powder/sugar melt the chocolate to about - f. warm the cream to - f. these temperatures are important. too hot and the cocoa butter may separate. combine gently to form the filling. it will be a little thick (chocolate – water – seizing – ok this time). let cool for a few hours, undisturbed, without...
dry ginger dairy products unsalted butter skim milk powder whey powder contact us cocoa mass cocoa mass is known as cocoa liquor and is the first liquid stage of processing cocoa beans. cocoa liquor usually passes through - stages of grinding to achieve the required finesse. it is the base ingredient...