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...
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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...