Ice cream not containing cocoa

Ice cream not containing cocoa

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there is no worry of your confections melting in gift boxes or out on a dessert table (unlike when using melted chocolate chips). and, rather than use "candy coating chocolate" discs, which often contain paraffin wax as a stabilizer, this recipe calls for high-quality, and much better tasting, high-cocoa
chips for dipping steps to make it gather the chocolate and the equipment. the spruce / cara cormack to make a double-boiler , bring a pot half-full of water to a simmer over medium-high heat, and have a metal bowl that fits neatly on top of the pot. the spruce / cara cormack prepare a large bowl with ice...
https://www.thespruceeats.com/tempered-chocolate-4783889
kind of interesting (to me) how questions like this come up just a short time after i've done some experimentation. in particular, how refrigeration affects the tempering process. let us take each stage and see how forced chilling and cooling temperatures affect chocolate. to begin, even though it was not
asked, i'm going to touch on cocoa beans, nibs and butter. if you have clean, pest-free cocoa beans, you get cold beans. no really. that's it. it does not significantly affect how fresh your beans are or how long they keep. most beans have shelf lives in the years. maybe if you have a full kg bag that...
https://chocolatealchemy.com/blog/2013/02/27/ask-the-alchemist-25