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...
beans and liquifies them into cocoa liqueur. then the santha works as a refiner and conch, reducing the cocoa and sugar particle size in your chocolate and smooths out the flavor profile. we have also added fine whole vanilla beans. the are from madagascar and are of the bourbon variety. they add a...
i melted my cocoa butter in the melanger , added the tabasco liqueur. i did something i have never tried before which was a little elevated temperature refining. i put the drum and contents in my oven until everything was f. i heated my sugar to f (and no, is doesn't melt). i then started the melanger...
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...
of shipment. our contacts are; maimax at hotmail dot com.mobile: . address:p o box ramoi vanilla ltd ramoi vanilla ltd deals in the procurement/supply and export of vanilla beans. the owners are also involved other lines business have extensive experience dealing a wide variety natural resource commodities...