Search Results for: Acidified cream not containing added cocoa
production of frozen food ( ) fruit, vegetables, frozen and deep-frozen ( ) grain milling, grain milling products ( ) manufacture of bakeries, bakery's goods, frozen bread ( ) manufacture of beer ( ) manufacture of beverages - juices, nectars, fruit and vegetable syrups; powdered drinks ( ) manufacture of cocoa
and sugar confectionery ( ) manufacture of condiments, spices and seasonings, food essences ( ) manufacture of dairy products, operation of dairies and cheese making ( ) manufacture of distilled potable alcoholic beverages, production of ethyl alcohol from fermented materials ( ) manufacture of ice cream...
https://www.poland-export.com/category/58-manufacture-of-beverages---juices-nectars-fruit-and-vegetable-syrups-powdered-drinks
butter), to no avail. i thought i had the process finally down. it went pretty smoothly with a forastero batch tempered two days earlier, and had decent (though not perfect) tempers on an earlier white chocolate, a criollo and a trinatario. i was using more of a dark chocolate, wider temperature range
(i'm just pouring it in a slab and cutting into chunks for now, not adding the complexity of molding while holding the temperature.) both times, it set very slowly, with layers formed like sandy chocolate shale, dusted with cocoa. without any reference data to work with, for kicks and grins, next time...
https://chocolatealchemy.com/blog/2015/06/04/ask-the-alchemist-118