How Are MrBeast Feastables Made
How Are MrBeast Feastables Made is a medium American recipe that serves 8. 150 calories per serving. Recipe by Inside The Factory on YouTube.
Prep: 35 min | Cook: 4 hrs 20 min | Total: 5 hrs 25 min
Cost: $5.26 total, $0.66 per serving
Ingredients
- 200 g Cocoa Beans (high‑quality, ethically sourced, roasted)
- 100 g Granulated Sugar (fine white sugar)
- 30 g Milk Powder (full‑fat, non‑fat milk powder works as well)
- 30 g Almonds (raw, toasted and coarsely chopped)
- 1 g Sea Salt (fine flaky sea salt, pinch)
Instructions
Sort and Clean Cocoa Beans
Spread the cocoa beans on a clean tray, remove any stones, broken pieces or foreign material by hand, then rinse quickly under cold water and pat dry with a kitchen towel.
Time: PT0H10M
Roast the Beans
Preheat the oven to 115°C (240°F). Spread beans in a single layer on the baking sheet and roast for 40 minutes, stirring halfway through.
Time: PT0H40M
Temperature: 115°C
Crack and Winnow
Allow beans to cool, then place them in a sturdy bowl and gently crush with a rolling pin. Transfer to a winnowing bowl or use a fine mesh sieve to separate nibs from shells.
Time: PT0H10M
Grind Nibs into Cocoa Mass
Load the nibs into a food processor or bean grinder. Pulse until a thick, glossy paste (cocoa mass) forms—about 5‑7 minutes, scraping the sides as needed.
Time: PT0H15M
Measure and Add Remaining Ingredients
Weigh sugar, milk powder, toasted almonds and sea salt. Add them to the cocoa mass in the mixing bowl.
Time: PT0H05M
Refine the Chocolate
Using a melanger or a high‑speed food processor, blend the mixture for 30 minutes until the texture feels silky and no gritty particles are detectable.
Time: PT0H30M
Conch (Extended Mixing)
Transfer the refined chocolate to a heat‑proof bowl placed over a pot of barely simmering water (double boiler). Keep the chocolate at 45‑50°C and stir continuously for 2 hours to develop flavor and evaporate volatile acids.
Time: PT2H00M
Temperature: 45-50°C
Temper the Chocolate
Cool the chocolate to 27°C (80°F) on a marble slab or in the bowl, then gently re‑heat to 31°C (88°F) using the double boiler. Use a thermometer to hit each target temperature precisely.
Time: PT0H20M
Temperature: 31°C
Mold and Cool
Pour the tempered chocolate into silicone molds, tapping gently to release air bubbles. Sprinkle a tiny pinch of sea salt on each bar if desired. Place molds in the refrigerator for 30 minutes until set.
Time: PT0H30M
Temperature: 4°C
Unmold and Store
Pop the bars out of the molds, wrap each in foil or parchment, and store according to the storage guidelines.
Time: PT0H05M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 9 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Milk, Tree nuts (almonds), Soy (possible cross‑contamination in equipment)
Ingredient Substitutions
- Instead of Cocoa Beans: Cocoa nibs, Unsweetened cocoa powder (will change texture)
- Instead of Granulated Sugar: Coconut sugar, Brown sugar (will add molasses flavor)
- Instead of Milk Powder: Powdered whey protein (for higher protein), Soy milk powder (vegan alternative)
- Instead of Almonds: Peanuts, Hazelnuts, No nuts (plain bar)
- Instead of Sea Salt: Himalayan pink salt, Kosher salt (use less)
Equipment Needed
- Oven
- Baking Sheet
- Mixing Bowl
- Food Processor or Bean Grinder
- Digital Kitchen Scale
- Thermometer
- Double Boiler or Heatproof Bowl
- Silicone Chocolate Molds
- Spatula
Critical Steps — Do Not Skip
- Roasting the cocoa beans
- Grinding nibs into cocoa mass
- Conching for flavor development
- Precise tempering
- Molding and cooling
Chef Tips from the Video
- Use single‑origin Ghanaian cocoa beans for the most authentic deep chocolate flavor.
- Toast almonds just until fragrant; over‑toasting can impart a bitter note.
- A small amount of cocoa butter (1‑2 tsp) can improve flow during tempering without altering flavor.
Troubleshooting
Chocolate develops a dull, grainy surface (fat bloom).
Check tempering temperatures; re‑temper the chocolate and ensure it cools in a stable environment without temperature swings.
Chocolate seizes when water contacts it.
Dry all utensils thoroughly, and avoid any steam during melting. If seizing occurs, add a teaspoon of vegetable oil and stir vigorously.
Bars have air bubbles.
Tap the molds on the counter after pouring and gently tap the sides to release trapped air before cooling.
Storage
Refrigerator: Up to 2 weeks in an airtight container.
Freezer: Up to 6 months; wrap tightly to prevent freezer burn.
Room temperature: Up to 1 week in a cool, dry place away from sunlight.
Make-Ahead Tips
- Temper the chocolate a few hours ahead and keep it in a warm water bath (30‑32°C) before molding.
- Store unmolded chocolate in the refrigerator; it will set quickly when poured into molds.
Frequently Asked Questions
What is the cultural significance and history of Feastables chocolate bars in American snack culture?
Feastables, launched by YouTuber Mr Beast in 2022, quickly became a pop‑culture phenomenon in the United States. The brand emphasizes simple, high‑quality ingredients and charitable giveaways, reflecting a modern trend of influencer‑driven snack brands that blend entertainment with food.
What are the traditional regional variations of chocolate bars in the United States that inspired Feastables?
While Feastables is a contemporary brand, American chocolate bars have long included regional twists such as Texas‑style pecan‑filled bars, New England milk‑chocolate with sea salt, and West Coast almond‑crusted varieties. These regional flavors influenced Feastables' nut‑and‑salt options.
How is a Feastables chocolate bar traditionally served in American households?
In the U.S., Feastables bars are typically enjoyed as a quick snack, paired with coffee or milk, or broken into bite‑size pieces for dessert toppings. They are also popular for school lunchboxes and as a post‑workout treat.
What occasions or celebrations is Feastables chocolate bar associated with in American culture?
Feastables bars are often given as giveaway prizes during online contests, used as party favors at birthday celebrations, and featured in holiday gift bundles, especially around Halloween and Christmas when limited‑edition flavors are released.
What makes Feastables chocolate bars special or unique in the broader American chocolate confectionery tradition?
Feastables stands out for its transparent sourcing of cocoa beans, the inclusion of simple add‑ins like almonds or sea salt, and its influencer‑driven marketing that combines philanthropy with snack enjoyment—an approach less common among legacy chocolate manufacturers.
What are the most common mistakes to avoid when making Feastables chocolate bars at home?
Common errors include overheating during tempering, which causes bloom; under‑roasting the cocoa beans, leading to flat flavor; and adding nuts before the chocolate is fully tempered, which can cause uneven texture. Follow the temperature guidelines and add nuts after tempering.
Why does this Feastables chocolate bar recipe use a 2‑hour conching step instead of a shorter melt‑and‑stir method?
Extended conching allows volatile acids to evaporate and the particle size to shrink, creating the smooth, glossy texture and balanced flavor that define Feastables. A short melt‑and‑stir would leave a gritty mouthfeel and harsher cocoa notes.
Can I make Feastables chocolate bars ahead of time and how should I store them?
Yes, you can temper and mold the bars up to a week in advance. Store them in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 6 months. Bring them to room temperature before serving for optimal snap.
What texture and appearance should I look for when tempering Feastables chocolate?
Properly tempered chocolate should be glossy, have a firm snap when broken, and feel smooth to the touch. If the surface looks dull or develops white specks, the tempering was off and the chocolate may bloom.
What does the YouTube channel Inside The Factory specialize in?
Inside The Factory creates documentary‑style videos that explore how everyday products are manufactured at industrial scale, breaking down each step of the production process for a curious audience.
How does the YouTube channel Inside The Factory's approach to food‑production videos differ from other cooking channels?
Inside The Factory focuses on the engineering, logistics and large‑scale machinery behind food items rather than home‑cooking techniques, offering viewers a behind‑the‑scenes look at factories, supply chains and quality‑control processes.
Last updated: September 3, 2026
