beans recently. we are out of the carenero superior (a usual staple), the polished jamaican trinatario and ghana forastero. there is plenty of stock of the cuyagua and ocumare (both criollos from venezuela) and the papua new guinea is a nice change that i really recommend. on the new front, we finally...
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, tea leaves, guarana berries and the kola nut. it has a long history of human consumption. caffeine is added to a variety of foods, such as baked pastries, ice creams, sweets, and cola drinks. caffeine is also found in so-called energy drinks, alongside other ingredients such as taurine, and d-glucurono-g-lactone...
down), place the spring on the shaft and tighten down with the cap. tension is not a particular issue. screw it all the way down but don't over tighten it as it may break. likewise, leaving it loose may slow your refining. turn on the melanger and slowly add the sugar (and milk solids) and melted cocoa...
. # - reasons raw cocoabeans aren't meant for humans there's a lot of confusion about raw cocoabeans and the alchemist wants to help clear it up. watch the video and deep dive on this topic # - things chocolate makers wish someone had told them when you're first starting out there are is so much to...
good. that said, this blend was totally inspired by the end of day sweepings. it scary/sad how much cocoa gets dropped while packing, even when we are very careful (it doesn't go to wasite, i use it for my own in house tests). but it got me thinking. this is the result. and i'll tell you the secret recipe...