ask the alchemist video series recent videos contact help/search new cocoabeans and molds in june , by founding alchemist we have a new organic trinatario from the dominican republic in. in many ways it is like the conacado in that they are from the same origin, but the flavor is a bit richer and the...
however, my % is an easy pour, - enjoy this - easier than the % that i've tried. would i be right in thinking that the bean i'm using, a -day dry, trinitario hybrid in fiji, has enabled me to get that wee bit of 'extra' cocoa butter that makes the % a nice pour, but the % that little bit too much of...
beans, and commercial techniques used to prevent them from transferring into chocolate. would there be any benefit for home and small artisan chocolate makers to using practices like misting beans with water at the end of roasting, or maintaining a certain temperature during conching and refining?"...
egg products food ingredients fruit products health care supplement honey products instant food meat and poultry seafood seasonings and condiments slimming food snack food soft drinks tea vegetable products other food and beverage other non food and beverage select your type grains fruits vegetables beans...
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 pretty easy selection. go by your own preferences in foods. i love meats, nuts and savory flavors. i also like deep bold flavors. look for descriptors like, well, nutty. and savory. nicaragua, honduras, some ecuador, tanzania. the corollary to that is staying slightly away from fruity and acidic beans...
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...