that is very true. all cocoa butters are not equal. just like cocoa beans, roasts, chocolates and everything else. i honestly don't know what causes that metallic taste, but i have found it across the board regardless of type, roast or age. my educated guess is that it is related to what variety of cocoa...
beans need to be roasted. we have been pursuing ways to roast cocoa beans and are comfortable with three main ways. oven roasting is probably the most approachable for the average home chocolatier. you can easily do pounds at a time this way. drum roasting on a gas grill, in our opinion gives the best...
address, he hailed the services of the research centre, kidu for the betterment of farming community and appreciated various skill development programmes conducted at cpcri in association with campco. he also mentioned about how campco is helping the farmers to realize better price for arecanut and cocoa...
i'm a little surprised at myself for not having written about this sooner. i'm going to go ahead and give away the punch line. in short, i'm not concerned about metal contamination in cocoa beans and brewing cocoa. let's get into why. my thoughts are that i am very suspect about the data....and specifically...
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, used for making hot cocoa, that he acquired the last time he was in oaxaca lining up his own sources of coffee beans. it was made by a wonderful old woman, marina, down there who said this was her last year making it....
video series recent videos contact help/search brewing cocoa october , by founding alchemist there has recently been a lot of buzz about various brewing chocolates. choffy and crio bru are the two big ones that come to mind. i've received more inquires than i can count about what makes them so special...
points ask the alchemist video series recent videos contact help/search make your own cocoa nibs at home june , by founding alchemist prototype crankandstein cocoa mill mill cracked ocumare ok, not quite, but very very soon and hopefully i got your attention. a number of you have asked why i don't sell...
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...
first time natural reddish chocolate is produced." that basically has it all laid out. it is not a single origin or type of cocoa bean. the color comes from processing. they are adding this processed colored powder back to white chocolate well, it's not actually white chocolate since then it would contain...