it will probably have a little "wang" from the added cocoa butter, but i have conched bad cocoa butter with some sugar for a few days by itself to tone down the flavor and it worked out for me. extra work to conch and reconch the stuff(and extra math to get the right amount of sugar in your final product...
beans. this way you can try them out in a couple of recipes and decide which you like the best. the price is $ plus shipping. we do not have the products page updated yet with them or the next product(s). kits: we have been having a lot of requests for both introduction kits and roasted cocoa nibs....
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only chicken turkey organic rotisserie chicken fresh fruit apples apricot asian pear avocado bananas beets black & blue berries cantaloupe cherries citrus pre-cut fresh juice grapes melons pears pineapple pomegranate strawberries tropical & specialty fruit fresh vegetables artichokes asparagus green beans...
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doesn't mean you should".... my mind is now spinning with thoughts of things that could be done during the process... pressing butter out of the liqueur before putting it into a melanger to refine/conche... doing something to warm/process the butter to change its flavor before reintroducing it to the cocoa...