How Chocolate Is Made (ft. MrBeast)
How Chocolate Is Made (ft. MrBeast) is a medium Mesoamerican recipe that serves 4. 162 calories per serving. Recipe by More Nick on YouTube.
Prep: 35 min | Cook: 24 hrs 35 min | Total: 25 hrs 30 min
Cost: $18.35 total, $4.59 per serving
Ingredients
- 200 g Raw Cacao Beans (fresh beans removed from the pod, pulp discarded)
- 50 g Granulated Sugar (fine white sugar, adjust for desired sweetness)
- 1 tsp Vanilla Extract (pure vanilla extract)
- 1 pinch Salt (fine sea salt to enhance flavor)
Instructions
Open the cacao pod
Place the pod on a stable surface and use a firm karate‑chop motion or a sharp knife to split it cleanly in half.
Time: PT5M
Extract beans and remove pulp
Scoop out the beans, discard the surrounding white pulp, and give the beans a quick rinse to remove excess residue.
Time: PT5M
Ferment the beans
Place the cleaned beans in a glass jar, loosely cover the lid, and let sit at room temperature (about 24°C) for five days, stirring once daily for about five minutes.
Time: PT120H
Temperature: 24°C
Dry the fermented beans
Spread the fermented beans in a single layer on a parchment‑lined baking sheet and dry in an oven set to 45°C (or a dehydrator) for 24 hours until crisp.
Time: PT24H
Temperature: 45°C
Optional roast for deeper flavor
Increase the oven temperature to 120°C and roast the dried beans for 15 minutes, stirring once to prevent burning.
Time: PT15M
Temperature: 120°C
Blend beans with sugar
Transfer the dried (or roasted) beans to a high‑speed blender, add the sugar, vanilla extract, and a pinch of salt, then blend on high until the mixture is smooth and glossy, about 10–15 minutes.
Time: PT15M
Set the chocolate
Pour the chocolate mixture onto a parchment‑lined tray, spread to a thickness of about 5 mm, and let it cool and solidify at room temperature for 2 hours.
Time: PT2H
Cut and store
Once firm, break or cut the slab into bars or shards and store in an airtight container.
Time: PT5M
Nutrition Facts
- Calories
- 162
- Protein
- 5g
- Carbohydrates
- 15g
- Fat
- 6.5g
- Fiber
- 5g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: Cacao (Chocolate), Sugar
Ingredient Substitutions
- Instead of Raw Cacao Beans: Cacao nibs (pre‑removed beans)
- Instead of Granulated Sugar: Coconut sugar, Maple syrup (use less by weight)
- Instead of Vanilla Extract: Vanilla bean (scrape seeds), Almond extract (use half amount)
Equipment Needed
- Knife
- Cutting Board
- Glass Jar with Lid
- Spoon or Spatula
- Oven or Dehydrator
- Baking Sheet
- Parchment Paper
- High‑Speed Blender
- Airtight Storage Container
Critical Steps — Do Not Skip
- Opening the cacao pod
- Fermentation of the beans
- Drying the beans to proper crispness
- Blending to a smooth, glossy texture
Chef Tips from the Video
- For a richer flavor, lightly toast the beans before blending.
- Add a pinch of sea salt at the end of blending to enhance chocolate depth.
- If you prefer a sweeter bar, increase sugar up to 80 g without compromising texture.
Troubleshooting
Beans taste sour or off after fermentation.
Ensure the fermentation jar is loosely covered for airflow and stir daily. If the environment is too warm (>30°C) or too cold (<18°C), fermentation may go awry; adjust location accordingly.
Chocolate mixture is gritty after blending.
Blend longer, adding a tablespoon of filtered water or a small amount of melted cocoa butter to achieve a smoother texture.
Chocolate does not set and stays soft.
Make sure the beans are fully dried; residual moisture prevents proper solidification. Reduce room humidity or refrigerate the set chocolate for 30 minutes.
Storage
Refrigerator: Store chocolate bars in an airtight container for up to 2 weeks.
Freezer: Freeze in a sealed bag for up to 3 months; thaw at room temperature before serving.
Room temperature: If kept in a cool, dry place (below 20°C), chocolate will stay fresh for about 1 week.
Make-Ahead Tips
- Ferment the beans up to a week in advance; they keep well in the jar.
- Dried beans can be stored in an airtight container for several weeks before blending.
- Prepared chocolate bars can be made ahead and stored refrigerated for quick snacking.
Frequently Asked Questions
What is the cultural significance and history of raw cacao chocolate in Mesoamerican cuisine?
Raw cacao was sacred to the ancient Maya and Aztec peoples, who used the fermented beans to make a bitter, frothy beverage called xocolatl, reserved for rituals, elite gatherings, and as a form of currency.
What are the traditional regional variations of cacao‑based chocolate in Central America?
In the Yucatán, cacao is mixed with chili and honey; in Oaxaca, it is blended with cinnamon and annatto; coastal regions often add coconut milk to create a creamy drink. Each variation reflects local ingredients and ceremonial uses.
How was raw cacao traditionally prepared and consumed by ancient Mayan and Aztec cultures?
The beans were fermented in banana leaves, dried in the sun, roasted on a comal, ground on a stone metate into a paste, then mixed with water, spices, and sometimes honey before being poured into a wooden cup for drinking.
What occasions or celebrations is raw cacao chocolate traditionally associated with in Mesoamerican cultures?
Cacao was offered during religious ceremonies, royal feasts, marriage celebrations, and as a tribute to deities. It also played a role in market festivals where traders exchanged cacao beans as currency.
What authentic traditional ingredients are used in traditional cacao chocolate versus modern substitutes?
Traditional recipes use fermented cacao beans, water, natural sweeteners like honey or agave, and spices such as chili, vanilla, and annatto. Modern versions often replace honey with refined sugar and add dairy or soy milk for creaminess.
What other Mesoamerican dishes pair well with raw cacao chocolate?
Raw cacao pairs beautifully with tropical fruits like mango and pineapple, spiced rice desserts such as arroz con leche, and savory mole sauces that combine chocolate with chilies, nuts, and herbs.
What are the most common mistakes to avoid when fermenting cacao beans for homemade chocolate?
Common errors include sealing the jar too tightly (which limits airflow), fermenting at temperatures below 18°C (slow fermentation), and neglecting daily stirring, which can cause uneven flavor development.
Why does this raw chocolate recipe use a long fermentation period instead of directly grinding fresh beans?
Fermentation develops the complex flavor precursors and reduces bitterness by breaking down pulp sugars. Skipping fermentation results in a flat, overly astringent chocolate lacking the depth of traditional cacao.
How do I know when the blended chocolate mixture has reached the proper smooth texture?
The mixture should be glossy, pourable, and free of gritty particles. When you lift the blender blade, the chocolate should form a ribbon that slowly falls back into the bowl without breaking.
What does the YouTube channel More Nick specialize in?
The YouTube channel More Nick focuses on simple, hands‑on food experiments and DIY cooking projects, often exploring raw or minimally processed ingredients and sharing step‑by‑step tutorials for home cooks.
How does the YouTube channel More Nick's approach to homemade chocolate differ from other cooking channels?
More Nick emphasizes raw, ingredient‑first techniques such as fermentation and minimal processing, whereas many other channels rely on pre‑roasted cocoa powder or commercial chocolate bases. His videos showcase the full journey from pod to bar.
Last updated: August 31, 2026
