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...
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be using, and thinking about how i often have to add heat to the melanger when grinding nibs directly, i tossed the nibs directly into the melting cocoa butter. knowing i would not have time to bring the sugar and milk powder up to temperature before i left, i took the butter/nib mixture up to f - yes...
- from guatemala. this particular cocoa is very round and big with a nice mild flavor. they come from a coop in cahabn, guatemala. cahabn lies in the alta verapaz mountain chain in the state of coban. the people in the coop that grow these beans are from the indigenous tribe kekchi maya who are used...