yesterday. it was a disaster. the constituents of the chocolate were as follows: g cacao nibs, g cocoa butter, g cane sugar and g of allulose. the plan was to use half allulose and half cane sugar to make the chocolate. after a few hours in the melanger i began adding my sugar. first, i added the cane...
beans have an odor of fresh pineapple. while roasting there is toasted macadamia nuts, warm proofing spelt bread and a lovely savory quality with a touch of tang from fermentation. the four *new* old favorites from venezuela are also here. sur del lago, cuyagua, guaniamo and canoabo. sur del lago -...
about the company | valency international trading home about about the company our strategy our core values our strengths chairman's message trading product overview agro & consumer food products beans and pulses cocoabeans ground nuts packaged foods raw cashew and cashew kernels rice sesame seeds sugar...
confirmed more good chocolate gold chocolate coins heart-shaped chocolate heart-shaped chocolate chocolate bottle milk chocolate festival chocolate be better cooperate company introduction a chocolate factory, opened in , equiped with swiss imports chocolate production line, chinese rare chocolate raw...
ask the alchemist video series recent videos contact help/search four new organic cocoabeans september , by founding alchemist you may have noticed there has not been much apparent activity here lately. i have to tell you it does not reflect what has been going on behind the scenes. i am very pleased...
points ask the alchemist video series recent videos contact help/search deep flavored chocolate - % cocoa may , by founding alchemist it really does not get any simpler than this. but, oh what a flavor. it reminds me of any number of varietal "dark chocolates" out there. this formulation makes about...
points ask the alchemist video series recent videos contact help/search goat's milk chocolate - % cocoa december , by founding alchemist this is a pretty traditional tasting chocolate, expect it contains goat's milk powder. now, i know some of you are asking why in the would would i develop a recipe...
what everyone has eaten and learned to love as chocolate. that goes from hershey (thanks, no) to some rather good micro chocolate makers. one that comes to mind is green and black. i have commented elsewhere already that forastero is akin in some ways to robusta coffee beans, which has a rather bad...