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...
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...
⁄ parts sugar island coconut rum / part white crème de menthe / parts milk hot chocolate part brewed coffee stir all ingredients while hot. top with whipped cream and cocoapowder. tags: cocktail , coffee previous article bacon and mushroom breakfast porridge next article how to make juicy pork chops...