How Are MrBeast Feastables Made

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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