comment comment ask the alchemist # january , you mentioned i should keep adding cocoa butter when my milk chocolate batch is thick; if am making a kg batch and i keep adding more cocoa butter, then my final batch no longer becomes kg or is it that when am making a batch of kg, i should always make sure...
first time natural reddish chocolate is produced." that basically has it all laid out. it is not a single origin or type of cocoa bean. the color comes from processing. they are adding this processed colored powder back to white chocolate well, it's not actually white chocolate since then it would contain...
out there who have never roasted a cocoa bean in their life warn against over roasting, then maybe you should read on. i've tried to over roast. it is really hard. i'm talking you have to try to over roast and you still might fail. i'm not joking here. i am kind of dumbfounded where the idea came from...
think of it this way. sugar is like a baseball (on the molecular scale). if you have a whole pile of them, there is really only one or two ways you can make a stack of them where they are stable. cocoa butter is shaped more like a the bat (baseball bat, not flying bat). it's long. it is not just a rod...
first part. the spectra , and all other like style models (granite rollers rotating on a granite base) are based off the indian wet grinder. that right there answers the question. it is for wet ingredients. to work, it needs a fluid to work with, be it water for rices and dals or oil for nut butter or cocoa...
-point flexure test kit for wafers -point flexure test for testing of wafer/single chips or similar components. it contains bending beams with adjustable compression dies and can be used with a fmax n load cell....
references overview - bilfinger tebodin b.v. bilfinger tebodin b.v. en en home contact suppliers group english markets services company news careers menü menu home markets food, beverage & agro references overview ecom dutch cocoa expansion of cocoa processing facilities amsterdam, the netherlands read...
nibs, cocoa butter and coconut sugar. it's very nice but i would like to make a lower % chocolate for my customers who prefer a less intense chocolate experience. pardon my ignorance, but would i keep the cocoa butter % the same ( %) and alter my cacao nibs and coconut sugar accordingly ( % chocolate...
starting points ask the alchemist video series recent videos contact help/search behmor gourmet coffee and cocoa roaster october , by founding alchemist we have finally received word that the first production run behmor has been completed and the first container is on the way. as a distributor, we have...