, we'll wait at least an hour before we unmold this. You can put the chocolate in the refrigerator to speed up the cooling process, but you need to be careful that there is no condensation. for us because if condensation forms, that's water and water again and the chocolate doesn't mix in the mold, come on. Oh damn, well I guess we'll just have to see what happens and my chocolate bars have cooled down, now it's time to see if it tempers.

The process really worked. I also finished my golden ticket. I just used a Sharpie marker. I wrote Wonka can't have a Wonka bar without a golden ticket. This is the Woolley Wonka chocolate bar that has a beeping sound. Wonka right in the middle. This one has a drop of water. on it, let's see if it affected the temperament quality, oh, it's ready to go here, we still have some good temperament because it's pretty and shiny, but here it got a little small when released. Well, we have the Wonka mini bar that appeared. perfectly, the bar guy, I'm so happy for maybe a coop, a Glock, a butter, no, dun-dun-dun, garden, he's so happy because now it's time to wrap them.

I went to the dollar store and bought this aluminum foil because it's super. thin, so it's a little more like the presentation we get in a chocolate bar, wrap the aluminum foil around the chocolate bar, this kit also comes with wrappers, look at these, they're almost 50 years old, right? they are beautiful? Pretty and fluorescent with yellow brown and orange so this only came with one set of wrappers so I went to the copier and made some more copies so I could make more chocolate bars. That's blue right here, centering my label there, we've got it. Look at the Wonka mini bar, I'm so happy.

Oh, it looks so cool, okay, here we go, I'm really happy with these, they're as cute and stinky as all the time-consuming projects. I don't want to eat any of these, but I really want to check the temperament of my chocolate, so I'm going to eat a little mini Wonka bar, it totally reminds me of the little Hershey bars you get at Halloween, although this one is a bit bigger, okay, let's go ahead and eat this, slide it over and there's the bar. I'm very happy with this, okay, let's check the temperament. He R, not a bad snap, let's finally give our Wonka bar a sample.

NEPA document yum-yum-yum-yum-yum, so after all that work we have achieved an absolutely delicious temperament, sweet with a hint of bitter, full of chocolate flavor and I have Willy Wonka packaging, so it involves a A lot of effort here, it's all about regulating the temperature and not introducing any contaminants into the chocolate, i.e. water, but it's absolutely achievable and actually quite fun, can you? I think I almost forgot it exploded, here we go, at least the back looks good dun dun dun dun so I have a little extra chocolate around the edges here This turned out beautiful?

It is brilliant. This turned out beautiful. Yes, I think this one turned out beautifully. I bring out the best so now that 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 into my social media to see how you can enter, thank you all so much. for watching and a big thank you to simple Health for sponsoring this video, click the link below if you want to try Simple Health for yourself or head to Simple Health com slash Emmy or use Emmy at checkout thanks again for watching.

I hope you enjoyed it. 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 up Luba, I completely forgot about Bluebird Mountain, I want to go look for it .