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beans through the process of getting to cocoa liqueur (roast, crack and winnow (optional), and grind in the champion). i pour this up into ice cube trays for convenient oz portions. chocolate syrup oz home made cocoa liqueur from fresh cocoabeans cup sugar cups water dash of vanilla extract if you...
a bit about profiles in the past. that just means the shape of the curve if you plot temperature vs time. here is a picture of a few curves. they are start and end at the same temperature and do it in the same amount of time, but they look different in graph form and will produce different tasting beans...
and i see no reason that as long as it is labeled properly, that it should be able to be called chocolate. so, please follow the link above and tell the fda what you think. i am personally against the oil substitution, but all for the alternative milk ingredients. and on a small update, the panama cocoa...
ask the alchemist video series recent videos contact help/search new beans and behmor deals january , by founding alchemist it's been a bit i know. new beans should be in within the next month. some new panama, hopefully some ocumare and cuyagua, plus two new origins, nicaragua and peru. also, i am...
points ask the alchemist video series recent videos contact help/search cocoa bean stock update - good and bad november , by founding alchemist with hurricane sandy, some of my major supply chains have been disrupted. peru, ecuador, la red, bolivian - they are all in short supply or out. the warehouse...
astringency/metallic taste that i am getting with my chocolate. i realize there are other factors that are contributing to this taste, most probably, but i thought it might be a place to start. i was not thinking of making single origin chocolate, just a less sharp tasting chocolate and thought the cocoa...
alchemist video series recent videos contact help/search new cocoabeans february , by founding alchemist we are kicking the new year off with three new beans. first, the brand new one, and maybe my favorite of the bunch (since i just finished writing up the review, it is of course the last chocolate...
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