Search Results for: Sucrose containing colouring matter
cocoa properly. after that, sure, you are going to have basic nutrients like fats and proteins there still, but i'm just not excited by how it is going to taste. for me it seems like a bit of work for not a lot of reason. i would be cautious with jiggery. pulling from wikipedia "it contains up to % sucrose
, up to % invert sugars, and up to % moisture, with the remainder made up of other insoluble matter, such as wood ash, proteins, and bagasse fibres". that is way too much water for chocolate if that is how much yours has. i know when i have played with it, it was as a hard mass and i could not get it...
https://chocolatealchemy.com/blog/2020/1/16/ask-the-alchemist-279
sulfate, caprylyl glycol, phenylpropanol, lactic acid, sodium hydroxide nurturing cream aqua/water, prunus amygdalus dulcis (sweet almond) oil, macadamia integrifolia seed oil, persea gratissima, (avocado) oil, glycerin, methylpropanediol, gossypium (cotton seed) oil, cetearyl alcohol, cetyl alcohol, sucrose
tocopherol, helianthus annuus (sunflower) seed oil, bisabolol softening body lotion aqua/water, macadamia integrifolia seed oil, prunus amygdalus dulcis (sweet almond) oil, persea gratissima, (avocado) oil, glycerin, methylpropanediol, gossypium herbaceum (cotton) seed oil, glyceryl stearate citrate, sucrose...
https://naifcare.com/ingredienten-van-naif/